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chocolate baked oats
Melissa Donovan

Chocolate Pumpkin Spice Baked Oats

Vegan and gluten-free baked oats that taste like eating chocolate cake for breakfast!
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 1
Course: Breakfast
Ingredients Method

Ingredients
  

Dry ingredients
  • 40 g gluten-free rolled oats ground into oat flour
  • 30 g Vedge vegan chocolate protein powder code: MYPLANTBASEDFRIEND
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
Wet ingredients
  • 80 g pumpkin pureé
  • 100 g unsweetened soy milk
  • 1/4 tsp pure vanilla extract
  • 5 drops Stevia liquid drops
Topping
  • 12 g vegan chocolate chips

Method
 

  1. Preheat the oven to 350° F
  2. Add rolled oats to a blender and pulse for a few seconds to make oat flour.
  3. In a medium bowl, whisk all dry ingredients together: oat flour, chocolate protein powder, pumpkin pie spice, sea salt, cinnamon, and baking powder.
  4. In a separate small bowl, mix all wet ingredients together until combined: pumpkin pureé, unsweetened soy milk, vanilla, Stevia.
  5. Mix dry and wet ingredients together until well combined.
  6. Pack the batter into a lighly greased ramekin.
  7. Bake at 350° F for 20-25 minutes, depending on oven and desired texture/ preferred level of moisture in your cake.
  8. Immediately add chocolate chip topping so that they warm up and slightly melt.
  9. Enjoy!