Fluffy & Moist Vegan Chocolate Chip Baked Oats
Fluffy & Moist Vegan Chocolate Chip Baked Oats are the perfect healthy breakfast made with simple ingredients like oat flour, plant-based milk, and pure maple syrup. They are stuffed with a creamy dollop of sunflower seed butter and loaded with mini chocolate chips for that classic chocolate chip cookie flavor. These oatmeal cups are so easy to make yet have the best flavors thanks to one of my favorite ingredients, Sunbutter—Vegan, oil-free, refined sugar-free, nut-free, with a gluten-free option.
Equipment
- 2 ramekins
Ingredients
- 1 cup oat flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1 cup plant based milk I recommend soy milk for best results
- 2 teaspoons vanilla extract
- 2 tablespoons pure maple syrup
- ¼ cup mini chocolate chips regular work as well
- 2 tablespoons SunButter No Sugar Added Sunflower Seed Butter for the dollop of sunbutter in the middle of each bowl
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease two small oven-safe bowls or ramekins.
Prepare the Batter:
- In a mixing bowl, combine oat flour, baking powder, and sea salt.
- Pour in the plant-based milk, vanilla extract, and maple syrup, stirring until well combined.
Add Chocolate Chips:
- Fold in the mini chocolate chips, mixing just until evenly distributed.
Assemble:
- Pour the batter evenly into the prepared bowls, making sure to save about ¼ cup. Place 1 tablespoon of SunButter in the center of each bowl, pressing it lightly into the batter. Cover the SunButter with ¼ cup of leftover batter. Top with extra chocolate chips.
Bake:
- Bake for 18-22 minutes, or until the tops are golden and a toothpick comes out mostly clean. Allow to cool slightly.
Serve:
- Enjoy warm for a soft, rich center, or let it cool further for a firmer texture.
Tried this recipe?Let us know how it was!