Ingredients:
1 cup rolled oats
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup packed brown sugar
1/2 cup applesauce
1/3 cup canola oil
1/2 cup vanilla almond milk
1 1/2 teaspoons vanilla extract
1/2 cup chopped pecans, toasted
1 1/3 cups mini chocolate chips
Directions:
Preheat oven to 350 F.
Oil an 8×8 baking pan.
In a food processor, blend the oats for 2 to 3 minutes until powder-fine, pulsing occasionally.
Transfer the oat flour to a large bowl and add the cocoa, baking powder, and salt, and whisk together.
In the food processor, mix together the brown sugar, applesauce, and oil; add the almond milk and vanilla extract and pulse to blend.
Add the wet ingredients to the dry and mix until just blended.
Stir in the pecans and chips.
Pour the batter into the pan and smooth the top.
Bake for 35 minutes, or until a tester inserted into the middle comes out clean.
Let cool completely.
Servings: 12
Time preparation: 20 min.
Time total: 55 min.