Baked Oats with White Chocolate and Mixed Berries
Transform your morning routine with these wholesome baked oats that taste like dessert for breakfast. Creamy mashed banana and coconut yogurt create a custardy base, while chia seeds add nutritional value and texture. Sweet white chocolate chunks melt throughout, complementing the tartness of fresh or frozen berries. The result is a golden, cake-like breakfast that's crispy at the edges yet tender in the center. Perfect for meal prep or a leisurely weekend brunch, this recipe serves multiple people from one dish and tastes delicious warm from the oven or cold the next day.
Ingredients
- 1 ripe banana
- ½ cups thick vanilla coconut or other dairy-free yogurt
- 8 tbsp plant-based milk
- 2 tbsp maple syrup
- 1 tsp vanilla essence(optional)
- 1 cups oats
- 1 tbsp chia seeds
- 1 tbsp desiccated coconut
- 1 tsp baking powder
- 1 ½ oz dairy-free white chocolate, choppeddark chocolate chips1:1vegan
more intense chocolate flavor
- 3 ½ oz berries, fresh or frozen
- 2 tbsp extra yogurt, for serving(optional)
- extra berries, for serving(optional)
- maple syrup, for serving(optional)
Instructions
- 1
Preheat oven to 160Fan/350°F and prepare an 8-inch or 7.75" diameter baking dish
- 2
Add banana to dish and mash well
- 3
Stir in yogurt, milk, maple syrup and vanilla if using, mixing well
- 4
Pour in oats, chia seeds, coconut and baking powder and mix well
- 5
Stir in chopped chocolate
- 6
Smooth over the top and arrange berries on surface
- 7
Bake for 30-35 minutes until golden and crisp at edges and slightly tender in middle
- 8
Allow to sit for 5 minutes before serving
- 9
Serve with extra yogurt, berries and maple syrup
Tips
Use half blueberries and half raspberries for the best flavor combination and visual appeal.
Can be enjoyed warm from the oven or cold - both textures offer different but delicious experiences.
Make sure banana is well mashed to avoid lumps in the final baked oats.
Good to Know
Refrigerate leftovers for 2-3 days or freeze for up to 1 month
Can be prepared the night before and baked in the morning
Serve warm from oven or cold with extra yogurt, berries and maple syrup
Common Mistakes
Don't overbake or the center will become dry instead of tender
Let rest 5 minutes after baking to avoid burning mouth on hot chocolate
Substitutions
FAQ
Can I use regular oats instead of specific type?
Yes, rolled oats work best for texture. Quick oats will make it mushier while steel-cut oats won't soften enough during baking time.
What if I don't have chia seeds?
Replace with ground flaxseed in equal amounts for similar nutrition benefits, or simply omit if unavailable without major texture changes.
How long will leftovers keep?
Store covered in refrigerator for 2-3 days or freeze portions for up to 1 month. Reheat gently or enjoy cold.