Chocolate and peanut butter baked oats




Health benefits:

Try these gut loving chocolate and peanut butter baked oats. This fibre filled breakfast or snack has 19g of fibre and 14g of protein per portion to feed those gut microbes. Watch the recipe here.


  • 3 ripe bananas
  • 6 Medjool dates
  • 100g prunes, chopped
  • 200g porridge oats
  • 5 tbsp cocoa or carob powder
  • 5 tbsp ground flaxseeds
  • 4 tbsp chia seeds
  • 1 medium courgette, grated
  • 1 tsp baking powder
  • 250ml milk
  • 1sp vanilla extract
  • 5 tbsp peanut or other nut butter to swirl




  1. Make the date & banana syrup. Add the mashed banana, dates and prunes to a pan with 300ml water, then cook over a low heat for about 10 mins, stirring as you go, until it’s mushy and syrupy (some lumps are totally fine).
  2. Add the date & banana syrup to a baking dish along with the rest of the ingredients.
  3. Add more milk if yours feels a little dry.
  4. Mix well and swirl the nut butter on top.
  5. Bake at 180c for 30-40 mins (the lower end if you like it more gooey).
  6. Allow to cool a little, then cut into portions and enjoy with a dollop of live yoghurt and berries - or store in the fridge or freezer for future breakfasts.

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