Healthy Chocolate Chip Cookie Dough Baked Oats
Ingredients
- 65g @bionaorganic chickpeas (from a tin, drained and skin peeled off)
- 100ml @alpro Unsweetened Almond Milk
- 20g @nushfoods Natural Almond Yoghurt (optional, if you don’t use yoghurt then use an extra 20ml of almond milk)
- 40g oat flour (made by blitzing 40g of @momafoods Jumbo Porridge Oats)
- 35g @awesomesupps Vanilla Vegan Protein Powder (if not using, add 2-3 tsp maple syrup or low calorie sweetener and adjust milk)
- 1/2 banana, mashed into a purée
- 1 tbsp @linwoodshealthfoods Linwoods Milled Flaxseed with Biocultures & Vitamin D
- 1/2 tsp @droetkerbakes Baking Powder
- 5g @naturya Maca Powder (optional)
- 15-20g @droetkerbakes Jumbo Dark Chocolate Chips
Preparation
Preheat the oven to 160 degrees Celsius.
Blitz the oats into oat flour in a blender. Add the chickpeas (skins removed), protein powder or sweetener (if substituting), almond milk, and almond yoghurt (if using).
Remove the mixture to a mixing bowl. Add the mashed banana, baking powder, milled flaxseeds, and maca powder (if using), then stir well.
Add some chocolate chips to the mixture, reserving some for topping. Transfer the mixture to an ovenproof dish, top with the remaining chocolate chips, and bake for 25 minutes.
Allow the baked oats to cool slightly before eating.
