This chocolate baked oatmeal is an easy and tasty alternative to traditional oatmeal. If you prefer the oats to have a softer texture, you can make the batter the night before and refrigerate overnight. You can eat it straight from the oven, or add brown sugar, milk or strawberries for additional sweetness or moisture depending on your personal preference.
Serves 2 large or 4 small
- 1 egg
- 2 tbsp canola or other cooking oil
- 2 tbsp agave nectar (or honey)
- 2 tbsp brown sugar
- 1 1/2 cup rolled oats
- 1 tsp baking powder
- 1/8 tsp salt
- 1/2 cup milk
- 1/4 cup cocoa
- 1/3 cup walnuts
Optional for serving:
- Sliced strawberries
- Brown Sugar
- Milk
Preheat oven to 350 degrees. Put egg in medium bowl. Beat with a fork until the yolk and white are combined. Add remaining ingredients and mix together. Coat ramekins or small baking pan (around 6” by 6”) with cooking spray. If using ramekins, fill no more than 3/4 full. Bake for 20 to 30 minutes, or until set.
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