Frankly, I’m surprised that it’s taken almost a year of blogging for me to come up with this recipe. I mean, I’m constantly looking for ways to incorporate more chocolate into my diet, and if I can disguise it as something healthy by combining it with oatmeal, wouldn’t it be insane not to?
Chocolate Espresso Oatmeal Bake
Calories: 368 | Fat: 8.1 g (Sat Fat: 2.9 g) | Carbohydrate: 53.9 g | Protein: 26.3 g
1/2 C fat free Greek yogurt
1/2 C milk (I used unsweetened vanilla almond milk)
1/4 C liquid egg whites
2 T unsweetened cocoa powder
1 packet Splenda
1 t cinnamon
1 t instant coffee or espresso
1/2 T mini chocolate chips
1/2 C dry oats
1/2 small banana, sliced
1. The night before, whisk together the yogurt, milk, liquid egg whites, cocoa powder, Splenda, cinnamon, and instant coffee in a small mixing bowl until there are no lumps.*
2. Stir in the mini chocolate chips and oats.
3. Pour the oat mixture in a small baking dish coated with PAM. Top with sliced bananas.
4. In the morning, bake the oatmeal for 30 minutes in a 375° oven.
*note: if you want to try making this the morning of, simply spread the oats in the bottom of the baking dish and pour the liquid mixture over it before baking