Ingredients

The following ingredients have 4 Servings
  • ½ cup rolled or quick oats
  • ¼ cup unsweetened almond milk
  • ½ ripe banana
  • 1 egg*
  • 1 Tablespoon maple syrup (I used monkfruit maple syrup*)
  • 1 Tablespoon peanut butter*
  • ¼ teaspoon baking powder
  • Pinch of cinnamon
  • Pinch of sea salt
  • 2 Tablespoons chocolate chips (I used Lily's)
  • optional toppings: more peanut butter for drizzling (extra maple syrup and a splash of milk)

Instruction

  • Preheat oven: Preheat oven to 350°F.
  • Blend: Add all ingredients except for the chocolate chips into a blender and blend until fully combined. Stir in 1-2 Tablespoons of chocolate chips.
  • Bake: Pour batter into greased baking dish or ramekin. I used an 8 oz mini Le Creuset, but any 8 oz oven-safe dish will work. Top with extra chocolate chips and bake at 350°F for 25 minutes or until an inserted toothpick comes out clean. 
  • Serve: Let cool, top with an extra drizzle of peanut butter, maple syrup and a splash of milk and dive in.