Nutella + Cocoa Banana Oat Cups
INGREDIENTS for 12 Cakes: 6 portions (2 cakes per portion)
2-3 pumps of Fry light cooking spray
4 ripe bananas
2 medium eggs
1tsp baking powder
½ tsp ground cinnamon
350ml oat milk or skimmed milk
360g porridge oats
90g Nutella® + Cocoa - 1 heaped tsp of Nutella® (15g) per portion (7.5g per cake)
150ml glass of orange juice or skinny latte and a chopped apple.
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
Preheat the oven to 180C/ 160F.
Lightly spray a 12-hole muffin tin with fry light cooking spray.
Use a fork to mash 2 bananas in a large bowl. Stir in the eggs, baking powder and cinnamon and once well combined add the oat milk and porridge oats. Fold until well combined.
Divide the oat mixture evenly in the prepared muffin tin and bake for 25-30 minutes, until golden. Set aside too cool.
Top each porridge cake with ½ heaped teaspoon Nutella® + cocoa.
Slice the remaining 2 bananas and arrange the banana slices and blueberries over the cakes.
Serve with 150ml glass of orange juice or skinny latte and a chopped apple.