Chocolate and Almond Baked Oats ( Vegan, Gluten-Free)

GLUTEN FREE II DAIRY FREE II VEGAN II SOY FREE II SESAME FREE II EGG FREE II NIGHTSHADE FREE II FISH FREE II SHELLFISH FREE

Baked oats have become a trend on TikTok, So I thought I would create a healthy banana-free baked oats recipe. A quick and easy breakfast that tastes like a fluffy oat cake.

I love breakfast that tastes like dessert and is super healthy. Baked oats are basically porridge ingredients blended and baked in the oven and it turns out like a cake how flaming marvellous!!

I added a spoonful of almond butter in the middle before I baked it. You could also add yoghurt chocolate chunks so it’s gorgeously gooey on the inside. I hope you enjoy this fabulously healthy and sexy breakfast.

I hope you enjoy my double chocolate baked oats recipe.

Oats

Buy gluten free oats if this has to be GF. Any type of oats will do since its being blended so It doesn’t really matter. Use jumbo, rolled, or steel cut oats all will work perfectly fine. ( I used rolled oats.)

Chocolate

I always use either green & blacks 70% chocolate or raw chocolate for cooking. The higher the percentage of cocoa means its less sweet and slightly bitter. Using 70% is a perfect balance and ensures your baked goods actually taste decadent and chocolatey rather than sickly sweet if using 50 % or lower. Read more about raw chocolate here.

Sweetener

I used organic local raw honey, however you can use maple, agave, coconut blossom nectar if you prefer.

Almond butter

I used a crunchy variety however feel free to swap for peanut butter or any nut butter you prefer.

Cacao powder

I use cacao NOT cocoa powder in all my cooking. Whats the difference I hear you ask??? Cacao powder hasn’t been roasted to death like cocoa powder and so will retain most of its nutrients and so is super healthy. Read more about the magic of cacao here.

Eggs

If you are vegan OR have a soy allergy swap the eggs for flax eggs learn how to make them here. Flax eggs are such a great substitution for eggs in some recipes. If you use flax eggs for this recipe please note that you wont get as much of a rise from flaxseeds as you would with eggs, and the texture is a little denser but still a really great swap.

Milk

I always use a barista brand for cooking, because you cannot do anything with the watery milks that adorn all the supermarket shelves. I find the watery milks are not stable to cook with as they split and curdle in tea, I mean whats the point of them????

Barista varieties are thicker like cows milk and so more stable to use in baking and cooking. This brand rude health produce nut milks with zero crappy ingredients that are questionable to your health.

Ingredients

Tips

You could blend this mixture the night before and bake in the morning if it saves you time. If you are making more than 1 portion use a muffin tray instead of ramekins incase you don’t have enough.

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Makes 1 portion- 35 mins prep & cooking time

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Step by Step

Recipe

• 50 g oats

• 2 tbsp cacao powder

• 1/4 pint milk of choice

• 1 medium egg ( or flax egg)

• 1 tbsp honey/ maple syrup

• 1/4 tsp baking powder

• 1/2 tbsp chocolate chips

• 1 tbsp nut butter

Method

1. Preheat the oven to 160 degrees.

2. Blend the first 6 ingredients in a nutri bullet or similar. till smooth like pancake batter.

3. Add half the mixture to the ramekin, add half the chocolate chips on top, a spoonful of nut butter, then top with the remaining batter.

4. Pop in the oven for 25-30 minutes till a skewer comes out clean.

5. Serve straight away, with berries and coconut yoghurt.

Variations

Try adding a couple of cherries and cherry jam in the middle and serve with coconut yoghurt for a black forest fruit twist. Or coconut and raspberries just add an extra splash of milk if using coconut.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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