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
Calories: 181kcal
Equipment
Ingredients
- 3 cups rolled oats * (270g)
- ½ cup peanut butter or any other nut/seed butter of choice (120g)
- ¼ cup cocoa powder or cacao / carob powder (25g)
- 4 medium ripe banana ( about 400g / 14 oz)
- ¾ cup almond milk 180ml
- pinch of salt ( optional )
- 2-4 tablespoon sweetener of choice ( optional, see notes )
Instructions
- 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 !
Notes
*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.
Nutrition
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
