‘Biscoff & berries’ chocolate baked oats
I’ve written before about how much I love oats for breakfast (see my peanut butter cup oats and my hazelnut chocolate oats recipes!). They’re versatile, so you never get bored - and filling, so you don’t get hungry throughout the day either.
The inspiration behind this version of my favourite breakfast was the Biscoff spread in my fridge: I decided to add some to these baked oats, and then topped with berry jam for a tangy, refreshing counterpoint to the sweetness. I love how these oats turned out, and hope you do, too…
Ingredients:
Dry →
*50g oat flour (essentially blended oats)
*15g chocolate protein powder
*1 tbsp cocoa powder
*1/2 tsp baking powder
*Pinch of salt
*1 tsp cinnamon (optional)
Wet →
*50g Apple sauce
*1/2 tbsp maple syrup/ any sweetener
*100ml water/ milk of choice
Additional fillings/ toppings:
*Biscoff spread
*Berry Jam
*Hazelnut spread
Method:
Preheat the oven at 180C
In a bowl, mix all the dry ingredients together first, then add the wet ingredients and mix until combined.
Transfer half the oat batter mixture into an oven safe dish and add the biscoff spread in the center, then top it off with the rest of the oat mixture.
Put drops of berry jam on top of the batter and bake in preheated oven for 15 to 20 minutes (depending on your desired texture)
Enjoy!