Vegan: Chocolate Baked Oats

We are doing a partial fast called the Daniel Fast. In an effort to cut out animal products, processed foods, and added sugars, I've made a dessert to satisfy the sweet tooth but not overly sweet! It is packed with nutrient dense ingredients and has several vitamins and minerals as well as fiber, protein, and good fats. It is definitely an indulgent dessert ... or breakfast for the cocoa lover! As you can see the dessert didn't even make it for the picture!

Note: This dessert was published by Ela Vegan, a food blogger and recipe developer. I modified one ingredient to follow the Daniel Fast.

Note #2: This may have cheated a bit because it uses baking cocoa and you're not supposed to have cacao, but I saw them as different things. :p

Chocolate Baked Oats

Servings: 8-9 

Ingredients:

• 2 medium ripe (190 g) bananas 
• 1 ⅓ cups (120 g) quick oats gluten-free if needed
• 5 Tbsp (30 g) cocoa powder
• 1 tsp baking powder
• 2 Tbsp (32 g) creamy peanut butter softened
• 2-3 Tbsp (40-60 g) maple syrup or any other liquid sweetener *(See note)
• 1 cup (240 ml) dairy-free milk. We used vanilla almond milk.
• 1 tsp vanilla extract

Chocolate cream

• 5 Tbsp (30 g) cocoa powder
• 2.5 oz (70 g) water
• 3 Tbsp (60 g) maple syrup *(See note)
• ¼ cup (62 g) peanut butter softened

* Note: We substituted sugar free applesauce to follow the Daniel Fast's no added sugars.

Instructions:

1. Preheat the oven to 350F/175C and grease a 6x9-inch or 9x9-inch baking pan (or smaller) with a little coconut oil
2. Mash the bananas directly in the baking pan using a fork (or potato masher).
3. Add the remaining baked oatmeal ingredients and mix into a batter.
4. Transfer the baking dish to the oven and bake for about 25 minutes. The exact time will depend on the size pan you use (i.e., the thickness of the oatmeal). Use a toothpick to see if it has set! It should come out clean.
5. Remove the pan from the oven and allow it to cool for at least 10 minutes.
6. Meanwhile, prepare the chocolate cream by combining all the ingredients in a medium bowl and whisking until smooth and creamy. (Don't give up on mixing! It will become smooth and creamy.)
7. Pour the chocolate cream mixture over the baked oatmeal and (optionally) transfer the pan to the fridge until the layer firms up slightly.
8. Enjoy warm or cold!

For more commentary and ingredient substitutions for this recipe, click here.

Source: Michaela Vais with Ela Vegan

Modified by Sasha Simons, the publisher of Macaroni KID Salem.