This Mocha Peanut Butter Baked Oats recipe is the perfect blend of coffee, chocolate, and nutty goodness. The oats are naturally sweetened with ripe bananas and maple syrup, while the espresso adds a subtle but delightful coffee flavor. With the richness of peanut butter and a hint of cocoa powder, this dish is like having a decadent dessert for breakfast, but it’s wholesome and filling. The baked oats are soft and slightly chewy, with bursts of chocolate and peanut butter chips throughout. It’s easy to prepare, making it an excellent option for meal prep or a quick breakfast.
Why You’ll Love This:
You’ll love these Mocha Peanut Butter Baked Oats because they combine the best of both worlds: a nourishing, fiber-rich breakfast and the indulgence of coffee, chocolate, and peanut butter flavors. The espresso enhances the cocoa, giving these baked oats a mocha twist, while the ripe bananas and maple syrup add just the right amount of sweetness. The peanut butter makes this dish creamy and satisfying, and the chocolate and peanut butter chips bring pops of flavor with every bite. Plus, this recipe is great for meal prepping, as the baked oats can be stored in the fridge and enjoyed throughout the week.
Perfect Occasion:
These baked oats are perfect for breakfast or brunch, especially when you want something that feels indulgent but is still nutritious. They’re ideal for meal prepping, as they can be made ahead and stored for several days, providing a quick and satisfying breakfast on busy mornings. These baked oats are also great for a post-workout snack or even as a healthy dessert option, thanks to their balance of protein, fiber, and natural sweetness.
Decoration Tips:
For an extra special touch, top the baked oats with a drizzle of melted peanut butter or a few extra chocolate chips. You can also sprinkle some crushed peanuts on top for a bit of crunch. To give it a more indulgent appearance, dust the top with cocoa powder or a sprinkle of cinnamon. If serving for brunch or a gathering, slice the baked oats into neat squares and garnish with a dollop of whipped cream or Greek yogurt mixed with maple syrup and vanilla.
Ingredients:
- 2 large ripe bananas
- 2 tbsp maple syrup
- 4 tbsp peanut butter
- 350 ml milk of choice
- 1/2 tbsp vanilla extract
- 3 shots espresso
- 195 g rolled oats
- 25 g cocoa powder
- 1.5 tsp baking powder
- 20 g chocolate chips
- 20 g peanut butter chips
Instructions:
- Preheat the Oven:
Preheat your oven to 180°C (350°F). Line or grease an 8×8-inch square baking dish with parchment paper. - Prepare the Wet Ingredients:
In a large bowl, mash the ripe bananas until smooth. Add the peanut butter, milk, vanilla extract, espresso, and maple syrup. Whisk the mixture until everything is well combined and smooth. - Add Dry Ingredients:
Stir in the rolled oats, cocoa powder, baking powder, and a pinch of salt. Mix until well combined. - Fold in the Chips:
Gently fold in the chocolate chips and peanut butter chips, ensuring they’re evenly distributed throughout the batter. - Bake:
Pour the mixture into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out clean. - Cool and Top:
Let the baked oats cool in the pan. If desired, mix some Greek yogurt with maple syrup and vanilla to spread over the top of the cooled baked oats. Dust with cocoa powder for extra flavor. - Slice and Store:
Slice the baked oats into 6 or 8 pieces, depending on your preferred portion size. Store in an airtight container in the fridge for up to 5-6 days.
Enjoy!
