Pistachio Mocha Slices

40 min.

A protein dessert for breakfast like from a fancy café? Of course! How about trying baked oatmeal, which is perfectly smooth, juicy, full of crunchy pistachios, delicious pistachio cream, chocolate, coffee... Honestly? We could go on and on about this goodness for a really long time, so we'd better show you how it's done. 👇🏻

Shop ingredients

Organic Cocoa Powder – 150 g – Criollo variety, non‑alkalized, from organic farming

£5.49

1 Minute Oats – 500 g – Finnish wholemeal instant oats for creamy oatmeal ready in 1 minute

Ghee Spray with Avocado Oil – 200 ml – clarified butter with avocado oil in spray, lactose‑free, with practical dispenser

£6.49

Instant Coffee – 100 g – premium instant coffee powder – 100% Brazilian Arabica, bold bitter flavour with sweet notes and low acidity

£4.49

Grass‑Fed Whey Protein – 2 000 g – ethically sourced milk, naturally sweetened with stevia and with no artificial sweeteners

£89.99

100% Pistachio Butter – 500 g – natural texture of single origin pistachios from the USA, without sugar and other additives, rich source of healthy fats and fibre

£21.49

Organic Japanese Matcha – 50 g – traditional finely ground green tea from young leaves from the slopes of Japan's Shizuoka

£6.49

Nutrition (1 serving) 1 piece

277 kcal
31 g carbohydrates
8 g fats
19 g protein

Per 9 portions

Base:

290 g banana
250 ml milk
150 g plain yoghurt
80 g gluten-free oat flour
55 g cocoa powder
60 g chocolate protein blend
20 g pistachios
25 g dark chocolate drops
180 g oats
ghee butter spray

Coffee:

2 tsp instant coffee
100 ml milk

Cream:

250 g light curd cheese
30 g vanilla protein powder
20 g pistachio butter
1/2 tsp matcha

Final Touch:

2 tsp cocoa powder
25 g pistachios

Instructions

Mash the bananas for the batter, mix with the milk and yoghurt, then add the ingredients for the base and mix.
Next, add chopped pistachios and chocolate chips and stir them into the batter.
Flatten into a tin (about 20 x 20 cm), which you grease with a little ghee and dust with oat flour.
Bake at 180 °C for 25‑30 minutes. In the meantime, prepare the cream from the cottage cheese, pistachio cream, matcha powder, protein and mix it well. Refrigerate for now.
Mix the coffee with warm milk and pour over the warm cake immediately after baking. (You can also poke holes with the other side of a spoon so that the coffee soaks in well.)
Then spread the cream evenly on top, sprinkle with cocoa and chopped pistachios and serve!
So good taste!