MEAL PREP CHOCOLATE AND COCONUT BAKED OATMEAL
This baked oatmeal is made for busy mornings or those mornings where you feel like putting in the least amount of effort. I like to make this Sunday before a big week so I have breakfast ready to go. Making it in individual ramekins is even better because all you have to do is a quick heat up and it's ready. Loaded with nuts and seeds this vegan oatmeal will give you the energy you need to start your day.
Provided by Megan Mitchell
Categories main-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Grease a 10-inch oval or a 9-inch square baking dish with 1 tablespoon coconut oil. Alternatively, lightly grease ten 6-ounce ramekins with coconut oil.
- In a large bowl, stir together the oats, shredded coconut, walnuts, chocolate chips, hemp seeds, pepitas, cocoa powder, chia seeds, cinnamon, espresso powder, baking powder and salt.
- In a medium bowl, whisk together both milks, the maple syrup, vanilla and remaining 1/4 cup coconut oil. Add to the dry ingredients and then stir to combine. Pour into the prepared baking dish and push out to the sides but do not smooth out the top-this ensures a crispy, craggy crust. Alternatively, divide into the prepared ramekins and place on a sheet pan, for easy handling. Sprinkle with the remaining 1/4 cup of chips.
- Bake until puffed and dark brown, 40 to 45 minutes in the baking dish or 15 to 20 minutes in the ramekins. Let cool slightly. If desired, top with coconut yogurt, coconut whipped cream and/or fresh berries before serving.
- The baked and cooled oatmeal can be wrapped and refrigerated for up to 4 to 5 days or frozen for up to 2 to 3 months.
- Reheating instructions: Let thaw, if frozen, in the refrigerator overnight and up to 1 day, cover with foil and place in an oven preheated to 325 degrees F. Bake until heated through, 20 to 25 minutes in the baking dish or 10 to 15 minutes in one ramekin. Remove the foil toward the end of the baking time for a crispy top. If the oatmeal dries out too much during baking, add 1/4 to 3/4 cup of nondairy milk to soften it back up.
CHOCOLATE OATMEAL
A nice change from flavoring or sweetening your oatmeal with brown sugar or maple syrup. This is a real treat for kids and kids-at-heart.
Provided by Roosie
Categories Breakfast
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk and a pinch of salt in a small saucepan over medium heat until begining to simmer.
- Reduce heat and add oats, cocoa and sugar.
- Simmer over low heat, stirring occasionally until thickened.
- If you want your oatmeal thick or watery, this is where you determine the consistency- don't stop until it's pretty much at the consistency you would like.
- Cover and let sit for about 5 minutes (this cooks the oatmeal more thoroughly).
- Remove cover, stir and serve.
- Garnish with chocolate chips, nuts, and/or fruit if desired.
Nutrition Facts : Calories 350.3, Fat 12.1, SaturatedFat 6.3, Cholesterol 34.2, Sodium 122.8, Carbohydrate 49.2, Fiber 5.3, Sugar 8.8, Protein 14
CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)
Quick & simple "cookie" recipe that requires no baking. Mom used to make these often, and I would always steal cookies before they had fully cooled and set (you know what I'm talking about!)
Provided by Kat2355
Categories Drop Cookies
Time 5m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Heat sugar, milk, vanilla, cocoa and butter to boil.
- Boil for 3 minutes only (use a timer).
- Take pot off stove.
- Mix in remaining ingredients.
- Drop by spoonful onto ungreased waxed paper.
- Let cool before eating.
- Makes 4 dozen.
DARK CHOCOLATE BLENDED BAKED OATMEAL
This easy recipe for individual baked blended chocolate oatmeal is a healthy and high-protein vegan breakfast!
Provided by Alyssa
Categories Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- Add the oats, banana, almond milk, almond butter, syrup, baking powder, extract, and salt into a blender. Blend on high until smooth and creamy. Fold in the chocolate chips.
- Spray two ramekins with cooking spray. Pour the contents of the blender into the ramekins. Top with a few extra chocolate chips if desired.
- Preheat the oven to 350ºF. Bake for 23 -25 minutes until the top is golden and the cake feels mostly firm to the touch. Remove and let cool slightly. Top with almond butter and enjoy.
Nutrition Facts : ServingSize 1 oatmeal cup, Calories 369 kcal, Carbohydrate 49 g, Protein 8 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 1 mg, Sodium 71 mg, Fiber 6 g, Sugar 24 g, UnsaturatedFat 9 g
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