Baked oatmeal is still one of my favourite breakfasts. So warm and comforting and delicious, but healthy too. I had a bowl full of oranges and was craving chocolate so made these this morning. I love orange and chocolate together so much! The oatmeal has cocoa and fresh orange juice in it, it’s topped with a slice of fresh orange, and baked in the oven. I made it in individual portions, you can use mini casserole dishes, ramekins or a muffin tin to do this. Or just put the whole lot in a loaf tin or cake tin, and bake for about 5-10 minutes longer. Rian loves this breakfast and thinks it’s chocolate cake!
I always say this, but it’s just so handy to make baked oatmeal, just mix it up, put it in the oven and get other stuff done (or relax) while it bakes. Easier than standing over a pot of porridge stirring it. While it was cooking, I made fresh orange juice for me and Rian and then put the orange skins in some water to boil for a while so the house would smell even more orangey!
Here’s a photo of Holly and Fred being cute this morning, just because.
Here’s what it looks like baked in a cake tin as well. So pretty. It can be sliced up into wedges, which would be good for picnics or even a very healthy dessert.
Makes about 6 portions
3.5 cups of porridge oats
1/4 cup of cocoa powder (or cacao powder)
Juice of one orange (about half a cup, or store bought orange juice)
1.5 cups unsweetened soy milk (or other plant milk)
2 tbsp agave syrup (or other sweetener)
2 fresh oranges
How it’s made:
Preheat the oven to 180 degrees Celsius.
Use ramekins or line a muffin tin, loaf tin or cake tin.
Mix the oats, cocoa, orange juice, plant milk and agave syrup in a bowl big.
Put the mixture into the ramekins or tin you’re using and press it down.
Slice up the fresh oranges and cut off the skin. Press the slices lightly into the top of the oatmeal mixture.
Bake in the oven for 20 minutes if doing individual portions, and 25- 30 minutes if doing one big tin of baked oatmeal.