I’m back! I know, this little vacation and technology break took a bit longer than initially intended, but it felt so good. When things get crazy, it’s sometimes good to step back and take a deep breath. I thoroughly enjoyed my little trip to Mexico and will definitely write a post (or more) about it. I’m slowly getting back into my New York City groove and start planning the next few posts for curlsnchard.com. This Monday’s breakfast recipe is a very indulgent one – it’s a baked, layered chocolate oatmeal. Oh yes. It’s decadent and sweet tasting, but has zero added sugar. You want to know how this is possible? Ripe bananas are the key and using a milk that has a natural sweetness, like rice milk. Let’s jump right in to the recipe!
Baked Layered Chocolate Oatmeal
- 1/2 cup oats
- 1 heaping tbsp unsweetened cocoa powder (or more 😉 )*
- 1/2 very ripe banana, sliced
- handful chopped almonds
- 1 tbsp chia seeds
- 1/2 tsp baking soda
- rice milk
- coconut oil for greasing
*Keep in mind, unsweetened cocoa powder is slightly bitter – so if you have a very sweet tooth, I would go easy on the cocoa powder in the first go or make sure that you use a very sweet banana.
- In a bowl mix oats, cocoa powder, chia seeds, baking soda, spices and salt together.
- Add rice milk until the oats are all thoroughly wet and it starts looking a little soupy (like in the picture).
- Let mixture sit for about 15 minutes, so the chia seeds can do their magic. If oats start to look dry, add a little bit more milk.
- Grease a little ramekin or baking form with some coconut oil.
- Add a first layer of oatmeal to cover the bottom.
- Add a layer of banana and a layer of chopped almonds (see picture).
- Add another layer of oats, followed by leftover banana and almonds (depending on the size of your baking dish it will either be only one layer like in my case or more).
- Place the layered oatmeal into either a toaster oven on high (400-450°F/200-230°C) for 10 minutes or in a preheated conventional oven at the same temperature.
If you wonder why I add in chopped almonds – I simply love the contrast of the textures: the soft banana and the crunchy almonds. To me, this is perfection 😉