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DOUBLE CHOCOLATE BANANA BREAD BAKED OATS

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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:

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  • 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

Directions:

  1. Preheat oven to 350F and grease 4 1/2 cup ramekins with coconut oil.

  2. 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.

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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.