Chocolate Strawberry Oat Bake
This Chocolate Strawberry Oat Bake is basically a dessert that doubles as breakfast. Rolled oats get mixed with banana, peanut butter, cocoa, and oat milk into a fudgy baked base, then baked with strawberries for little juicy bursts. Top it with whipped cream and fresh strawberries and it turns into an easy, crowd-pleasing tray bake.
Bake Instructions
- Preheat the oven to 180°C. Grease a 20 × 30cm baking dish (or line with parchment paper).
- Mash the bananas until smooth.
- In a large bowl, mix the mashed bananas, peanut butter, oat milk, coconut sugar, and cocoa powder until well combined.
- Stir in the rolled oats.
- Fold in half of the strawberries (or slice them if they’re large), then spread the mixture evenly into the baking dish.
- Scatter the remaining strawberries over the top and press them in lightly.
- Bake for 28–35 minutes, until set and slightly firm on top.
- Cool for at least 20 minutes before slicing (it sets more as it cools).
Decoration Instructions
- Whip the vegan whipped cream with the whipped cream stiffener until fluffy.
- Serve the bake with whipped cream and fresh strawberries on top.
Notes
- The riper the bananas, the sweeter and more chocolatey this tastes.
- For a softer, spoonable texture, bake closer to 28–30 minutes. For firmer slices, go closer to 35 minutes.
- If your peanut butter is very thick, warm it slightly so it mixes easily.
- Store leftovers in the fridge for up to 4 days. Great eaten cold or warmed up.
Equipment Needed
- Oven
- Baking Dish
- Parchment Paper
- Mixing Bowl
- Spatula
- Kitchen Scale
- Measuring Cups
- Hand Mixer
- Knife
- Cutting Board
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