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PREP 10 MIN · COOK 7 MIN
DF · EF · GF · VE · V
INGREDIENTS
SERVINGS 2

  • 12 cups (150g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
  • 1 tbs pumpkin seeds (pepitas)
  • 3 tsp sunflower seeds (kernels)
  • 12 tbs cocoa powder (or cacao powder) plus extra to dust
  • 12 cups (375ml) almond milk (or dairy alternative)
  • 1 cup (250ml) water
  • 14 cup (30g) chocolate protein powder
  • 3 tsp honey (brown rice syrup or maple syrup)
  • 12 tbs hazelnuts (peeled) chopped
  • 1 medium banana sliced
METHOD
This method is based on 2 servings
  1. Toast oats and half the pepitas and sunflower kernels in a small saucepan over low heat for 2 minutes. 

     

  2. Add cocoa powder and stir to coat.

     

  3. Stir through milk, water and protein powder. Bring to the boil, reduce to a simmer and cook for 5 minutes, whisking constantly. Adding more water if necessary. 

     

  4. Add honey and mix well.

     

  5. At the same time, heat a small non-stick skillet set over med-high heat. Add banana pieces and cook for a minute each side or until golden brown. 

     

  6. Divide oats between bowls and top with cooked banana, remaining seeds and hazelnuts. Dust with extra cocoa powder to serve.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 2603
Energy (cals) 622
Protein 28.8g
Fat 24.7g
Sat. Fat 3.6g
Carbs 64.4g
Sugar 18g
Fiber 14.7g
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