Recipe Description:
Yes, chocolate can be a part of a nutritious breakfast when you make these chocolate avocado baked oats. Avocados are blended with milk and banana to add moisture and healthy fats to this easy make-ahead breakfast option.
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Servings:
- Recipe serving size: 1 square of baked oats
- Number of servings:
Ingredients:
- 2 1/2 cups old-fashioned oats
- 1/3 cup cocoa powder, unsweetened
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 cups unsweetened soy milk
- 1 ripe banana
- 2 ripe, fresh avocados, halved, pitted, and peeled
- 1 large egg
- 2 tsp. vanilla extract
- 1/2 cup chocolate chips
Instructions:
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9x9-inch square baking dish with non-stick spray.
- In a large bowl, combine the oats, cocoa powder, baking powder, and salt.
- In a food processor or blender, puree the milk, banana, avocado, egg, and vanilla until smooth.
- Pour the wet mixture into the dry mixture. Fold in the chocolate chips.
- Pour the batter into the baking dish. Bake for 30-35 minutes, until the center is firm. Remove from the oven and let cool. Slice into 9 pieces and serve warm.
Notes & Tips:
Optional toppings: plain/vanilla yogurt, maple syrup or honey, fresh fruit, nuts.
Baked oats can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 5 months. Reheat in the microwave or in a 350 degrees Fahrenheit oven.
Make it egg free and vegan by substitution the egg with a flax egg (mix 1 tbsp of ground flax seeds with 2 ½ tbsp water to form a gel)
Make it gluten free by using gluten free certified oats.
Baked oats can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 5 months. Reheat in the microwave or in a 350 degrees Fahrenheit oven.
Make it egg free and vegan by substitution the egg with a flax egg (mix 1 tbsp of ground flax seeds with 2 ½ tbsp water to form a gel)
Make it gluten free by using gluten free certified oats.
Recipe Videos:
Nutrition Facts
9 servings per recipe
Serving Size 1 square of baked oats (154g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 250 | |
| % Daily Value* | ||
| Total Fat 13g | 17% | |
| Saturated Fat 3.5g | 18% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 2g | - | |
| Monounsaturated Fat 6g | - | |
| Cholesterol 25mg | 8% | |
| Sodium 160mg | 7% | |
| Total Carbohydrate 30g | 11% | |
| Dietary Fiber 7g | 25% | |
| Total Sugars 8g | - | |
| Includes 4g Added Sugars | 8% | |
| Protein 7g | - | |
| Vitamin D 0.8mcg | 4% | |
| Calcium 140mg | 10% | |
| Iron 2.2mg | 10% | |
| Potassium 500mg | 10% | |
| Vitamin A 70mcg | 8% | |
| Vitamin C 6mg | 6% | |
| Vitamin E 1.1mg | 8% | |
| Vitamin K 10mcg | 8% | |
| Thiamin 0.24mg | 20% | |
| Riboflavin 0.24mg | 20% | |
| Niacin 1.1mg | 6% | |
| Vitamin B6 0.21mg | 10% | |
| Folate 45 mcg DFE | 10% | |
| Vitamin B12 0.72mcg | 30% | |
| Pantothenic Acid 0.9mg | 15% | |
| Choline 30mg | 6% | |
| Phosphorus 180mg | 15% | |
| Magnesium 70mg | 15% | |
| Zinc 0.8mg | 8% | |
| Selenium 3mcg | 6% | |
| Copper 0.31mg | 35% | |
| Manganese 0.27mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
