Double Chocolate Banana Bread Baked Oats
Fudgy double chocolate banana bread baked oats made with oat flour, ripe bananas and melty chocolate chips. One bowl, vegan, gluten-free friendly, and perfect for meal prep breakfast. Tastes like brownies but made for breakfast!
Ingredients
- 240 g | ripe bananas about 2 large, mashed
- 70 g rolled oats 3/4 cup
- 50 g oat flour 1/2 cup + 1 tbsp
- 180 g oat milk 3/4 cup
- 14 g ground flaxseed 2 tbsp + 75g water (5 Tbsp)
- 30 g maple syrup 2 Tbsp, optional
- 32 g peanut or almond butter 2 Tbsp
- 22 g cocoa powder Dutch process (1/4 cup)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cinnamon
- 1/4 tsp salt
- 60 g dark chocolate chips 1/3 cup + extra for top
- 13 g olive oil or coconut oil 1 Tbsp, optional for fudginess
Instructions
- Preheat oven to 175°C / 350°F. Line a small baking dish or 8x8 inch pan with parchment paper and lightly oil it.
- Make flax egg: Mix ground flaxseed +with water in a small bowl. Let it sit for 5 to 8 minutes until thick and gel-like. Do it as a first step so that it will be ready by the time you finish preparing other ingredients.
- Dry mix: In another bowl, mix rolled oats, oat flour, cocoa powder, baking powder, cinnamon and salt.
- Wet mix: In a large bowl, mash ripe banana. Whisk in flax gel, oat milk, almond or peanut butter, maple syrup if using, vanilla extract and olive oil if using, until smooth.
- Combine: Pour dry mix into wet mix. Stir with a spatula until just combined. Batter will be thick but pourable - don't overmix. Fold in 60g dark chocolate chips.
- Pour batter into prepared dish. Smooth top and sprinkle extra chocolate chips on top.
- Bake it for 30 minutes at 175°C until top is set and a toothpick inserted in center comes out with moist crumbs, not wet batter. Center will still be slightly fudgy. Bake it another 5 minutes if the center is still not done.
- Cool completely: Let cool in dish for 20 minutes - it firms up as it cools. Slice into 6 pieces. Enjoy warm or cold.
Notes
- Use exact weights: 240g mashed banana [2 large] and 180g oat milk, batter should look like muffin batter if its too runny add 2-3 tbsp oat flour.
- Flax egg must gel 8-10 mins don't add it watery or it won't bind.
- olive oil is optional but recommended for that fudgy and gooey center.
- Chocolate chips: 60g in batter + a few extra on top - don't mix all on top or they sink.
- For gluten-free use certified GF oats / oat flour. For nut-free use sunflower seed butter.
- To Make it high protein add 1 scoop of protein powder , vanilla or chocolate flavour works best.