Brownie Baked Oats

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 15 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 406 kcal
• Total Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Cholesterol: 5 mg
• Sodium: 388 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 10 g
• Total Sugars: 16 g
• Protein: 17 g