Q: Can I use regular oats instead of sprouted?

A: Definitely. Regular oats work perfectly in this recipe.

Q: Can I make this without eggs?

A: I haven’t tested it myself, but a flax egg should work well here. If you try it, I’d love to hear how it turns out!

Q: Oops, I just ran out of coconut milk and only have almond, is that cool?

A: Almond milk is just fine. The bake will still be delicious!

Nutritious Coconutty Coffee Peanut Butter Banana Oatmeal Bake

Description

This Nutritious Coconutty Coffee Peanut Butter Banana Oatmeal Bake is a wholesome way to start your day or satisfy a sweet craving. With rich coffee, peanut butter, banana, and toasted coconut, it’s a flavorful recipe you’ll want on repeat. Warm, hearty, and made-over with better-for-you ingredients, it’s comfort food done right!

Ingredients

Scale

(Use organic ingredients when possible)

1 Cup mashed bananas, 2 large or 3 medium ripe bananas
1 Cup coconut milk, plus more for topping
1/4 Cup very strong coffee, plus more for topping
1 Large egg, room temperature
1 Teaspoon vanilla extract
2 1/4 Cup sprouted oats
1/2 Cup powdered peanut butter, plus more for topping
1 Cup toasted unsweetened shredded coconut, divided
1/4 Cup coconut palm sugar
1/4 Teaspoon salt
1 Teaspoon baking powder

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Instructions

Preheat the oven to 350°F. Lightly grease an 8×8 metal baking pan with coconut cooking spray or coconut oil. Line with parchment paper for easier removal, if desired.
In a large mixing bowl, combine the oats, ¾ cup toasted coconut flakes, baking powder, salt, coconut palm sugar, and powdered peanut butter.
In another bowl, mash the bananas well. Add the egg, coconut milk, coffee, and vanilla extract. Mix until smooth and fully incorporated.
Pour the wet mixture into the dry ingredients and stir until everything is well combined. Avoid overmixing. Transfer the batter to the prepared baking pan and smooth out the top.
Bake for 30 to 35 minutes, or until the top is set and lightly golden and the edges are slightly browned. Start checking around the 30-minute mark, as oven temperatures may vary. Insert a toothpick into the center to ensure it comes out clean.
Remove from the oven and sprinkle the remaining ¼ cup toasted coconut flakes on top. Let the bake cool for 10 minutes on a wire rack before slicing.
To make the sauce, combine 2 tablespoons powdered peanut butter, 1 tablespoon coconut milk, and 1 tablespoon reserved coffee. Adjust the consistency by adding more coconut milk or powdered peanut butter, if needed. Make a fresh batch of this sauce every time you serve a slice, it’s that good.
Drizzle it on and enjoy!