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Craving something chocolatey while working towards your gym goals? This Ferrero Rocher baked oats recipe packs 37g protein, helping you feel fuller for longer while still tasting indulgent
Ingredients
For the baked oats
- 50g rolled oats
- 15g vanilla protein powder
- 1 tbsp cacao powder
- 10g hazelnut butter
- 1 tsp maple syrup
- 1/2 tsp baking powder
- Pinch of salt
- 1 tbsp chopped hazelnuts
- 150ml milk (dairy or plant-based)
- 1/2 tsp vanilla extract
- One piece of chocolate in the oats (of your choice - we used Tony's)
For the cacao yoghurt frosting
- 50g Green yoghurt or strained plant-based yoghurt
- 1 tsp maple syrup
- 1 tbsp cacao powder
- 1 tbsp chopped hazelnuts
- 1 Ferrero Rocher
| Per | 100g | Serving (344g) |
|---|---|---|
| Energy (Kj) | 850 kJ | 2920 kJ |
| Energy (kcal) | 203 kcal | 698 kcal |
| Fat | 9.4g | 32g |
| of which saturates | 2.7g | 9.4g |
| Carbohydrates | 17g | 57g |
| of which sugars | 5.5g | 19g |
| Fibre | 4.7g | 16g |
| Protein | 11g | 37g |
| Salt | 0.39g | 1.3g |
Step 1
Add the oats, protein powder, cacao powder, baking powder, salt and chopped hazelnuts to a bowl.
Step 2
Stir in the hazelnut butter, maple syrup, milk and vanilla extract until you have a smooth, pourable mixture.
Step 3
Grease an air fryer-safe ramekin and pour in the oat mixture. Push the piece of chocolate into the centre.
Step 4
Air fry at 180°C for 15-18 minutes, until set and a toothpick comes out clean. Or oven option, bake at 180°C for 20-25 minutes.
Step 5
Allow to cool slightly while you make the frosting.
Step 6
Whisk the yoghurt, cacao powder and maple syrup until smooth and creamy.
Step 7
Spread the cacao yogurt frosting over the baked oats, then finish with chopped hazelnuts and a Ferrero Rocher on top.
