This recipe is just for the basic baked protein oats mix, no added extra toppings or fillings, however I have suggested some great options below.
It’s perfect for breakfast, a small meal/snack/pudding. I even took it with me on the Yorkshire 3 Peaks wrapped up in foil wedged in to my rucksack and I can confirm it tasted delightful, even after 5 hours of walking!
MACROS: The Macros and Calories will differ depending on the brand of oats and protein powder you use but roughly per serving (serves 4) they are as follows:
1 Serving: 230kcal, Carbs 30g, Protein 18g, Fat 3.7g
- 120g Porridge Oats
- 200g Banana (or 2 medium sized bananas)
- 1 whole egg
- 1 egg white (just throw away the yolk)
- 100ml Skimmed milk
- 1/2 tsp baking powder (optional)
- 60g Protein Powder (I used Cinnamon Danish from My Protein)
A Silicone Baking Tray or if you don’t have one of these a lined cake tin will do just fine!
And a food processor, I tend to just use a hand held one.
1. Pre-heat over to about 180’ fan oven
2. Whizz up all of the ingredients together with a hand held blender or food processor.
3. Mixture should be quite ‘cakey’
4. Pour in to silicone baking tray
5. Add in any other extras here (extras suggested are below) and swirl in to the mixture
6. Bake for 10-15 mins dependant on the consistency you like, I like mine a little bouncy.
7. It will come out like a cake/flapjack. Serve hot out of the over with some low fat yoghurt, or if for pudding serve with ice-cream or custard. You can it eat cool or reheat in the microwave, it keeps in the fridge for 5-7days. I cut mine in to quarters but it could be divided in to smaller pieces of you prefer.