These oats are like eating a fudgy brownie for breakfast, but they are healthy for you! This vegan breakfast is made with rolled oats, banana and almond milk. They are mixed in a blender and baked in the oven. You can leave out the cocoa powder and add whatever nut butter or fruit you’d like for different flavors.
Prep Time::5 mins
Cook Time::25 mins
Total Time::30 mins
Servings::2
Yield::2 blended oats
Ingredients
cooking spray
1 cup rolled oats
⅔ cup almond milk
1 large ripe banana, mashed
2 tablespoons cocoa powder
2 tablespoons maple syrup
1 teaspoon baking powder
½ teaspoon vanilla extract
⅛ teaspoon salt
2 tablespoons vegan chocolate chips
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-ounce ramekins with cooking spray on the bottom and sides.
Combine oats, almond milk, banana, cocoa powder, maple syrup, baking powder, vanilla extract, and salt in a blender. Blend until all is combined well, 30 to 60 seconds. Fill mixture into the prepared ramekins and sprinkle each with 1 tablespoon chocolate chips.
Bake in the preheated oven until firm, about 25 minutes.
Cook's Notes:
I tried both old-fashioned oats and quick oats and thought both worked out the same.
The texture will change if these sit, and the next day they will be very dense; however, I still enjoyed mine reheated in the microwave.
You can use the same amount of coconut sugar or agave syrup in place of maple syrup.