So excited to share my creamy, power-packed baked oats!
Oats are one of my favourite breakfast choices. They’re a wonderful source of slow-releasing carbohydrates, which help to stabilise blood sugar levels and provide sustained energy throughout the day.
This warming and nourishing version is bursting with flavour from tangy raspberries, anti-inflammatory cinnamon plus fibre from chia seeds. I’ve added a dose of nourishing JSHealth Vitamins Protein + Probiotics powder to support healthy digestion.
Enjoy experimenting with your own flavoursome toppings and kickstart your day with energy.
Jess x
Time to cook: 35, Serves: 6
Ingredients
- 2 bananas
- 2 cups (160g) rolled oats
- 2 tbsp chia seeds
- ½ tsp baking powder
- 1 serve JSHealth Vitamins Vanilla Bean Protein + Probiotics
- 1 tsp cinnamon
- 2 cups (500ml) milk of choice, we used almond milk
- 1 tsp vanilla extract
- 1 ½ cups (150g) frozen raspberries
To serve:
- Greek yoghurt, or dairy-free alternative
- Peanut butter, omit for nut-free
- Honey
Method
Preheat the oven to 180C or 350F.
Add the bananas to a rectangular baking dish, we used a 20cm by 30cm size dish. Mash the bananas until smooth.
Add in the rolled oats, chia seeds, baking powder, protein and cinnamon. Pour over the milk and vanilla and then use a fork to whisk all the ingredients together. Make sure there are no lumps of protein powder or chia seeds.
Add in the raspberries and then bake in the preheated oven for 30 minutes.
Remove from the oven and allow to cool slightly before slicing.
Serve topped with Greek yoghurt, peanut butter and a little honey, if desired.
