Of which 29.5 g sugars and 2.4 g saturated fat.
No-added-sugar version: 367 kcal and 15.4 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights 26.6 g protein per serving · Calcium (yogurt)
Allergens gluten (oats), peanuts, milk
Protein banoffee with yogurt and banana
An oat base, peanut caramel and yogurt cream with banana.
Ingredients
- 240 g (8½ oz) ground oats
- 150 g (5½ oz) low-fat Greek yogurt
- 3 tbsp honey (63 g / 2¼ oz) — or maple syrup; no added sugar: 4 tbsp liquid sweetener
- 60 g (2 oz) powdered peanut butter — or 90 g regular peanut butter
- 2 tbsp maple syrup or honey (30 g / 1 oz) — no added sugar: 2 tbsp sugar-free maple-flavored syrup
- 1 pinch salt (1 g)
- 2 ripe bananas, sliced (200 g / 7 oz)
- 400 g (14 oz) low-fat Greek yogurt
- 80 g (2¾ oz) reduced-fat cream cheese
- 40 g (1½ oz) protein powder — or nonfat milk powder
- 1 tsp vanilla extract (5 g) — optional
- reduced-fat cocoa powder, to taste (5 g) — topping
Method
- Mix the ground oats with the 150 g of Greek yogurt and the honey until you have a dough you can shape. Press it firmly into the bottom of individual cups or a pan and refrigerate while you prepare the rest.
- Mix the powdered peanut butter with the maple syrup and the pinch of salt until creamy, and spread it over the base.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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