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Healthy Baked Oatmeal Recipe With Chocolate

Ingredients

Ingredients for 48 mini-muffins (UPDATED):

  • Dry ingredients:
    • 2 cups gluten-free rolled oats
    • 2 teaspoons baking powder
    • 1/2 cup cacao powder (or dark chocolate powder)
  • Wet ingredients:
    • 2 ripe bananas
    • 1 small ripe avocado
    • 2 eggs
    • 3 tablespoons coconut oil
    • 1/2 cup almond milk, unsweetened
    • 1/3 cup agave (or raw honey)
      • or 1/2 cup if you have a sweet tooth…like me.
  •  Garnish
    • 12 tablespoons dark chocolate chunks (1 tablespoon should be enough for 4 mini-muffins, about ~2 chunks on each mini-muffin)
    • shaved almonds (optional)
    • coarse sea salt

Steps

Step 1

Set oven to 350F.

Step 2

Peel the ripe bananas and mash them up with a fork in a large bowl.

Step 3

Add ripe avocado to the banana and mash together.

Step 4

Beat in two eggs, then add the rest of the wet ingredients. Mix together and set aside.

Step 5

In a separate bowl, mix together all of the dry ingredients, then slowly add to the bowl of wet ingredients. Gently fold everything together using a spatula.

Step 6

Spray a mini muffin pan with baking spray, then add about a tablespoon of the mixture to each one. Top them off with 2 chocolate chunks and a pinch shaved almonds. Garnish with a pinch of sea salt on top.

Step 7

Bake in the oven for 25 minutes or until you can pierce them with a toothpick and it comes out clean.

Step 8

Let them slightly cool, then remove them from the muffin pan and place on a cooling rack or a plate to finish cooling. Store in an airtight container or sealable bag.