I love these easy vegan baked oats. They can be enjoyed warm from the oven or made ahead and served cold or reheated for a quick weekday breakfast. You get to enjoy all the chocolatey banana bread-like goodness, but with no refined sugar and loads of healthy fats, fibre (almost 10g!), and over 12 grams of plant-based protein.
Ingredients for 4 small servings:
1 cup gluten-free old-fashioned rolled oats
2 Tbsp raw cacao powder
2 Tbsp Lakanto Golden monkfruit sweetener
2 Tbsp powdered almond butter
2 scoops Nuzest Clean Lean Rich Chocolate or Probiotic Cacao protein
2 Tbsp chia seeds
1 ripe banana, mashed
1/2 cup canned organic coconut milk
1/2 cup unsweetened almond milk (I like to use my Almond Cow to make homemade plant-based milk)
1/4 cup Lily’s Sweets sugar-free vegan chocolate chips, or dark chocolate chips of choice (optional)
pinch of salt
optional toppings: almond butter, chocolate chips, or toppings of choice
Preheat oven to 350F and grease 4 1/2 cup ramekins with coconut oil.
Mix all ingredients together and divide between ramekins. Bake for 15-20 min.
Enjoy warm from the oven with your choice of toppings, or cover and refrigerate for up to 5 days. Serve cold or reheat before serving.
Approximate nutritional information per serving (with chocolate chips, without toppings): 268 calories, 12.4 g protein, 12.8 g fat, 9.6 g fibre, 21.6 g net carbs.