These coconut and chocolate baked oats bring together two wonderful flavours in an amazing way. If you've ever tried the candy Mounds, you know exactly what i'm talking about.
This recipe focuses more heavily on the coconut than the chocolate. I mean, it is breakfast after all!
Still, a hidden square of dark chocolate in the middle makes for an indulgent breakfast treat that any coconut lover is sure to adore.
How Do You Make Baked Oats?
The hardest part about making baked oats is waiting for them to bake.
Basically, all you do is add your ingredients to a blender, pour the batter into a greased ramekin, and wait for the magic to happen.
When blended first, baked oats come out with a cake-like texture. They look and taste sort of similar to a healthy-ish cake. Sold yet?
Ingredients (and Substitutions) for Coconut and Chocolate Baked Oats
- Egg replacer: To keep this vegan, I use McKenzie’s Vegan Egg Replacer. If you don't have any type of egg replacer, you can also use a flax egg. Non vegans can 100% use a regular egg.
- Coconut yogurt: Plain or vanilla coconut yogurt will both work well. You can also use ½ a banana instead, or dairy yogurt.
- Oats: I use rolled oats for this. Quick oats would work similarly, but steel cut oats won't work in this recipe.
- Maple syrup: Pure maple syrup is always great in these, but you can swap it for any sweetener you prefer. Feel free to leave it out, if you don't want a very sweet breakfast.
- Dairy free milk: I use soy milk here, but any nut milk (or dairy milk) would also work.
- Powdered peanut butter: PB2 was my choice, but you can swap it for any protein powder or powdered peanut butter.
- Baking powder: Helps it rise and become fluffy.
- Sea salt: Adds great contrast of flavour. You can leave it out though, if you want.
- Chocolate: I stuck a dark chocolate square in the middle of these oats. You can use any type that suits your fancy. If that sounds a bit much for breakfast, feel free to leave it out, or put nut butter, jam, or yogurt in the centre instead.
- Shredded coconut: Shredded coconut works perfectly in this recipe, baking on top for a nice, crisp layer of toasted coconut flavour.