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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Merry Christmas Eve! Celebrate the festive spirit with these milk and cookies baked oats, a classic and simple oat recipe perfect for dessert lovers who enjoy breakfast treats. The combination of oat flour, vegan vanilla protein powder, and mini chocolate chips creates a moist and indulgent dish. Bake until golden and finish with a splash of milk for a cozy treat.
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Preheat oven to 180°C (350°F).
Combine oat flour, vegan vanilla protein powder, baking powder, vanilla extract, salt, water, and roughly half of the mini chocolate chips to form a batter.
Pour the batter into an oven-safe dish or ramekin.
Sprinkle the remaining mini chocolate chips on top.
Bake for 20-22 minutes until the top is set and lightly golden.
Add a splash of milk to the baked oats and enjoy.
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For added moisture, the vegan vanilla protein powder is essential.
You can substitute oat milk or any plant-based milk for water in the batter.
Use sugar-free mini chocolate chips for a lower-calorie option.
Can I use regular flour instead of oat flour?
Yes, you can substitute regular flour, but the texture may differ slightly.
What can I use if I don’t have vegan vanilla protein powder?
You can try using a different protein powder or add a bit more oat flour and adjust the liquid for consistency.
Can I make this recipe gluten-free?
Yes, ensure your oat flour and protein powder are certified gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I add other toppings?
Absolutely! Feel free to add nuts, seeds, or dried fruits for extra texture and flavor.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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