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Choc pb baked oats 🥜 Makes 6 serves Ingredients: Oats: 2 cups soy milk 2 tbsp apple cider vinegar 1 banana 1/4 cup soy yoghurt 1/4 cup smooth peanut butter 2 tbsp maple syrup 1 tsp vanilla extract 2 cups oats 1/2 cup chocolate protein powder 3 tbsp cocoa powder 1 tsp baking soda Pinch of salt Pb yoghurt: 1 + 1/2 cups soy yoghurt 1/3 cup smooth peanut butter Choc maple drizzle: 2 tbsp cocoa powder 2 tsp maple syrup Splash of hot water Method: Preheat the oven to 180 degrees celsius, fan forced and prepare a 30cm x 20cm baking dish Add soy milk and apple cider vinegar to a bowl, mix gently and set to the side (this will thicken) To a large mixing bowl, add the banana and mash it. Then, add the 1/4 cup yoghurt, 1/4 cup peanut butter, 2 tbsp maple syrup and vanilla extract. Whisk together until smooth, before adding the soy milk mixture and continuing to whisk to combine well Add the oats, protein powder, 3 tbsp cocoa powder, baking soda and salt and whisk until well combined. Transfer to the prepared baking dish, spread out evenly and place into the oven to bake for 23-25 minutes Prepare the peanut butter yoghurt by combining 1 + 1/2 cups soy yoghurt and 1/3 cup smooth peanut butter in a bowl (a whisk will work best) Prepare the choc maple drizzle by combining 2 tbsp cocoa powder, 2 tsp maple syrup and hot water until smooth Remove the oats from the oven. You may choose to:
- top the oats immediately with the pb yoghurt and choc drizzle, and then place into the fridge
- allow the oats to cool completely, cut into 6 pieces, place into containers and topping with the pb yoghurt and choc drizzle
- place all ingredients in the fridge separately and serve/prepare on the days you want to eat Enjoy! #vegan #plantbased #recipe #bakedoats

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Artist: Amanda Ducks