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I am LOVING this baked oats trend. There are so many amazing flavor combinations to try, but I have found the trifecta of flavors: Chocolate. Peanut Butter. Banana. A cross between banana bread and brownies. Low sugar and low GI, yet high in protein and fiber.
Pour yourself a cup of coffee and start your day with this tasty (and healthy) treat!
I am definitely a morning person and cherish my morning rituals. I love to start the day by waking up early, brewing a pot of coffee and making a healthy breakfast. This is my “me time” and truly sets the tone for the rest of the day. My husband is the polar opposite, he loves to sleep in and does not have an appetite until after 12pm. He inspired me to try intermittent fasting last year. I was not a fan. I stayed strong for a good 2 weeks, but ultimately I could not resist my morning breakfast rituals! As someone who is recovering from gluten gut, I find that keeping a strict breakfast routine keeps my stomach happy.
In my pre-COVID life my morning commute was between 45-75 minutes every day depending on traffic. If anyone is familiar with the Kennedy in Chicago I am sure you understand! I typically left my apartment by 7am every morning which did not leave a lot of time for making breakfast. I began experimenting with different oat recipes on Sundays to prep my breakfast for the week. I swear I was making baked oats before they were cool (cue Hipster joke from my husband). I came up with this recipe because we had some extra, very ripe, bananas in our kitchen and I wanted to use them before they went completely black.
THE OATS
I used Rolled Oats in this recipe, also known as Old Fashioned Oats. I have found rolled oats to be the best oat to use in “baked oats” recipes because they retain their shape after being baked with liquid. Quick oats are great to use when cooking a single serving of oats in the microwave, however quick oats become very mushy when baked. Another alternative is Steel Cut Oats, however I would not recommend using Steel Cut for this recipe. Steel Cut oats are the most dense and dry of all oats, so they are best for slow cooking oat recipes such as crockpot oats.
THE FIXINS
I used 2 scoops of chocolate protein powder in this recipe which gave the oats their chocolatey flavor and color. If you do not have chocolate protein powder you can use any protein powder that would go well with peanut butter and banana (ie vanilla, unflavored, collagen powder) or omit the protein all together. If not using chocolate flavored protein you can add 1/4 cup cocoa powder to add the chocolatey flavor. See recipe notes for further instruction.
Have you ever tried powdered peanut butter? It is my new favorite baking secret. An amazing high-protein, low-carb way to add bulk to recipes. It serves as a flour to add a little cakey texture to the oats. I used 1 scoop of Naked PB peanut butter powder in this recipe however you can definitely add more if you wish. I also added 1/2 cup natural creamy peanut butter so this recipe is rich in peanut flavor!
For the sweetness, I used 1/2 cup of pure maple syrup and one VERY ripe banana. I prefer to use maple syrup instead of sugar in most recipes because pure maple syrup is paleo and contains natural minerals and antioxidants. It should be noted that we are referring to PURE maple syrup, not some other popular store bought brands which contain highly processed corn syrup and artificial coloring. The banana adds another layer of flavor and texture to the oats, almost reminiscent of banana bread. The addition of a 1/2 tsp cinnamon brings out the natural sweetness and flavors of the ingredients.
Lastly, top it all off with a sprinkle of chocolate chips! I used semi-sweet Enjoy Life Mini Chips. I prefer to use Enjoy Life because their chips are allergy friendly, meaning they do not contain any milk and you do not have to worry about gluten cross-contamination. I topped my oats with 1/4 chocolate chips however you can add more, less, or even add some to the mix so the chips are incorporated in the middle of the bars.
Bake in an 8×8 pan at 350 for 40 minutes, or until center no longer jiggles. Allow to cool for 10 minutes before serving. Cut into 4-6 equal sized bars. Store in refrigerator for up to 4 days. Enjoy!
Chocolate Peanut Butter Banana Baked Oat Bars
Ingredients
- 1 cup rolled oats (gluten free)
- 1 ripe banana
- 2 scoops chocolate protein powder (see notes for substitutions)
- 1 scoop powdered peanut butter (see notes for substitutions)
- 1/2 cup creamy peanut butter
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 cup pure maple syrup
- 1/2 teaspoon cinnamon
- 1.5 cups almond milk
- 1 teaspoon vanilla extract
- 1/4 cup Chocolate Chips
Instructions
- Preheat oven to 350 degrees. Grease an 8×8 pan (I used Trader Joe's coconut oil cooking spray).
- In a mixing bowl mash 1 ripe banana. Add remaining wet ingredients: egg, peanut butter, syrup, almond milk, vanilla extract. Stir until combined.
- Add remaining dry ingredients to bowl with wet ingredients: Oats, protein powder, powdered peanut butter, baking powder and cinnamon. Stir until combined with wet ingredients.
- Pour into 8×8 pan. Top with chocolate chips.
- Bake for 40 minutes, or until center no longer jiggles.
- Allow to sit for 10 minutes before serving. Cut into 4-6 equal bars.
Notes
- If you do not have chocolate protein powder you can sub for other protein powder or collagen powder + 1/4 cup cocoa powder.
- If you do not have protein powder you can just add 1/4 cocoa powder and an additional scoop of powdered peanut butter.
- If you do not have powdered peanut butter I suggest adding 1/4 oat flour. This will help to bind the oats and give the cake-like bar texture.
Store in refrigerator for up to 4 days. Can be eaten as a bar on the go, or enjoyed warm + topped with fruit or more peanut butter. Enjoy!
