BAKED CHOCOLATE OAT BREAKFAST SQUARE WITH BANANA
This Baked Chocolate Oat Breakfast Square With Banana is a delightful single-serve treat that balances wholesome oats with rich cocoa and naturally sweet banana. These rolled oats provide a satisfying chew and slow-release energy, while mashed banana and a drizzle of maple syrup lend moistness and gentle sweetness. A hint of baking powder lifts the square to a tender crumb, and the cocoa powder imparts deep chocolate notes without refined sugar. These Baked Chocolate Oat Breakfast Squares with Bananas are ready in twenty minutes from start to finish. This bake suits busy mornings, midday pick-me-ups or a healthier dessert option. Each bite of baked chocolate oat square offers fibre, plant-based nutrients and a touch of indulgence, making it a versatile addition to breakfast plates, lunchboxes or teatime spreads.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Wheat / Gluten‑Free, Low / No Sugar, Organic, Quick & Easy, Kid Friendly, High Fibre
DISH TYPE
Brownie
INGREDIENTS
There are the following ingredients for Baked Chocolate Oat Breakfast Square With Banana:
- 15 grams | 0.53 ounces | 3 tablespoons rolled oats
- 7.5 grams | 0.26 ounces | 1 tablespoon cocoa powder
- 14 grams | 0.49 ounces | 1 tablespoon mashed banana
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon maple syrup
- 1 gram | 0.04 ounces | ¼ teaspoon baking powder
FULL NUTRITIONAL INFORMATION
- Calories: 143 kilocalories
- Fat: 2.0 grams
- Saturated Fat: 0.8 grams
- Carbohydrate: 31.6 grams
- Sugar: 15.7 grams
- Fibre: 4.5 grams
- Sodium: 130 milligrams
- Protein: 4.2 grams
- Calcium: 38 milligrams
- Potassium: 270 milligrams
- Iron: 1.8 milligrams
PREPARATION
These steps are followed for the preparation of Baked Chocolate Oat Breakfast Square With Banana:
- Preheat Oven: Set the temperature to 180 ° Line a small baking dish or ramekin with parchment paper for easy removal.
- Combine Dry Ingredients: In a bowl, whisk 3 tablespoons rolled oats, 1 tablespoon cocoa powder and ¼ teaspoon baking powder until evenly blended. This ensures uniform lift and chocolate distribution.
- Add Banana And Syrup: Stir in 1 tablespoon mashed ripe banana and 1 tablespoon maple syrup. Mix until the oats fully absorb the moisture and form a thick batter.
- Check Consistency: The mixture should hold its shape when pressed. If too dry, add a teaspoon of almond milk. If too wet, sprinkle a few extra oats.
- Transfer To Dish: Spoon the batter into the prepared dish, smoothing the top with the back of a spoon to create an even surface.
- Bake: Place in the oven and bake for 12 to 15 The square is ready when the edges firm up and a skewer inserted in the centre comes out with moist crumbs.
- Cool: Remove from the oven and allow to cool in the dish for five minutes. This resting period helps the square set for neat slicing.
- Serve: Lift the square out using the parchment paper and transfer to a serving plate. Enjoy warm or at room temperature.
PREPARATION TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some helpful tips for Baked Chocolate Oat Breakfast Square With Banana:
- Use Ripe Banana: A very ripe banana ensures maximum natural sweetness and a moist crumb.
- Sift Cocoa Powder: Sifting prevents lumps and creates a smoother chocolate flavour.
- Even Oats: Choose rolled oats over quick oats for better texture and chew.
- Line Well: Parchment paper or a silicone liner makes removal effortless and preserves shape.
- Monitor Early: Begin checking at 12 minutes to prevent overbaking and dryness.
- Rest Before Cutting: Cooling slightly leads to cleaner edges and a firmer texture.
VARIATIONS
- Nutty Crunch: Stir in 1 tablespoon chopped walnuts or pecans for added texture and healthy fats.
- Berry Burst: Top with a spoonful of fresh or thawed raspberries before baking for tartness.
- Spice Twist: Add ¼ teaspoon ground cinnamon or ginger for warmth.
- Protein Boost: Fold in 1 tablespoon vanilla protein powder, reducing oats by the same amount to maintain balance.
- Chocolate Chips: Sprinkle 1 tablespoon sugar-free chocolate chips on top before baking for melty pockets.
PREPPING AND STORAGE
- Refrigerator: Store cooled squares in an airtight container for up to three days. Reheat briefly in the microwave for a warm treat.
- Freezer: Wrap individual squares in cling film and freeze for up to one month. Thaw overnight in the refrigerator and warm before serving.