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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.

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Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
2
Yield:
2 blended oats
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-ounce ramekins with cooking spray on the bottom and sides.

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  • 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.

Nutrition Facts

379 calories; protein 8.5g; carbohydrates 71.5g; fat 10.9g; sodium 448.5mg. Full Nutrition
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Reviews

Rating: 5 stars
04/14/2021
Delicious. Added some natural peanut butter, and the microwaved portion the next day was almost as yummy. Making it again tomorrow. Read More