1½ripe bananaone sliced spread at bottom,½ sliced on top
3tbspunsweetened carob chips
30gfresh coconut shavingsof course, you can use unsweetened dry
¼cupplain greek yogurt
3scoops whey protein powderI used Ergogenic's New Zealand Pro. Also, I used plain, but feel free to use vanilla flavored if you want a bit of a sweeter taste
Preheat the oven to 375F.
In a medium mixing bowl, combine dry ingredients and stir with a fork to combine.
In a separate bowl, mash half a banana until frothy in consistency. Add date paste and mix until well combined. Stir in the rest of the wet ingredients and mix with a whisk until well incorporated.
Spread one sliced banana over the bottom of a baking dish. Top with oat mixture, then pour the liquid ingredients gently over the oats.
Spread the banana slices, unsweetened carob chips and coconut shavings over the top.
Bake for 35-40 minutes, until the top is browned and the oats have set.
While the oats are baking, add protein powder, carob powder and yogurt to a mixing bowl and mix with a spoon or whisk until well incorporated. It might look like there is too much powder at first, but it will come together eventually. Same goes for the "lumpy" feeling. Just let the mixture rest for about a minute and give it another quick stir. It will become nice and smooth.
Add buttermilk and stir until nice and creamy looking.
Pour generously over baked oatmeal at the time of serving.
Both the sauce and oatmeal will keep in the refrigerator for up to 5 days.