We all know I’m addicted to oats by now and I’m well aware that you are getting sick of porridge recipes so I thought I’d mix things up by sharing a different kind of oats recipe.
I absolutely loved baked oats as they have a cake-like texture and can be eaten hot or cold. I’ve added protein to the recipe as it helps to keep me fuller for longer and adds a delicious flavour so there is no need for sweetener.
I love to eat my oats straight out of the oven with a drizzle of nut butter or cold the next day with a dollop of yoghurt and berry compote.
BAKED PROTEIN OATS (serves 1)
- 40g Oats (gluten free if you are coeliac)
- 30g Vegan protein powder (or 35g whey)
- 1 heaped tsp Cacao/cocoa powder
- 150ml Oat milk ( or other milk of choice)
- 1 banana 1/2 mashed, 1/2 sliced
- 1/2 tsp Baking powder
- 1 tbsp maple syrup (optional)
- 1 handful frozen berries (optional)
- Toppings: 1tbsp nut butter, 1tbsp coconut/greek yoghurt, 1tsp maple syrup, berry compote, drizzle of chocshot
- Preheat the oven to 180 degrees Celsius.
- In a bowl mix the oats, protein powder, milk, mashed banana, maple syrup, baking powder, cacao and berries (if using). Make sure they are well combined.
- Grease or line a small ovenproof dish and transfer the mixture from the bowl. Put the sliced banana on top of the oats.
- Place the oats in the oven, being careful not to spill any, and bake for 25-30 minutes.
- Once cooked remove from the oven and either transfer the oats to a plate if eating straight away and top with your favourite toppings. You can also eat them from the dish but be sure not to burn yourself.
- If you plan to eat the oats the next day, leave to cool and place in the fridge overnight.