Chocolate & Tahini Baked Oats

A nutty, creamy and chocolaty warming baked oats made with tahini paste and cacao. Everything a breakfast should be really.

Dusted with cacao, finished with cacao nibs and chopped hazelnuts and a drizzle of tahini. What is not too love?! This recipe is easy to makes and tastes just like a dessert.

The baked oats might have started on TikTok and Instagram as a trend a few years ago, but with delicious recipes such as this one, I think the baked oats trend it here to stay.

TO MAKE THIS YOU WILL NEED

OAT FLOUR

I used rolled oats which I blended into a flour, but you can also use unblended oats. The texture will however be different. For gluten-free version, make sure to use a gluten-free specified oats.

CACAO POWDER

I recommend using cacao powder instead of cocoa powder. Make sure to use an unsweetened for a sugar-free version. An organic cacao powder is best.

TAHINI

Use a good quality runny tahini. Tahini of a poorer quality can often taste bitter.

ALMOND MILK

Or liquid of choice. Oat milk and hazelnut milk are fantastic to use in this recipe. Again, make sure you use an unsweetened option for a sugar-free version.

BANANA

Adding mashed banana makes the oats even creamier and works as a binder. For a banana free version you can omit or use maple or date syrup as a sweetener.

BAKING POWDER

To make the baked oats fluffy,

A PINCH OF SALT

Highly recommended as it balances the flavours and enhances the chocolate flavour.

TO FINISH

Cacao nibs
Cacao powder for dusting
Hazel nuts
more tahini

ATERNATIVE OPTIONS

Replace the almond milk with your milk of choice. Or use half almond milk, half water.
For a nut-free version use pea or soya milk.
Substitute the tahini with macadamia butter or other nut butters.
Replace the cacao nibs with chocolate chips for even more indulgence.
Substitute the hazel nuts with almond or macadamia nuts

HOW TO MAKE THIS

It is really easy to make and you have two options:

OPTION 1

Add all ingredients to a high-speed blender and blend until smooth. Transfer to an oven-proof dish and bake in the oven. This option is great if you want that cake-like texture from the oat flour. If you prefer your rolled oats as they are I recommend using option 2.

OPTION 2

Simply mix all the ingredients together in the oven-proof dish and bake in the oven. This option is great as you used only one bowl - less dishes.

HOW LONG DO I NEED TO BAKE THE OATS?

Baking time is between 16 - 18 minutes at 200C.

I love under-baking my oats slightly to have that runny, gooey centre (almost like a lava cake) so I prefer baking mine for about 16 minutes. If you do prefer a more cake-like texture throughout simply bake it for a few more minutes or until cooked to your liking. Ovens may vary, so it might be worth checking after 16 minutes and take it from there.

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Time: 20 minutes

Serves 1

INGREDIENTS

FOR THE OATS

1/2 cup oat flour or rolled oats
1/2 cup almond milk
1 tbsp organic cacao powder, plus more for dusting
pinch of salt
1 small mashed banana or 1/2 medium sized
1/2 tsp baking powder
1 tbsp runny tahini, plus more for serving

TO SERVE

raw cacao nibs
chopped hazel nuts
more cacao and tahini

INSTRUCTIONS

Preheat the oven to 200C and prepare an oven-proof baking dish
OPTION 1: Add all ingredients to a high-speed blender and blend until smooth. Transfer to an oven-proof dish and bake in the oven. This option is great if you want that cake-like texture from the oat flour. If you prefer your rolled oats as they are I recommend using option 2.
OPTION 2: Simply mix all the ingredients together in the oven-proof dish and bake in the oven. This option is great as you dirty only one dish.
Bake for about 16 - 18 minutes, or until cooked to your liking.
Remove from the oven and finish with a dusting of cacao powder, a few cacao nibs, chopped hazel nuts and a drizzle of tahini.