Imagine a breakfast that tastes like a dessert from a fancy café - only with a hefty dose of protein and no regrets. Moist banana baked oatmeal melts on the tongue, the doughy choco chips crisp up nicely and a creamy cottage cheese and yoghurt layer with caramel nut butter and cocoa on top awaits you. The perfect combination of sweet, juicy and rich in one baking dish. Bake it several days in advance and you've got a breakfast or dessert to kick you into high gear. 🚀

Shop ingredients

Vilgain 1 Minute Oats – 500 g – whole grain oats from Finland for the fluffiest porridge in 1 minute

£1.59

Vilgain Grass-Fed Whey Protein – 2 000 g – made with British milk sustainably sourced from grass-fed cows, sweetened with stevia, ultra-filtered at low temperatures

£53.99

Vilgain Organic Apple Cider Vinegar – 500 ml – unfiltered, unpasteurised and made from Czech apples

£3.29

Vilgain Chocolate Chips – 250 g – high-quality chocolate from South America, high cocoa content, no artificial flavours or polishes

£11.99

£8.99

Vilgain Cheat Spread – 350 g – 100% natural nut butter with grass-fed protein

£10.49

Nutrition (1 serving)

506 kcal
55 g carbohydrates
19 g fats
26 g protein

For 6 servings

Dough:

300 g oats
30 g vanilla protein powder
1 tsp baking powder
3 bananas
200 g plain yoghurt
200 ml milk
1 tbsp apple cider vinegar
80 g dark chocolate chips

Cream:

250 g light curd cheese
200 g plain yoghurt
1 tbsp maple syrup
30 g vanilla protein powder

Final Touch:

100 g Cheat Spread salted caramel
cocoa powder

Instructions

Blend the ripe bananas in a blender with the yogurt, milk and apple cider vinegar until smooth.
Pour the oatmeal into the baking dish, add the vanilla protein, baking powder and mix.
Pour the mixture of banana, yogurt and milk over the oatmeal. Mix everything thoroughly.
Finally, stir the chocolate chips into the batter.
Place in a preheated oven at 180 °C and bake for 30 minutes.
In the meantime, prepare the custard cream. Mix cottage cheese with yogurt, vanilla protein and maple syrup.
Let the baked oatmeal cool.
Brush the cooled oatmeal with salted caramel flavored nut butter.
Finally, add a layer of custard cream and sprinkle with cocoa.
Leave in the fridge overnight to allow all the flavours to combine.
Divide into 6 parts, transfer to boxes and you have a breakfast or snack for almost the whole working week.
Well, enjoy.

Products used in the recipe