The Coconut Collaborative
1 cup gluten-free oats
1/2 cup plant-based milk
2 x The Coconut Collab Choc Pots (or similar)
1 tbsp cocoa powder
1 tbsp maple syrup
1 tsp baking powder
A pinch of salt
Choc pot for topping
Optional: chocolate chips
These baked blender choc oats make a deliciously indulgent breakfast.
This plant-based breakfast is packed with flavour and gluten-free too.
Recipe by The Coconut Collaborative.
Prep time: 5 minutes
Cooking time: 10 minutes
Serves 2
1. Preheat the oven to 180 degrees.
2. Blend all ingredients on high until you’re left with a runny batter.
3. Pour into a small oven-safe dish (stir in chocolate chips here) and cook in the oven for 10 minutes.
4. Remove from the oven and top with another Choc Pot and serve hot.
Notes: If you don’t have a blender, it won’t be the same cake-like consistency, but you can mix all ingredients in a mixing bowl, add another 1/4 cup milk and then cook for 10-12 minutes. Still delicious.
Why not try these peaches and cream baked oats too?
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