Description
Think fluffy texture, with just a touch of gooeyness from the banana, topped with a square of dark chocolate. These blended banana bread baked oats are legit pure heaven.
Ingredients
Scale
- ½ medium Ripe Banana
- ½ cup Almond milk ((or plant milk of choice))
- ½ tsp Vanilla extract
- ¼ tsp Lemon juice
- ½ tsp Cinnamon ((I recommend using Ceylon cinnamon, the flavor is much better))
- ¼ tsp Pink Himalayan Salt
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ½ cup Rolled oats ((ground into a fine flour))
- 1–2 squares Dark Chocolate, preferably sugar-free
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 almond milk, vanilla extract, lemon juice, cinnamon, salt, baking powder and baking soda. Whisk well using either a spatula or whisk.
- 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 top with a square of dark chocolate. Then bake in the oven for 22-25 minutes until puffed and golden brown. Let cool for 2 minutes and enjoy!
- Pro tip here, pour over some almond milk on the baked oats when they’re one cooking. The combo of melted chocolate, banana bread baked oats and cold milk makes you feel like you’re eating cake!