A sumptuous breakfast option is this baked chocolate oatmeal. It is rich, chocolaty, and simple to prepare for a large group. Serve it for a special event, such as Mother's Day or Valentine's Day, or for breakfast on Sunday.
What is baked oatmeal?
In contrast to oatmeal cooked on the stove, baked oatmeal is baked in the oven and contains eggs and baking powder. While baked oatmeal is somewhat creamy and chewy and can be sliced into servings, it is more like something in between oatmeal and a cake. Stovetop oatmeal has a pourable consistency. Additionally, baking it makes it simpler to reheat and freeze.
Fresh from the oven, the oatmeal seen above was somewhat soft, but once it has cooled, it is more solid and can be cut into servings with ease.
Ingredients:
Step by step instructions
1) If you have a convection oven, lower the temperature by roughly 20 degrees or follow the manufacturer's instructions. Preheat the oven to 375°F/190°C/Gas Mark 5, without a fan.
Prepare an 8-inch square (20x20cm) baking dish (or something similar) or a 9-inch (23 cm) circular baking dish (I used a pie dish) and butter it with 1 teaspoon of coconut oil.
2) In a medium bowl, add all the ingredients for the oatmeal, excluding the oats, chocolate, and nuts, and whisk to thoroughly blend.
3) After that, stir in the oats.
4) Fill the baking dish with the oatmeal batter.
Add walnuts and chopped chocolate on top.
Bake the oats for 35 to 40 minutes, or until it is set but still creamy (not dry). Depending on the oven, the baking time may change.
Serve with milk or plain yoghurt, additional maple syrup, and fresh berries after allowing it set and cool for about 5 minutes.
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