Chocolate baked oatmeal breakfast (low FODMAP)
My mum gave me this cute little Creuset oven dish and that called for a baked oatmeal recipe, even better: a chocolate baked oatmeal.
Breakfasts with oatmeal remain one of my favourites, whether it is oat pancakes, pumpkin oatmeal or baked oatmeal.
Especially now when the spring weather isn’t really coming off yet I still love having a warm breakfast in the morning.
The amazing thing about this chocolate baked oatmeal is that it feels like you are eating a cake for breakfast while this breakfast cake is filled with healthy ingredients and is good for you!
The baked oatmeal has to go into the oven for a while and, therefore, it takes some time to prepare it. You can prepare it first thing in the morning and put it in the oven while you are getting dressed, but if you are really pressed for time in the morning you can also make it in the evening and only heat it up in the morning.
After the success of this recipe, I have made two variations on it, so if you like the chocolate baked oatmeal, make sure to check the other two recipes too. There is one version with blueberries and lemon and one version with peanut butter.
Chocolate baked oatmeal breakfast (low FODMAP)
- Total Time: 20 mins
- Servings: 1 1x
Description
A healthy breakfast that tastes like a cake, don’t you want that every morning? This chocolate baked oatmeal with banana and chocolate chips is perfect!
Ingredients
- 40 g oats*
- 60 ml lactose-free milk (or another milk of your choice)
- A tbsp cacao powder
- ½ unripe banana*
- 15 g dark chocolate chips
- A pinch of salt
- Optional: lactose-free quark or yoghurt as a topping
Instructions
- Preheat the oven to 180 degrees Celsius.
- Mash the banana with a fork and put this in a bowl. Add the oats, milk, cacao powder and salt and stir everything together.
- Stir the chocolate chips in and put everything in an oven dish.
- Put the oatmeal in the oven for 15 minutes.
- To make the baked oatmeal even better I added a bit of chocolate sauce on top. This is a bit less healthy but very good 😉 But also with only a bit of quark or yoghurt on the side, this makes a very good and filling breakfast!
Notes
*Oats and bananas are both limited low FODMAP and become high in fructans at a certain serving size. Make sure you stick to the amounts in this recipe to stay within the safe serving size. Use an unripe banana because ripe bananas are already high in FODMAPs at a serving of 1/3 banana.
- Prep Time: 5 mins
- Cook Time: 15 mins
Nutrition
- Calories: 326
- Fat: 10
- Carbohydrates: 46
- Fiber: 6
- Protein: 9
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
12 Comments
This is the perfect weekend breakfast dish 🙂 I will do it this weekend for Miha’s birthday!
Yeesss and even better because it has healthy ingredients ?
This looks yummy! Must try it!
katielou99.blogspot.co.uk
I’m allergic to bananas, peanuts, mango and soy and was wondering if there was another alternative to the banana in the recipe
Hi Mary Ann, you could try replacing it with canned pumpkin. I would add a sweetener then because banana adds sweetness to the recipe and pumpkin doesn’t.
Is there a customary measurement version of this recipe?
I don’t like banana unfortunately, is there anything you would recommend or can you not taste the banana? Thank you!
The flavour of the banana is not very strong, so you could try it and see if you like it. Otherwise you could try replacing the banana with another kind of mashed fruit.
Made it this morning and it was lovely!
I was wondering if you could double the recipe and save half for the next day?
Yes, that is possible!
Hi x I was wondering if I could blend the ingredients for a smoother consistency?
Anna
Yes that should work!