I have an addiction to baked oats that dates back a couple of years. I have played around with different recipes, but return to this one time and time again. It’s my go-to when I am in the mood for a warm, comforting bowl of gooey chocolatey goodness. The almond butter, dark chocolate and coconut shred combination is perfection in my opinion. Kind of reminds me of an Almond Joy candy bar.

Let’s GO!

First you will gather your ingredients –

• 1/2 cup rolled oats (I use old fashioned)
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk of choice
• 1/2 tsp pure vanilla extract
• 1/2 banana (or yogurt)
• 2 tbsp sugar (I use brown) or sweetener of choice
• 2 tbsp almond or peanut butter
• 2 tbsp dark chocolate chips (or whatever chocolate you prefer)
• 2 tbsp coconut shred
• 1 tsp cinnamon

Pre-heat your oven to 350 F and then blend oats, baking powder, salt, milk, vanilla, banana, sugar and cinnamon in a food processor until almost smooth. There will be texture leftover from the oats, which is good. You can blend longer or shorter depending on how fine you want the oats to be processed. Longer time = smoother texture and shorter = a little more texture from the oats.

Pour oat mixture in to an oven safe ramekin or large mug. I use a short and wide oven safe mug, but a oven safe dish that is approximately 7×5 would work great.

Top with chocolate chips. You can even push some of the chocolate down into the batter for a gooey filling. You can’t go wrong! The more chocolate the better is my life’s motto. 

Top with coconut shred if you desire and then bake in pre-heated oven for approximately 25 minutes. Enjoy!