Ingredients  

​​2 cups old-fashioned rolled oats

2 scoops Ascent Chocolate Plant Protein powder

1 Tablespoon ground flaxseeds

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon kosher salt

2 ripe bananas, peeled & mashed

1 cup non-dairy milk alternative

½ cup vanilla coconut yogurt

¼ cup maple syrup

2 teaspoons pure vanilla extract

1 cup mixed berries, plus more for topping

¼ cup mini chocolate chips, plus more for topping

Directions

1. Preheat oven to 350°F. Coat an 8x8-inch square baking dish with cooking spray and set aside.
2. To a large mixing bowl add rolled oats, Ascent Chocolate Plant Protein powder, ground flaxseeds, cinnamon, and salt. Whisk to combine and set aside.
3. To a medium mixing bowl add the bananas, non-dairy milk, coconut yogurt, maple syrup, and vanilla extract. Whisk to combine.
4. Add wet ingredients to the dry, using a spatula to combine.
5. Fold in berries and chocolate chips.
6. Transfer mixture to the prepared baking dish. Using a spatula, smooth the top. Add a few more chocolate chips and berries on top.
7. Bake until the top is golden brown, 25-30 minutes. Remove from oven and let cool for 10 minutes before serving.

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Servings:  8