1. Preheat oven to 170°C (340°F). 2. Soak 200g rolled oats in 400ml hot water for 10 minutes. 3. In a separate bowl, mash 300g banana. 4. Add 35g unsweetened cocoa powder, 4 scoops chocolate whey protein powder, 4g baking powder, 7g honey, 1 pinch salt, 2 eggs, and 250g low-fat Greek yogurt to the mashed bananas. Mix well. 5. Chop 80g pitted dates and add to the banana mixture. 6. Pour the soaked oats (including any remaining water) into the banana mixture. Mix thoroughly. 7. Pour the batter into a prepared baking dish. 8. Bake for 1 hour at 170°C (340°F).
**For the glaze:**
1. Place 55g pitted dates in a saucepan and cover with water. 2. Bring to a boil over high heat, then reduce to a simmer. Stir continuously until a paste forms. 3. Add a bit more water if needed, then stir in 1 scoop chocolate whey protein powder. 4. Let the mixture cool slightly, then mix in 3g honey. 5. Once the cake has cooled a bit, pour the glaze over the top.
**This recipe makes 5 servings, with each serving cut into 2 slices. Each serving packs 520 calories and 40g of protein.**
I like eating this baked oatmeal for breakfast as it’s a very convenient and tasty way to start the day. This can be stored in the fridge for up to 5 days. For reheating, I microwave at 600W for 45 seconds.
2 Comments
I need a recipe for this!
**Recipe**
**Ingredients**
**For the Cake:**
* 200g Rolled Oats
* 80g Pitted Dates
* 300g Banana
* 250g Low Fat Greek Yogurt
* 2 Eggs
* 35g Unsweetened Cocoa Powder
* 4 Scoops Whey Protein Powder (Chocolate flavor)
* 400ml Hot Water
* 7g Honey
* 4g Baking Powder
* 1 Pinch Salt
**For the Glaze:**
* 55g Pitted Dates
* 1 Scoop Whey Protein Powder (Chocolate flavor)
* 3g Honey
**Directions**
**For the cake:**
1. Preheat oven to 170°C (340°F).
2. Soak 200g rolled oats in 400ml hot water for 10 minutes.
3. In a separate bowl, mash 300g banana.
4. Add 35g unsweetened cocoa powder, 4 scoops chocolate whey protein powder, 4g baking powder, 7g honey, 1 pinch salt, 2 eggs, and 250g low-fat Greek yogurt to the mashed bananas. Mix well.
5. Chop 80g pitted dates and add to the banana mixture.
6. Pour the soaked oats (including any remaining water) into the banana mixture. Mix thoroughly.
7. Pour the batter into a prepared baking dish.
8. Bake for 1 hour at 170°C (340°F).
**For the glaze:**
1. Place 55g pitted dates in a saucepan and cover with water.
2. Bring to a boil over high heat, then reduce to a simmer. Stir continuously until a paste forms.
3. Add a bit more water if needed, then stir in 1 scoop chocolate whey protein powder.
4. Let the mixture cool slightly, then mix in 3g honey.
5. Once the cake has cooled a bit, pour the glaze over the top.
**This recipe makes 5 servings, with each serving cut into 2 slices. Each serving packs 520 calories and 40g of protein.**
I like eating this baked oatmeal for breakfast as it’s a very convenient and tasty way to start the day. This can be stored in the fridge for up to 5 days. For reheating, I microwave at 600W for 45 seconds.