Pistachio Mocha Baked Oats
Directions
- 1Combine the milk and vinegar. Set aside for 10 minutes to thicken.
- 2In a 9 inch square baking dish, add the banana, oats, protein powder, cocoa powder and baking powder. Add in the yoghurt and milk mixture. Mix until combined.
- 3Fold through the chocolate and pistachios.
- 4Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
- 5Poke holes in the cooked oats whilst still warm and pour the coffee over. Leave to cool completely.
- 6Make the protein whip by whisking the cream cheese, pistachio butter, protein powder and milk together until smooth (you may need more milk depending on the type / brand of protein you use but just keep adding slowly until you get the desired consistency)
- 7Spread on top of the cooled oats and cover with a dusting of cocoa powder.
Ingredients
- 480 ml dairy free milk
- 1 tsp apple cider vinegar
- 200 g dairy free yoghurt
- 2 ripe bananas, mashed
- 150 g rolled oats
- 100 g oat flour
- 60 g vegan chocolate protein
- 1 tsp baking powder
- 50 g dark cocoa powder
- 100 g dark chocolate chips / chunks
- 100 g crushed pistachios
- 2 tsp instant coffee
- 400 ml dairy free milk
- 250 g dairy free cream cheese, room temp
- 30 g vegan vanilla protein powder
- 50 g pistachio butter
- 0.5 tsp matcha powder
- 1 tbsp dairy free milk
Equipment
9 inch square baking dish
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