Luke Zocchi

Chocolate Nut & Seed Protein Oats with Caramelised Banana

Luke Zocchi
PREP 10 MIN
COOK  7 MIN

DF

EF

GF

VE

V

Number of servings
2
Ingredients

23 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 tbs cocoa powder (or cacao powder) plus extra to dust

1 cup (250ml) almond milk (or dairy alternative)

14 cup (30g) chocolate protein powder

2 tsp honey (rice malt syrup or maple syrup)

12 medium banana sliced

1 tbs hazelnuts (peeled) chopped

Methodbased on 2 servings
1

Toast oats and half the pumpkin and sunflower seeds in a small saucepan over low heat for 2 minutes. 

2

Add cocoa powder and stir to coat.

3

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. 

4

Add honey and mix well.

5

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. 

6

Divide oats between bowls and top with cooked banana, remaining seeds and hazelnuts. Dust with extra cocoa powder to serve.

Nutritional Informationper serving

Energy (kJ)

1511 kJ / 361 cals

Protein

20.7 g

Fat

15.5 g

Sat. Fat

2.1 g

Carbs

31.4 g

Sugar

10.9 g

Fiber

7.6 g

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