Peanut Butter Mocha Oatmeal: A Breakfast with a Subtle Coffee Flavor

This Peanut Butter Mocha Oatmeal recipe is the perfect blend of coffee, chocolate, and nuts. The oats are naturally sweetened with ripe bananas and maple syrup, while the espresso adds a subtle yet delicious coffee flavor. With the richness of peanut butter and a hint of cocoa powder, this dish is like a decadent breakfast dessert, but it’s healthy and filling. The baked oatmeal is soft and slightly chewy, with chocolate chips and peanut butter chips throughout. It’s easy to make, making it a great option for meal prep or a quick breakfast.

Why you’ll love this:

You’ll love these Peanut Butter Mocha Oatmeal because they combine the best of both worlds: a filling, fiber-rich breakfast with the flavors of coffee, chocolate, and peanut butter. The espresso enhances the cocoa, giving these baked oats a hint of mocha, while 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 add bursts of flavor in every bite. Plus, this recipe is great for meal prep because the baked oats can be stored in the refrigerator and enjoyed throughout the week.

Perfect opportunity:

These baked oats are perfect for breakfast or brunch, especially when you’re craving something indulgent but still nutritious. They’re great for meal prep because they can be made ahead of time and stored for days, providing a quick and satisfying breakfast for busy mornings. These baked oats are also great for a post-workout snack or even a healthy dessert option, thanks to their balance of protein, fiber, and natural sweetness.

Decorating tips:

For an extra special touch, top the cooked oats with a drizzle of melted peanut butter or a few extra chocolate chips. You can also sprinkle a few crushed peanuts on top for a little crunch. replaces the word nice with empty make it look more indulgent, dust the top with cocoa powder or a pinch of cinnamon. If you’re serving this for brunch or a party, cut the cooked oats into neat squares and top with a dollop of whipped cream or Greek yogurt mixed with maple syrup and vanilla.

Ingredients:

• 2 large ripe bananas
• 2 tablespoons maple syrup
• 4 tablespoons peanut butter
• 350 ml of milk of your choice
• 1/2 tablespoon vanilla extract
• 3 shots of espresso
• 195 g of oat flakes
• 25 g cocoa powder
• 1.5 teaspoons baking powder
• 20 g chocolate chips
• 20g peanut butter chips

Instructions:

1. Preheat the oven:
   Preheat your oven to 350°F (180°C). Line or grease an 8 x 8-inch square baking dish with parchment paper.
2. 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 until well combined and smooth.
3. Add the dry ingredients:
   Stir in the oats, cocoa powder, baking powder and a pinch of salt. Mix until well combined.
4. Add the chips:
   Gently fold in the chocolate chips and peanut butter chips, making sure they are evenly distributed throughout the batter.
5. Cook:
   Pour the mixture into the prepared baking dish and spread evenly. Bake in the preheated oven for 30 to 35 minutes or until the top is set and a toothpick inserted in the center comes out clean.
6. Cool and replaces the word nice with emptyp:
   Let the cooked oats cool in the pan. If desired, mix Greek yogurt with maple syrup and vanilla to spread on top of the cooled cooked oats. Dust with cocoa powder for extra flavor.
7. Slice and store:
   Cut the cooked oats into 6 or 8 pieces, depending on the desired serving size. Store in an airtight container in the refrigerator for up to 5 to 6 days.

Appreciate!