When I made my original Baked Oats, I didn’t think they could get much better. They were filling, fruity and perfectly satiated my morning sweet tooth. But then I remembered a story my mother used to tell me. When I was little, she used to ask me what I wanted for breakfast, and my response was always the same: “tocolate”. For any of you that don’t know what I meant, or for those non-Speech Pathologists that don’t know about the phonological process ‘stopping’, I’ll translate: “chocolate”. So, in honour of my 3 year old self, welcome Chocolate Baked Oats to the stage.
Chocolate takes any breakfast to the next level, and with these gorgeous baked oats you don’t have to worry about a stomach ache, guilt or time pressure. As with my berry baked oats, these can be made ahead of time for a meal prep and kept in the fridge. Super convenient, and bloody delicious.
If you’re feeling super luxurious, top them with peanut butter. I tried it and it felt like an out of body experience… seriously.
Chocolate Baked Oats
Delicious, low FODMAP chocolate baked oats. For when nothing but chocolate will do for breakfast.
- 1 cup gluten free rolled oats
- 1 banana, mashed
- 1/2 cup desiccated coconut
- 1/4 cup cacao
- 1 egg
- 1 cup almond milk
- 1 cup frozen raspberries
- 3 tbsp maple syrup
Preheat the oven to 160 degrees (Celsius) fan forced.
In a mixing bowl, combine all the ingredients.
Pour the mixture into a greased oven-safe dish and bake in the oven for 30 minutes or until cooked to your liking.