Dark Chocolate Baked Oats
These easy oats mix up in the blender and then bake in less time than it takes me to get the kiddos dressed in the morning! They are top 8 allergen friendly, plant-based, and refined sugar free, and packed with nutrient dense ingredients like dates and unsweetened cocoa powder. You can customize as you please--my version has added dark chocolate chips and fresh raspberries. With a splash of plant-based milk, you'll think you're having cake for breakfast!
1/2 cup oats (certified gluten-free to keep them allergen-safe but rolled or steel cut both work here)
1/4 unsweetened cocoa powder
2 tsp baking powder
1 tsp salt
1/4 unsweetened sunflower seed butter (we use Sunbutter)
1 very ripe banana
1 flax egg (chia will work as well, or an egg if they are safe for you)
3 large mejool dates, pitted
1 tbs maple syrup
3/4 cup your favourite dairy-free milk (I use a combo of sunflower seed and oat milk but any one will work)
1/4 cup fresh raspberries
sprinkle of dairy-free dark chocolate chips on top
Preheat oven to 350F
Spray a glass loaf pan with cooking spray or grease with plant-based butter
Mix all ingredients (except your mix-ins if using) in a high-powered blender until you have a smooth batter. Pour in prepared loaf pan.
Bake approximately 25 minutes or until set. A toothpick will come out clean when baked through, but since these are plant-based, I actually like them slightly under in the middle.
Serve in bowls with a splash of dairy-free milk and a sprinkle of sea salt (optional).