Chocolate Chunky Monkey Breakfast Bake

• Vegetarian

• Produce

  • 1/2 Banana, medium ripe
  • 1 Of the banana, half

• Refrigerated

  • 1/3 cup Almond milk, unsweetened
  • 1 small splash Almond milk

• Breakfast Foods

  • 1/3 cup Rolled oats

• Condiments

  • 1/2 tbsp Maple syrup
  • 1 tbsp Nut butter

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/2 tbsp Chocolate chips, mini vegan
  • 1 tbsp Cocoa powder, unsweetened
  • 2 tbsp Flour
  • 1 pinch Salt
  • 1/2 tsp Vanilla flavour

Found on runningwithspoons.com

Description

Ingredients

• 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

Directions

• 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.