Description
These baked oats are perfectly spiced with cloves, cinnamon, and ginger and infused with a hint of warm caramel molasses flavor.
Ingredients
Scale
- ½ medium Banana
- ½ cup Cashew milk
- 1 heaping tsp Molasses
- ½ tsp Vanilla extract
- ½ tsp Lemon juice
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ½ tsp Cinnamon
- ½ tsp ground Ginger
- ¼ tsp ground Clove
- ¼ tsp ground Nutmeg
- ¼ tsp Salt
- ½ cup Rolled oats, ground into a fine flour
Instructions
- Begin by preheating the oven to 350°F and grease a ramekin with cooking spray.
- Next, add the half of the banana into a bowl and mash it with a fork or potato masher. I love using a potato masher as it’s super easy to quickly mush the banana.
- Once the banana is the texture of applesauce, pour in the cashew milk, molasses, vanilla extract and lemon juice. Whisk well using either a spatula or whisk.
- Next, add in the baking powder, baking soda, cinnamon, ginger, clove, nutmeg and salt. Whisk well again.
- Finally, sprinkle in the oat flour and gently fold into the wet ingredients until the batter looks thick — it should resemble a thick waffle batter. If the batter is too runny, add in 2 tbsp of oat flour or you can use almond flour. Pour the batter into the prepared ramekin and sprinkle with coconut sugar to get a nice crunchy crust on the top.
- Bake in the oven for 22-25 minutes until puffed and golden brown. Let cool for 2 minutes and enjoy with a drizzle of date syrup on top.
- Pro tip here, pour over some almond milk on the baked oats when they’re one cooking. The combo of warm gingerbread baked oats, molasses and cold milk makes you feel like you’re eating cake!