So this one is a two-step process, but man oh man is it worth it! I made cookie dough the day before because I’d made my gluten-free cornbread. Since I needed aquafaba for the cornbread muffins, so I drained a can of chickpeas and saved the beans for later. Too many days had passed, so I figured I should do something with the chickpeas. You know…so I didn’t just waste them. I’m not down with food waste.
Cookie dough sounded good! So I peeled them and got to work with the recipe below. The next day, I thought I’d attempt this oatmeal. And, GUYS. It was so bomb. The best choice I’ve made since Baked French Toast Oatmeal. For real. So I hope you try it out!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 1 15- oz. can chickpeas, drained (save that aquafaba for other things though!) and peeled
- 1/4 cup nut/seed butter (I used almond)
- 1/4 cup maple syrup
- 1 tsp coconut sugar
- Pinch of salt (pink Himalayan preferred)
- 1/4 cup dairy-free chocolate chips
- 1 ripe banana*
- 2-3 tbsp water
- 1 tbsp ground flax/chia (I used a combo of both)
- (optional) 1/8 tsp turmeric
- 1/2 cup oats
- 2-3 tbsp cookie dough
- (optional) A few chocolate chips for topping
Add all ingredients except chocolate chips to a high-speed blender or a food processor. Blend or process until smooth.
Mix chocolate chips into the batter. Refrigerate until ready to use/eat.**
Preheat oven to 350 degrees F (176 C) and ready a ramekin for baking with parchment paper or non-stick spray. (I don't use either of those--I bake right within my ramekin, eat straight from it, and wash immediately.)
In a small/medium mixing bowl, add banana and mash it. Then add water and mix.
Add ground flaxseed, turmeric, and oats and mix to combine.
Swirl cookie dough in or mix it all up--it depends on how you want the cookie dough mixed in.
Put mixture into ramekin and sprinkle chocolate chips on top (optional). Then bake for 22-24 minutes and enjoy!