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!
Ingredients:
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)
Optional mix-ins
1/4 cup fresh raspberries
sprinkle of dairy-free dark chocolate chips on top
Directions:
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).
