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Apple Baked Oatmeal with Dark Chocolate and Ginger

Course Breakfast
Cuisine British
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Sasha

Ingredients

  • 2 cups old fashioned rolled oats (200g)
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/2 cup almond butter (120g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons pure maple syrup
  • 2 tablespoons molasses
  • 1 3/4 cups milk of choice (420ml)
  • 1 cup finely diced apple plus 1/2 apple, sliced, to top
  • 1/4 cup crystallized ginger (50g) chopped
  • 1/4 cup dark chocolate chips (45g)

To finish

  • 2 tablespoons dark chocolate chips
  • 1/2 teaspoon coconut oil

Instructions

  • Preheat oven to 180°C/350°F. Grease an 8x8 inch baking dish with butter or oil.
  • In a medium bowl, stir together the oats, ground ginger, ground cinnamon, ground nutmeg, salt and baking powder.
  • In a large bowl, whisk together the almond butter, egg, vanilla, maple syrup and molasses until smooth. Next, whisk in the milk until well combined. 
  • Add the dry ingredients to the wet ingredients and stir to combine, making sure everything is well mixed. 
  • Stir in the apple, ginger and chocolate chips. Arrange the apple slices on top. Pour into the prepared dish and bake for 35-40 minutes or until set and the top is golden brown. 

To finish

  • Place the chocolate chips and coconut oil into a small heatproof bowl and place over a pan of simmering water. Stir until melted.
  • Once baked, drizzle the oatmeal with the melted chocolate, cut into 6-9 pieces and enjoy warm!

Notes

  • If you don't have an 8x8 inch baking dish, use a 9x9 inch dish instead (or as close as possible to those dimensions). The baked oatmeal will be ready sooner in a larger dish, so check it about 10 minutes or so before the end of the cooking time. As long as it's golden and set, you're good to go. 
  • Make sure you use old-fashioned rolled oats and not quick oats for this recipe.
  • Feel free to substitute pecan or cashew butter for the almond butter.
  • Use any kind of milk you like, dairy or dairy free.
  • I used 2 small apples to get 1 cup finely diced apple and 1/2 sliced apple. 
  • Try using pears instead of apples, if liked. 
  • I found this article really helpful when developing this recipe. I also drew inspiration from Monique's recipe