Chocolate peanut-butter baked oats

Storage - Fridge: 3–4 days. - Freezer: around 2–3 months for good quality. - Reheat: microwave a portion with a splash of milk until hot. For a full week, refrigerate only the first few portions and freeze the rest once cooled.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 160°C fan bake or 180°C conventional. Line or grease a medium baking dish.

Step 2

Mash the bananas in a large bowl.

Step 3

Whisk in the eggs, milk and yoghurt.

Step 4

Add the oats, protein powder, cocoa, baking powder, cinnamon, sweetener and salt. Mix well.

Step 5

Swirl through the peanut butter.

Step 6

Pour into the dish and bake for 30–40 minutes, until set in the middle.

Step 7

Cool completely, cut into five portions and refrigerate or freeze.