Brownie Baked Oats

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 1 hour 15 minutes

材料

2 ¼ cups rolled oats (approx. 255 g)

½ cup unsweetened cocoa powder (42 g)

¼ cup chocolate protein powder (optional (25–30 g)

1 ½ tsp baking powder (6 g)

½ tsp baking soda (3 g)

¼ tsp salt (1 g)

2 ¼ cups milk (540 ml (I use soy)

2 tbsp maple syrup (42 g)

1 tbsp vanilla extract (14 g)

3 tbsp almond or cashew butter (51 g)

1 tbsp apple cider vinegar or lemon juice (15 ml)

1 shot espresso or 2 tablespoons strong brewed coffee (30 ml)

½ cup dark chocolate chips (85 g)

2 ½ cups thick yogurt (565 g (I use soy)

¼ cup chocolate protein powder (25-30g) or sub cocoa (20g) )

1 tsp maple syrup (7 g)

Pinch of salt (about 1/16 teaspoon)

手順

Preheat oven to 350°F (180°C). Grease or line an 11x8-inch (28x20 cm) baking pan with parchment paper.

In a large bowl, whisk together the oats, cocoa powder, protein powder (if using), baking powder, baking soda, and salt.

In a medium bowl, whisk the soy milk, maple syrup, vanilla, nut butter, vinegar (or lemon juice), and espresso until smooth.

Pour the wet ingredients into the dry and stir until just combined.

Fold in the chocolate chips. Transfer the batter to the prepared pan and smooth the top.

Bake for 30–35 minutes, until the center is set and the edges pull slightly away from the pan.

Let cool completely in the pan before frosting.

For the frosting, stir together the yogurt, protein powder (or sub with cocoa), maple syrup, and salt until creamy. Spread evenly over the cooled bake. Chill before slicing into squares.

栄養

• カロリー: 406 kcal
• 脂肪総量: 16 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 7 g
• コレステロール: 5 mg
• ナトリウム: 388 mg
• 炭水化物総量: 55 g
• 食物繊維: 10 g
• 糖質総量: 16 g
• タンパク質: 17 g