What a divine creation! If you’re looking for something to curb that sweet tooth craving but is also guilt free, you’ve found the right recipe. I’ve fallen in love with vegan chocolate chips, perhaps because I thought once I went vegan I’d never be able to enjoy these little goodies ever again. I should say that I don’t usually like consuming vegan substitutes as they usually contain just as bad ingredients as their counterpart, but sometimes, for I make a sweet exception.
This recipe was actually inspired by my husband – after waking up one morning and offering to make him oatmeal he said ‘I want something with flavour..’ indicating that my oatmeal attempts in the past had failed his taste test. I have to admit I was a bit crushed, I figured I was on this fantastic path to healthy eating and creating a new flavour palate, but my husband is hard to please. He’s also very stubborn and hard to change. It took me over a year to convince him to try peppers and now? He loves them.
Of course once this came out of the oven all he could do was drool. Really, all I could do was drool. It turned out so much better than I could have expected. I ate more than I probably should have when it was ready!
Pre-heat oven to 350 degrees. Place your oats to a bowl and add just enough water to barely cover the oats, allow to soak for 10 minutes. Drain any excess water from the oats then add you almond milk, cinnamon and cacao powder and mix together. Slice your bananas and add half to the oat mixture along with the chocolate chunks, mix.
Place in oven for 25 minutes or until coconut sugar has glazed, bananas are golden brown and the top of the oatmeal is nice a crispy. Remove from oven and allow to cool for at least 5 minutes before serving. You can store the remainder in the fridge for up to 4 days.