Peppermint Mocha Baked Oats
No better way to kick off Christmas morning than with a delightful and nutritious breakfast of these Peppermint Mocha Baked Oats. Enriched with oats, cacao powder, chia seeds, and chocolate protein, this high-fiber and protein-packed breakfast will keep you full for hours. Topped with velvety icing made from raw cashews and a hint of vanilla, these peppermint baked oats are naturally sweetened with maple syrup and adorned with crushed candy canes for a festive flair. Plus, it doesn't require much effort to make. Mix, bake, and enjoy.
Ingredients
For the oats
- 2 cups oats
- 4 tbsp cacao powder
- 3 tbsp chia seeds
- 1 tsp baking powder
- ½ cup chocolate protein powder
- ⅓ cup vegan yogurt
- 2.5 cups soy milk
- 1 tsp peppermint extract
For the icing
- 1.5 cup raw cashews
- ¼ cup maple syrup
- ½ cup soy milk
- 1 tsp vanilla
- Pinch salt
For topping
- Crushed candy canes
Instructions
- In a large baking dish add in all of the ingredients for your baked oats and mix well to combine.
- I used a 7x10 baking dish, but any similar size or an 8x8 dish will work as well!
- Bake at 400f for 35-40 minutes.
- In the meantime, make your icing in a blender. Add all ingredients and blend until smooth.
- Let your baked oats cool completely before adding the icing otherwise, it will melt.
- Spread your icing over the top of your baked oats, then top with crushed candy canes.
- Slice and enjoy!
Nutrition
Serving: 1gCalories: 468.6kcalCarbohydrates: 48gProtein: 23gFat: 22.4gSaturated Fat: 4.8gPolyunsaturated Fat: 5.56gMonounsaturated Fat: 8.86gSodium: 203.6mgPotassium: 629mgFiber: 10.5gSugar: 11gVitamin A: 0.14IUVitamin C: 0.36mgCalcium: 153.8mgIron: 8.7mg
Tried this recipe?Let us know how it was!