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Kevin Curry
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Hey guys, here is the new baked oatmeal recipe that is absolutely delicious! We’re elevating your oatmeal recipes to the next level.
Oats are a great substitute for rice or flour since it is a whole grain food. Its fiber, vitamins, and minerals are good for digestion and are the perfect snack to reduce your hunger.
It can vary in different forms. Oat groats, the most intact and whole form of oats, take a long time to cook. For this reason, most people prefer rolled, crushed, or steel-cut oats. But for this recipe, we’ll be using gluten-free rolled oats.
For our dry ingredients, we’ll put in the rolled oats, baking powder, and cacao powder (or dark chocolate powder) in a bowl and mix it all in.
Now for the wet ingredients, peel and mash a ripe banana with a fork in a large bowl. Toss your ripe avocado in there and mash it together. Add in your almond milk, coconut oil, and agave in there. If you don’t have agave available with you, you can use raw honey, maple syrup, or brown sugar to sweeten up your muffins.
Next, mix your dry ingredients and slowly add it to our bowl of wet ingredients. Gently fold in all of the ingredients together using a mixing spatula. Using a mini muffin pan, spray it with a baking spray, then add about a tablespoon to each one. Top them off with dark chocolate chunks and sprinkle sea salt on top. You can also add in shaved almonds on top to add crunch to your muffins.
Lastly, bake your muffins in the oven for 25 minutes. Let it slightly cool and there you go! You just made your baked oatmeal recipe. This snack is good for sharing with your family and friends. This is a simple baked oatmeal recipe but a nutrient-packed, healthy, and flavorful recipe.
Today, I’m taking a walk down memory lane and REMIXING one of my first YouTube videos – baked oatmeal for meal prep.
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Healthy Baked Oatmeal Recipe With Chocolate
Ingredients
* Optional
Substitution
Note
Ingredients for 48 mini-muffins (UPDATED):
- Dry ingredients:
- 2 cups gluten-free rolled oats
- 2teaspoons baking powder
- 1/2 cup cacao powder (or dark chocolate powder)
- Wet ingredients:
- 2 ripe bananas
- 1 small ripe avocado
- 2 eggs
- 3tablespoons coconut oil
- 1/2 cup almond milk, unsweetened
- 1/3 cup agave (or raw honey)
- or 1/2 cup if you have a sweet tooth…like me.
- Garnish
- 12 tablespoons dark chocolate chunks (1 tablespoon should be enough for 4 mini-muffins, about ~2 chunks on each mini-muffin)
- shaved almonds (optional)
- coarse sea salt
Steps
Step 1
Set oven to 350F.
Step 2
Peel the ripe bananas and mash them up with a fork in a large bowl.
Step 3
Add ripe avocado to the banana and mash together.
Step 4
Beat in two eggs, then add the rest of the wet ingredients. Mix together and set aside.
Step 5
In a separate bowl, mix together all of the dry ingredients, then slowly add to the bowl of wet ingredients. Gently fold everything together using a spatula.
Step 6
Spray a mini muffin pan with baking spray, then add about a tablespoon of the mixture to each one. Top them off with 2 chocolate chunks and a pinch shaved almonds. Garnish with a pinch of sea salt on top.
Step 7
Bake in the oven for 25 minutes or until you can pierce them with a toothpick and it comes out clean.
Step 8
Let them slightly cool, then remove them from the muffin pan and place on a cooling rack or a plate to finish cooling. Store in an airtight container or sealable bag.
Approximate macros for 1 of 48 muffins:
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Ingredients for 48 mini-muffins (UPDATED):
- Dry ingredients:
- 2 cups gluten-free rolled oats
- 2teaspoons baking powder
- 1/2 cup cacao powder (or dark chocolate powder)
- Wet ingredients:
- 2 ripe bananas
- 1 small ripe avocado
- 2 eggs
- 3tablespoons coconut oil
- 1/2 cup almond milk, unsweetened
- 1/3 cup agave (or raw honey)
- or 1/2 cup if you have a sweet tooth…like me.
- Garnish
- 12 tablespoons dark chocolate chunks (1 tablespoon should be enough for 4 mini-muffins, about ~2 chunks on each mini-muffin)
- shaved almonds (optional)
- coarse sea salt
Set oven to 350F.
Peel the ripe bananas and mash them up with a fork in a large bowl.
Add ripe avocado to the banana and mash together.
Beat in two eggs, then add the rest of the wet ingredients. Mix together and set aside.
In a separate bowl, mix together all of the dry ingredients, then slowly add to the bowl of wet ingredients. Gently fold everything together using a spatula.
Spray a mini muffin pan with baking spray, then add about a tablespoon of the mixture to each one. Top them off with 2 chocolate chunks and a pinch shaved almonds. Garnish with a pinch of sea salt on top.
Bake in the oven for 25 minutes or until you can pierce them with a toothpick and it comes out clean.
Let them slightly cool, then remove them from the muffin pan and place on a cooling rack or a plate to finish cooling. Store in an airtight container or sealable bag.
Nutrition per serving
Calories64cal
Protein1.5g
Fats3g
Carbs8g
Fiber2g
Sugar4g
(Based on 0 reviews)
