By Chloe Wheatland
Choc Protein Baked Oats
7 steps
Prep:20minCook:25min
Chocolate protein baked oats with a chocolate cashew cream and blueberry compote. A delicious plant-based brekkie that’s perfect for meal prep.
Updated at: Sun, 18 Aug 2024 22:33:00 GMT
Nutrition balance score
Great
Glycemic Index
57
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories364.3 kcal (18%)
Total Fat13.5 g (19%)
Carbs43.3 g (17%)
Sugars16.6 g (18%)
Protein20.4 g (41%)
Sodium218.5 mg (11%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
baked oats
2 ¼ cuprolled oats
1 CupAlmond Meal
2 Tbspcacao powder
2 scoopsChocolate Protein Powder
Replenish
1 tspbaking powder
1 tspmushroom powder
magic 8 powder
salt
3medjool dates
soaked in hot water for 5 minutes, drained and mashed
1banana
overripe
1 tspvanilla extract
2 ¼ cupssoy milk
choc cashew cream
½ cupcashews
soaked in hot water for 10 minutes and drained
1 cupcoconut yoghurt
3 scoopsChocolate Protein Powder
Replenish
¼ cuprice malt syrup
½ tspvanilla extract
blueberry compote
Instructions
Step 1
Preheat the oven to 180°C and grease a glass baking dish.
Step 2
To a large bowl, add the rolled oats, almond meal, cacao powder, protein powder, mushroom powder, baking powder and pinch of salt. Mix well.
Step 3
Mash in the dates and banana. Add the vanilla extract and soy milk and mix well.
Step 4
Transfer the mixture to the baking dish and shake gently to even the top. Bake in the oven for 25 minutes, or until a skewer comes out clean. Allow to rest.
Step 5
Meanwhile, place all the ingredients for the chocolate cashew cream into a food processor and process until smooth. Set aside in the fridge.
Step 6
Mix all the ingredients for the blueberry compote in a small saucepan. Heat over medium to high for 5 to 8 minutes, whisking regularly, or until thick and jammy.
Step 7
To serve, slice and top the baked oats with the chocolate cashew cream and blueberry compote. Enjoy!