Chocolate, Peanut Butter & Banana Baked Oats.
These baked oats are moist, and gooey - like eating cake for breakfast but with over 18g protein per portion and perfectly balanced! They are sliceable and freezable for meal prepping, and taste sensational with a big dollop of Greek yoghurt and an extra drizzle of PB. Enjoy!
Serves 6
Around 40mins
Ingredients.
150g (1½ cups) oat flakes/porridge oats, not jumbo oats as they’re too thick
40g (⅓ cup) plain flour
10g (2 tbsp) cocoa powder
2 tbsp chia seeds, or shelled flax/hemp (or a blend or all 3!)
1 tsp baking powder
½ tsp bicarbonate of soda, or ‘baking soda’
1 tsp cinnamon
3 very ripe bananas, approx. 250g (1 cup) mashed banana
125ml (1/2 cup + 1 tsp) milk
4 tbsp (¼ cup) maple syrup
3 large eggs
1 tsp vanilla extract, or vanilla bean paste
½ tsp salt
Topping:
30g (2 tbsp) chopped dark chocolate, 70% cocoa or higher, or choc chips
2 tbsp smooth peanut butter
To serve:
100g Greek yoghurt, per portion
An extra drizzle of peanut butter, optional
Equipment.
small oven dish (approx. 25x16cm)
baking/parchment/greaseproof paper
2x mixing bowls
knife/chopstick
Method.
Preheat the oven to 170c (fan) and line a small baking dish with parchment paper
Mix together the dry ingredients: oats, flour, cocoa powder, chia seeds, baking powder, bicarbonate of soda and cinnamon
In another bowl, mash the banana then mix with the remaining wet ingredients: eggs, milk, maple syrup and vanilla extract
Mix the wet and dry ingredients throughly. Note: Due to the bicarbonate of soda, do not leave the mixture lying around - get it into the oven ASAP
Pour into the prepared dish. Spoon on the peanut butter and scatter over the chocolate/chips, then use a knife or chopstick to swirl it around
Bake for 25mins in the centre of the oven. It should be slightly risen and still gooey in the centre.
Leave to cool slightly before slicing and serving with a big dollop (100g/portion) of Greek yoghurt and an extra drizzle of peanut butter (optional but delicious!)
