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Chocolate baked oats

If you're looking for a delicious and nutritious breakfast option, then look no further than this vegan chocolate baked oats! This recipe is not only delicious but also packed with over 39g of protein and 5g of iron. It's the perfect way to start your day on the right foot!

Method:

  1. Preheat the oven to 175°C (350°F).

  2. Combine the oats, protein powder, cacao powder, baking powder and soy milk. Mix to combine well. 

  3. Add half of the oat mixture into an oven-safe dish. Place the peanut butter in the center and top with the remaining of the oat mixture. 

  4. Bake in the oven for ~15 minutes. 

  5. Combine the cacao powder, maple syrup, and water in a small bowl. Drizzle on top of the oats.

  6. Optionally top with one crushed Biscoff biscuit or any other toppings you choose.


Note:

  • Oats - If you are clinically required to be strictly gluten-free, please swap the oats for either quinoa flakes, amaranth or for gluten-free weetabix. 

  • Vitasoy soy milk - Please ensure this is calcium-fortified and contains between 300-400 mg of calcium per serving. However, suppose you are allergic or prefer other plant-based milk. In that case, you can always use another alternative, given it is calcium-fortified.

  • Macro Mike protein powder - You can get 10% off all Macro Mike products with the code 'amb-raquel'.

  • Maple syrup - You can use honey if you are not vegan. 

Nutritional Summary:

At Radiquel, we believe strict fixation on numbers is a reductionist view of nutrition and can potentially harm our relationship with food. Food is also so much more than just units of calories and macronutrients; it’s a chance to nourish our minds, bodies, and souls with whole and soul foods. However, we acknowledge nutritional panels’ educational value for some individuals and have provided them solely for educational purposes. Please utilise this information with the utmost care.

This nutritional information is given solely for recreational intent and is not recommended to displace any medical advice, nor is it necessarily precise. We approximate the nutritional information per the listed ingredients. As food products can always vary in size, brand and shape, and nutritional quantities can also change based on the plants' growth circumstances, the quality of the soil, the fruits' maturity, and other factors, the nutrition information that is provided is an approximation. Since these values are highly individualised and rely on a variety of variables, such as age, gender, and the amount of daily physical activity, we do not offer the percentage of the recommended daily value. Please calculate the nutritional information you need using the exact ingredients you used or seek a dietitian or clinical nutritionist to assist you, if you need.
  • Serves
    1
  • Prep
    20 minutes
breakfastsdesserts
  • Ingredients

    For the bowl - 

    • ½ cup quick oats 

    • 1 Tbsp cacao powder

    • 1 scoop Macro Mike protein powder (for this recipe, I used the chocolate hazelnut almond protein; however, any flavour will do well, too)

    • ½ tsp baking powder

    • ½ cup Vitasoy soy milk 

    For the center - 

    • 1 Tbsp Peanut Butter 

    For the toppings -

    • 1 tsp cacao powder

    • 1 tsp maple syrup 

    • 1 Tbsp water (this is to help thin it out)

1) High protein option 

Calories: 515

Carbohydrates: 49g

Fibre: 8.1g

Total fat 18.7g 

Saturated fat: 3.1g

Protein: 39.4g

 

Nutrients of focus - 

Iron: 5mg 

Calcium: 236mg

2) Regular option 

Calories: 364

Carbohydrates: 46.7g

Fibre: 8.1g

Total fat 15.7g

Saturated fat: 3.1g

Protein: 14.4g

 

Nutrients of focus - 

Iron: 5mg 

Calcium: 236mg