Recipe courtesy of Mary Berg
Baked Chocolate Almond Oatmeal
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- Level: Easy
- Total: 1 hr 10 min (includes soaking time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 383
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 8 g
- Sugar
- 26 g
- Protein
- 13 g
- Cholesterol
- 50 mg
- Sodium
- 343 mg
Who says you can't have chocolate for breakfast? This Baked Chocolate Almond Oatmeal, sweetened with dates and fresh oranges, is sure to hit the morning sweet tooth!
- Level: Easy
- Total: 1 hr 10 min (includes soaking time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 383
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 8 g
- Sugar
- 26 g
- Protein
- 13 g
- Cholesterol
- 50 mg
- Sodium
- 343 mg
Ingredients
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Directions
- Preheat your oven to 375 degrees F.
- Add the dates to a bowl and pour over enough boiling water to cover. Cover the bowl with a plate or piece of plastic wrap and set aside for 5 to 10 minutes to slightly rehydrate and plump the dates. Drain well.
- Transfer the dates to a food processor fitted with a steel blade. Add in the orange zest and juice and process until very smooth, scraping down the bowl and the blade once or twice. Set aside.
- In a large cast-iron skillet, melt the butter over medium heat. Add in the oats, almonds and ground flax seed and stir to combine. Toast the mixture until everything starts to smell nutty, about 2 minutes.
- Meanwhile, whisk the egg in a large bowl and add in the date mixture, milk, buttermilk, cocoa, vanilla, cinnamon, baking powder and salt. Whisk well to combine.
- Remove the skillet with the oats from the heat, pour over the milk mixture, give it a stir and transfer to the oven. Bake until set, 45 to 50 minutes. Serve hot with fruit and/or vanilla yogurt.
- This oatmeal can be baked ahead and reheated in the microwave or oven for a quick breakfast on the go.
Cook’s Note
If desired, you can bake the oatmeal in the form of muffins. Simply line a 12-cup muffin tin with paper liners and spray each lightly with nonstick cooking spray. Rather than adding the milk mixture to the oats, add the toasted oats and nuts to the milk mixture and divide into the muffin tin. Bake for 30 minutes or until set.
