Rating: 5 stars
3 Ratings
  • 5 star values: 3
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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.

Recipe Summary

25 mins
30 mins
5 mins
2 blended oats


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


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.

  • 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