The first baked-oatmeal porridge we made had very successful, that’s why today we bring you another similar recipe, but this time with a chocolate flavor, for those with a sweet tooth (and for those who aren’t also because they’re addicted).
The good thing about preparing baked porridge is that you don’t have to worry about stirring and it’s easier for them to come out perfect the first time because it’s a simpler recipe. In addition, the oven gives it a more intense flavor, especially fruit, and they also have a different consistency, more like a cake or baked sweet.
- 1 taza de copos de avena (120 g)
- 1/2 taza de agua hirviendo (250 ml)
- 1/4 taza de leche de almendras (65 ml)
- 1 plátano troceado
- 1/4 taza de dátiles troceados (50 g)
- 1/4 taza de almendras troceadas (40 g)
- 4 cucharadas de azúcar de coco o moreno
- 2 cucharadas de cacao sin azúcar
- 6 fresas troceadas
- Cacao nibs
- Preheat the oven to 180ºC or 355ºF.
- Put the rolled oats in a bowl and add boiling water to cover (about 1 cup). Let sit for about 10 minutes.
- Once the time has passed, the oats will have absorbed all or most of the water.
- Add the almond milk, banana, dates, almonds, sugar and cocoa. Stir and pour mixture into a baking tray or container.
- Bake for 30 minutes or until golden brown.
- To serve, top with strawberries and cocoa nibs.
If you use oat flakes with a gluten content of less than 20 ppm or 20 mg/kg, it will be a recipe suitable for coeliacs as indicated by the CE regulation 41/2009. However, people with severe sensitivity to gluten can experience symptoms below 20 ppm, so they should consider their tolerance level.