Ingredients:

  • Rolled Oats (45g)
  • Ripe Banana (50g)
  • Unsweetened Almond Milk (60ml)
  • Maple Syrup (5ml)
  • Baking Powder (1/2 tsp)
  • Pure Vanilla Extract (1/4 tsp)
  • Sea Salt (1 pinch)
  • Dark Chocolate Chips (15g)

Instructions:

  1. Preheat your oven to 180°C (350°F). Add the 45g of rolled oats, 50g of ripe banana, 60ml of almond milk, 5ml of maple syrup, 1/2 tsp baking powder, 1/4 tsp vanilla, and the salt into your blender.
  2. Pulse until the mixture is completely smooth and looks like a thick pancake batter.
  3. Pour the batter into a greased 250ml ramekin. Sprinkle 10g of the chocolate chips into the batter and stir gently with a small spoon. Sprinkle the remaining 5g on top for a beautiful finish.
  4. Place the ramekin on a small baking tray. Bake for 25 minutes until the edges pull away slightly and the top feels springy to the touch.
  5. Remove from the oven and let it sit for 3 to 5 minutes. Watch the center settle and the chocolate firm up slightly.