These chocolate chip baked oats are the perfect make-ahead gluten-free breakfast and packed with fibre and protein!
Course Breakfast
Cuisine vegan
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 2
Calories 465kcal
Author Shivani Raja
Ingredients
1 cup/ 100 gramsOats
1teaspoonBaking Powder
1/2 cup/ 130 mlMilk of choice
2Large Eggsor 1 ripe banana for vegan option
2 Medjool Datesomit if using banana
pinchSalt
1teaspoonVanilla Extract
1 oz/ 30 gramsDark Chocolateroughly chopped
Instructions
Preheat the oven to 180°C/ 350°F. Grease two large ramekins with a little oil.
Blend the oats in a blender or food processor until a fine powder (oat flour) forms. Transfer the oat flour to a bowl and stir in the baking powder.
To the same blender, add the eggs (or banana), milk, and dates, if using. If your dates are too hard, soak them in hot water for a few minutes until soft and squidgy. Blend until smooth then stir into the oats.
Stir in the salt and vanilla extract. Decant the mixture into the two ramekins then top with the chocolate.
Bake for 20-25 minutes at 180 degrees. Enjoy warm.
Notes
Leftover baked oats can be stored in the fridge for 1 day and reheated in the microwave.
To make double chocolate baked oats, replace 1 tbsp of the oats with 1 tbsp cocoa powder.