Easy
2 persons
100g ISWARI GF Cacao Hazelnut Butter Oats
120ml plant-based milk
1 tsp apple cider vinegar or lemon juice, optional
40ml pure maple syrup
100g coconut yoghurt
2 tsp baking powder
30g ISWARI Hazelnut Butter
4 squares dark chocolate
1. Preheat your oven to 175 C.
2. Mix together the plant-based milk and apple cider vinegar and set aside for 10 minutes.
3. Add the oats, plant-based milk mixture maple syrup, coconut yoghurt, and baking powder to
a blender and blend until smooth.
4. Add the hazelnut butter and blend again to combine.
5. Divide the batter between 2 ovenproof ramekins which have been lightly greased with oil.
6. Add 1-2 squares of dark chocolate into the centre of each ramekin.
7. Bake for 20 minutes for gooey oats or 25 minutes for more set oats.
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