Chocolate Chip Cookie Dough Baked Oats (No Egg)
These chocolate chip cookie dough baked oats are a healthy, no-egg dessert with just 5 minutes of cooking! It feels like eating dessert for breakfast!
Ingredients
- ½ cup rolled oats 45 grams
- ½ medium banana 65 grams
- ¼ cup plant-based milk 60 ml, I used soy but any milk will work
- 1 Tablespoon peanut butter 15 grams, or sub with another nut / seed butter
- ¼ teaspoon cinnamon
- ½ teaspoon baking powder
- a pinch of salt
- 2 Tablespoons chocolate chips
Instructions
- Blend: First heat the oven to 175°C (350°F). Then place all ingredients except the chocolate chips in a blender. Blend until smooth for about 1 minute.
- Transfer: Transfer the batter to a 250ml (8oz) ramekin. Add the chocolate chips and mix.
- Bake: Bake for 20-25 minutes. Alternatively, air fry at 140℃ (290℉) for 12-15 minutes.Let it cool down for 10 minutes before serving.
Notes
Ingredients Notes:
- To substitute for rolled oats, try quick-cooking or instant oats. Subbing with oat flour will alter the texture but it will still be delicious!
- Feel free to substitute the chocolate chips with chopped or shaved chocolate bars, or chocolate sprinkles.
- If you run out of plant-based milk, try substituting it with fruit juice. Water will also work fine, but then I recommend adding a bit more sweetener.
- Feel free to add 1/4 teaspoon of vanilla extract per serving if you are a fan of vanilla!
- You can also use a food processor instead of a blender. The oats do not get processed as finely but this will be solved if you process the batter longer.
- If you are making a bigger batch, using an immersion blender will also work.
- For how to use a microwave instead of an oven, please read the post above!
- Store your baked oats in the refrigerator for up to 5 days.
- To reheat, pop it in the oven for 5-10 minutes at 175°C (350°F), or simply microwave it in 30-second increments.
- You can also freeze this for up to 3 months.
- To reheat, bake it in the oven for 5-10 minutes at 200°C (390°F).