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chocolate baked oats

Chocolate and Pear Baked Oats

Helen Ridgeway Helen Ridgeway
These Chocolate and Pear Baked Oats are a super simple breakfast option. With minimal prep and maximum flavour, it's a gorgeous winter breakfast option that the whole family will love.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Snack
Servings 6
Calories 288 kcal

Ingredients
 

  • 1 banana
  • 2½ cups porridge oats (225g)
  • 3 tbsp cacao powder
  • 3 tbsp shelled hemp seeds
  • 1½ cups almond milk (375ml)
  • 2 tbsp vegan nutella
  • 2 tbsp maple syrup
  • 1 large pear
  • 2-3 tbsp chopped hazelnuts
  • 2 tbsp dark chocolate chips optional

Instructions
 

  • Preheat the oven to 180C or 350F.
  • Mash the banana in a large baking dish. Add the oats, milk, cacao, nutella, hemp seeds and maple syrup. Mix well.
  • Slice the pear and deseed. Lay on top of the oats and press down slightly. Sprinkle over the nuts (and chocolate, if using). Bake for 25 mins.
  • Once cooked, cut into 6 squares. Top with yogurt, hemp seeds, more chopped nuts and some more maple syrup, if desired.

Notes

  • Feel free to sub in other fruits instead. Apples, raspberries or sliced bananas work well too.
  • My baking dish is 20x30 cm.
  • In this recipe I’ve used organic, porridge oats. I use the smaller porridge oats as they cook quickly. They also don’t need as much milk as the larger jumbo varieties.
  • The nutritional information is based on the baked oats without the additional toppings. To up the protein, add in yoghurt and additional nuts/seeds.
  • If you’d like to add more protein, stir in a scoop of vegan protein powder to the mixture and reduce the oats by a similar amount.

Nutrition

Calories: 288kcalCarbohydrates: 37.7gProtein: 8.5gFat: 11gSaturated Fat: 1.6gFiber: 6g
Keyword baked oats, cacao, pears
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