Description
These coffee-infused oats with a savory and rich dark chocolate raspberry filling will make you crave for just one more bite.
Ingredients
Scale
- 1/2 cup old fashioned oats
- 6 tbsp. coffee
- Half banana, mashed
- 1 tsp. vanilla extract
- 1/2 tsp. baking powder
- Pinch of salt
- 2 tbsp. Dark Chocolate Raspberry Peanut Butter (from Red Bird Market) or any type of peanut butter, coconut butter or almond butter. If not using a chocolate peanut butter, consider adding cocoa powder or fresh raspberries or jam to taste.
- Chocolate syrup or a handful of chocolate morsels, melted
Instructions
- Preheat the oven to 350 degrees F. In a small cereal bowl mix together plain oats and coffee. Let soak for 5 minutes. Meanwhile mash 1/4 of banana and 2 tbsp. peanut butter. Put in the freezer for about 2 minutes to chill.
- Then add the other 1/4 of a banana mashed, vanilla extract, baking powder, and salt to oatmeal mixture. Mix well. In a small ramekin spoon half of the oatmeal mixture. Remove peanut butter mixture from freezer and spoon into the middle of the ramekin, then top with remaining oatmeal mixture.
- Place a few cut up banana slices atop your oatmeal and bake in the oven for 20 minutes. Use a chocolate syrup or melt a handful of chocolate morsels in the microwave and drizzle atop your oatmeal. Bon appétit!
- Category: Breakfast