Baked Oats Vol. 2
by XENIA
Servings: 1 portion
Ingredients
- 40 g oats
- 20 g cashews
- 5 g shredded coconut
- ½ tsp baking powder
- 1 pinch salt
- 10 g cashew butter
- 30 g apple sauce
- 100 ml soy milk
- ⅛ tsp vanilla
- 1 tsp agave syrup
- 1 tsp cocoa
- 10 g (vegan) dark chocolate e.g lindt
- 1 biscuit e.g. oreo
Instructions
- Preheaten oven to 180°C
- Add 20g Oats and 20g Cashwes to a mixer and blend for a few seconds until a flour consistency is formed.
- Add the flour (step 2), 20g oats, 5g shredded coconut, ½ tsp baking powder and one pinch of salt to a bowl and stirr. Add the wet ingredients: 10g cashew butter, 30g apple sauce and 100ml soy milk and mix until a homogenous batter is formed. Devide the batter and pour half of the batter in another bowl and add ⅛ tsp of vanilla. To the other half of the batter, add 1 tsp agave syrup and 1 tsp cocoa.
- Pour ½ of each batter into an ovenproof dish (I used a 9cm/3,5inch form) and place the chocolate in the center. Now fill with the rest of the batter (see recipe picture)and top it with a biscuit. I used the top of an oreo biscuit.
- Now place it in the oven for around 15-20 minutes (longer/shorter depending on whether you want it to be completly baked through.)