You won’t believe how decadent this Moist Chocolate Cake Baked Oats dessert is. What also may be surprising that I didn’t use any flour! That’s right, no flour at all. Instead I used oats to make oat flour, which you never would imagine in these mini chocolate cakes.
Making the Oat Flour
Oats are the star ingredient in my Moist Chocolate Chocolate Cake Baked Oats. If you haven’t noticed, baked oats are all the rage now, and making your own oat flour is so easy. I just blend oats in a blender until it’s a fine powder. The best part is that replacing flour with oats is actually healthier because oat flour has more protein and fiber than regular flour. If I can enjoy a sweet treat while building my muscles from the protein and balancing my digestive system with fiber, that’s even better!
A Decadent Dessert
The secret to keep my Moist Chocolate Cake Baked Oats super moist is the mashed banana and coconut oil. The banana also adds some delicious sweetness, and the coconut milk helps to deliver that decadence in each bite. Also, I switched out sugar for maple syrup so that can also add to this treat’s sweetness as well as moist texture. Just knowing all the healthy swaps in this dessert makes me feel less guilty about indulging in dessert time.
- 1 cup rolled oats
- ¼ cup cocoa powder
- 1 tsp. baking powder
- 1 mashed banana
- 1 egg
- 1 tsp. vanilla extract
- ¼ cup coconut oil
- ¼ cup maple syrup
- ½ cup of dark chocolate chips
- Blend oats until fine.
- Then add cocoa powder, baking powder, mashed banana, egg, vanilla extract, coconut oil and maple syrup.
- Blend until batter is thick and creamy.
- Spray Ramekins with oil and pour in batter ½ way filled, top with a handful of chocolate chips and top with a little more batter.
- Bake at 350˚F degrees for 20 minutes.