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Recipe by
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.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Preheat the oven to 180°C or the air fryer to 160°C.
Step 2 of 7: In a bowl, mash the banana until you get a purée.
Step 3 of 7: Add the oats, oat flour, cocoa powder, baking powder, nut butter, and milk to the banana; mix well until smooth.
Step 4 of 7: Pour the mixture into a lightly greased baking dish (or into individual molds).
Step 5 of 7: If desired, add chopped chocolate on top or mix it into the batter.
Step 6 of 7: 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.
Step 7 of 7: Let cool slightly, then cut/portion and serve. Store in the refrigerator for up to 2-3 days.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving508 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 3,108 kJ743 kcal | 612 kJ146 kcal |
| Fat | 15.04 g | 2.96 g |
| of which saturated fatty acids | 3.3 g | 0.65 g |
| Carbohydrates | 124.82 g | 24.57 g |
| of which sugars | 31.5 g | 6.2 g |
| Fibre | 20.98 g | 4.13 g |
| Protein | 33.38 g | 6.57 g |
| Salt | 1.22 g | 0.24 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
