Confession; I have gotten really into TikTok and I actually prefer it to Instagram. It’s thanks to TikTok that I discovered my new favourite healthy breakfast; choc chip/chunk baked oats.
Baked oats are ridiculously easy to make and taste soooo good! You can either add all the ingredients to a blender, whizz it up, pour it into a baking tin and bake it (told you it was easy). Or, if like me you currently have no blender (the blade shaft broke last week), you can mix everything in one bowl.
I’ve added my favourite protein powder to these baked oats because I typically eat breakfast after a workout. Pos workout I want a good dose of protein, to aid muscle recovery, as well as some carbohydrates (i.e the oats) to replenish muscle glycogen stores and provide energy for the rest of my day.
For the chococolate chips/ chunks I recommend Raw Halo, Ombar (these buttons would work great), or Montezumas absolute black range. Alternatively, you could make your own. This is a great sugar free choc chip recipe by Chocolate Covered Katie.
Are Baked Oats Actually Healthy?
As long as you don’t add loads of sweetener, baked oats are a very nutritious healthy breakfast that provides protein, complex carboydrates, and a type of fibre called beta-glucans which have been shown to lower cholesterol and help balance blood sugar levels.
Do I need to Precook the oats?
There is no need to precook the oats. They are being blended into a flour and act like flour. Simply add them to the blender or bowl along with the rest of the ingredients.
How Should I Serve Baked Oats?
I like to transfer my baked oats to a bowl, add milk (or chocolate milk: milk + cacao + maca + stevia drops) and top with berries.
If you bake the oats in a loaf tin, you could slice the baked oats and spread on nut butter or coconut yogurt and garnish with your favourite fruit.
Can I reheat baked Oats?
Absolutley. You could make a big batch of baked oats, store them in the fridge (for up to 5 days) or freeze them (for up to 2 months) and heat them up when you’re ready to eat them.
This recipe serves 1 – 2. For a single serve, I use 1/2 a banana and 1/4 cup oat flour but keep everything else the same.
I had to do extra to fill the tin, usually I use a 7 x 3.5 inch rectangular tin and pop some stacked muffin cases in one end, then add the baking paper and pour my mixture in.
- 1 banana
- 1 egg*
- 4 tbsp almond milk
- 1/3 cup oat flour (ground oats)
- 1 scoop vanilla/ caramel plant protein
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 35g dark chocolate
- Preheat oven to 180°C (350°F)
- Grab a bowl, mash the banana with the back of a fork.
- Add the egg and milk. Whisk together.
- Add the oats, protein powder, baking powder, and cinnamon. Give it a mix.
- Add the choc chips or chunks (roughly chop up 1/2 a 70g bar).
- transfer to a lined baking tin (I used a 4.5 inch round tin)
- Bake for 20 mins.
Notes: *when I ran out of eggs I tested this recipe with a flax egg and it worked well. 1 tbsp flax + 3 tbsp water.