Friday, 30 May 2014

Baked Cacao Oatmeal

Healthy chocolate cake for breakfast? Yes, please. I adore baked oatmeal and I adore chocolate so when the two are combined to make baked cacao oatmeal I'm a very happy girl indeed. The outside of the oatmeal turns spongey when baked so it truly feels as though you're eating a decadent dessert for breakfast, though this recipe is a lot more nutritious than your usual sugar-laden chocolate cake! I always use raw cacao powder whenever I'm making anything relating to chocolate because it's a lot less processed than the cocoa powder you can buy in supermarkets; if you only have the latter then don't worry about it, just make sure the only ingredient is 100% cocoa powder to avoid any unnecessary nasties. I've written a post about raw cacao and its benefits here so it's worth taking a look at if you're wondering whether to invest in any (I highly recommend you do)!

Serves 1
  • 2/3 cup oats
  • 2/3 cup milk of choice
  • 1 ripe banana
  • 1 - 2 tbsp cacao/cocoa powder
  • 1/2 tsp baking powder


Mix the oats and milk together in a bowl and leave them for 10 - 15 minutes, until the oats have soaked up most of the liquid. While they're soaking preheat your oven to 200°and mash the banana, leaving behind a few slices for decoration if desired. 

When the soaking time has elapsed stir in the banana, cacao/cocoa powder and baking powder then pour this mixture into a large ramekin or small baking dish and smooth over the top with a spoon. At this point you can add any toppings you want, such as banana slices, nuts, seeds or berries; you could add the toppings once it's baked if you'd prefer, it's completely up to you!

Put the dish on the top shelf of your oven and bake it for 20 - 25 minutes, or until it's crispy on the top (check it after 20 minutes and then check it every minute or so afterwards). Enjoy!


No comments

Post a Comment

© Naturally Meghan . All rights reserved.
Blogger Templates by pipdig