Banoffee Baked Oats
Ingredients: The ingredient amounts are for four portions.
- Almond Milk 300ml or 10.1 fl oz
- Banana 2.5, medium
- Porridge Oats 200g or 7oz
- Dates 6, medjool
- Almond Milk 50ml or 1.7fl oz
- Peanut Butter 1.5 tbsp
- Dark Chocolate 1 square
- Baking Powder 1 tsp
- Salt pinch
- Greek Yoghurt 100g or 3.5oz
- Greek Yoghurt 100g or 3.5oz
- Water 100ml or 3.4fl oz
- Whey Protein 60g or 2.1oz
Instructions:
Preheat the oven to 180°C (fan). Lightly grease or line a baking dish if it tends to
stick.
Mash 2 of the bananas directly in the dish. Add the oats, protein powder, baking
powder, almond milk, and 100g of yoghurt. Stir everything until well combined, then
smooth the surface.
Place in the oven and bake for 35 minutes, or until firm and golden on top.
While it bakes, soak the dates in boiling water for 5 minutes. Drain, but reserve
100ml of the water. Add soaked dates, peanut butter, salt, 50ml almond milk, and
the reserved water to a blender. Blend until smooth and creamy, adjusting
consistency with more water if needed.
Once baked, let the oats cool for 5–10 minutes to firm up. Add spoonfuls of yoghurt
and caramel on top, swirling gently with a knife. Finish with banana slices and
grated dark chocolate.
Slice into 4 portions. Enjoy warm (microwave for 1 minute) or cold for a portable
snack. Store in an airtight container in the fridge for up to 4 days.
