Chocolate Nut & Seed Protein Oats with Caramelised Banana
PREP 10 MIN•COOK 7 MIN
Number of servings
2⁄3 cup (65g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1 tbs pumpkin seeds (pepitas)
2 tsp sunflower seeds (kernels)
1 1⁄4 tbs cocoa powder (or cacao powder) plus extra to dust
1 cup (250ml) almond milk (or dairy alternative)
1⁄4 cup (30g) chocolate protein powder
2 tsp honey (rice malt syrup or maple syrup)
1 tbs hazelnuts (peeled) chopped
1⁄2 medium banana sliced
Toast oats and half the pumpkin and sunflower seeds in a small saucepan over low heat for 2 minutes.
Add cocoa powder and stir to coat.
Stir through milk and protein powder. Bring to the boil, reduce to a simmer and cook for 5 minutes, whisking constantly. Adding water if necessary.
Add honey and mix well.
At the same time, heat a small non-stick frypan set over med-high heat. Add banana pieces and cook for a minute each side or until golden brown.
Divide oats between bowls and top with cooked banana, remaining seeds and hazelnuts. Dust with extra cocoa powder to serve.
1525 kJ / 364 cals
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