Chocolate and Raspberry Baked Oats
I’ve been meaning to post this recipe for a while now, and as you may have seen on my Instagram feed that baked oats have fast become one of my favourite breakfasts. You do need a little more time to make these so they’re perfect for a day off or at the weekend. I often make mine on days where I’m not at work or on the late shift. You’ll likely already have most of the ingredients as it’s pretty similar to porridge however, by baking them gives them the texture of cake and a crispy top. I mean who doesn’t want cake for breakfast?
I hope you enjoy them as much as I do. don’t forget to tag me in your posts if you give them a go @chinupcharles
Ingredients
50-60g oats
1/2 tsp baking powder
1tsp cinnamon
3tsp cacao or coco powder
150-200ml milk of your choice
Handful frozen raspberries or blueberries
Optional: small handful chopped nuts
Optional: switch the cacao powder for chocolate protein powder for extra protein
Toppings of your choice
Method
Pre-heat the oven to 180 degrees.
Put the oats, baking powder and cinnamon in a mixing bowl.
If you want to add a bit more crunch to your oats, roughly chop a few nuts and add to the mixture. Hazelnuts and almonds work well.
Mix the cacao or coco powder with a small amount of the milk to make a runny paste. This stops any lumps from forming.
Add the chocolate paste to the oats and slowly add the remainder of the milk, stirring well. You don’t want too much liquid just enough to make a thick porridge like mixture. Leave to soak for 10 minutes.
Whilst the oats are soaking, grease a small oven proof dish with coconut oil or butter.
Pour the oats in the dish and top with a handful of frozen berries. Raspberries go well with the chocolate but blueberries work just as well.
Place in the oven for 20-30 minutes, until the mixture is baked through and crispy on top.
Top with your favourite things. I usually go for some peanut or almond butter with greek yoghurt and cacao nibs.
Serve with a cup of your favourite tea or coffee and enjoy!
