This is a great recipe, as it is a breakfast that tastes like chocolate cake. In fact, I would go as far as to say you could serve it as a dessert at a dinner party.
If you follow my blog, you’ll know that I am a big fan of oats. In my recipes you’ll find oat waffles, oat pancakes, date and banana oatmeal, chai oatmeal to name a few. They are not only a good source of slow releasing carbohydrates, keeping your blood sugar low whilst releasing energy during the day, but they also have more protein and healthy fats than most grains.
They also contain beta-glucan, a type of soluble fibre that forms a thick gel like substance in the gut. This fibre is known to help lower cholesterol, reduce blood sugar, increase good bacteria in the gut and keeps you feeling satiated for longer and so can help with weight loss.
From an Ayurvedic perspective, oats are made up of the earth element and so good for pacifying both Vata and Pitta. Oats are seen as a nerve tonic, a sedative, a demulcent and laxative, from a food is medicine perspective.
I have always been a fan of quick recipes, as the less time it takes to make the more sustainable in today’s busy lives. That need has been heightened with the arrival of our new-born and so quick, hands off recipes has become the name of the game. Oats also happen to be a galactagogue; a food/herb that promotes breast milk production, so it’s a win-win.
Ingredients
Serving: 2
- 1 cup oatmeal
- 1 banana
- 2 scoops protein powder
- 1 tsp. baking powder
- 1 cup plant milk
- Chocolate chips (vegan)
Method
- Preheat oven to 375F
- Add all ingredients into a blender, apart from the chocolate chips. Blend for 20 seconds or until smooth
- Pour batter into 2 medium ramekins
- Add some chocolate chips
- Bake for 10-12 minutes
