Chocolate Chip Cookie Baked Oats with Sugar-Free Chocolate Sauce

Ingredients

• 1 ripe banana (Mashed; estimated because the source provides no written recipe or measurements.)
• 0.5 cup rolled oats (Old-fashioned oats; estimated quantity.)
• 0.5 cup unsweetened plant milk (Soy, almond, or another vegan milk; estimated quantity.)
• 0.25 cup vegan vanilla protein powder (Estimated amount; use a protein powder that dissolves well in baked mixtures.)
• 0.5 tsp baking powder (Estimated quantity.)
• 0.5 tsp vanilla extract (Estimated quantity.)
• 0.25 tsp ground cinnamon (Estimated quantity.)
• salt (A pinch, or to taste; estimated from the dish style.)
• 1 tbsp vegan chocolate chips (Plus extra for topping if desired; estimated quantity.)
• 1 tbsp unsweetened cocoa powder (For the sugar-free chocolate sauce; estimated quantity.)
• 1 tsp maple syrup or sugar-free syrup (Optional sweetener for the sauce; use sugar-free syrup to match the source description. Estimated quantity.)
• 1 tsp plant milk (For loosening the chocolate sauce; add gradually. Estimated quantity.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly grease one small ovenproof ramekin or baking dish.

2. 2

   Mash the banana thoroughly in a bowl until mostly smooth, with only a few small lumps remaining.

3. 3

   Add the rolled oats, plant milk, vegan protein powder, baking powder, vanilla, cinnamon, and salt. Stir until evenly combined and no dry pockets remain.

4. 4

   Fold in the vegan chocolate chips, reserving a few to scatter over the surface if desired. Let the mixture stand for 2 to 3 minutes so the oats and protein powder can absorb some of the liquid.

5. 5

   Transfer the oat mixture to the prepared ramekin and smooth the top. Add the reserved chocolate chips.

6. 6

   Bake for 18 to 22 minutes, until the top is set and lightly golden and the center feels softly firm rather than liquid. Do not overbake, or the oats may become dry.

7. 7

   While the oats bake, stir the cocoa powder, syrup, and plant milk together in a small bowl until smooth and glossy. Add the plant milk a few drops at a time if the sauce is too thick.

8. 8

   Let the baked oats cool for 5 minutes, then drizzle with the chocolate sauce and serve warm.

Notes

The supplied post identifies the dish and describes it as vegan-friendly, high-protein, quick, simple, and suitable for meal prep, but does not include the recipe from the comments. The ingredient quantities and method here are reasonable estimates reconstructed from the dish description, not an exact transcription of the creator's recipe. For meal prep, cool completely, refrigerate in a sealed container for up to 4 days, and reheat gently before serving.

Nutrition per serving

• breakfast
• baked
• vegan
• high-protein
• meal-prep
• oatmeal
• chocolate
• quick