Ingredients
3 cups rolled or old fashioned oats
2 eggs
1/2 cup brewed coffee
1 cup oat milk
1 large banana, mashed (about 1/2 cup)
2 tsp vanilla extract
3/4 cup maple syrup
1 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup chocolate chips, plus more for sprinkling
1 cup Greek yogurt (optional topping)
2 tsp vanilla extract (for topping)
1/4 cup brown sugar (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and spray a 9×9-inch baking dish with cooking spray.
- In a large bowl, combine the oats, eggs, coffee, oat milk, mashed banana, vanilla extract, maple syrup, baking powder, salt, cocoa powder, and chocolate chips. Mix until a thick batter forms.
- Pour the mixture into the prepared baking pan and sprinkle with additional chocolate chips if desired.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the oats are firm to the touch.
- While baking, prepare the optional topping by whisking together Greek yogurt, vanilla extract, and brown sugar in a small bowl.
- Once baked, let the oats cool before cutting into squares. Serve plain or with the Greek yogurt topping.
Notes
- Use certified gluten-free oats to keep this recipe gluten-free.
- Substitute eggs with flax or chia eggs for a vegan version.
- Customize with nuts, fresh fruit, or protein powder for variety.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat in the microwave or oven, or enjoy cold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 21g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 35mg
