Go to Chocolate Banana Baked Oatmeal Recipe
I have been experimenting with the recipe below:
Quinoa + Oak bake
https://www.facebook.com/OatQuinoaBerriesBakeIngredients:
100g uncooked quinoa
45g uncooked steel cut oats
20g unsweetened coconut flakes
3/4 medium ripe bananas, thinly sliced
200g blueberries (fresh or frozen)
100g cup raspberries (fresh or frozen)
60g Blackberries (fresh or frozen)
470ml semi skimmed milk (or any preferred milk)
2 large eggs
1-2 tbsp maple syrup or honey or 80g of sugar
1 tsp pure vanilla extract
1/2 tsp cinnamon
Dash of saltOptional: Greek yogurt for topping
Directions:
Rinse quinoa and oats under cold running water, drain, and set aside.Whisk together milk, eggs, maple syrup/honey, vanilla extract, cinnamon, and salt in a medium bowl. Preheat oven to 375°F (180°C) and oil a 10×10 inch baking dish.
Layer half of the bananas, blueberries, and raspberries at the bottom of the dish. Spread the quinoa and oats on top, then add the remaining fruit.
Pour the liquid mixture slowly from one corner of the dish to evenly distribute without disturbing the setup.
Sprinkle with coconut and bake for 60 minutes uncovered. Let cool for 45-60 minutes before serving. Enjoy hot, warm, or cold with a dollop of Greek yogurt, if desired.
Prep Time: 15 minutes
8 portions, 253 calories per serving, 8g protein per serving
The first time around the smell of the Quinoa put me off a bit, it smelt like fermented something… The second time I used less Quinoa and I think it worked better, although, yes, less protein. Now I’m doing it for the third time, with a few modifications… No banana and no Quinoa – fewer calories per serving + Greek Yoghurt. Here it goes:
(8 Portions, 170 calories per serving, 6g protein per serving)
Ingredients:
100g uncooked steel cut oats
30g unsweetened coconut flakes
300g Summer berries (fresh or frozen)
200ml semi skimmed milk (or any preferred milk)
100g 0% fat Greek Yoghurt
2 large eggs
80g of Golden caster sugar (honey/maple syrup or any other sugar)
1 tsp pure vanilla extract (8ml)
1 tbsp cinnamon
5g Cocoa powder
Dash of salt
Directions:
1) Rinse oats under cold running water, drain, and set aside.
2) Preheat oven to 375°F (180°C) and oil a 10×10 (ish) inch baking dish.
3) Layer half the berries at the bottom of the dish. Spread oats on top, then add the remaining fruit.
4) Whisk together milk, eggs, greek yoghurt, sugar/honey, cocoa powder, vanilla extract, cinnamon, and salt in a medium bowl.
5) Pour the liquid mixture slowly to evenly distribute.
6) Top up with coconut and bake for 60 minutes, uncovered.
Let it cool before serving, it tastes better if eaten the next day – store in the fridge. Enjoy hot or warm – not so good when it’s cold. Add a scoop of ice cream to make it a more calorific treat/taste sensation.
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I found this here and have adapted it.
(See it on MyFitnessPal 8 Portions, 215 calories per serving, 6.1g protein per serving)
200 g of Organic Jumbo Oats
150 ml milk
2 large eggs
Cocoa powder – 20 grams
1 teaspoon baking powder
0.5 teaspoon salt
2 or 3 mashed, ripe bananas
Caster sugar – 50g add more or less to taste
1 tablespoon coconut oil, melted and cooled
1.5 teaspoons pure vanilla extract
1.5 teaspoons cinnamon
Preheat oven to 180c (160c Fan assisted). Grease an 20x20cm baking dish or line with baking paper and set aside.
In a large bowl, combine the oats, cocoa, baking powder, and salt. Set aside.
In a medium bowl, combine the milk, mashed bananas, syrup or sugar, melted coconut oil, eggs, and vanilla extract. Whisk until combined.
Add the milk mixture to oat mixture and stir until combined.
Pour the oatmeal mixture into baking tray and bake for 35 minutes or until oatmeal is set. Delicious hot, warm or cold!