Banana & Dark Chocolate Baked Oats

Name: Banana & Dark Chocolate Baked Oats
Total time: 40 min
Yield: 4
Ingredients: 200 g rolled oats; 2 ripe bananas; 400 g low-fat quark; 2 eggs; 80 g chocolate or vanilla whey protein powder; 2 tsp baking powder; 60 g dark chocolate, roughly chopped; 250 ml milk

Oats, quark and banana baked into something between a cake and a bowl of porridge, dark chocolate melting through it. Four breakfasts, 30 g protein.

VegetarianHigh proteinMeal prep

A square baking dish of golden baked oats with banana slices pressed into the surface and dark chocolate melted into visible pockets, one portion lifted out onto a plate.

Servings: 4
Total time: 40 min
Hands-on: 10 min

What you need

Mixing bowl
20 cm square baking dish
Baking paper

Ingredients

200 grolled oats
2ripe bananas— one mashed, one sliced for the top
400 glow-fat quark
2eggs
80 gchocolate or vanilla whey protein powder
2 tspbaking powder
60 gdark chocolate, roughly chopped— 70% or above
250 mlmilk— or a plant alternative

How to make it

Heat the oven to 180 °C and line the dish with baking paper.
Mash one banana in the bowl until almost smooth, then beat in the quark, eggs and milk. Whisk the protein powder in next, on its own, before the oats — it will not dissolve once the oats have thickened the mix.
Stir in the oats, baking powder and two thirds of the chopped chocolate, and let the batter stand for 5 minutes so the oats drink some of the liquid.
Pour it into the dish, lay the sliced banana over the surface and press the last of the chocolate into the top.
Bake for 28–32 minutes. It is done when the centre is set but still has a slight wobble — baked until completely firm, it dries out by the next morning, and the point of this dish is that it keeps.
Cool for 10 minutes before cutting into four. Keeps 4 days in the fridge; eat cold, or microwave a portion for 40 seconds.

Per serving, roughly

Energy: ~400 kcal
Protein: ~30 g
Carbs: ~46 g
Fat: ~10 g

These are estimates calculated from standard ingredient values. Your numbers will shift with the exact products you buy and with how generously you fill the plate — oil, sauces and cheese move them the most.

Variations

Without protein powder

Use 500 g of quark and three eggs instead. Protein lands at roughly 24 g per portion instead of 30, and the texture is a little more custardy — some people prefer it.

Berry version

Swap the banana and chocolate for 250 g of frozen raspberries folded in straight from the freezer. About 70 kcal less per portion, and noticeably sharper.

Coach's tip

Four breakfasts baked in one go, each at 30 g of protein — the format that makes a protein breakfast survive a busy week, because the decision is already made. On a training morning, eat it warm about 90 minutes before you lift.

More recipes

Other recipes worth a place in your week.

BreakfastFluffy Protein Pancakes with BerriesOats blitzed with quark, egg and whey, cooked low and slow so they rise instead of turning to rubber. Warm berries over the top, 41 g of protein.BreakfastHigh-Protein Overnight Oats with SkyrFour jars, ten minutes, no hob: oats, skyr, milk and vanilla protein soaked overnight and topped with berries. 42 g of protein waiting in the fridge before an early session.BakingOat & Banana MuffinsThree very ripe bananas, oats blitzed into flour and no eggs at all: muffins that stay moist for days and freeze well. Fifteen minutes of mixing.

General information only, not medical or nutritional advice. If you have a health condition, an allergy, or specific dietary needs, talk to a qualified professional.

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