Strawberry and Chocolate Baked Oats
Prep: 20 mins | Cook: 40 mins | Total: 60 mins | Quantity: 6-8 portions
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons (60ml) water
- 2 large or 3 small bananas
- 1 teaspoon vanilla extract
- 1 cup (240ml) milk
- 1/4 cup (40g) coconut sugar
- 1 teaspoon baking powder
- 1/4 cup (25g) raw cacao powder
- 2 cups (210g) rolled oats
- 1 + 1/2 cups (200g) strawberries – stalk removed and flesh roughly diced
- 1/2 cup (100g) dairy free dark chocolate chips
Instructions
- Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line a 9.5 x 7.5 (23 x 19 cm) baking tin or dish with parchment
- Mix the ground flax seeds with the water in a small bowl and set aside
- Peel the bananas and break into chunks into a large bowl. Mash with a fork or potato masher - some lumps are fine!
- Add the flax and water mixture followed by the vanilla and milk and give a quick mix
- Add the sugar, baking powder, cacao powder and oats and stir to mix well
- Reserve some of the diced strawberries and chocolate chips then add the rest of both to the bowl, mixing them in
- Tip the mixture into your prepared baking dish and spread to flatten the top
- Scatter over the reserved strawberries and chocolate chips and use the palm of your hand to gently push them down but not enough to submerge them!
- Bake for 40-45 minutes until set in the middle - it should feel just firm to the touch
- Leave to cool for a few minutes then serve - alternatively cool completely before cutting into portions and storing in the fridge or freezer
Notes
- Substitute the coconut sugar for caster sugar or light brown sugar
- Substitute the raw cacao powder for cocoa powder
Recipe by The Cook & Him at https://thecookandhim.com/recipes/strawberry-and-chocolate-baked-oats/