Mocha Baked Oats
Directions
- 1Combine the milk and vinegar.
- 2Combine the milk and vinegar.
- 3Combine the milk and vinegar.
- 4Set aside for 10 minutes to thicken.
- 5Set aside for 10 minutes to thicken.
- 6Set aside for 10 minutes to thicken.
- 7In a 9 inch square baking dish, add the mashed banana, oats, protein powder, cocoa powder and baking powder.
- 8In a 9 inch square baking dish, add the mashed banana, oats, protein powder, cocoa powder and baking powder.
- 9In a 9 inch square baking dish, add the mashed banana, oats, protein powder, cocoa powder and baking powder.
- 10Add in the yogurt and milk mixture.
- 11Add in the yogurt and milk mixture.
- 12Add in the yogurt and milk mixture.
- 13Mix until combined.
- 14Mix until combined.
- 15Mix until combined.
- 16Fold through the chocolate.
- 17Fold through the chocolate.
- 18Fold through the chocolate.
- 19Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
- 20Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
- 21Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
- 22Poke holes in the cooked oats whilst still warm.
- 23Poke holes in the cooked oats whilst still warm.
- 24Poke holes in the cooked oats whilst still warm.
- 25Pour the coffee over.
- 26Pour the coffee over.
- 27Pour the coffee over.
- 28Leave to cool completely.
- 29Leave to cool completely.
- 30Leave to cool completely.
- 31Make the coffee whip by whisking the cream cheese, espresso, protein powder and milk together until smooth.
- 32Make the coffee whip by whisking the cream cheese, espresso, protein powder and milk together until smooth.
- 33Make the coffee whip by whisking the cream cheese, espresso, protein powder and milk together until smooth.
- 34Spread the coffee whip on top of the cooled oats.
- 35Spread the coffee whip on top of the cooled oats.
- 36Spread the coffee whip on top of the cooled oats.
- 37Cover with a dusting of cocoa powder.
- 38Cover with a dusting of cocoa powder.
- 39Cover with a dusting of cocoa powder.
Ingredients
- 480 ml dairy free milk
- 480 ml dairy free milk
- 480 ml dairy free milk
- 1 tsp apple cider vinegar
- 1 tsp apple cider vinegar
- 1 tsp apple cider vinegar
- 200 g dairy free yoghurt
- 200 g dairy free yoghurt
- 200 g dairy free yoghurt
- 2 units ripe bananas
- 2 units ripe bananas
- 2 units ripe bananas
- 150 g rolled oats
- 150 g rolled oats
- 150 g rolled oats
- 100 g oat flour
- 100 g oat flour
- 100 g oat flour
- 60 g vegan protein (vanilla or chocolate)
- 60 g vegan protein (vanilla or chocolate)
- 60 g vegan protein (vanilla or chocolate)
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp baking powder
- 50 g dark cocoa powder
- 50 g dark cocoa powder
- 50 g dark cocoa powder
- 100 g dark chocolate chips / chunks
- 100 g dark chocolate chips / chunks
- 100 g dark chocolate chips / chunks
- 2 tsp instant coffee
- 2 tsp instant coffee
- 2 tsp instant coffee
- 400 ml dairy free milk
- 400 ml dairy free milk
- 400 ml dairy free milk
- 250 g dairy free cream cheese, room temp
- 250 g dairy free cream cheese, room temp
- 250 g dairy free cream cheese, room temp
- 30 g vegan vanilla protein powder
- 30 g vegan vanilla protein powder
- 30 g vegan vanilla protein powder
- 1 tsp instant coffee
- 1 tsp instant coffee
- 1 tsp instant coffee
- 200 ml dairy free milk, room temp
- 200 ml dairy free milk, room temp
- 200 ml dairy free milk, room temp
- cocoa powder
- cocoa powder
- cocoa powder
Equipment
9 inch square baking dishforkbowlwhisk
Tips
- Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
- You may need more milk for the coffee whip depending on the type / brand of protein you use, but just keep adding slowly until you get the desired consistency.