Banana Bread Baked Oats
When I was looking for recipe Inso I came across “almond croissant baked oats”.
After giving it a try, and as an almond croissant lover, I just couldn’t bring myself to give it the name “almond croissant”.
Instead, what you get is a high protein banana bread, with an almond and maple spread.
Easy to make in advance and have for breakfast over the next couple of days.
INGREDIENTS:
150g oats
50g flour
1 serve vanilla whey protein
1 tsp baking powder
200mls unsweetened almond milk
2 bananas, mashed
1 whole egg
20g sliced almonds
1 tbsp icing sugar
200g Anchor protein yogurt
Almond spread:
100g almond butter
20g almond meal
2 tbsp sugar free maple syrup
1 serve vanilla (or chocolate could also work) whey protein
Water to help loosen
METHOD
Preheat oven to 160 degrees.
Place oats, flour, baking powder, and 1 serve of protein into a large mixing bowl. Give a quick mix and then add the almond milk, mashed bananas, and egg. Give a good mix with a spoon or spatular until everything has combined.
Transfer mixture into an oven proof dish and bake for 30-40mins or until cooked through.
While the banana bread is cooking, assemble the almond spread by combining all ingredients into a bowl. Add a splash of cold water (30-50mls), and whisk until a paste has formed. Keep adding water until desired texture is reached - thick, but still able to drip off a spoon. place in the fridge until the oats have finished cooking.
Once the oats have finished cooking, remove from the oven and allow to slightly cool. Then, spread the almond paste over the top and finish with the sliced almonds and a dusting of icing sugar.
Serve alongside greek yogurt and an extra serve of sugar free maple syrup.
Serves 4
Nutritional Information: per serve
Calories: 590kcal
Protein: 35g
Fat: 26g
Carbohydrate: 58g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE