This protein packed, oaty chocolate breakfast is quick and easy to prepare during the busy festive season.

The recipe contains only 6 ingredients and is nut free and vegan-friendly and contains no gluten/dairy/soy products, so it’s perfect for almost anyone with allergies or intolerances.

Ingredients (serves 2)

1 banana (save 1/4 for topping)
1/3 cup strawberries, quartered
1/2 cup jumbo oats
2 tbsp sunflower seeds
1 cup coconut milk
1 scoop  vegan chocolate protein – I used Link Nutrition
Don’t worry if you don’t have any protein powder at home – you could just add a couple of spoonfuls of cacao or cocoa powder for that chocolatey twist. In fact, that’s one of the wonders of this recipe – it’s extremely adaptable, so you can switch up the fruit or seeds you use, and try out different types of milk (I’ve tried this with homemade coconut milk using creamed coconut, as well as with chocolate soya milk which was delicious!).


Pre-heat the oven to 160C.
In a bowl, mash the banana using a fork, then add in all other ingredients and stir very well until fully combined.
Transfer to an over-proof bowl/dish and decorate with remaining banana (sliced).
Bake for 10-12 minutes, then serve hot alongside fresh fruit.

Eli Brecher is a freelance recipe developer and the food blogger behind and the Instagram account @brechernutrition
Eli has lived with Crohn’s Disease from the age of 8 which sparked her passion for healthy eating at a young age.
She is studying Nutrition at the University of Westminster and hopes to eventually specialise in nutrition for digestive disorders. She has also lived in Paris and Madrid while doing her first degree in French and Spanish.

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