Dan Churchill

Chocolate Brownie Oat Slice

Dan Churchill
PREP 10 MIN
COOK  20 MIN

DF

GF

NF

V

Number of servings
2
Ingredients

23 cup (66 23g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)

13 cup (40g) chocolate protein powder

23 tsp cocoa powder (or cacao powder)

13 tsp bi-carb soda

18 cup (15g) 70% dark chocolate (or dairy-free alternative)

18 tsp salt

13 large egg

14 cup (63 13g) Greek yogurt (or dairy-free alternative)

18 cup (42ml) milk, reduced fat (or dairy-free alternative)

18 cup (42ml) maple syrup (honey or rice malt syrup)

Methodbased on 6 servings
1

Preheat oven to 200°C/fan-forced 180°C/gas 6 and grease a 20cm square tin.

2

Place oats into a small food processor and blitz until fine.

3

Combine oats, protein powder, cocoa, bi-carb soda, chocolate chips and salt in a large bowl.

4

Whisk egg, yogurt, milk and syrup together to combine and mix with dry ingredients.

5

Pour batter evenly into tin and bake for 20 minutes, or until golden brown and an inserted toothpick comes out clean.

6

Cool for 5 minutes in the tin then transfer to a wire rack to cool completely. 

7

Cut into bars and serve.  

Store in a sealed container for up to 3 days and freeze for up to 3 months.

Nutritional Informationper serving

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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