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Chocbanana Baked Oats

Chocbanana Baked Oats

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

For 8 Serving(s)

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