weekly vlog | banana bread cookies, viral mocha baked oats, pr packages, get ready with me

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Mocha Baked Oats
#Recipe (6 servings)
#Recipe (9 servings)
480ml dairy free milk
1 tsp apple cider vinegar
200g dairy free yoghurt
2 ripe bananas, mashed
150g rolled oats
100g oat flour
60g vegan vanilla protein
1 tsp baking powder
50g dark cocoa powder
100g dark chocolate chips / chunks
Coffee Soak
2 tsp instant coffee (decaf if needed) dissolved in 400ml dairy free milk
Frosting
250g dairy free cream cheese, room temp
30g vegan vanilla protein powder
1 tsp of instant coffee (decaf if needed) dissolved in 200ml dairy free milk, room temp
Combine the milk and vinegar. Set aside for 10 minutes to thicken.
In a 9 inch square baking dish, add the banana, oats, protein powder, cocoa powder and baking powder. Add in the yoghurt and milk mixture. Mix until combined.
Fold through the chocolate.
Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
Poke holes in the cooked oats whilst still warm and pour the coffee over. Leave to cool completely.
Make the coffee whip by whisking the cream cheese, espresso, protein powder and milk together until smooth (you may need more milk depending on the type / brand of protein you use but just keep adding slowly until you get the desired consistency)
Spread on top of the cooled oats and cover with a dusting of cocoa powder.
(Baked oats, mocha, high protein, meal prep)
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Biscoff Banana Bread Cookie
90g coconut oil
50g biscoff spread
2 small bananas, ripe and mashed
1 tsp. ground cinnamon
100 g light brown sugar
50 g caster sugar
180 g plain flour
60 g rolled oats
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
130g dark chocolate chunks
8 tsp biscoff spread, frozen
Melt the coconut oil with the biscoff spread and leave to cool to room temperature.
Add the two types of sugar to a large bowl and then pour over the biscoff coconut oil mixture. Mix together then add in the mashed banana. Mix until combined.
Add in the dry ingredients and fold until combined.
Fold in the chocolate and then put the mixture into the fridge to firm up (approx 30 mins)
Using an ice cream scoop, scoop into 8 equal sized portions and flatten. Place 1 tsp of frozen biscoff into each cookie and seal.
Place onto a lined baking sheet and put into the fridge for 60 minutes.
Bake at 180 degrees for 10-12 mins or until golden.