Chocolate is something we all secretly love. Whether it be a piece of chocolate or chocolate flavoured food, we love it.
This recipe is like the chocolate brownie/cake you should save for the weekends. Fortunately it’s healthy! So bearing this in mind, these baked oats can be served for breakfast, snack or dessert. Only natural sugar (with the exception of perhaps chocolate milk) is used in this dish. Gluten-free oats can be used instead if required. I’ve added maca into my baked oats. I don’t drink tea or coffee so I tend to use this Peruvian root to give me a natural energising boost to fuel my day.
As for the whipped coconut cream, this is optional. It’s quite a tasty alternative to dairy cream and can be stored in the fridge for a few days to be used with leftover baked oats or other bakes. I find that the cream compliments the richness from the chocolate oats. To save time, you can always use store bought coconut yogurt (I recommend Coyo) or any other yogurt alternative.
Below you’ll find the measurements to make one serving. Just double or adjust the ingredients and baking time to make a bigger serving. The oats taste amazing if you leave them for a day, so you can always bake a batch of chocolate oats and that’s your breakfast for the week sorted!
1/3 cup oats
1/2 cup chocolate milk
1 tbsp cacao powder
1 tbsp nut butter
Handful of hazelnuts
Whipped Coconut Cream
1 can of coconut milk/coconut cream (chilled overnight in fridge)
1tbsp maple syrup/yacon syrup/agave or any other sweetener
1tsp Vanilla essence/pod
(Chilled metallic bowl and beaters- at least 1 hour before baking in fridge or freezer)
- Pre-heat the oven to 190c.
- Add your oats, cacao powder and maca powder into a bowl. Mix together.
- In a separate bowl, mash the banana. Add the almond butter and milk, stir.
- Pour the wet mixture into the dry bowl. Combine well.
- Roughly chop the hazelnuts and stir into the mixture.
- Spoon the oat mixture into a ramekin. Place into the hot oven.
- Bake for 15 minutes.
- For the whipped cream, if making, take the coconut milk out of the fridge without tipping the tin. Carefully spoon out the coconut cream into a metallic bowl.
- Pour the sweetener and the vanilla essence. If it’s not sweet enough, add more syrup.
- Whisk until you get a whipped cream consistency.
- Chill in the fridge until ready to use.
- Take the baked oats out of the oven. Decorate with more almond butter and desiccated coconut if desired. Or add your own toppings.
The Nutty Noodle