Vegan Baked Chocolate Oats
Course: Dessert2
servings5
minutes20
minutes25
minutesHealthy chocolate baked oats(GF)! If you’re looking for a healthy treat then, give these a try on Valentines day or whenever your heart desires! This recipe makes 2 servings. I made them in 2 ramekins and it’s just the perfect amount to satisfy your chocolate cravings! Coconut whipped cream is optional (Remember, this will add a bit of fat, and calories are based on 3 tbsp of whipped cream) feel free to omit or add powdered peanut butter mixture! These are such a treat. I’m sure you’ll love them as much as I do!
Recipe Macros per serving:
Cals: 342, Fat: 4.4g, Carbs: 58.6g, Protein: 8.9g
Ingredients
1/2 cup oat flour (I used gluten free)
1 small ripe banana
1/2 tsp baking powder
1/2 tsp vanilla extract
1 tbsp cacao powder
1 tbsp maple syrup
1/3 cup unsweetened plant milk ( I used soy)
1/2 cup frozen strawberries (to add at the bottom)
1 tbsp dark vegan chocolate chips or dark Lindt chocolate chunks (I used about 3 squares for 2 servings)
- Toppings:
*coconut whipped cream (optional)
1/2 tsp cacao nibs (optional)
4-5 Fresh sliced strawberries (optional)
Directions
- Pre-heat oven to 350 F. Mash ripe banana in a bowl. Toss all dry ingredients into the mashed banana and give it a mix. Add your wet ingredients in a same bowl and mix again. Keep aside.
- Cook frozen strawberries compote on the stove for about 5-7 minutes on low/medium heat. Once done, Add 2 tbsp of this mixture at the bottom of each ramekin, pour batter, add chocolate chunks or chocolate chips on top and bake at 350 F for 15-20 minutes. If you like your oats slightly less baked bake for 15 minutes, otherwise bake additional 5 minutes.
- -Once baked, remove from the oven, let them cool off completely before adding whipped cream and fresh strawberries on top! Enjoy.
Notes
- *Coconut whipped cream calories are based on 3 tbsp.