Vegan Chocolate Banana Baked Oatmeal
Chocolate banana baked oatmeal that also happens to be vegan & only requires 5 ingredients. Perfect as an on-the-go breakfast or snack !
Servings 12 servings
- 3 cups rolled oats *
- ½ cup peanut butter ( or any other nut/seed butter of choice )
- ¼ cup cocoa powder ( or cacao / carob powder )
- 4 medium ripe banana ( about 400g / 14 oz )
- ¾ cup almond milk
- pinch of salt ( optional )
- 2-4 tablespoon sweetener of choice ( optional, see notes )
Preheat oven to 180c / 350f. Grease / line a 8x8 square baking pan with parchment paper.
Mash the bananas using a fork or potato masher until smooth. It is ok to have a few chunks left.
In another large mixing bowl, mix together the cocoa powder and oats.
Add in the mashed bananas together with the peanut butter and almond milk into the mixing bowl containing the dry ingredients. Mix until everything is well incorporated.
Transfer the mixture into the baking pan. Using the back of a spoon or a spatula, gently press down the mixture so that it is evenly distributed.
Bake it for 20-25 mins, or until a toothpick comes out clean and the top is set.
Let it cool down before slicing and serving. Optionally, drizzle it with tons of peanut butter !
*Use gluten-free oats to make this recipe gluten-free. You can also use quick oats instead but there will be less texture to your baked oats.
**I find it sweet enough, If you prefer a sweeter baked oats, I suggest adding 2-4 tablespoons of sweetener like coconut sugar, maple syrup or agave syrup.
Baked oatmeal can be stored in the fridge for up to 4 days and in the freezer for 3 months. To freeze, simply place individual portions into freezer / zip-top bags and freeze them for up to 3 months.
Calories: 181kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Sodium: 72mg | Potassium: 311mg | Fiber: 4g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg