Vegan/Gluten-Free/Refined Sugar-Free Cacao Oatmeal 'Muffins'

Daniella's Blog

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I have been making these muffins as a late breakfast/brunch for almost a year now and friends keep asking if the recipe is on my blog, so finally I am putting it up!  They can be eaten warm and still slightly gooey straight from the oven, or cooled as a take away snack.  They will last for several days in an airtight container or longer in the fridge.

The inspiration came from a Baked Oatmeal recipe on Chocolate Covered Katie but I have adapted it somewhat to suit my preference for more of an intense flavor.

I have recently been trying to cut down on grains so I'm spacing out my days on which I consume these, but they are so delicious that they have become my go-to breakfast!  The good news is that they do not contain any refined sugar, or gluten.

Note: Oats are naturally gluten-free but if you are celiac or have a strong intolerance to gluten, you should ensure you purchase specifically gluten-free oats.  The gluten aspect comes in due to the fact that oats are often grown near to wheat fields or milled in the same facilities so there may be contamination.

 

Ingredients: (makes 4 large muffins, or 6-8 smaller cupcake size portions)

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2 cups rolled oats
1/4 cup cacao powder
2 packs stevia powder (nb. choose a high quality stevia powder such as new naturals.  This may also be substituted for more honey)
1/2 teaspoon vanilla extract
1.5 large or 2 small ripe bananas
3 tbspns peanut butter (optional)
3 tbspns honey (optional - if you want a sweeter/more robust flavour)
Almond milk - as needed to create soft gooey texture

 

 

 

The method is simple:

Mix all dry ingredients in a bowl.  In a separate bowl mash the bananas then add to the main mixture.  Add in the vanilla extract, peanut butter and honey (if using) and then enough almond milk to soak the mixture.  Combine well to ensure even distribution.

I use a little bit of honey to counterbalance any bitterness of the stevia.  If you prefer to stick with all natural, unprocessed ingredients you can simple exchange the stevia with more honey or other sweetener of choice.

I then transfer the mixture into 4 ramekin dishes (I prefer larger muffins which satisfy my love of chocolate and keep my full for hours) which I spray lightly with coconut oil to prevent sticking, or 6-8 muffin/cupcake cases (for more of a snack/treat) and oven bake at around 175 degrees celsius (350 f)  for 35 mins.    You can keep checking the consistency to see how they are doing.  I prefer them to be a little crunchy on the outside and softer in the middle.

Enjoy with fresh fruit and maybe a drizzle of maple syrup or honey.