Double Chocolate Baked Oats.
If you’re of the opinion that baked oats should be soft, and fudgy, and feel more like pudding that breakfast, then these are for you. I’ve given a few different cooking options depending on just how soft you want them, but personally i LOVE the texture that 12minutes gives (remember they firm up as they rest).
Makes 3 portions
<20mins
Ingredients.
4 tbsp cocoa powder
2 large eggs
1 large, ripe banana, approx. 90g
195ml (¾ cup + 1 tbsp) milk, any type
60g (¼ cup) Greek yoghurt, 10% fat but 5% will work too
2.5 tbsp maple syrup
1 tsp vanilla extract
1 tsp baking powder
2 tbsp chia seeds
80g (scant 1 cup) porridge oats, also called rolled or old fashioned oats
2 tbsp dark chopped chocolate, or dark chocolate chips
To serve:
A big dollop of Greek yoghurt
Method.
Preheat the oven to 170°C fan (190°C conventional / 375°F). You will need 3 oven-safe containers or ramekins, around 350ml like these
Optional: Measure out the total milk (195ml, or ¾ cup + 1 tbsp), then mix the chia seeds with around 4 tbsp of the milk and set aside to thicken.
Add all the ingredients (except the oats and chocolate chips) to a blender and blend until completely smooth — including the soaked chia seeds.
Stir through the oats, then divide the mixture between your baking dishes or ramekins.
Top with the chocolate chips (or chopped chocolate) and bake in the centre of the oven for 12–18 minutes, depending on how set you want them (bear in mind it will continue to set as it cools):
12 mins = soft and mousse-like
15 mins = soft and fudgy
18 mins = thick and fudgy
Allow to rest for 5 minutes before eating, or let it cool completely and store in the fridge for up to 4 days. (Enjoy cold, or reheat in the microwave for around 1 minute)
Serve with a big dollop of Greek yoghurt for an extra protein boost.
