Thick, cake-y and delicious baked oats that taste like dessert. Make these oats in one dish with minimal washing up for breakfast, brunch or as a mid-morning snack. Packed with melting chunks of Dark Raspberry Chocolate, lots of berries and coconut, they are delicious warm or cold. They are also naturally vegan, gluten-free and nut-free and made with wholesome ingredients.
By Nourishing Amy
Chocolate Coconut Berry Baked Oats
Prep Time: 5
Serves: 6 People
1 ripe banana, mashed or ½ cup applesauce
½ cup thick coconut or other dairy-free yogurt, plus extra
¾ cup plant-based milk
2 tbsp maple syrup, plus extra to serve
1 tsp vanilla essence
1½ cups, gluten-free if needed
1½ tbsp vegan protein powder, or more oats
1 tbsp chia seeds
3½ tbsp flaked coconut
3½ tbsp desiccated coconut
1 tsp baking powder
1 Divine Dark Raspberry Chocolate bar, chopped roughly
¾ mixed berries, fresh or frozen
Preheat the oven to 350F and have a baking dish to hand (approximately 8-inch round dish or 6x8-inches).
For the oats: add the banana or applesauce, yogurt, milk, maple syrup and vanilla into the dish and stir well. Now add in the oats, protein powder, chia seeds, flaked and desiccated coconut and baking powder. Stir well.
Fold in most of the chocolate and all of the berries. Smooth over the top and press in the extra chocolate.
To bake: place in the middle of the oven to 30-35 minutes till golden brown and risen.
To serve: enjoy warm or cold with extra yogurt, berries and maple syrup.
To store: once cool, keep in the fridge for 3-5 days in a sealed container or you can freeze the baked oats for up to 1 month and allow to defrost before warming up or enjoying cold.