Chocolate breakfast baked oat bars

Recipe Details

• Serves: 8

• Prep Time: 10 mins

• Cook Time: 35 mins

• Ready In: 45 minutes

• Difficulty: Intermediate

Meal prep storage

Fridge or Freezer (Airtight). Keeps for 4-5 days. If frozen defrost in the fridge before serving.

Ingredients

• 320g rolled oats

• 4 medium bananas, ripe

• 80g protein powder (vanilla, blueberry, or chocolate)

• 2 tbsp cacao powder

• 400ml milk (almond, cow, or cashew)

• 1.5 tbsp baking powder

• 1/8 tsp sea salt

• --- Topping ---

• 70g dark chocolate, chopped

• 1360g skyr (or high-protein yogurt)

Method

Preheat the oven to 180°C. In a large bowl, mash the bananas (a potato masher works well). Add the remaining ingredients and mix until fully combined. Line a baking tray with greaseproof paper. Pour in the oat mixture and spread it evenly; tap the tray on the counter to remove any trapped air. Break the chocolate into pieces and press it into the top of the mixture. Bake for 35 minutes. Remove from the oven and allow to cool before lifting the oat bake out of the tray and cutting into 8 portions. Wrap each portion individually in cling film or aluminium foil. Serve cold or warm in the microwave for about 40 seconds. For a complete breakfast, enjoy with Skyr or a high‑protein yoghurt.

Enjoy!

Nutritional information, per serving

kcal: 399
Fat: 8.1 g
Saturates: 3.4 g
Carbs: 57.8 g
Sugars: 26.1 g
Fibre: 6.9 g
Protein: 17.3 g