Description
A rich, moist, naturally sweet gluten-free Mocha Oat Bread made with cocoa, espresso, and crunchy hazelnuts for deep coffee-shop flavor in every slice. Perfect for breakfast, snacking, or dessert.
Ingredients
2 cups (180 g) rolled oats
2 ripe bananas, mashed
2 large eggs
1/2 cup (120 g) plain Greek yogurt or cottage cheese
1/4 cup (60 ml) maple syrup or honey
1/4 cup (25 g) unsweetened cocoa powder
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup (65 g) chopped hazelnuts
1/3 cup (55 g) dark chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper.
2. Place the rolled oats in a blender and pulse into a coarse oat flour.
3. In a large bowl, mash the bananas until smooth.
4. Whisk in the eggs, Greek yogurt or cottage cheese, maple syrup or honey, and vanilla extract.
5. Add the oat flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Stir until combined.
6. Fold in the chopped hazelnuts and dark chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out mostly clean.
9. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack.
10. Cool completely before slicing.
Notes
Toast the hazelnuts for deeper flavor and extra crunch.
Do not overbake to keep the loaf moist and fudgy.
The mocha flavor becomes even richer the next day.
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Slices freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 38mg