Chocolate Baked Weet-Bix
Prep
6 min
Cook
20 min
Serves
6
Skill
Vegetarian
Prep
6 min
Cook
20 min
Serves
6
Skill
Ingredients
Base / Batter
- 5 Weet-Bix™, crushed
- 3 medium ripe bananas, mashed
- 40 g chocolate protein powder
- (Alternative: omit protein powder and add 2 additional crushed Weet-Bix™)
- 1 cup (250 mL) reduced-fat milk or milk alternative
- ¼ cup cacao powder
- ¼ cup natural peanut butter
- 2 tsp honey or maple syrup
- 1 tsp vanilla essence
Topping (optional)
- 30 g banana, sliced
- 1 tsp peanut butter
To serve
- 100 g reduced-fat Greek yoghurt
- 10 g natural peanut butter or almond butter
Nutrition per serving
1140
energy kj
13
protein
2
saturated fat
6
dietary fibre
28
carbohydrate
14
sugars
86
sodium
Method
- Preheat oven Preheat oven to 180°C (350°F). Lightly grease a small oven-safe dish or baking dish.
- Prepare the batter Add crushed Weet-Bix™, mashed banana, protein powder (if using), milk, cacao powder, peanut butter, honey or maple syrup, and vanilla essence to a blender or food processor. Blend until smooth and well combined. The batter should be thick but pourable.
- Assemble Pour batter into the prepared dish. Top with sliced banana and a small drizzle of peanut butter, if desired.
- Bake Bake for 20 minutes, or until set and lightly golden on top.
- Serve Allow to cool slightly. Serve warm with Greek yoghurt and nut butter.
Tips
Tips & Variations
- Fibre Boost: Top with a handful of mixed berries and a sprinkling of chia seeds or LSA
- Flavour variations: Substitute banana with apple purée, or add berries, cinnamon, or nutmeg.
- Protein-free option: Omit protein powder for a kid-friendly version.
- Texture boost: Top with soy crisps, activated buckwheat, or crushed Weet-Bix™ before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Base / Batter
- 5 Weet-Bix™, crushed
- 3 medium ripe bananas, mashed
- 40 g chocolate protein powder
- (Alternative: omit protein powder and add 2 additional crushed Weet-Bix™)
- 1 cup (250 mL) reduced-fat milk or milk alternative
- ¼ cup cacao powder
- ¼ cup natural peanut butter
- 2 tsp honey or maple syrup
- 1 tsp vanilla essence
Topping (optional)
- 30 g banana, sliced
- 1 tsp peanut butter
To serve
- 100 g reduced-fat Greek yoghurt
- 10 g natural peanut butter or almond butter
Nutrition per serving
1140
energy kj
13
protein
2
saturated fat
6
dietary fibre
28
carbohydrate
14
sugars
86
sodium
- Preheat oven Preheat oven to 180°C (350°F). Lightly grease a small oven-safe dish or baking dish.
- Prepare the batter Add crushed Weet-Bix™, mashed banana, protein powder (if using), milk, cacao powder, peanut butter, honey or maple syrup, and vanilla essence to a blender or food processor. Blend until smooth and well combined. The batter should be thick but pourable.
- Assemble Pour batter into the prepared dish. Top with sliced banana and a small drizzle of peanut butter, if desired.
- Bake Bake for 20 minutes, or until set and lightly golden on top.
- Serve Allow to cool slightly. Serve warm with Greek yoghurt and nut butter.
Tips
Tips & Variations
- Fibre Boost: Top with a handful of mixed berries and a sprinkling of chia seeds or LSA
- Flavour variations: Substitute banana with apple purée, or add berries, cinnamon, or nutmeg.
- Protein-free option: Omit protein powder for a kid-friendly version.
- Texture boost: Top with soy crisps, activated buckwheat, or crushed Weet-Bix™ before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.