Lightly sweet, fudgy, easy to slice and store for a few days running, these baked oats one of my favourite grab and go breakfasts or snacks. I have been known on occasion to have them for dinner.
With “back to school” at the forefront of most people’s minds, whether it’s because they have kids themselves or because the traffic is about to get a whole lot more congested, these baked oats will just save you a little bit of time in the morning. They also make a great alternative lunch box filler!
The banana flavour doesn’t come through too strongly, but you can replace it with apple puree or even some sweet potato pumpkin puree. It provides a little sweetness but it’s main purpose is binding and overall texture!
I created this recipe for @Boyne Valley Honey; not a sponsored post.
Chocolate Brownie Baked OatsPrint Recipe
- 200g oats
- 20g cocoa powder
- 2 tbsp milled flaxseed
- 1 tsp baking powder
- 1 large ripe banana mashed, approx. 125g peeled weight
- 60g honey
- 375ml milk of choice
- 4 tbsp chocolate chips, optional
Preheat your oven to 180C (350F).
Grease an 8 inch square dish or oven safe dish of similar capacity with coconut oil or spray oil.
Place mixture into the prepared dish and bake for 30 minutes. Allow to cool for 15 minutes or overnight in the fridge before slicing.
Store in the fridge for up to 4 days in a sealed container. Serve warm or cold with yogurt, fruit and nut butter or some chocolate spread if desired.