Baked Oatmeal with Dark Chocolate Chunks and Cacao NibsElizabeth Stark
I love to make sure my girls start their day with a wholesome meal, but lately, we’ve slipped into the cereal trap. Don’t get me wrong — cereal is great for busy mornings, but ideally, I’d like to get something more substantial in them for the day. Enter baked oatmeal. Not only can it be made ahead of time, but baked oatmeal reheats beautifully. This recipe features kid-friendly features like sliced bananas and chocolate chunks, plus a little something for the grown-ups in the form of wonderfully crunchy, bittersweet cacao nibs.
To keep things on the healthy side, I’ve cut back on the sugar a bit. If the oats aren’t sweet enough for little palates, try adding a drizzle of honey or maple syrup.
Baked Oatmeal with Chocolate Chunks and Cacao Nibs
serves six to eight
2 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 cup rough chopped bittersweet chocolate chunks, or chocolate chips
1/4 cup cacao nibs
1/4 cup turbinado sugar, plus 2 tablespoons for the topping
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 tablespoons coconut oil, melted
2 cups milk
1 egg, lightly beaten
2 large bananas, sliced
Preheat the oven to 375 degrees F.
Grease an 8 x 8 inch baking dish and set aside.
In a large bowl, combine the oats, baking powder, sea salt, and spices. Fold in the coconut oil.
In a medium bowl, combine the milk and egg. Pour over the oats.
Layer the banana slices on the bottom of the pan and then spoon the oats over them. Sprinkle 2 tablespoons of sugar on top.
Bake for 35 – 45 minutes, until the oats have set and the top is a light golden brown. Cool for 10 minutes, slice, and serve. Keep leftovers covered in the refrigerator, and reheat before serving.
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