Mocha + Baked Oats = mocha baked oats. A pretty easy sell I guess? What’s more, they’re super easy to make, 100% plant based (so great for the vegan and vegetarian crowds!), and aren’t actually terrible for you! Enjoy x
Mocha Baked Oats
Mocha + Baked Oats = mocha baked oats. A pretty easy sell I guess? What's more, they're super easy to make, 100% plant based (so great for the vegan and vegetarian crowds!), and aren't actually terrible for you! Enjoy x
Ingredients
- 2 large, ripe bananas
- 4 tbsp nut butter of choice such as peanut butter, almond butter, cashew butter
- 350 ml milk of choice I use soya milk
- 2 tsp vanilla extract
- 4 shots espresso (caffeinated or decaffeinated) or you can use instant coffee mixed with a little hot water
- 5 tbsp maple syrup
- 200 grams rolled oats
- 50 grams cocoa powder
- 1.5 tsp baking powder
- 1 pinch salt
- 80 grams dark chocolate chips
Topping:
- 6-7 tbsp Greek yoghurt (I use vegan) for topping
- 1-2 tsp maple syrup optional
- 1 tsp vanilla extract optional
- Cocoa powder for dusting
Instructions
- Preheat the oven to 180C. Line or grease a square 8×8" baking dish with baking paper.
- In a large bowl mash the bananas. Then add the nut butter, milk, vanilla extract, espresso, and maple syrup. Whisk until combined.
- Add in the oats, cocoa powder, baking powder and pinch salt and mix well.
- Fold in the chocolate chips.
- Pour into the lined tin and place in the oven to bake for 30-35 minutes. Leave to cool.
- Mix the greek yoghurt with the maple syrup and vanilla (or you can leave the yoghurt plain), then spread this over the top of the cooled baked oats. Dust with cocoa powder. Slice into 6 or 8 depending on preferred portion size. Store in an airtight container in the fridge for upto to 5-6 days.
1 Comment
These baked oats are absolutely decadent – a coworker saw me eating it and asked if I was eating a brownie for breakfast – really easy to make, and they’ve lasted well during the week for prep. The middle never completely set even after baking an additional 10 minutes, but I think that just contributes to the brownie-like texture. I used 2 tsp of instant coffee per 30mL water for each shot of “espresso.”