Use up those oats for Baking Week!

Say hello to Lisa, owner of the fabulous Curiositea Shop – she makes amazing cupcakes and cakes for a living! Since it’s Baking Week, we asked her for a tasty student-friendly baking recipe just for you! Here’s what she cooked up…

This recipe is from the New Students’ Veggie Cookbook which was given to me, ironically, after I graduated in 2002! Here’s a link to it on Amazon.

And here’s the recipe!


• 75g Soft Margarine
• 100g Light Brown Sugar
• 1 tbsp Golden Syrup or Honey
• 1 Large Ripe Banana, mashed
• 50g Sultanas or raisins
• 275g Porridge oats

1. Put the margarine, sugar, and syrup in a bowl and beat with a wooden spoon until smooth and fluffy.
2. Stir in the remaining ingredients and press into a greased 7″ x 11″ baking tin.
3. Bake in a preheated oven at 180*C/Gas Mark 4 for about 30 minutes or until golden brown
4. Leave to cool for 10 minutes then mark into fingers with the back of a knife. Leave until completely cold before cutting up. Store in an airtight tin.

Quick tip:
This is quite a forgiving recipe, and I often swap the sultanas for dried cranberries or currents, and you can make up the 275g porridge oats by supplementing some of the weight with other ingredients for example; a handful of sunflower seeds, the ends of packets of other cereals, crumbled Weetabix.


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