Description
Think fluffy and fudgy brownie oatmeal stuffed with peanut butter and melty chocolate. And get this, there is no added oils, no refined sugar and it's packed with nturients!
Ingredients
Scale
- ½ cup Rolled oats, ground into a fine flour ((or just use the same amount of oat flour))
- 1 heaping tbsp Cocoa powder
- ½ tsp Baking powder
- ⅛ tsp Baking soda
- ¼ tsp Salt
- ½ cup Cashew milk ((sub with any plant milk))
- 1 tbsp Date syrup ((sub with 5–6 drops of liquid stevia))
- ½ tsp Vanilla extract
- 1 heaping tbsp Peanut butter ((sub with sunflower butter for a nut-free option) )
- 2 tbsp Dark chocolate chips ((I love using Hu Chocolate chips))
Instructions
- Begin by preheating the oven to 350° degrees Fahrenheit (180°C) and grease a mini ramekin with cooking spray.
- Next, grind your rolled oats into a fine flour. Add the ground oats into a bowl along with cocoa powder, baking powder, baking soda and salt. Mix everything together well.
- Pour in the cashew milk, date syrup and vanilla extract. Mix until a thick batter forms. Next, dollop in the peanut butter and pour in the chocolate chips. Fold the batter gently until the peanut butter is just swirled through.
- Add the batter into your prepared ramekin and bake in the oven for 20-25 minutes. Sprinkle with flaky salt and a drizzle of extra date syrup.
Notes
*Feel free to add in a scoop of vanilla or chocolate protein powder for an extra protein-packed breakfast.