Vegan Chocolate Chip Banana Bread

Vegan Chocolate Chip Banana Bread with Peanut Butter Crust

If you’ve been looking for a banana bread recipe, this is IT! I can’t believe how dense and moist this turned out, and so perfectly on the first try! I adapted this recipe from The Baking Bird and made changes based on what I had and how to make it even more nutritious. Easy and simple, I promise. Enjoy!




  • 3 small very ripe bananas + a few slices for decoration
  • 1/4 cup applesauce
  • 1/4 cup coconut oil
  • 1/3 cup coconut sugar
  • 2 tbsp raw agave
  • 1 tsp vanilla extract


  • 1 cup oat flour
  • 1 cup whole wheat flour
  • 1 tbsp ground flaxseed
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Peanut Butter Sauce:

  • 2 tbsp PB2
  • 2 tbsp flax milk
  • 1/4 tsp raw agave



The instructions on ‘The Baking Bird’ site are exactly what I did, so I won’t reinvent the wheel with this one, but I’ll let you know some of the tricks I used.

First, preheat your oven to 350 F

I mashed my bananas up with a potato masher:


Or, at least what I think is a potato masher…


Then, I prepare the dry ingredients. To make oat flour, just grind up oats until it’s flour! You can use a blender or food processor, but I prefer the easy cleanup of my coffee grinder.


First things first, spray your bread pan with some coconut oil and set aside. Then, add the wet ingredients to a large bowl and mix to incorporate.

For this recipe, I used coconut sugar instead of sucanat because I prefer the taste, and raw agave for molasses because it is still rich and deep, but is considered a lower glycemic sweetener.


For the applesauce, I like to take the little snack sized containers we keep in my pantry. They are 4.4 oz, so I use 2 oz, and then snack on the rest!


Slowly add the dry ingredients to the bowl and mix to incorporate. Then, add the chocolate chips and fold in. Careful not to overmix.


Pour the batter into your bread pan and then prepare the peanut butter sauce.


Mix all ingredients together. Your sauce should dribble off of a spoon easily but not be runny. Like this:


I drizzled the sauce onto the top of the bread and then ran a spoon horizontally and vertically across to spread it around. It doesn’t need to look pretty, you won’t be able to see the peanut butter crust once baked, you’ll just taste it.

Then, just add your banana decor to finish it off.


Bake at 350 F for 55 minutes. I recommend checking it at 45 and 50 and doing a toothpick check in the center, as your oven may vary from mine.

Now, time for drool worthy pictures. Please excuse my lighting, I made this at night.






Nutritional Facts:

*Per slice, based on 1 loaf yielding 12 slices:

Calories: 221

Carbs: 34g

Protein: 4g

Fat: 9g

This recipe has almost 4g of fiber per slice and is high in potassium and healthy fats! This bread is definitely a treat, but much healthier than other banana bread recipe’s you’ll see out there! My family finished a half loaf in one night so be prepared to share, and pour yourself a glass of almond milk!



Pomegranate Steel Cut Oats

Pomegranate Steel Cut Oats

Nothing makes me happier in the morning than a cup of coffee and a bowl of oatmeal. I have almost the same bowl of chocolate oatmeal every chance I get, but every now and then, I am inspired by a new ingredient and try something different. This time, I was inspired by the Nativas Pomegranate Powder I received from my Vitacost order. (Psst..if you’d like $10 off your first order with, use my referral link)

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Start by cooking your steel cut oats. I like Trader Joe’s quick cook version. If I am cooking in bulk (which is totally awesome and possible with steel cut over regular oats), I will use the stove. For single servings, the microwave is quick and easy.

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I like my oats thick and creamy, so I always add a touch of almond or coconut milk after it’s done cooking.

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Then, simply add your ingredients…

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And stir. I am sad to say this did not turn out pink, because that would’ve been cool. But I promise it takes like pomegranate.

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I also didn’t have any fresh pomegranate for the topping, so I chose to top with Kashi Go Lean Crunch Cereal, 1/2 banana, a handful of blueberries and some goji berries. Enjoy!

Nutritional Facts:

*Information calculated omitting the toppings mentioned.

Calories: 304

Carbs: 53g

Protein: 8g

Fat: 7g

This recipe contains 9 g of fiber and is a good source of antioxidants, calcium and iron from the oats. If you’re topping with a banana, you’ll enjoy a potassium boost too!



Peanut Butter Oats With Chocolate Protein Fluff

Peanut Butter Oats With Chocolate Protein Fluff

Yesterday’s breakfast proved better than I could’ve expected. Now, of course peanut butter and chocolate is a classic, fool-proof combo, but this protein fluff is the best idea since sliced bread. Inspired by the miraculous Laura Verbich the topping is customizable to your favorite protein and flavors. So have fun!




