Mocha Baked Oats Breakfast
Ingredients
- 60g (2/3 cup) blended oats (gluten-free if required)
- 8 tbsp hot water
- 2 tbsp sweetener, sugar or maple syrup
- 1 tbsp cocoa powder or drinking chocolate
- 1 tsp instant coffee granules
- Small handful of chopped walnuts
- 2 heaped tbsp plain or vanilla yoghurt (vegan if required)
- 1/2 tsp baking powder (gluten-free if required)
Topping
- Extra yoghurt or chocolate sauce (optional)
Preparation
Preheat oven to 200°C/400°F/gas mark 6
Boil water and fill one-third of a mug with boiling water and 1 teaspoon of instant coffee granules to make coffee
Blitz oats in a blender until they become a flour-like consistency and transfer to a bowl
Pour the hot coffee over the oats and stir to combine
Add all the other ingredients to the bowl and stir to combine
Spoon the mixture into a shallow oven-proof dish, ramekin, or pudding basin lined with baking paper
Bake in the oven for 30 minutes, checking after 25 minutes to ensure it is crisp on the outside and soft in the middle
Serve with extra yoghurt or chocolate sauce and enjoy immediately or the next day, cold or warmed
Tips
For substitutions, if walnuts are not preferred, use other nuts like hazelnuts or pecans
If nuts are disliked, replace with chocolate chips or dried fruit
If coffee is not desired, omit the coffee granules and use plain boiling water instead
This recipe contains 342 calories without topping and is suitable for meal prep
