Baked oats take a little longer to prepare than regular oats – but they’re so worth the wait. This is super simple and once in the oven will give you plenty of time for a cuppa, the washing up or running around after the kids.
The chocolate chips and marshmallows create a warm, gooey, chocolate yumminess. A real weekend indulgence that will have you dreaming of seconds.
INGREDIENTS (serves 1): -
1 tbsp peanut butter -
20g rolled oats -
20g vanilla protein powder -
1 tsp ground cinnamon -
½ tsp vanilla extract -
50g fat-free Greek-style yoghurt -
½ ripe banana -
2 tbsp unsweetened almond milk -
1 tbsp zero calorie syrup or light agave nectar -
8–10 sprays light cooking oil -
10 chocolate chips -
10 mini marshmallows
METHOD:
1. Preheat the oven to 200°C/180°C fan/gas 6.
2. Put all the ingredients – except the cooking oil, chocolate chips and marshmallows – into a blender and blitz until smooth.
3. Lightly spray a baking dish with oil, then pour in the mixture.
4. Bake for 15–20 minutes. To test if it’s done, insert a thin knife: it should come out clean.
5. Scatter the chocolate chips and marshmallows on top, then serve immediately.
PER SERVING
Kcals: 399
Protein: 33g
Carbs: 39g
Fat: 12g