Main ingredients:
- 2 cups quick cooking oatmeal*
- 1/3 cup sugar
- 1/4 teaspoon salt
- 3 1/3 cups almond milk, unsweetened vanilla
- 2 tablespoons ground flax seed
- 4-5 tablespoons water
- 4 ounces baking chocolate
- 2 teaspoons vanilla
- 3 tablespoons canola oil
Topping:
- 1/2 teaspoon molasses
- 2 tablespoons butter substitute
- 1/2 cup sugar
- 1/2 cup chopped pecans
- 1/2 sweetened coconut flakes
- 1 teaspoon vanilla
- 1/2 teaspoon corn starch
- 2 tablespoons almond milk
- Preheat oven to 350°F.
- Lightly oil baking dish of choice.
- In a small bowl combine flax seed and water, stir and set aside.
- In a small bowl melt baking chocolate in microwave, 30 seconds at a time. Temper chocolate with 1/3 cup almond milk. Once chocolate is melted slowly add almond milk a tablespoon at a time, whisking after each additional tablespoon.
- In a large bowl add oatmeal, sugar, salt, 3 cups almond milk, flax seed mixture, oil, and vanilla. Mix together using whisk. Then whisk in melted chocolate.
- Ladle or pour into baking pan of choice. If using full ramekins I highly suggest a parchment lined baking sheet to catch any drips or spills.
- Bake 350°F 40 to 45 minutes.
- While oatmeal is baking, in a small bowl combine molasses, sugar, corn starch, almond milk, and butter, whisk to combine. Add pecans and coconut flake.
- Remove oatmeal from oven, the tops oatmeal should be bubbly and raised uniformly.
- Allow to cool before adding topping, it will melt. Enjoy!
Easily use eggs in this recipe by substituting flax seed meal and 4-5 tablespoons of water for two eggs.
If you can have dairy feel free to use milk and butter.
*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats.
*Steel cut oats or old fashioned oats may be used, just use 2 1/4 cups instead of quick cooking oats.
In lieu of baking chocolate, look at cocoa powder tub for oil and powder conversion chart.
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