When people hear “lava cake,” they immediately picture a brownie-esque dessert that oozes molten fudge. I’m hear to shake things up.
What better way to enjoy a springtime lava cake than with citrus and white chocolate?
Annoyingly, I bought more vegan white chocolate chips to use in more oatmeal recipes, but being the person that I am, I’ve finished two and a half bags already and this is the only recipe I have to show for it. I can’t say for sure where it is all going, but it might have something to do with the chocolate I am constantly licking off the palms of my hand every night… 🙂
Praise Zeus that I was able to concoct this one before I inhaled all four bags. Here’s hoping I can pump out a few more, as well.
- [eats] Learn to make your own guacamole because it will make you the coolest person in your friend group. I love this version.
- [people] @isachandra on Instagram, writer of blog Post Punk Kitchen, author of multiple well-known vegan cookbooks (Veganomicon, Vegan Cupcakes Take Over the World, to name a few…), and owner of vegan restaurant Modern Love in Omaha, NE
What you'll need:
- 1 ripe banana (or 1/2 a small one)
- juice of one lemon
- 2 tbsp milk of choice
- 1/4 tsp lemon extract
- 1/4 heaping cup quick cook steel cut oats (I use Country Choice Organic)
- 1/4 tsp baking powder
- pinch of salt
- 1-2 tbsp white chocolate chips
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- In a large bowl, mash banana thoroughly. Stir in lemon juice, milk, and lemon extract.
- In another bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add to wet ingredients and stir until combined.
- Pour half of the oatmeal into the ramekin. Pile the white chocolate chips in the center, and then pour the remaining oatmeal batter on top.
- Transfer to the ramekin and bake for 22-26 minutes.