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A balanced and filling breakfast that can be made ahead and stored for 2-3 days. A chocolate version of baked oats, simple and with no fuss.
Preheat the oven to 180°C or the air fryer to 160°C.
In a bowl, mash the banana until you get a purée.
Add the oats, oat flour, cocoa powder, baking powder, nut butter, and milk to the banana; mix well until smooth.
Pour the mixture into a lightly greased baking dish (or into individual molds).
If desired, add chopped chocolate on top or mix it into the batter.
Bake in the oven at 180°C for about 30 minutes or in the air fryer at 160°C for about 20 minutes, until the top is set and firm.
Let cool slightly, then cut/portion and serve. Store in the refrigerator for up to 2-3 days.
Baking dish or individual molds
Bowl
Fork or potato masher
Air fryer (optional)
Store in the refrigerator for up to 2-3 days
Baking powder indicated as 1 teaspoon; the quantities are for a single serving, but it is easy to multiply them for more people. Discount code mentioned by the author for specific products: NUTRILISA.
Italia, Toscana
| Energy (kcal) | 146.23 |
| Carbohydrates (g) | 24.57 |
| of which sugars (g) | 6.21 |
| Fat (g) | 2.97 |
| of which saturates (g) | 0.66 |
| Protein (g) | 6.56 |
| Fibre (g) | 4.13 |
| Salt (g) | 0.24 |
