These Vegan Baked Oats are soft, fluffy and easy to make with oat flour, maple syrup and a cinnamon sugar Churro-inspired topping. If you're a fan of having breakfasts that taste like cake, you'll love these easy gluten-free, dairy-free and vegan oats. No blender or bananas required! Includes grain-free, paleo, low carb and keto sweetener options.
If baking, preheat oven to 350 F.
In a large mixing bowl, combine the oat flour, protein powder (or ground flaxseeds), maple syrup, vanilla, cinnamon, baking powder. Stir in the almond milk and mix until smooth. *If using rolled oats - blend in a blender until it reaches a fine flour consistency.
Transfer half the batter to a 6-ounce oven-safe ramekin, small bowl or baking pan.
Add date butter and top with remaining batter.
In a small bowl, mix together the coconut sugar + cinnamon until combined. Sprinkle evenly over the batter.
OVEN METHOD: Bake in a preheated oven at 350 F for 19-21 minutes, or until set
OR
MICROWAVE METHOD: Microwave on high for 3 minutes, or until set.
Drizzle with some nut butter, or serve with dairy-free yogurt, if desired and enjoy.
FOR OVEN METHOD, preheat oven to 350 F.
In a large mixing bowl, combine the almond flour, protein powder (or ground flaxseeds), maple syrup, vanilla, cinnamon, baking powder. Stir in the almond milk and mix until smooth.
Transfer half the batter to a 6-ounce oven-safe ramekin, small bowl or baking pan.
Add date butter and top with remaining batter.
In a small bowl, mix together the coconut sugar + cinnamon until combined. Sprinkle evenly over the batter.
OVEN METHOD: Bake in a preheated oven at 350 F for 19-21 minutes, or until set
OR
MICROWAVE METHOD: Microwave on high for 3 minutes, or until set.
Drizzle with some nut butter, or serve with dairy-free yogurt, if desired and enjoy.