Serves 6
Prep Time: 15 minutes
Cooking Time: 50 minutes
Ingredients
2 cups organic rolled oats
6 tbsp Botanika Blends Protein Powder (Vanilla Cake Batter Flavour)
1 tsp baking powder aluminium free
1 tsp ground cinnamon
¼ tsp sea salt
2 Bananas, mashed
2 Bananas, peeled and sliced in half lengthways
1 cup almond milk or plant-based milk of choice
⅓ cup maple syrup or honey
2 eggs
3 tbsp extra virgin olive oil
2 cups organic rolled oats
6 tbsp Botanika Blends Protein Powder (Vanilla Cake Batter Flavour)
1 tsp baking powder aluminium free
1 tsp ground cinnamon
¼ tsp sea salt
2 Bananas, mashed
2 Bananas, peeled and sliced in half lengthways
1 cup almond milk or plant-based milk of choice
⅓ cup maple syrup or honey
2 eggs
3 tbsp extra virgin olive oil
Instructions
- Preheat oven to 180 degrees Celsius. Grease a medium sized baking dish with olive oil or butter and set aside.
- Add rolled oats to a blender or food processor and pulse until roughly chopped. The oats should still be course in texture.
- Pour the rolled oats into a large mixing bowl along with protein powder, cinnamon, salt, and baking powder. Stir to combine.
- In a medium sized bowl whisk together mashed bananas, milk, maple syrup, eggs, and extra virgin olive oil.
- Pour wet ingredients into dry ingredients and stir until well combined.
- Pour the oats mixture into the baking dish spread out evenly. Place the two banana halves on top of the mixture.
- Place into the oven and bake for 50 minutes or until golden brown on top. Serve topped yoghurt of choice.
Notes: store in refrigerator for 2-3 days. Alternatively, slice and freeze in single serve portions.