Vegan Brownie Batter Chocolate Baked Oatmeal
Treat yourself for breakfast with this hearty, naturally sweetened Vegan Brownie Batter Chocolate Baked Oatmeal!
Servings: 6 servings
Calories: 341kcal
Equipment
Ingredients
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 cup mashed banana from 2-3 ripe bananas
- ⅓ cup cacao powder
- ¼ cup nut butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 ¾ cups non-dairy milk
- 3 cups old-fashioned oats
Instructions
- Preheat your oven to 375 °F.
- Grease a 9-inch cake pan and set aside.
- In a small bowl, whisk together 1 tablespoon ground flaxseed with 3 tablespoons water. Set aside to thicken. This will be your "egg."
- In a mixing bowl, mash your bananas.
- To the bananas, add in the cocoa powder, nut butter, maple syrup, vanilla, baking powder, cinnamon and salt. Whisk everything together until a uniform batter forms.
- Next whisk in the non-dairy milk until smooth.
- Add in the 3 cups of old-fashioned rolled oats and stir until combined.
- Pour the batter into your prepared cake pan and bake for about 25-30 minutes or until cooked through.
- Serve warm with more maple syrup, nut butter and non-dairy milk!
Notes
- I like to use black tahini, but any more neutral nut butter like almond or cashew butter would work great!
- Old-fashioned rolled oats give this baked oatmeal the perfect texture. I haven't tried using quick oats. Do not use steel cut oats.
Nutrition
Calories: 341kcal | Carbohydrates: 53g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 305mg | Potassium: 574mg | Fiber: 9g | Sugar: 15g | Vitamin A: 295IU | Vitamin C: 8mg | Calcium: 221mg | Iron: 3mg