Ingredients
The following ingredients have 1 Servings
- 1/3 cup (30g) rolled oats
- 2 Tbsp (15 g) flour of choice*
- 1 Tbsp (5 g) unsweetened cocoa powder
- 1/4 tsp baking powder
- pinch of salt
- 1/2 medium, ripe banana (50 g or 1/4 cup mashed)
- 1/3 cup (80 ml) unsweetened almond milk
- 1/2 Tbsp (8 ml) maple syrup
- 1/2 tsp vanilla flavour
- 1/2 – 1 Tbsp (8-15 g) mini vegan chocolate chips
- 1 Tbsp (16 g) nut butter**
- other half of the banana
- small splash of almond milk
Instruction
- Preheat your oven to 350°F (176°C) and lightly spray an individual sized (~16oz./500 ml) ramekin with cooking spray or grease it with cooking oil. Set aside.
- In a medium-sized bowl, combine the oats, flour, cocoa powder, baking powder, and salt.
- In a smaller bowl, roughly mash the banana (some chunks are okay) before adding in the almond milk, maple syrup, and vanilla, mixing until well combined.
- Add the wet ingredients to the dry ingredients, mixing until fully incorporated. Fold in the chocolate chips.
- Transfer the dough to your greased ramekin and bake for 20-25 minutes, until the centre has set and the bake has reached your desired consistency.
- Meanwhile, make the sauce by mashing the other half of the banana in the same small bowl you used before before and adding a spoonful of nut butter. Mix until smooth, adding a splash of almond milk to reach your desired consistency. Pour over the bake once it comes out of the oven and sprinkle with additional chocolate chips, if desired.