  • 1/4 cup plain oats
  • 2 tbsp quinoa flakes
  • 2 tbsp powdered peanut butter
  • 2 tsp raw agave
  • Cinnamon to taste
  • Approx 1/4 cup Unsweetened flaxmilk

Protein Fluff:

  • 1 scoop protein powder (I used Sunwarrior Vanilla)
  • 1 tbsp cacao powder
  • 6 tbsp chocolate coconut milk (your measurement may vary depending on the size of your protein scoop)
  • Stevia to taste

Toppings (optional):

  • 1/2 cup Kashi Go Lean Crunch Cereal
  • 1/2 banana
  • Cacao nibs to taste



Combine oats and quinoa flakes and cook with water.


Add the powdered peanut butter, agave and cinnamon. For this recipe, I omitted the usual 1 tbsp chia seeds since the added protein will provide additional nutrients (and calories), but feel free to add it in if you need the Omega-3’s.


I use Just Great Stuff, but PB2 is a great option as well.


After it’s all mixed, add the flaxmilk to loosen the consistency and add creaminess to your oats. Then add your toppings and fluff. Here’s how you make the fluff:


Combine the protein powder and cacao in a small bowl. Add your coconut milk 2 tbsp at a time until you have reached your desired consistency. I enjoyed my fluff being more thick, but you might like it runnier. Add the stevia little by little until the sweetness is to your liking.


Now, this made ALOT of protein fluff (like 4-5 tbsp) , so I had a decision to make. I actually ended up using the majority of the fluff on my oats, but saved 1 or 2 tbsp for later.


Here’s a pic of what I did with the remaining fluff. I ate it later that day on an apple along with some of my homemade cinnamon vanilla almond butter.


Anyway, layer the cereal and fluff on the oatmeal, and now comes time for the fun stuff.


Add whatever else  you want! If you stick to my toppings, slice half a banana and sprinkle with cacao nibs (I used 1/2 tbsp).

Nutritional Facts:

Peanut Butter Oats w/o toppings:

Calories: 210

Carbs: 37g

Protein: 8g

Fat: 4g

Oats w/ 1/2 cup Kashi, 1/2 banana, 1/2 tbsp cacao nibs & 1/2 of the protein fluff:

Calories: 423

Carbs: 69g

Protein: 22.5g

Fat: 10g

Chocolate Hazelnut Oats

Chocolate Hazelnut Oats

These oats are one of my favorite morning treats. It’s like being bad for breakfast without being bad. A little bit of cacao powder goes a long way, but the secret to this kind of decadence is nothing more than a little hazelnut extract. Like nutella? Well then, dig in.

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The Oats:

  • 1/4 cup plain oats
  • 2 tbsp quinoa flakes
  • water
  • 1/4 cup unsweetened flaxmilk (or milk of choice)
  • 1 tbsp chia seeds
  • 1 tbsp raw cacao powder
  • 1 tsp raw agave
  • 1 tsp hazelnut extract
  • cinnamon to taste

The Toppings:

  • 1/2 cup kashi go lean crunch cereal (or 1/4 cup granola)
  • 1 small banana
  • 1 tbsp Spectrum’s Decadent Blend

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Cook the oats and quinoa flakes in water

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The reason I use quinoa flakes too? They pack more protein than oats and I like the creamier texture they add to a good bowl of oatmeal. Quinoa flakes, unlike regular quinoa, look just like tiny oatmeal, cook like it, act like it, and taste like it.

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Once the oatmeal is cooked, I like to add 1/4 cup unsweetened flaxmilk and give it a stir. Then, I put if back in the microwave for 45 secs-1 min. This makes the oatmeal creamier, fluffier and keeps it puffed up and dense. Sometimes oatmeal just deflates, you know?

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Then, add your ingredients and stir well.

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And lastly, don’t forget your hazelnut extract. It’s the reason this recipe is oh so good.

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Now, I always say feel free to customize your own toppings, but this combo is sure to make your oatmeal even more heavenly if you choose.

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I like kashi go lean crunch instead of granola because it packs an extra protein punch, and an amazing crunch. I like the balance of the creamy oats and the crunchy cereal. Perfect every time. Sometimes, I’ll make my oats and forget that I don’t have any Kashi at home, and I get very sad.

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A small banana is the perfect topping for this oatmeal. Have you ever smothered nutella on a banana? If you haven’t I suggest you get a banana right now and try it with my chocolate hazelnut spread.

