Baked porridge has taken foodie hearts by storm. A breakfast that is as healthy as porridge and tastes like cake at the same time? We have to have it! This creation goes one step further and completes the culinary delight with a liquid chocolate core made from our vegan hazelnut nougat cream - completely without refined sugar!
Ingredients for 1 serving
- 50 g oats
- 100 ml plant drink
- 1 ripe banana
- 1 tablespoon cocoa powder
- 1 pinch of salt
- 1 TL flaxseed or chia seeds
- 1 EL Wholey Sh*t
- optional: 1 tsp agave syrup
- Coconut oil for greasing the pan
preparation
- Mash half of the banana with a fork and mix together with all the other ingredients except the chocolate cream in a bowl to form a smooth dough.
- Grease a small baking dish or bowl with coconut oil and pour the dough into it. Remove a tablespoon of the mixture, fill the cavity with Wholey Sh*t and cover with the dough again. Cut the remaining banana into slices and spread over the dough.
- Bake in a preheated oven (180°C fan / 200°C top/bottom heat) for about 15 minutes. Allow baked oats to cool slightly and enjoy warm.
Remarks
If the baked oats are too dry for your taste, you can combine them with a dollop of plant-based yogurt or a shot of plant-based drink.
Instead of the oat flakes and cocoa powder, you can also use our Cocoa Tigernut Super Porridge . By germinating the grain, the healthy nutrients can be better absorbed by the body.
You can eat the baked oats straight away or prepare them as a vegan breakfast to take with you the next day. Want even more inspiration? These 10 porridge recipes not only taste vegan and outrageously delicious, but are also super easy to prepare!
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