From the Cook
From the Cook
From the Cook
1/4
Chocolate Peppermint Baked Oats
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Instructions
1
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Preheat the oven to 350 degrees F. Grease a small dish with cooking spray. My dish is about 6×9 inches but a bread pan or an 8×8 would work as well.
2
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In the base of a blender, combine all of the ingredients minus the toppings. Blend until smooth and few lumps remain. Pour into the prepared pan.
3
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Fold in the chocolate chips and sprinkle the top with crushed peppermint.
4
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Bake for 25-30 minutes until set on the top and a toothpick inserted in the middle comes out mostly clean. It’s ok if it’s still a little soft. Let cool slightly and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Blend Until Silky Smooth 🥣Process all wet ingredients (banana, nut butter, milk) first until completely smooth before adding dry ingredients to ensure even distribution and prevent lumpy batter.
- Toast Your Cocoa Powder 🍫Lightly toast the cocoa powder in a dry skillet for 1-2 minutes before blending to deepen chocolate flavor and eliminate any raw cocoa taste.
- Crush Peppermint Strategically 🍬Reserve some crushed fresh peppermint or candy pieces to fold in at the end rather than blending everything together, creating delightful peppermint bursts throughout.
- Room Temperature Ingredients Matter 🌡️Allow banana, nut butter, and milk to reach room temperature before blending for a smoother batter that incorporates air better and bakes more evenly.
- Don't Overbake for Fudgy Texture ⏱️Check doneness at 20 minutes with a toothpick—it should come out with a few moist crumbs, not clean, to maintain that brownie-like fudgy center that makes this recipe special.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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