Pistachio & Chocolate Baked Oats

Dubai chocolate meets baked oats…

As someone who prefers his oats as porridge, this was probably one of the tastiest ways I’ve had oats.

Chocolate and pistachio is just a pairing made in heaven.

I’m not a huge fan of baking with protein powder, so I opted to keep the protein powder out of the oats which helped to improve the texture of the oat base.

This is perfect meal prep recipe. I just keep it in the fridge and have it cold throughout the week.

If you’d prefer it warm. Keep the toppings off the base so you can reheat it and then top with the protein yogurt before eating.

A must try!

INGREDIENTS:

• 2 bobby bananas, mashed

• 2 whole eggs, whisked

• 40g Fix & Fogg pistachio spread

• 200mls unsweetened almond milk

• 160g oats

• 15g cocoa powder

• 1 tsp baking powder

• Pinch of salt

• 30g pistachios, roughly chopped

• 20g dark chocolate, roughly chopped

Topping:

• 1 serve vanilla whey protein

• 500g high protein yogurt

• 10g pistachios, crushed finely

• 20g Fix & Fogg pistachio spread, loosened with a splash of almond milk

METHOD

1. Preheat oven to 180 degrees.

2. Place eggs, eggs, pistachio spread into a large mixing bowl. Give a quick mix and then slowly add the almond milk mixing as you go.

3. Add the oats, cocoa powder, baking powder, and salt to the bowl and stir everything together.

4. Line an oven proof dish with baking paper and add in the oat mixture. Once in the oven tray top with the chopped pistachio pieces and dark chocolate.

5. Place into the oven for 15-20 minutes or until cooked through. You should be able to place a knife into the mixture and it will remove clean

6. While the oats are baking bread, assemble the yoghurt topping by mixing the protein powder into the yoghurt. Give is a good stir to help thicken the yoghurt and then place into the fridge to keep cool.

7. Once the oats have finished cooking, remove from the oven and allow to cool.

8. While the oats are cooling, crush the remaining pistachios and set aside. At the same time place the remaining pistachio spread into a small microwave proof bowl, heat for 15-30 seconds. Add a splash of almond milk and then stir to combine. It should make a loose paste.

9. Once the oats have cooled, spread the protein yoghurt over the top and finish with the pistachio drizzle and crushed nuts.
   

Serves 4

Nutritional Information: per serve

Calories: 535kcal

Protein: 34g

Fat: 24g

Carbohydrate: 48g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE