For stress-free mornings, try this delicious baked chocolate oatmeal recipe. One batch gives you 6 breakfast servings that freeze easily, allowing you to enjoy a tasty and convenient meal every day! No more excuses for skipping breakfast!
Ingredients
375 ml (1 ½ cups) rolled oats
80 ml (⅓ cup) textured vegetable protein (TVP)
60 ml (¼ cup) cocoa powder
60 ml (¼ cup) skim milk powder
45 ml (3 tbsp) chia seeds
5 ml (1 tsp) baking powder
A pinch of salt
1 medium banana, mashed
375 ml (1 ½ cups) high-protein 2% milk
125 ml (½ cup) 0% plain Greek yogurt
60 ml (¼ cup) natural peanut butter
30 ml (2 tbsp) maple syrup
7.5 ml (½ tbsp) caramel essence (or vanilla extract)
Preparation
- Preheat the oven to 350°F (180°C). Prepare a rectangular baking dish lined with parchment paper or lightly greased.
- In a large bowl, mix the oats, TVP, cocoa powder, milk powder, chia seeds, baking powder, and salt.
- In another bowl, combine the wet ingredients. Mix until smooth.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the mixture into the prepared baking dish and bake for 30 minutes, or until a toothpick comes out clean. Let cool before portioning and serving.
Notes
Can be stored in an airtight container in the fridge for 3-5 days or in the freezer for 3 months.
For a sweeter version, add 1 tbsp of maple syrup or use 2 bananas instead of one!
