Vegan Chocolate Oatmeal Tart

Today, I’m linking up with Kate Says Stuff‘s Thankful Thursday, The How To Mommy‘s Tasty Thursdays, Obviously Marvelous‘ Thirsty Thursdays and Saved By Love Creations‘ Thrifty Thursday.

In the spirit of Thankful Thursdays, I am so very thankful to be here in Los Angeles. I’m thankful that all five of us are healthy, I’m thankful for my husband’s job and that they moved us here and not somewhere boring haha. Waking up to my husband saying ‘wanna go check out Hollywood?’ or our new friends saying ‘lets go peek at some sea urchins’ or our other new friends inviting us to cook in their Pottery Barn/Crate and Barrel-esque kitchen is pretty amazing, I’m not gonna lie. Also, when a bad day means we go swimming at the outdoor pool in our little apartment community instead of hitting the beach, there’s a lot to be thankful for.

Sometimes, I take on what looks like a simple vegan recipe and I’m trapped in my kitchen all day (not that I mind being trapped in there, really), and sometimes I roll up my sleeves to get into a new recipe and BAM, I’m done. This is one of those quickies I treasure (ha). The other amazing thing about this recipe, aside from how GOOD it is, is how inexpensive it is! I had all of these ingredients in my kitchen already! You likely do too, the only slight oddball in there is the flax, but even that is way more common that it used to be.

It’s equally good for breakfast as it is for dessert – chocolate chips and all!

Vegan Chocolate Oatmeal Tart – via Oh, Ladycakes

1 cup banana puree
1/2 cup flax meal
1/4 cup shredded coconut
1/4 cup almond milk
2 cups rolled oats
1/4 cup mini chocolate chips

Mash up and measure your bananas, then mix the flax, coconut and almond milk.
This is where I cheated and used about 1/4 cup of brown sugar. Now add the banana puree, then the oats and the chocolate chips. Bake at 350 for about 15 minutes and that’s that. It takes all of 5 minutes to pull together!