Yes! That’s right! I said chocolate and breakfast in the same sentence! Who would say no to that?!
This chocolate almond butter baked oatmeal is perfect for someone who doesn’t have much time in the morning to make breakfast (ME) but wants something filling and delicious to keep them going (ALSO ME). You can bake this at the beginning of the week and pop it in the fridge to have ready for the mornings to come.
If you know me, you know I have oatmeal for breakfast almost every morning. Oatmeal is an amazing complex carb that is good for the heart and is a filling source of fiber; plus there are so many things you can do with it! I usually make it the same every day with raisins or craisins, almonds or pecans, cinnamon, and sometimes some honey, brown sugar, or protein powder. My sweet tooth is one mean guy and I’m in the process of trying to find things that satisfy it while making sure I don’t have too much added sugar in my daily diet. This baked oatmeal is simple to make and gives me a little something sweet for my favorite meal of the day.
Here are some of the main ingredients I used. The almond butter, honey, and coconut oil were all from a little store at my school and I already had the oats and cocoa powder.
I started by grabbing the leftover pumpkin I had in the freezer from carving pumpkins and letting it thaw for a couple hours. To speed up the process, I threw it in the microwave for 5 minutes. I then used me nutribullet (great little blender for a small apartment), and pureed the pumpkin. Next, I added the egg, almond butter, brown sugar, vanilla (I ended up running out and din’t have enough but I moved on), salt, baking powder, cinnamon, and cocoa powder and mixed it with a handmixer until smooth. If you prefer something sweeter you can use banana instead of pumpkin and use a sweeter nut butter.
I then mixed in the milk until smooth; almond milk or other milk substitutes can also be used. It was a more liquidy mixture than I expected but after mixing in the oats it became thicker. I used old fashioned oats, my favorite.
I then poured the mixture into a 9×9 inch pan greased with butter. To drizzle almond butter over the top, it needed to be more fluid. This was my first time using almond butter and it was much thicker than I expected. I tried microwaving it to warm it but that didn’t help. I then tried adding some honey and then coconut oil, and that did the trick, I drizzled it all over the top and then popped it in the oven for 45 minutes.
This was such an easy recipe to make and I will definitely make it again with some different variations. To prepare, you can eat it cold, or throw it in the microwave to warm it up. Put it in a bowl with milk if you please! There are so many different ways you can customize this, so have fun!
- 1.5 cups mashed ripe banana or pureed pumpkin
- 1 large egg
- 1/4 cup natural almond butter or peanut butter
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/3 cup unsweetened cocoa powder
- 2 cups milk or almond milk
- 3 cups old-fashioned rolled oats
- 1 heaping tbsp almond or peanut butter
- 1 tbsp honey
- 1 tsp coconut oil
- Preheat the oven to 375 degrees Fahrenheit
- Puree the pumpkin or banana in a blender, then place in a large bowl. Add the egg, nut butter, brown sugar, vanilla, salt, baking powder, cinnamon, and cocoa powder. Whisk until smooth.
- Add the milk and whisk again until smooth (may splatter!). Add the rolled oats and mix together with a spatula until combined.
- Pour the mixture into a buttered 9x9 inch pan or a casserole dish. Place the topping ingredients in a small bowl, microwave for 15-30 seconds, and mix until runny. Drizzle as desired over the oat mixture.
- Bake the oats in the preheated oven for 45 minutes. Serve warm, or refrigerate until ready to eat.