Rich and fudgy, this banana chocolate baked oatmeal is supercharged with protein from a protein shake, spread and protein powder as well as being gluten free.
This recipe is basically my baked oats recipe, in which I’ll sometimes make a big batch and have a few portions for breakfast or I’ll slice it into squares to make a yummy snack like with this one. Either way its such an easy meal or snack you can prep in advance and store in the fridge for a week. You could even store it in the freezer and just grab a slice out the morning you fancy some.
The great thing about this recipe is you only need one bowl and a handful of base ingredients;
Bananas – sweetness and all that potassium goodness.
Oats – the perfect slow release high energy food
Flaxseed- full of antioxidants and it helps bind together the oat mixture
Baking powder – makes the finished, cooked oatmeal lighter and not dense.
Sugar free maple syrup or regular maple syrup
Alongside these ingredients I used a banana protein shake but you could sub for a plant based milk. I also used a chocolate spread and chocolate protein powder, which not only add protein but heaps of flavour!
Heres the full recipe….
- 2 tbsp ground flax seeds
- 1 large ripe bananas
- 1 heaped tbsp of chocolate spread (i used myprotein high protein spread)
- 1 cup (200ml) Banana Protein Shake (I used barebells)
- 2 scoops (60g) Chocolate Protein Powder
- ¼ cup (40g) sugar free maple syrup
- 1½ cups (180g) rolled oats
- 2 tsp baking powder
- ½ cup (50g) chocolate chips
- Preheat your oven to 190 C and line a baking tray with parchment, covering the base and sides.
- Put the ground flax seeds into a cup or mug and mix with ⅓ cup (80ml) cold water. Set aside.
- Peel the banana and break into chunks into a large bowl. Mash well with a fork.
- Add the chocolate spread, shake, syrup and whisk together.
- Whisk in the flax/water mixture.
- Stir in the oats and baking powder and mix well.
- Pour into your prepared tin and smooth to the corners.
- Sprinkle the chocolate chips all across the top then gently push them into the mixture.
- Bake for 30 minutes until set and lightly golden
- Eat immediately or leave to cool before cutting into squares and storing in the fridge or freezer
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Hi, I’m Vicky and I created this blog to hopefully pass on my passion for baking up yummy healthy creations. Eating healthy and exercising is a big part of my lifestyle and something that is very important to me. Thanks for reading!