Beautiful and delicious breakfast of champions with the worlds best flavor combo: mint and chocolate!
Prep Time: 5 mins – Cook Time: 25 mins – Yield: 1-2 portions
Baked oats have been all the rage recently, and for good reason! They are super easy, delicious, and offer a new texture that oats could’ve never had before. There are some people who like their baked oats to only be baked for a short period of time, maybe 10 minutes. When you bake them for shorter time periods, they turn out more moist and fudgy (which can definitely be delicious, but isn’t my preference). But, if you leave them to cook for upwards of half an hour, they nearly turn into a cake. I love them when they get super cakey, but what’s great about baked oats is that you can bake them however you’d like!
Let’s dive into the main ingredients in this recipe:
– oats are obviously a very important ingredient in this recipe. A simple 10 second blend/pulse in the blender or food processor turns ordinary rolled oats into a soft flour. Yes, doing so does take away some of the fibrous benefits of oats. But, the texture that this gives the baked oats is so worth it.
– chocolate, in two forms, gives the oats that rich chocolatey flavor. Both cocoa powder and pure chocolate go into this recipe. Cocoa powder is used to flavor the batter. I personally love extra dark cocoa powder, but any will do in this recipe. Then, a chunk of chocolate (from your chocolate bar of choice) is placed in the center of the batter (before baking) to provide that melt-in-the-center effect once baked.
– peppermint extract is how I got the mint part of this marble/swirl to get its flavor. Some recipes, like these matcha and mint pancakes, benefit from the use of fresh mint leaves (I love purchasing mine from my local Asian market). But this recipe works just as well with mint extract. A few tiny drops go a long way, so be sure not to go to heavy handed with your pours!
Ingredients:
– approx. 1″x1″ square of vegan chocolate
(chocolate batter)
– 3/4 cup oats
– 3/4 of a banana (large + overripe)
– 1.5 tbsp cocoa powder
– 1/4 tsp vanilla extract
– 1/2 tsp baking soda
– 3/4 cup plant milk (I used unsweetened soy)
– 2 tbsp maple syrup
– pinch of salt
(peppermint batter)
– 1/4 cup oats
– 1/4 of a banana (large + overripe)
– 1/4 tsp peppermint extract
– dash of baking soda
– 1/4 cup plant milk (I used unsweetened soy)
– 2-3 drops green food dye (optional)
Instructions:
- Preheat your oven to 400°.
- Add all of the “chocolate batter” ingredients to a blender and blend until smooth.
- Once blended, place the chocolate batter in a separate bowl (not the one you will be baking the oats in).
- Then, add all of the “peppermint batter” ingredients to a blender and blend until smooth.
- Once blended, add half of the peppermint batter to the bottom of the bowl you will be baking the oats in (reserve the other half).
- Then, pour all of the chocolate batter on top of the mint batter.
- Next, place your square of chocolate in the middle of your batter.
- Lastly, pour the remaining peppermint batter into the baking bowl and use a fork to swirl it around, creating a marble effect.
- Place the oats in the oven and bake until you have reached your desired consistency (10-15 mins for more moist and fudgy oats, 25-30 mins for a more cakey final product).
- Remove from the oven, add desired toppings, and enjoy!
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