Chocbanana Baked Oats (241 )
This novel baked breakfast is high in nutritional value and tastes like dessert without the added calories. Oats can be swapped for rice flakes, any milk can be used and light flavoured olive oil can replace butter in this versatile dish.
Ingredients
Ingredients
| 420 ml milk of your choice |
| 2 large free range eggs |
| 80 grams brown sugar or 1/4 cup stevia |
| 60 grams melted butter or extra light olive oil |
| 1 ripe banana (mashed) |
| 240 grams rolled oats |
| 1/2 cup chocolate buds |
| 1 teaspoon baking powder |
| 1 teaspoon pure vanilla extract |
| Vanilla yoghurt or coyo (coconut yoghurt) to serve |
| Olive oil spray |
Chocbanana Baked Oats Directions
Heat the oven to 180C.
Spray the inside of a 23 cm square cake tin with olive oil.
Mix all ingredients together in one large bowl until completely blended.
Pour the mixture into the oiled cake tin.
Bake the mixture for 30-40 minutes or until slightly firm when pressed in the middle of the mixture.
Cool for 10 minutes before serving topped with yoghurt.
Nutrition facts
diet vegetarian Vegan gluten free
Per Serving
| Fibers (g): | 3g |
