Mocha Baked Oats
These mocha baked oats have a fudgey brownie base soaked in espresso, topped with a creamy coffee whip and a dusting of cocoa powder. There are notes of coffee and chocolate flavour throughout for an indulgent high protein breakfast that tastes like dessert.
Ingredients
Frosting
Coffee Soak
Directions
- 1
Combine the milk and vinegar. Set aside for 10 minutes to thicken.
- 2
In a 9 inch square baking dish, add the banana, oats, protein powder, cocoa powder and baking powder. Add in the yoghurt and milk mixture. Mix until combined.
- 3
Fold through the chocolate.
- 4
Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
- 5
Poke holes in the cooked oats whilst still warm and pour the coffee over. Leave to cool completely.
- 6
Make the coffee whip by whisking the cream cheese, espresso, protein powder and milk together until smooth (you may need more milk depending on the type / brand of protein you use but just keep adding slowly until you get the desired consistency)
- 7
Spread on top of the cooled oats and cover with a dusting of cocoa powder.
