Breakfast

Choc-Chip Honey Baked Oats

  • Easy

  • 40 mins

Gooey peanut butter, warm melted choc-chips, smooth Capilano honey and chewy cakey oat flour – overnight oats have taken the foodie world by storm! The best bit? They’re super easy to make, so customisable (frozen berries are a great addition), and you can prep them ahead for the week.

  • Skill Level

    Easy

  • Prep Time

    10 mins

  • Cooking time

    30 mins

  • Servings

    1

Ingredients

  • 1 cup rolled oats
  • 1 medium-sized banana
  • ⅓ cup milk (or alternative milk)
  • 2 tbsp peanut butter (1 for batter, 1 for filling)
  • 1 tbsp Capilano Pure Honey
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • Pinch of salt
  • Chocolate chips (or cacao nibs)
  1. Preheat your oven to 180°C
  2. To a blender or food processor, add oats and pulse until flour is formed.
  3. In an oven-friendly ramekin, add mashed banana, half the peanut butter, milk, Capilano Pure Honey, cinnamon, baking powder and salt. Stir until well combined. Add oat flour and fold in carefully.
  4. Create a well in the centre of the ramekin, and add the remaining peanut butter and a sprinkle of choc chips. Push the peanut butter and chips into the centre and ensure they are covered by the batter. Top with more choc chips if desired.
  5. Bake for 30 minutes, and drizzle with extra Capilano Honey to serve.

Used in this recipe

  1. Preheat your oven to 180°C
  2. To a blender or food processor, add oats and pulse until flour is formed.
  3. In an oven-friendly ramekin, add mashed banana, half the peanut butter, milk, Capilano Pure Honey, cinnamon, baking powder and salt. Stir until well combined. Add oat flour and fold in carefully.
  4. Create a well in the centre of the ramekin, and add the remaining peanut butter and a sprinkle of choc chips. Push the peanut butter and chips into the centre and ensure they are covered by the batter. Top with more choc chips if desired.
  5. Bake for 30 minutes, and drizzle with extra Capilano Honey to serve.
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