By now you probably all know how much I love to prep meals on the weekends so I can do as little cooking as possible after work. Some days I am not ready to cook until 6:30 and I don’t want to eat junk. With that love of meal prep, I have grown to love baked oatmeal. I used to hate oatmeal, seriously, it can be so boring if done wrong.
After playing with my baked oatmeal recipe, I decided it was time to add some chocolate. Part of this decision was because I thought of those Brookside candies that I used to love oh-so-much, and happened to see chocolate in the cabinet when I was making blueberry baked oatmeal. The other part was that I had read an article a while back talking about chocolate for breakfast and brain function. Not sure how accurate it was, but it sounds good to me because I LOVE chocolate.
Below you will find my latest version of baked oatmeal- I made a huge batch of it so my fiancé and I could both have it for breakfast this week. If you want to make less, just know I basically decided that I would add one extra cup of milk than the number of cups used for oats. Enjoy!
Baked Blueberry Chocolate Coconut Oatmeal
Prep time: 5 minutes Cook time: 40 minutes
- 4 cups of gluten-free oatmeal
- 5 tbsp of superseed mix from Trader Joe’s (optional- you can omit this or use any blend of chia seed, hemp seed, etc)
- 5 tbsp of hemp seed (optional)
- 1 tbsp ground cinnamon
- 1/3 cup of coconut sugar
- 1/2 cup of maple syrup
- 1 small pint of blueberries
- 1 cup of unsweetened shredded coconut
- 1 cup of your favorite chocolate chunks (I used semi-sweet chocolate chunks by Enjoy Life)
- 5 cups of unsweetened original almond milk (or milk/vegan milk of your choice)
- Preheat oven to 400 degrees.
- In a large baking dish (I use the large glass Pyrex- if you don’t use a glass dish then you should use coconut oil or coconut oil spray to grease the dish), add oatmeal, seeds, coconut sugar and cinnamon. Add maple syrup, then shredded coconut, blueberries, and chocolate chunks. (Basically- add all the dry ingredients into the dish).
- Add almond milk, then stir.
- Bake oatmeal in the heated oven for 40 minutes.
- Remove from oven, let cool, and refrigerate.
- The next day you can scoop out what you need and reheat it! Enjoy!