Chocolate & Peanut Butter Baked Oats

by Lou Robbie

We love oats in every way, when you eat them they release energy slowly over the next few hours and make for a great start to the day! However, porridge everyday can get a bit boring so we’ve added a few good ingredients to make this indulgent baked oats dish. Of course you probably won’t have chocolate oats everyday so give this a go at the weekend or to celebrate a special day! Serve as it is or with yoghurt and banana or ice cream and berries.

Lou 🙂

Ingredients:

  • 200g oats
  • 1 banana, mashed
  • 40g mixed seeds or nuts
  • 2 tablespoons cacao powder
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 tsp baking powder
  • 300g milk of your choice
  • 1 egg
  • 2 tablespoon peanut butter, and extra to blob on top
  • 50g chopped dark chocolate- optional

Method:

  1. Preheat the oven 180c.
  2. Have a deep baking tray or pie dish ready to go.
  3. Add the oats, seeds, cocoa powder and baking powder to a mixing bowl and stir well.
  4. Measure the milk into a jug, crack in the egg, add the mashed banana, maple syrup and vanilla. Whisk well with a fork.
  5. Pour the milk mix into the mixing bowl and stir to combine.
  6. Pour the mix into the baking tray.
  7. Blob on 4-6 teaspoons of the peanut butter, and sprinkle over the chopped chocolate.
  8. Bake for 20 minutes, then set aside to cool for 5 minutes then serve. It goes really well with yoghurt and fresh raspberries.

PB Fudge

by Lou Robbie

Sometimes you need that quick fix to get you through the mid morning or afternoon slump!! This peanut butter fudge is the fix you need. No bake, 5 ingredients and flavours that were made for each other.

They keep perfectly in the fridge or freezer. Keep them in bite sized pieces for easy eating. The best part is that all the fabulous ingredients are available in groceries #organicingredients

Let us know if you try them,

Lou 🙂

Ingredients

Method

  1. The method could not be easier. 
  2. Make some space in your freezer- or you can let it set in the fridge.
  3. Line a small square baking tin with parchment paper 8x8inc or similar.
  4. Melt the coconut in the microwave or in a small pot. 
  5. Mix in the peanut butter, desiccated coconut, honey and half the dark chocolate. 
  6. Pour the mix into the tin and shake it lightly to get into the corners. 
  7. Sprinkle the remaining chocolate on top. 
  8. Carefully place in the freezer to set- or the fridge. 
  9. When completely set chop into bite sized pieces.