Baked oats are one of the great meal-prep gifts of modern eating: make them once, and breakfast is sorted for the week. This version packs in plant-based protein, keeps everything low FODMAP friendly, and tastes like a warm chocolate pudding.
That Protein's Double Choc Protein Porridge is the backbone of this recipe — made with organic ingredients, free from additives, and low FODMAP friendly.
Ingredients
- 200g rolled oats
- 4 scoops (80g) That Protein Double Choc Protein Porridge
- 2 tsp baking powder
- 2 tbsp raw cacao powder
- Pinch of sea salt
- 4 flax eggs (4 tbsp ground flaxseed + 12 tbsp water)
- 400ml unsweetened almond milk
- 4 tbsp maple syrup
- 2 tsp vanilla extract
- 60ml melted coconut oil
- 60g dairy-free dark chocolate chips
Method
- Preheat oven to 180°C. Grease a 20×30cm baking dish.
- Make flax eggs: mix flaxseed and water, rest 10 minutes.
- Combine oats, protein porridge, baking powder, cacao, and salt in a large bowl.
- Whisk together flax eggs, almond milk, maple syrup, vanilla, and coconut oil.
- Combine wet and dry ingredients. Fold in chocolate chips.
- Pour into dish and bake 35–40 minutes until set and golden.
- Cool 5 minutes, slice into 4 portions, and serve with toppings.
Tips
- Reheat with a splash of almond milk in the microwave for 60–90 seconds.
- Swirl 2 tbsp peanut butter into the batter for a PB chocolate version.
- Freeze individual portions for up to 6 weeks.
A protein-rich, gut-friendly, chocolatey breakfast you can batch-cook once and enjoy all week. Stock up on Double Choc Protein Porridge at thatprotein.com.
Looking for more gut-friendly recipes? Browse our Low FODMAP Recipe Index, Breakfast Recipes, Smoothie Recipes, and Snack Recipes.