I did it! I did it! I’ve been pondering this recipe for months, and it’s finally a reality! Last week, I referenced my list of oatmeal recipes and how many of them were more ambitious, and I was too lazy to attempt them. This was one of those recipes.
Once I figured out the missing piece of the equation (the all-important coconut-pecan frosting), I couldn’t wait to try it out. The other day, I finally did it.
Why make a sugary frosting when you can just make coconut-pecan butter?!? Genius, right?! The other super awesome part about this is that you can prepare the butter ahead of time so you don’t have to spend minute after minute after minute watching your grinder at work on an empty stomach. I prepared mine the night before while I was procrastinating doing other work (hey, I work 10-hour days. Cut me some slack!).
Anyway, I worked super hard to keep this recipe vegan so all my no-honey followers could join in on the awesomeness. 🙂 You’re welcome! If you don’t want the banana taste, sub in zucchini or avocado!
What you'll need:
- 1/2 an overripe banana*
- 1/2 cup milk of choice
- 1/2 tsp vanilla extract
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 tbsp cocoa powder
- 1/4 tsp baking powder
- pinch of salt
- 2 tbsp coconut-pecan butter for topping
- shredded coconut for topping
- pecans for topping
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- In a small bowl, mash banana. Then, mix in milk and vanilla extract.
- In another bowl, combine oats, cocoa powder, baking powder, and salt. Stir.
- Pour into the prepared ramekin and bake for 18-22 minutes.
- Allow to cool in ramekin for five minutes or so. Then, take a knife and cut around the edges to loosen it. Flip it onto a plate or serving dish.
- Top with coconut-pecan butter, shredded coconut, and crushed pecans. Enjoy!
Just an FYI:
*Can sub 1/3 an avocado, mashed, or 1/2 a cup of diced zucchini, pureed. If you do either of these subs, you will need to add additional sweetener.