Description
Fluffy, delicious and loaded with tons of secretly healthy chocolate syrup, these baked oats are the ultimate breakfast!
Ingredients
Scale
Mocha Baked Oats
- ½ cup (45g) Rolled Oats, ground into a fine flour
- ½ scoop (15g) Vanilla or Chocolate Protein powder
- 1 tbsp (12g) Cocoa powder
- 1 tsp Dandy blend or Coffee powder
- ⅛ tsp Pink Himalayan Salt
- ¾ tsp Baking powder
- ⅛ tsp Baking soda
- 1 tsp Honey or Date syrup
- ⅔ cup (165ml) Cashew milk ((sub with any plant milk))
- ½ tsp Lemon juice
- 2 tbsp Chocolate syrup ((preferably from the fridge, it's easier to use when it's thickened in the fridge overnight))
Instructions
- Begin by making the chocolate syrup. I recommend making this on the weekend or when you have some extra time and then storing it in the fridge to use whenever you like. To make the chocolate syrup begin by adding all of the ingredients into a pot and place on the stove.Bring the mixture to a roiling boil and let cook for about 30 seconds, stirring constantly.Then turn off the heat and continue to stir until it becomes syrupy and slightly thicker. Store in a glass jar in the fridge for up to 2 weeks. I recommend making the syrup the day before and letting it thicken in the fridge before using it the next day.
- To make the baked oats, begin by preheating the oven to 350°F and greasing a ramekin with cooking spray. In a bowl, add the ground oats (or oat flour), protein powder, cocoa powder, dandy blend, baking powder, baking soda, salt and coconut sugar. Mix well. Then pour in the almond milk and lemon juice and whisk well. The batter should look like thick pancake batter. If the batter seems too dry, add in a dash more almond milk. If the batter looks too runny, add in some more oat flour or protein powder.
- Pour the batter into the prepared ramekin and place a generous heaping tablespoon of the chocolate syrup in the middle – the more the better. Then cover the syrup with some of the batter and bake in the oven for 20-25 minutes until puffed and the top begins to crack. Let cool for 2 minutes, top with extra syrup and enjoy!