Chocolate Brownie Oat Slice
PREP 10 MIN•COOK 20 MIN
DF
GF
NF
V
Number of servings
2
2⁄3 cup (66 2⁄3g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1⁄3 cup (40g) chocolate protein powder
2⁄3 tsp cocoa powder (or cacao powder)
1⁄3 tsp bi-carb soda
1⁄8 cup (15g) 70% dark chocolate (or dairy-free alternative)
1⁄8 tsp salt
1⁄3 large egg
1⁄4 cup (63 1⁄3g) Greek yogurt (or dairy-free alternative)
1⁄8 cup (42ml) milk, reduced fat (or dairy-free alternative)
1⁄8 cup (42ml) maple syrup (honey or rice malt syrup)
Preheat oven to 200°C/fan-forced 180°C/gas 6 and grease a 20cm square tin.
Place oats into a small food processor and blitz until fine.
Combine oats, protein powder, cocoa, bi-carb soda, chocolate chips and salt in a large bowl.
Whisk egg, yogurt, milk and syrup together to combine and mix with dry ingredients.
Pour batter evenly into tin and bake for 20 minutes, or until golden brown and an inserted toothpick comes out clean.
Cool for 5 minutes in the tin then transfer to a wire rack to cool completely.
Cut into bars and serve.
Store in a sealed container for up to 3 days and freeze for up to 3 months.
Energy (kJ)
1483 kJ / 354 cals
Protein
23.3 g
Fat
11.2 g
Sat. Fat
5 g
Carbs
37.6 g
Sugar
18.9 g
Fiber
4.8 g
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