Angi's Baked Oats
This recipe is just for the original baked oats which include no added extras, however I have suggested some below. This is a great breakfast, a smaller meal or snack and can be eaten as a pudding. I did even take it with me on the Yorkshire 3 Peaks and confirm it was quite alright after 5 hours of walking wrapped up in foil in my rucksack!
MACROS: The Macros and Calories will differ depending on the brand of oats and protein powder you use but roughly per serving (1/4) they are as follows: 230kcal, C30g, P18g, F3.7g
120g Porridge Oats
200g Banana (or 2 medium sized bananas)
1 whole egg
1 egg white
100ml Skimmed milk
60g Protein Powder
1 tsp baking powder (optional)
1 Silicone Baking Tray (or a cake tine will do)
Pre-heat over to about 180’ fan oven
Whizz up all of the ingredients together with a hand held blender or food processor.
Mixture should be quite thick and ‘cakey’
Pour in to silicone baking tray
Add in any other extras here (extras suggested are below) and swirl in to the mixture
Bake for 12-18mins dependant on the consistency you like and type of oven you have, I like mine a little bouncy.
It will come out like a cakey type of flapjack. I cut mine in to quarters and serve hot out of the oven with some low fat yoghurt, or if for pudding serve with ice-cream. You can also eat cool too!
Optional extras to add to the uncooked mix:
Frozen mixed berries, fresh berries, chopped part cooked apple, stewed rhubarb, marshmallows, milk/white/dark chocolate chips, nuts, raisins etc! I don't advise peanut butter as it can dry it out a bit.
Keeps in the fridge for 5-7days, and you can reheat in the microwave. I cut mine in to quarters but you can cut into smaller pieces of you prefer.