Description
Ingredients
Scale
- ½ cup Rolled oats
- 1 heaping tbsp Cocoa powder
- 1 tsp Dandy Blend ((or instant coffee powder))
- ½ tsp Baking powder
- ⅛ tsp Baking soda
- ¼ tsp Salt
- ½ cup Cashew milk
- ¼ tsp Vanilla extract
- 1 tbsp Date syrup or Honey ((sub with liquid stevia drops))
- 1–2 tbsp Chocolate Chips ((I used Hu Chocolate Chips, use code MUNCHING for 15%))
Instructions
- Preheat the oven to 350°F (180°C) and grease a ramekin with cooking spray. Wipe out the ramekin with a paper towel or napkin to get rid of any excess oil.
- Begin by grinding the oats into oat flour. I use this spice grinder here — it helps make the oat flour super fine. Add the oat flour into a bowl, followed by the cocoa powder, dandy blend, baking powder, baking soda and salt. Whisk well to combine.
- Next, pour in the cashew milk, vanilla extra and date syrup (or stevia). Whisk to combine. At this point, add in the chocolate chips. Mix into the batter until just combined.
- Pour the batter into the prepared ramekin and smooth out the top. I like to add a few additional chocolate chips on top for presentation. Bake the oats for 22-25 minutes until puffed and the top has cracked. Let cool for 5 minutes before enjoying it!
Notes
If you want these baked oats to be a bit sweeter, feel free to add a drizzle of extra date syrup on top once they’re done baking.
To bake these oats in the air fryer, preheat your air fryer to 350°F and bake the oats for 9-10 minutes.