Chocolate Baked Oats

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A healthy breakfast recipe that tastes like dessert, these chocolate baked oats are dairy free, refined sugar free and wheat free.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American, Dairy Free, nut free, Vegetarian

Diet: Low Lactose, Vegetarian

Keyword: baked oats, choc chip, Chocolate

Servings:

Calories: 489kcal

Preheat the oven to 180 degrees Celsius. Grease 4 x 250mL capacity ramekins and set aside.
Add rolled oats to a food processor or blender and pulse until oats are a course meal like consistency.
2 cups rolled oats
Add the eggs, maple syrup, vanilla extract, milk and coconut oil to a large bowl and whisk to combine.
3 large eggs, 3 tablespoons coconut oil, 1/3 cup pure maple syrup, 2 teaspoons vanilla extract, 1 cup almond milk
Add the blended rolled oats, choc chips and sea salt to the bowl. Sieve the baking powder and cacao powder into bowl and stir until well combined.
2 cups rolled oats, 2 teaspoons baking powder, 1 pinch sea salt, 1/3 cup dark chocolate chips, 1/2 cup cacao powder
Divide the batter between ramekins so that the mixture reaches 3/4 of the way up the side of the ramekin. Top with extra chocolate chips if desired.
Place ramekins onto a tray and into the oven to bake for 25 minutes or until cooked through when tested with a skewer. Once baked, remove from the oven and serve warm.

Nutrition facts are an estimate only.

Storage

Store leftover baked oats covered in compostable plastic wrap or in an airtight container in the fridge for up to 4 days.