Baked chocolate oatmeal
This baked chocolate oatmeal is a decadent breakfast idea. It's chocolatey, rich, and easy to make for a crowd. Serve it for Sunday breakfast or for a special occasion like Mother's Day or Valentines' Day.
5 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 506 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 10 min Cook Time: 35 min Total Time: 45 min
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!