I’ve been experimenting with various baked oatmeal recipes ever since I first saw a post on the dish on KathEats.com. It’s such an easy recipe to adapt based on what you have on hand that I never make it the same way twice. Typically I make mine with cow’s milk, but this morning all I had in the fridge was light chocolate soy milk so it seemed like a great opportunity to experiment AND indulge my chocolate cravings. To get some fruit in as well, I included a diced banana. Chocolate and banana is one of my favorite flavor combinations. I was also in the mood for a bit of melted chocolate so mini chocolate chips entered the mix as well and the following recipe was born:
Double Chocolate Banana Baked Oatmeal For One
1/2 cup rolled oats
1/4 tsp. baking powder
1 1/2 tsp. brown sugar
2 tbsp egg whites
2 tbsp lite silken tofu
3 oz. light chocolate soy milk
1/2 tsp vanilla extract
1 large banana, diced
1 tablespoon mini chocolate chips
Preheat oven to 375?F.
Combine oats, baking powder, and brown sugar in a bowl stirring to combine. In a blender combine egg whites, silken tofu, soy milk, and vanilla extract until the tofu is broken down and well incorporated.
Add the egg white mixture to the oat mixture stirring well and then add the banana and mini chocolate chips
Pour into an 12 oz individual baking dish (I used Le Creuset’s 12 oz Petite Oval Casserole) that has been lightly coated on the inside with cooking spray. Set on a sheet pan and bake in the oven for 25-35 minutes, or until desired texture is reached. (30 minutes yielded me baked oatmeal that had a nice crust, but was still creamy on the inside)
431 calories (65 from fat), 8g fat (3 g saturated), 0 mg cholesterol, 8 g dietary fiber, 16 g protein
5% Vitamin A, 17% Vitamin C, 24% Calcium, 17% Iron
The Verdict: This was delicious and exceptionally filling. I wasn’t sure I was going to be able to finish all of it, even though it tasted so good I wanted to! The chocolate milk adds a subtle chocolately background enhanced by the molten chocolate chips and sweet banana chunks. It reminded me of my favorite chocolate banana bread pudding, but MUCH healthier. This would also be delicious with some chopped nuts mixed in like walnuts or hazelnuts. It had staying power and kept me full until lunch.
I sometimes make a bigger batch and reheat the leftovers the next day, but there’s something fun about an individual serving. I know what I’m making for breakfast tomorrow.
Note: This also works well as a make ahead dish. I like to mix all the ingredients the night before and pour into my baking dish and refrigerate. Then in the morning when I’m ready for breakfast I remove it from the fridge to bring it up to room temp while the oven is preheating and then bake it off once the oven is at 375?F. It’s perfect if you want a delicious, hearty breakfast, but don’t have a ton of time in the morning.