Toasted coconut. Roasted almonds. Melting chocolate. For breakfast? Yes! I almost feel guilty calling this breakfast because it tastes like a dessert. Each bite of this baked oatmeal reminded me of those almond joy / mounds candy bar that I used to eat when I was a child but obviously healthier!
To me, chocolate and almonds are a match made in heaven. Once I open a bag of chocolate chips and a bag of almonds, mix it in a bowl, it's all downhill after that. It's too addicting! I wanted to incorporate both the nuts and the chocolate in a breakfast dish but also wanted to add another element. So, I decided to use unsweetened coconut flakes. I personally think coconut flakes are a perfect addition to any baked goods or right out of the bag. I wanted to deepen the coconut flavor before adding the flakes to the mix. Toasting will do exactly this! A rich nutty flavor develops as the coconut flakes bake in the oven for just a few minutes and gives them a crispier texture. I knew this would pair well with the chocolate and almonds.
I have to praise my girl Rach and one of my favorite foodie friends to follow on Instagram for reintroducing me to baked oats. Oats are her language and I swear bakes all things oats faster than anyone I know. Which, I am not mad about! I honestly love how versatile and easy making baked oats are. You can prepare a baked oatmeal dish on a Sunday and have it the rest of the week for breakfast or snack. I mean you can seriously roll out of bed at the last minute, open the fridge and grab a slice. One of the great things about this? You will never get sick of them! Once you establish a base you can really add any ingredients you want to create exactly what you are craving- chocolate...fruity...nutty...you get the idea!
For this recipe I decided to double the amount of oats that I usually use and added eggs to the mixture. It resulted in such a thick, fluffy and cake-y texture once the oatmeal mix was completely baked. It makes for such a hearty and delicious breakfast treat in the morning especially with a cup of coffee. Am I the only one that loves chocolate and coffee together? The richness of the chocolate paired with the almonds and the toasted coconut also make it the perfect (& healthy!) after dinner sweet tooth fix- just reheat a slice in the oven and after a few minutes you'll end up with warm, gooey, chocolatey bites of perfection!
Prep: 15 mins. Cook time: 45 mins.
Total: 1 hour
4 cups gluten free rolled oats
2 cups unsweetened coconut flakes
1 ½ cups sprouted almonds
3 tablespoons chia seeds
2 tsp. sea salt
2 tsp. baking powder
2-3 tablespoons cinnamon
3 1/2 cups of The New Barn unsweetened almond milk or coconut milk
2 organic eggs
1 tablespoon vanilla
2 heaping tablespoon coconut oil melted & cooled
½ cup of almond butter (I used f bare smooth Barney's almond butter)
½ cup of cocoa + coconut almond butter **
1 cup of dairy free chocolate chips (I used Enjoy Life Mega Chunks; my favorite!)
**If you don’t have this flavor, you can really use 1 cup of any nut butter you prefer or simply omit it all together!
Preheat the oven to 325 degrees. Grease a 9x13 inch baking dish with coconut oil and set aside.
On a baking sheet spread out the coconut flakes evenly on one side.
Pulse 1 cup of the almonds in a food processor a few times. Add to the other side of the baking sheet with the coconut flakes. Bake in the oven for 5 to 7 minutes. The coconut flakes will begin to brown, crisp, and develop a caramel color. Once the coconut flakes and almonds are finished set aside to allow them to cool.
In a large bowl mix together the gluten free oats, chia seeds, cinnamon, baking powder, sea salt and half of the chocolate chips. Set aside.
In a separate bowl mix together the eggs, almond milk or coconut milk, coconut oil, and the vanilla.
Add half of the coconut flakes and half of the chopped toasted almonds to the dry mix. Add the remaining almonds that were not chopped to the dry mix as well.
Pour the wet ingredients over the dry ingredients. Add the almond butters to mix. Heating the nut butters makes it easier to mix in the bowl.
Pour the batter into the greased pan and spread evenly.
Sprinkle the remaining coconut flakes, chopped almonds, and the chocolate chips over the oat mix. Optional: sprinkle with coconut sugar.
Bake in the oven at 350 degrees for 40 to 45 minutes. For an extra crunchy topping, you can broil the oatmeal for the last few minutes. Serve warm!
I love adding a scoop of dairy free yogurt, almond milk, or one of my favorite spreads; hazelnut raw cacao over the baked oats!