Chocolate Nut & Seed Protein Oats with Caramelised Banana
PREP 10 MIN•COOK 7 MIN
DF
EF
GF
VE
V
Number of servings
2
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.
Energy (kJ)
1525 kJ / 364 cals
Protein
20.9 g
Fat
15.7 g
Sat. Fat
2.2 g
Carbs
31.6 g
Sugar
10.9 g
Fiber
7.9 g
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