This vegan, gluten-free chocolate and peanut butter protein baked oats gives you over 50g of protein. This hands-off complete-meal breakfast recipe will keep you going until your next meal, and satisfy your sweet cravings.
Course bread, Breakfast, Dessert, Main Course, Snack
Cuisine American
Servings 1
Calories 396.2kcal
Equipment
Air Fryer
Oven
Blender
Food Processor
Ingredients
¼Cup(20g) Rolled Oats
1Scoop(30g) Sweetened Plant Protein Powder
180ml(¾ Cup) Soy Milk
1TeaspoonBaking Powder
2TablespoonsCocoa Powder
½TeaspoonSea Salt
2Tablespoons(30g) Of Plain Peanut Butter Powder(No Salt Or Sugar)
Optional Ingredients (Not On Nutritional Label)
1TeaspoonVanilla Extract
1TeaspoonCinnamon Powder Or Mixed Spice Blend
50gFrozen Mixed Berries
1Banana
1TeaspoonStevia Or Erythritol
Instructions
Preheat the oven to 180C/ 360F if you’re using the oven.
Either blend all of the ingredients except the berries (if using) in a food processor or blender, or follow the instructions below to mix the ingredients by hand.
Mash the banana in a bowl (if using). Add all of the ingredients to the bowl and mix until well combined.
It is much quicker to mix the ingredients by hand than to use a blender or food processor especially if you’re not using the banana.
Line a square (20cm/ 8 inches) tin with greaseproof/ parchment paper. Pour the mixture into the tin.
If you’re adding the optional berries, spread those out across the top of the mixture.
Oven
Bake for 20 to 25 minutes. You can tell that it’s done by poking a knife through the pancake. If the knife comes out clean, it’s done. Take it out of the oven before it burns on top.
Air Fryer
If you’re using an air fryer make sure your oven tray fits in your air fryer. Alternatively, you can line the air fryer basket with parchment paper which gives you more space to work with. This is what I do most of the time because it bakes more quickly if you have a larger surface area.
Bake for 15 to 20 minutes at 180C/ 360F . You can tell that it’s done by poking a knife through the pancake. If the knife comes out clean, it’s done. Take it out of the oven before it burns on top.
Notes
Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan.Nutritional Information: The nutritional information is for the entire meal which serves 1. The optional extras are not included in the nutritional label. These will raise the calorie count. Ingredients:You can add a banana, cinnamon or sweet seasoning, vanilla extract, and plant sweetener to the mixture for extra sweetness but this is optional and not accounted for in the nutritional label. This will add more calories to your recipe. I like to use a protein powder that has been sweetened with stevia so that I don’t need to add any more sweet ingredients to my pancake. If you use plain protein powder and don’t want to increase the calories, add 1 teaspoon of plant-based sweetener such as stevia or erythritol to the mixture before baking.