Chocolate Peanut Butter Banana Baked Oats

In the land of flavor combos, peanut butter with banana and chocolate with peanut butter are both pretty high up on the list. I honestly don't know if I could choose if I had to. Which is exactly where this baked oats recipe comes in. Why compare them when I can throw them all together into one delicious flavor party in a pan?!

I used my favorite superfood powder, Ka'Chava, to bring the chocolate flavor while kicking up the nutritional content. So these oats don't just taste great, they're also packed with protein, fiber, greens (YES greens), omega 3's, and I could go on . You can use the code allroadshealthy10 for a $10 store credit over on their website.

I also brought in one of my favorite peanut butters, Nut Butter Nation's traditional recipe. It's just SO good and creamy. It's the perfect addition to the oats and of course to drizzle all over the top!

Here's What You'll Need:

-2 cups rolled oats
-2 scoops chocolate Ka'Chava
-1 tsp baking powder
-1 tsp cinnamon
-1/4 tsp sea salt
-2 bananas, sliced
-1 1/2 cups unsweetened almond milk (or the milk of your choosing)
-1 egg (or egg replacement)
-1 tsp vanilla
-1/4 cup pure maple syrup
-1/2 cup Nut Butter Nation traditional recipe peanut butter (plus more to drizzle on top)
-2 tbsp coconut oil, melted

Instructions:

1) Preheat your oven to 350 degrees.
2) In a large bowl, mix together the oats, Ka'Chava powder, sea salt, baking powder, and cinnamon.
3) In another bowl, whisk together the almond milk, egg, vanilla, maple syrup, peanut butter, and coconut oil.
4) Pour the wet ingredients into the dry, and mix together thoroughly.
5) Grease or line an 8x8 baking dish with parchment paper.
6) Spread the slices of one banana on the bottom of the pan.
7) Pour the mixture into the baking dish over the banana slices.
8) Bake in the preheated oven for about 15 minutes, spread the remaining banana slices over the top of the oats, and return to the oven for an additional 30-35 minutes until fully cooked. 
9) Slice into 6 pieces, drizzle with extra peanut butter, serve, and enjoy!

You can easily make this recipe vegan by using an egg replacement. Also, on the opposite end of the spectrum, if you also prefer dairy to almond milk, feel free to switch it out! This recipe is definitely adaptable, and I'm sure it'll still taste just as delicious. Let me know what you think in the comments below!

Chocolate Banana Superfood Pancakes (GF)

Is there anything better than a nice stack of pancakes to start the morning off? Yes, actually there is - chocolate banana superfood pancakes because we all know that there is no better way to start the day than with some chocolate (especially when it involves bananas and peanut butter).

Let me tell you guys a little about Ka'Chava. They make a whole body meal powder that is packed with 70 superfoods and nutrients. It's also vegan, gluten free, dairy free, soy free, and I could really go on and on. You should really go check out their website to learn all about this delicious powder that's perfect in smoothies, waffles, and in this case pancakes. You can also use the code allroadshealthy10 for a $10 store credit while you're there!

So back to the recipe. Chocolate is great, but superfood packed pancakes? That's an entire other level. Plus they're just plain delicious. Top them with caramelized bananas and PB like I did or whatever you're craving. There's really no bad way to eat a stack!

Here's What You'll Need:

-1 cup quinoa flour
-1 tsp baking powder
-1 scoop chocolate Ka'Chava 
-1 egg
-1/2 cup water
-1/4 cup unsweetened almond milk
-1/2 banana

Serves 2-4 (makes about 12 small pancakes)

Instructions:

1) In a large bowl, mix together the dry ingredients (flour, baking powder, Ka'Chava powder).
2) In a smaller bowl, mash the banana, and mix it with the egg.
3) Add the egg and banana mixture to the dry ingredients along with the water and almond milk. Mix until smooth.
4) Heat a pan over medium high heat. Coat with cooking oil of choice (coconut oil or ghee is recommended).
5) Ladle out 3 small circular pancakes into the pan. Cook for about 3 minutes (give or take) per side until the edges turn a lighter color and form small bubble like other pancakes. 
6) Flip the pancakes and cook for an additional 3 or so minutes. Continue until all of the batter is used.
7) Serve the pancakes, and top them with your favorite topping. 
8) Enjoy!

These babies are good on their own, but toppings are never a bad idea! Let me know what toppings you used on yours and what you think in the comments below!