Better Baking: 8 Unbelievably Tasty Recipes That’ll Have You Baking “Better” in No Time

Special Thanks to Chicago-Based Vegan Athlete Leela (@leelaeats) for these incredible recipes.

Chocolate Raspberry Baked Oats “Cake”

Plant-Based, Dairy-Free, Gluten-Free, Vegan

Ingredients
  • 1/2 cup gluten-free oats
  • 1/2 Better Than Milk Oat Milk
  • 1/2 banana
  • 1/2 tsp baking soda
  • vanilla
  • 1 dollop raspberry jam
  • Sprinkle of cinnamon
Instructions
  1. Blend together and pour into ramekin.
  2. Scoop a dollop of raspberry jam into center along with a piece of vegan chocolate.
  3. Cover the oat batter and sprinkle with cinnamon.
  4. Bake at 350 degrees for 20 mins.

Almond Butter & Granola Baked Oats

Vegan, Plant-Based, Dairy-Free, Gluten-Free

Ingredients
  • 1/3 cup oats
  • 1/2 cup Better Than Milk Almond Milk
  • 1/2 scoop plant protein (optional)
  • 1/2 banana
  • 1/2 tsp. baking soda
  • Toppings: cinnamon, granola and almond butter

Blueberry Cardamom Muffins

Vegan-Friendly, Plant-Based, Dairy Free

Ingredients
  • 2 cups frozen blueberries
  • 1/3 cup Better Than Milk Oat Milk
  • 1/3 cup coconut oil
  • 1 tbsp. maple syrup
  • 2 tbsp. granulated sugar
  • 1 cup all-purpose flour
  • 1 tsp cardamom
  • Pinch of sea salt
  • 1 tsp baking powder
Instructions
  1. Heat frozen blueberries in the microwave until soft.
  2. Then blend in with milk, oil, syrup, and sugar until smooth.
  3. In a bowl, whisk together the dry ingredients and pour in the wet batter. Fold together
  4. Spoon into muffin tin and add toppings of choice.
  5. Bake at 425 for 20-25 mins.

Mochi Stuffed Miso Chocolate Chip Cookies

Vegan-Friendly, Plant-Based, Dairy Free

Ingredients
  • 1/4 cup nut butter (or sub cashew butter)
  • 1.5 tbsp Better Than Milk Oat Milk
  • 2 tbsp maple syrup
  • vanilla extract
  • 1/2 tsp miso paste
  • 1 1/2 granulated sugar
  • 3 tbsp all-purpose flour
  • 2 tbsp + 2 tsp almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • salt
  • vegan chocolate chips
  • 2 Tbsp + 2 tsp mochiko flour
  • 1 tbsp sugar
  • 1/4 cup water
Instructions
  1. Mix the nut butter, milk, maple syrup, miso, and vanilla till smooth. Add in all the dry ingredients except chocolate chips and stir together into dough. Fold in chocolate chips and place in fridge to chill.
  2. Combine in a microwave safe bowl, cover, and heat for 1 minute. Stir and heat for another minute.
  3. Place into a flour or cornstarch dusted surface and let cool.
  4. Then cut into 6 equal pieces. Preheat oven to 350.
  5. Take 1/6 of the cookie dough, flatten on your palm, place a piece of mochi in the middle, then fold the dough around it.
  6. Roll into a ball and slightly flatten once on a cookie sheet.
  7. Repeat for all cookies then bake for 15 minutes.
  8. Let cool for at least 10 minutes.

Lemon Poppyseed Muffins

Vegan-Friendly, Plant-Based, Dairy-Free
Makes 6 Muffins

Ingredients
  • 2 tsp flax meal + 2 tbsp water
  • 1/4 cup apple sauce
  • 2 tsp lemon zest
  • 5 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 4 tsp melted coconut oil
  • 4 tsp Better Than Milk Oat Milk
  • 4 tsp maple syrup
  • 5 tsp brown sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp poppy seeds
  • 1/2 cup all-purpose flour
  • 3 tbsp almond flour
Instructions
  1. Make the flax egg using the flax meal and water and let thicken.
  2. Add all ingredients except poppy seeds and both types of flour.
  3. Whisk (it will get foamy) and fold in flours gently.
  4. Stir in poppy seeds.
  5. Once a thick batter is achieved, bake at 375 for 20-25 mins.

Carrot Cake Baked Donuts with Cinnamon Sugar Glaze

Vegan, Dairy-Free, Plant-Based
Makes 9 mini donuts

Donut Ingredients
  • 1/2 cup all-purpose flour
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • salt
  • 1/2 tsp pumpkin pie spice
  • 3 tbs applesauce
  • 2 tbsp Better Than Milk Oat Milk
  • 1/4 cup brown sugar
  • 1 flax egg
  • vanilla extract
  • 3/4 cup grated carrots
  • crushed pecans
Glaze Ingredients
  • 1/4 cup powdered sugar
  • 1 tbsp Drink Better Than Milk Oat Milk
  • cinnamon and salt
Instructions
  1. Bake for 8-9 minutes at 350 for MINI donuts.

Date & Nut Bread

Vegan, Dairy-Free, Plant-Based

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp cardamom
  • salt
  • 1/2 cup applesauce
  • 1/4 cup melted coconut oil
  • 1/2 cup Better Than Milk Almond Milk
  • 2 tbsp flax meal + 5 tbsp water
  • 10 chopped dates
  • 1/4 cup nuts of choice (this recipe uses pistachios)
Instructions
  1. Preheat oven to 350.
  2. Mix flax meal with water and set aside.
  3. In a large bowl mix all dry ingredients.
  4. Mix all wet ingredients into dry and combine.
  5. Add chopped dates, nuts and stir.
  6. Bake for 40-45 mins.

Honorable Mention:

Overnight Chia Seed Pudding

Vegan, Plant-Based, Dairy Free, Gluten-Free

This recipe doesn’t require baking, but we love it so much we decided to include it!

Ingredients
  • Empty nut butter jar or empty halved Better Than Milk carton 😀 🌎
  • Granola
  • Drink Better Than Milk Almond Milk
  • Strawberry Jam
  • Golden Flax Seed