A balanced and filling breakfast that can be prepared in advance and stored for 2-3 days. A chocolate version of baked oats, simple and hassle-free.
Preheat the oven to 180°C or the air fryer to 160°C.
In a bowl, mash the banana until it becomes a puree.
Add the rolled oats, oat flour, cocoa powder, baking powder, nut butter, and milk to the banana; mix well until you have a homogeneous mixture.
Pour the mixture into a lightly greased baking dish (or into individual molds).
If desired, add chopped chocolate on top or fold 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 surface is cooked and firm.
Let cool, 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; quantities are for a single serving but can be easily multiplied for more people. Discount code mentioned by the author for specific products: NUTRILISA.
Italy, Toscana
| Energy (kcal) | 137.73 |
| Carbohydrates (g) | 22.61 |
| of which Sugars (g) | 6.42 |
| Fat (g) | 2.72 |
| of which Saturates (g) | 0.61 |
| Protein (g) | 6.51 |
| Fiber (g) | 3.59 |
| Sale (g) | 0.24 |
