Breakfast Cookie Oats – two ways!
Course: BreakfastDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
20
minutesBlended oats can be helpful when looking to incorporate more fibre into the diet. Blending oats helps make them tolerable for those who have strictures.
Ingredients
1 cup oats (Gluten free if required)
1 banana
1/2 cup plant-based milk of choice
1/2 tsp. baking soda
1 tsp. vanilla
2 eggs (can substitute for flax eggs but may not be recommended for stricturing disease)
6 Tbsps. hemp hearts
Sprinkle of sea salt
1-2 tsp. cocoa powder
Chocolate chips – measure with your heart!
Optional: peanut butter and/or maple syrup for topping
Directions
- Preheat oven to 350 F.
- Blend oats, banana, milk, baking soda, vanilla, eggs or flax eggs, salt, and hemp hearts together.
- Lightly grease 2 ramekins (or oven safe dish) with avocado oil. IF you would like a cookie oats and double chocolate cookie oats, pour half of the blended mixture into 1 ramekin and add 1-2 teaspoons cocoa powder to blender. Blend until incorporated and pour mixture into second ramekin.
- Top with chocolate chips and bake for 20 minutes.
- Remove from oven, sprinkle with sea salt (optional) and top with a drizzle of natural peanut butter and/or maple syrup. Enjoy!