Description
These vegan blended baked oats are soft, cake-like, and studded with rich dark chocolate chips. Perfect for a cozy, wholesome breakfast or dessert made easily in the oven or air fryer.
Ingredients
- 2/3 cup rolled oats (65g)
- 1/2 cup unsweetened soy, oat, almond or cashew milk (120ml)
- 1 medium ripe banana
- 1 teaspoon ground flaxseed
- 1/8 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons nut or seed butter (tahini, almond, cashew, sunflower, or peanut butter)
- 2 tablespoons vegan mini or regular chocolate chips (30g)
Instructions
- Preheat the oven to 375°F (190°C) or an air fryer to 325°F (165°C). Lightly oil two small ramekins.
- Add oats, non-dairy milk, banana, flaxseed, salt, baking powder, vanilla extract, and nut or seed butter to a blender. Blend until smooth, about 1 1/2 to 2 minutes.
- Stir in 1 tablespoon of the chocolate chips, then divide the batter evenly between the ramekins.
- Sprinkle the remaining chocolate chips over the tops.
- Bake in the oven for 22–25 minutes, or until puffy and golden. Alternatively, air fry for 15–18 minutes until similarly cooked.
- Serve immediately, or refrigerate overnight and reheat at 300°F (150°C) for about 5 minutes before serving.
Notes
- Use a very ripe banana for natural sweetness and better texture.
- Tahini gives a slightly savory depth, while nut butters add sweetness.
- These are best enjoyed fresh but can be stored overnight in the fridge.
- Reheat in oven or air fryer for best texture.
- Add berries or nuts for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake or Air Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
