Banoffee Baked Oats
With a squidgey layer of banana oats packed with puddles of melty chocolate and crushed biscuits, it’s reminesecent of banana bread. Covered in a layer gooey caramel and whipped vanilla cream, it’s comforting, wholesome, perfect for a chilly morning.
Ingredients
Frosting
Caramel
Directions
- 1
Combine the milk and vinegar. Set aside for 10 minutes to thicken.
- 2
In a 9 inch square baking dish combine the dry ingredients. Add in the yoghurt and milk mixture. Mix until combined.
- 3
Fold through chopped chocolate chips and biscuit.
- 4
Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
- 5
Whilst the oats are baking, make the caramel. Mix together the nut butter and oil until smooth (depending on the nut butter you are using you may need more or less oil, you can also heat the nut butter in microwave to make it easier to mix). Mix in the syrup (you can add more or less cream depending on the consistency of the sauce you prefer)
- 6
Poke holes in the cooked oats and pour the caramel over. Leave to cool completely.
- 7
Make the frosting by whisking the cream cheese and yoghurt together. Mix in the protein powder until you have a smooth spreadable consistency (you may need more yoghurt depending on the type / brand of protein you use but just keep adding slowly until you get the desired consistency)
- 8
Spread on top of the cooled oats and cover with a dusting of cocoa powder.
Notes
Baked oats, high protein, meal prep
