These Espresso-Infused Chocolate Banana Baked Oats blend the richness of dark chocolate with the robust flavors of espresso and the natural sweetness of bananas. This baked oatmeal recipe is not just a morning delight but a nutritious dessert that satisfies your sweet tooth while providing a wholesome start to your day. Enhanced with nut butter and topped with a creamy vegan yogurt blend, each bite is a perfect balance of comforting flavors and textures.
Why You’ll Love This: This recipe is a dream come true for coffee lovers and chocolate aficionados alike. The combination of espresso and cocoa deepens the chocolate flavor, making each mouthful rich and satisfying. The use of natural sweeteners like bananas and maple syrup adds just the right amount of sweetness without overwhelming the senses. It’s also incredibly versatile, allowing for various substitutions such as different types of nut butters and milks to suit dietary needs and taste preferences.
Perfect Occasion: These Espresso-Infused Chocolate Banana Baked Oats are ideal for brunch gatherings, a special weekend breakfast, or as a comforting treat to enjoy on a leisurely morning. They’re also perfect for meal prep, as they store well and can provide a quick and easy breakfast option during busy weekdays. Additionally, they make a thoughtful and delicious homemade gift for friends and family who appreciate a healthier dessert or breakfast option.
Decoration Tips: For a visually stunning and even more flavorful dish, consider adding a drizzle of dark chocolate or a sprinkle of crushed nuts on top of the yogurt before serving. A light dusting of espresso powder can also enhance the coffee notes and add a sophisticated touch. If serving at a gathering, offer a small pitcher of extra maple syrup or honey on the side for those who prefer a sweeter dish.
Ingredients:
- Ripe bananas, 2 large
- Nut butter (such as peanut, almond, or cashew), 4 tablespoons
- Milk (such as soy, almond, or dairy), 350 ml
- Vanilla extract, 2 teaspoons
- Espresso shots, 4 (or equivalent instant coffee with hot water)
- Maple syrup, 5 tablespoons
- Rolled oats, 200 grams
- Cocoa powder, 50 grams
- Baking powder, 1.5 teaspoons
- Salt, a pinch
- Dark chocolate chips, 80 grams
For the Topping:
- Vegan Greek yogurt, 6-7 tablespoons
- Maple syrup, 1-2 teaspoons (optional)
- Vanilla extract, 1 teaspoon (optional)
- Additional cocoa powder for dusting
Instructions:
- Preheat your oven to 180°C (356°F) and prepare an 8×8 inch baking dish with parchment paper or greasing.
- In a large bowl, mash the bananas thoroughly. Mix in the nut butter, milk, vanilla extract, espresso, and 5 tablespoons of maple syrup until well combined.
- Stir in the oats, cocoa powder, baking powder, and a pinch of salt until everything is evenly mixed.
- Fold in the dark chocolate chips.
- Transfer the mixture to the prepared baking dish, smoothing the top evenly.
- Bake in the preheated oven for 30-35 minutes. Allow to cool in the dish.
- Combine the vegan Greek yogurt with additional maple syrup and vanilla extract if using. Spread this mixture over the cooled baked oats.
- Dust with cocoa post before slicing into desired portions.
- Store the slices in an airtight container in the fridge for up to 5-6 days.
Enjoy this delightful fusion of flavors that brings a luxurious twist to your breakfast or snack time!