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To top this breakfast off, I couldn’t resist this stuff from Spectrum. It’s good for you, AND is chocolatey. My favorite way to eat it is actually sprinkled on homemade almond butter smothered on some cinnamon raisin ezekiel bread. But this topping is really the icing on the cake for these oats.

Nutritional Facts:

With toppings:

Calories: 454

Carbs: 79g


Fat: 11g

Without toppings:

Calories: 229

Carbs: 34g

Protein: 7g

Fat: 7g

Adding the banana packs this breakfast with protein, and the chia seeds + decadent blend gives an amazing dose of omega-3 healthy fats. It is also high in Calcium, Iron and of course, antioxidants from the cacao.

Double Blueberry Oatmeal

Double Blueberry Oatmeal

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  • 1/4 cup plain oats
  • 2 tbsp quinoa flakes
  • A handful frozen blueberries
  • 1 tbsp chia seeds
  • 1 tbsp coconut sugar
  • Coconut milk
  • Cinnamon
  • 1/4 cup fresh blueberries
  • 1/2 cup Kashi Go Lean Crunch Cereal

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Add oats, quinoa flakes and frozen blueberries to a bowl and cook with water

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Add chia seeds, cinnamon and coconut sugar.


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Stir well and add a splash or two of coconut milk until oats reach their desired consistency (I like thick and creamy oats)


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Top with fresh blueberries and your granola or cereal.


Nutritional Information:

*Without the Kashi, as your preference may vary. Adding the 1/2 cup Kashi will add 19g carbs, 4.5g protein & 1.5g fat*

Calories: 279

Carbs: 48

Protein: 6.5g

Fat: 8g

Chia Energy Bowl

Chia Energy Bowl

Chia seeds are PACKED with protein and omega-3’s! So even though this should really be entitled, “chia pudding”, I had to call it something that would reflect the power of this little seed. Athletes often use chia seeds before workouts for clean energy. I put chia seeds in my oatmeal every morning. Chia seeds absorb more than 12 times their weight, which make them gelatinous and perfect for egg replacements, pudding and pre-workout energy gels. Go here for 10 uses for chia seeds, some you may not have thought of.



  • 2 tbsp chia seeds
  • 1/4 cup unsweetened vanilla coconut milk
  • cinnamon
  • 1 nectarine
  • 1 banana
  • 1/4 cup granola




  1. Combine chia seeds, coconut milk and cinnamon and stir. Let sit for 5 minutes.
  2. Cut up the fruit.
  3. Once the chia pudding has thickened to your liking, add fruit and granola. You can always add more milk if it is too thick.


Nutritional Facts:

*Nutritional information is sans granola, since mine is homemade**

Calories: 278

Carbs: 39g

Protein: 6g

Fat: 9g


This recipe has 13.5g of fiber and is high in potassium and Vitamin C! It is an amazing pre-workout meal, you will have boundless energy!

Raspberry Chocolate Fig Oatmeal

Raspberry Chocolate Fig Oatmeal

I have to admit it, sometimes my best creations come from me being ravenously hungry. The reason? I’m ok to throw almost everything I have in the kitchen into a bowl to eat. And mostly, the crazy combinations taste fantastic. I have to say, I was really impressed with this one. The flavor combinations were perfect!

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  • 1/4 cup plain oats
  • 2 tbsp quinoa flakes
  • Handful frozen raspberries + more for topping
  • Coconut milk (or preferred milk)
  • 1 tbsp cacao powder
  • 1 tbsp chia seeds
  •  Raw agave & cinnamon
  • 3-4 Figs (I had green, but black would also be delicious)
  • Unsweetened coconut flakes
  • Favorite granola (I used Udi’s Vanilla)

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Combine oats, quinoa flakes & frozen raspberries and cook with water.

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Add: Cacao powder, chia seeds, cinnamon & agave and stir until incorporated.

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Add: coconut milk until desired consistency is reached (I like thick and creamy oats).

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Top with: Raspberries, figs, a sprinkle of coconut flakes and granola.

rasp choc oats6Nutritional Facts:

Calories: 523 (This sounds high, but this was pre leg-day workout nutrition for me, which means A LOT of carbs and some healthy fats are greatly needed. Plus, I’m a nutrient counter, not a calorie counter)

Carbs: 93g

Protein: 13g

Fat: 16g

This oatmeal contains 16g of FIBER!!! Also, it is high in Vitamin C, Calcium & Iron and contains powerful antioxidants, omega-3’s and was an AMAZING fuel for my intense leg day workout!