Chocolate Hazelnut Baked Oats

Chocolate Hazelnut Baked Oats

from thatspicychick.com
35 min

These healthy Chocolate Hazelnut Baked Oats are easy to make and taste like a rich chocolate cake! Packed with protein and fiber, full of raspberries and hazelnuts, and topped with a peanut butter drizzle and chocolate hazelnut spread, this is a healthy breakfast that will start off your morning right!

Ingredients

  • Cooking Oil Spray, to grease the ramekin
  • 40 grams / ½ cup blended Old Fashioned Rolled Oats (oat flour – note 1)
  • 25 grams / ≈ ¼ cup Chocolate Truffle Protein Powder (I used PEScience Select Protein, a whey-casein blend – note 2)
  • 9 grams / 1.5 TBSP Unsweetened Cocoa Powder (Dutch processed recommended – note 3)
  • ⅛ TSP (a small pinch) Fine Sea Salt
  • 2 grams / ½ TSP Baking Powder
  • 50 grams / 3 TBLS + 1 TSP Unsweetened Apple Sauce
  • 40 grams / 2 TBLS + 2 TSP Liquid Egg Whites (from a carton, or use 1 whole egg)
  • 50ml / 1.7 fluid ounces Unsweetened Almond Milk (or any plant-based or regular milk)
  • 10 grams / 2 TSP White Sugar Replacement, to taste (I used Lakanto Monkfruit Sweetener – note 4)
  • 30 grams / ≈ ⅓ cup fresh Raspberries (or use frozen)
  • 5 grams / 5 pieces unsalted Hazelnuts
  • To Serve: Smooth natural peanut butter, Artisana Naturals Hazelnut Cacao Spread, to taste

Directions

  1. 1

    Preheat oven to 180°C / 356°F / Gas Mark 4. Spray a 12 or 14-ounce (12cm) ramekin, oven-safe bowl or small baking dish with cooking oil spray. Use your fingers or a pastry brush to coat the inside.

  2. 2

    Mix together the blended oats, chocolate truffle protein powder, unsweetened cocoa powder, fine sea salt and baking powder in a medium bowl until combined well.

  3. 3

    Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk, and white sugar replacement. Mix well until everything is thoroughly combined.

  4. 4

    Add most of the raspberries (reserve a few pieces for the topping) and gently mix to combine.

  5. 5

    Pour the batter into the prepared ramekin and top with the reserved raspberries and hazelnuts. Refrigerate (preferred) or allow to sit for 5-10 minutes on the counter so that the batter sets and the oats absorb some of the liquid.

  6. 6

    Bake on the 2nd rack from the top of the oven (note 5) for 25-27 minutes or until risen and the edges have slightly pulled away from the sides of the baking dish. Transfer to a cooling rack and allow to cool for 5-10 minutes.

  7. 7

    Drizzle the peanut butter and hazelnut cacao spread on top and enjoy warm! Or wait until completely cool and wrap tightly with a sheet of aluminum foil before storing in the fridge for 3-4 days. Reheat in the microwave and top with the peanut butter and hazelnut cacao spread just before eating.