Jenna’s Baked Oats
These baked oats feel like you’re eating cake for breakfast. Easy to customise based on what you like (or what you have on hand), I make this dairy free by using dairy-free milk and protein powder, then topping with coconut yoghurt. I use oven-safe glass containers that can go straight into the oven, but you can also bake this in a loaf pan by doubling the batch. They’re easy to make in bulk and will have everyone at the office asking what smells so good.
Ingredients
- 32g quick oats
- 8g chia seeds
- 80g banana, mashed
- 1 scoop protein powder of your choice (vanilla works well)
- ⅔ cup milk, plus extra as needed
- 1 handful frozen berries (I use raspberries)
- 1 square dark chocolate, chopped
- 1 tsp baking powder
Method
Preheat the oven to 180°C.
Mash the banana and add it to your baking dish.
Add the dry ingredients, then pour in the milk and stir to combine. If the mixture looks dry, add a splash more milk.
Stir through the chocolate and berries.
Bake for 30 minutes. Let cool slightly, then eat—or store in the fridge.
To eat later, reheat in the microwave for about three minutes and enjoy with yoghurt.
