Chocolate Puddle Baked Oats
Ingredients
- 60g (2/3 cup) oats (gluten-free if required)
- 2 tbsp low-fat plain or vanilla yoghurt (soya yoghurt for vegan option)
- 1/2 tsp baking powder (gluten-free if required)
- 1 tbsp sweetener, sugar, or maple syrup
- Chunk of any chocolate (dark chocolate recommended)
- 4 tbsp boiling water
Preparation
Preheat the oven to 200°C/400°F/gas mark 6
Put boiling water and oats in a bowl and stir with a spoon to combine
Leave for 5 minutes to thicken
Add all the other ingredients except the chocolate into the bowl and stir with a spoon
Pour the mixture into a shallow oven-proof dish lined with baking parchment or paper, using a mini cake tin if available, then press the chocolate into the middle of the mixture
Bake in the oven for 25-30 minutes until crisp on top and soft but not gooey in the middle
Serve on its own or with additional yoghurt; it can be eaten straight away or the next day cold or warmed up
Storage tips
For eating the next day, wrap in cling film, foil, or store in an airtight container
For eating later, cover and store in the fridge
It can also be frozen if wrapped up; defrost on the kitchen counter or microwave until hot
If doubling or tripling the ingredients, increase baking time accordingly
