Baked Oats with Yogurt Layer
A delicious and comforting dish perfect for breakfast, combining oats and yogurt with a hint of sweetness from bananas and espresso.
Ingredients
For the Baked Oats
- 2 medium ripe bananas, mashed Use overripe bananas for better flavor.
- 2.5 cups unsweetened soy milk Can substitute with almond milk for a nutty flavor.
- 6 oz espresso or 2 tbsp instant coffee mixed with 1/2 cup + 2 tbsp hot water
- 4 tbsp maple syrup Adjust sweetness to taste.
- 3 tbsp cashew butter or almond butter Experiment with different nut butters.
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar or lemon juice
- 2.5 cups rolled oats Use gluten-free rolled oats for gluten-free option.
- 1 tbsp cocoa powder
- ¼ cup vanilla protein powder (optional) Use different flavored protein powder for unique tastes.
- 1.5 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
For the Yogurt Layer
- 3 cups thick plain yogurt
- 2 tbsp cashew butter or almond butter
- ½ tsp vanilla extract
- ¼ cup vanilla protein powder (optional)
- to taste N/A Maple syrup Optional, for sweetness.
- N/A N/A Cocoa for dusting
Instructions
Preparation
- Preheat the oven to 350°F (180°C) and lightly grease a 1.5 quart baking dish.
- In a large bowl, mash the bananas until smooth.
- Add soy milk, espresso, maple syrup, cashew butter, vanilla, and apple cider vinegar, mixing until combined.
- In another bowl, mix rolled oats, cocoa powder, protein powder, baking powder, baking soda, and salt.
- Combine wet and dry ingredients and stir well.
- Pour the mixture into the baking dish and smooth the surface.
Baking
- Bake for 35 to 40 minutes until set and golden brown.
- Allow to cool completely.
Making the Yogurt Layer
- Warm cashew or almond butter in the microwave and mix in vanilla.
- Add 1-2 tablespoons of yogurt to loosen it, then incorporate the remaining yogurt, salt, and optional protein powder until smooth.
- Adjust sweetness with maple syrup if desired.
- Once the oats are cool, spread the yogurt mixture evenly on top and dust with cocoa powder before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave for a quick breakfast or enjoy cold.
