Baked chocolate oatmeal
User Reviews
5.0
Baked chocolate oatmeal
This delightful recipe is easy to follow and perfect for any occasion.
Ingredients
- 1 cup (240ml) milk
- 1/4 cup (60ml) heavy cream
- 3 large eggs
- 1 large banana mashed
- 2 tablespoons peanut butter or almond butter
- 1/4 cup (60ml) maple syrup
- 3 tablespoons cocoa powder I used Dutch-processed
- 2 teaspoons vanilla
- 2 tablespoons melted coconut oil + more for greasing the dish
- 1 teaspoon cinnamon
- 2 cups (200g) rolled oats
- 3/4 teaspoon baking powder
- big pinch of salt
- 2 oz (60g) chopped chocolate or 1/3 cup chips
- 1/4 cup walnuts or pecans
Instructions
- Preheat the oven to 375°F/190°C/Gas Mark 5, no fan (if you have a convection oven, reduce the temperature by about 20° or follow the manufacturer's instructions).
- Prepare a 9-inch (23 cm) round baking dish (I used a pie dish) or a 8×8-inch square (20x20cm) baking dish (or similar) and grease it with 1 teaspoon of coconut oil.
- Add all the ingredients for the oatmeal except the oats, chocolate, and nuts into a medium bowl and whisk until very well combined. Next, whisk in the oats.
- Pour the oatmeal batter into the baking dish.
- Top with walnuts and chopped chocolate.
- Bake for about 35-40 minutes or until the oatmeal is set but still creamy (not dry). The baking time may vary depending on the oven.
- Leave to set and cool for about 5 minutes, then serve with milk/plan yogurt, more maple syrup and fresh berries.
- Enjoy!
Notes
Recipe variations:
Chocolate peanut butter oatmeal - add more peanut butter to the batter then add chopped Reese's peanut butter cups instead of chocolate. Raspberry / strawberry chocolate oatmeal - add a handful of raspberries or strawberries on top of the batter. You may need to bake the oatmeal for about 5 minutes longer as the fruit release some liquid.
- Chocolate peanut butter oatmeal - add more peanut butter to the batter then add chopped Reese's peanut butter cups instead of chocolate.
- Raspberry / strawberry chocolate oatmeal - add a handful of raspberries or strawberries on top of the batter. You may need to bake the oatmeal for about 5 minutes longer as the fruit release some liquid.
Ingredient notes:
I used Dutch-processed cocoa powder - it tastes better and more chocolatey, but any kind will work. Instead of cow's milk, you can use any plant-based milk. I love a bit of crunch in my oatmeal so I've added walnuts but you can omit them or add pecans instead. For the best texture, use rolled oats and not quick/instant oats. Coconut oil can be substituted for butter. Baking powder can be omitted but it makes the oatmeal more fluffy.
- I used Dutch-processed cocoa powder - it tastes better and more chocolatey, but any kind will work.
- Instead of cow's milk, you can use any plant-based milk.
- I love a bit of crunch in my oatmeal so I've added walnuts but you can omit them or add pecans instead.
- For the best texture, use rolled oats and not quick/instant oats.
- Coconut oil can be substituted for butter.
- Baking powder can be omitted but it makes the oatmeal more fluffy.
- Servings: This baked oatmeal recipe yields 5 servings, considering that you’ll serve it with additional yogurt, fruit, and maple syrup. It can be easily doubled – double the ingredients and bake it in a 9×13-inch (23x33cm) baking dish. The baking time stays the same (if the oatmeal is still runny in the center, bake it for 5-10 minutes longer).
- Storage: you can store the oatmeal in the fridge for up to 4 days. Reheat in the oven (add a splash of milk) or in a microwave. It can also be frozen. It can be prepared the day before and baked in the morning.
- Calories = 1 serving (1/5 of the recipe). This is only an estimate!
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
You'll Also Love
Zucchini Chocolate Chunk Baked Oatmeal
