Baked Chocolate Protein Oats
A warm chocolate oat bake with whey and banana, cut into two portions.
35 min
2 servings
Difficulty 2/5
Breakfast · Dessert
Prep 10 min · Cook 25 min
The same batter as protein pancakes, baked in a dish instead of fried. Cocoa and banana carry the flavour, the whey takes each portion over 20 g of protein, and it comes out like a soft brownie rather than porridge.
Per serving
410
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Rolled Oats
80 grams
Whey Protein Powder
1 scoop (30 grams)
Cocoa Powder
2 tablespoons (10 grams)
Baking Powder
1 teaspoon (4.6 grams)
Salt
1 pinch
Banana
1 medium (118 grams)
Chicken Egg, whole
1 medium (51 grams)
Milk 2.5%
150 milliliters
Maple Syrup
1 tablespoon (20 grams)
Chocolate Chips · Garnish
15 grams
Steps
Heat the oven to 180 C. Blend the oats to a coarse flour, then add the protein powder, cocoa, baking powder and salt and pulse to combine.
5 min
Add the banana, egg, milk and maple syrup and blend until smooth. The batter is thick and pours slowly.
3 min
Pour into a small greased baking dish of about 15 x 20 cm and scatter the chocolate chips over the top.
2 min
Bake for 22-25 minutes. The top should be set and springy, and a skewer should come out with moist crumbs, not wet batter.
25 min
Let it stand 5 minutes before cutting. Protein bakes firm up as they cool.
5 min
Serving suggestion
Serve warm with a spoon of Greek yogurt or a splash of cold milk.
Storage
Keeps 3 days in the fridge. Eat cold or warm one portion for 30 seconds in the microwave.
Notes
Casein powder bakes softer than whey if you have it; the timing does not change.
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