| 50g porridge oats | |
| 30g vanilla vegan protein powder (optional, but add 30g more oats) | |
| 1 tsp baking powder | |
| pinch of Essex sea salt | |
| 150ml plant milk | |
| 1 banana | |
| Handful of dairy free chocolate chips | |
| Drizzle of almond butter |
everyone needs to get onto this. and yes, it sounds odd in principal, baking your porridge. But make little tweaks to it, and you can turn it into its own beautiful little thing that’ll make you feel like you’re tucking into a cake. chocolately chips, almond butter swirls, all done quick, what’s not to love?!
| 1. | Blitz the oats until smooth. You don't have to do this step however trust me, it's worth it. |
| 2. | Mash the banana in an ovenproof dish or tin and then add in the protein powder and baking powder. Pour half the milk into the tin and then add the oats. Mix and check the consistency before adding the rest of the milk. You should end up with a mix that's firm and holds to your spoon. |
| 3. | Stir in the chocolate chips, then drizzle the almond butter on top and swirl it into the oats, just like the photo! |
| 4. | Bake it at 180°C for 15 minutes. |
| 5. | Serve it with dairy free yogurt and go love it. |