Treat yourself in the morning to this healthy yet indulgent chocolate baked oatmeal made with fresh summer strawberries and our crunchy cacao nibbles. Serve warm with a chocolate drizzle, a dollop of yoghurt or you can even enjoy cold when on the go.
This Chocolate Strawberry Baked Oatmeal is: Vegan, Gluten-free and Refined sugar-free. Swap the peanut butter to seed butter to make it nut free
360ml (1 and ½ cups) dairy-free milk
120ml (½ cup) date syrup
120g (½ cup) peanut butter (crunchy, or smooth)
300g (3 cups) rolled oats (use gluten-free if necessary)
4 tbsp CHOC Chick cacao powder
2 tbsp CHOC Chick cacao nibbles or alternate with CHOC CHICK Trail Mix
1 vegan egg (1 tsp psyllium husk + 3 tsp water*)
1 teaspoon baking powder
1 tsp vanilla bean paste
Pinch of sea salt
150g (a large handful) fresh strawberries, halved
2 tbsp CHOC Chick cacao powder
3-4 tbsp date syrup
1-2 tsp water, depending on if you want the drizzle thick / runny
Pre heat the oven to 180c.
In a large bowl, combine all of the ingredients except the strawberries. Once combined, gently fold in the strawberries.
Spoon the oatmeal into a 12 hole non-stick cupcake tray, making sure each hole is filled all the way to the top.
Bake in the oven for 20-25 minutes, until lightly crisp on top.
Allow to cool for 10 minutes before removing from the tray. Serve warm, or cold with fresh strawberries and chocolate drizzle.
Store in an airtight container in the fridge for up to a week or freeze for up to a month.
* alternatively use 1 tbsp milled chia seeds / flaxseeds + 3 tbsp water