It’s that time of the week again! Here’s another contest winner from the brownie baked oatmeal contest. This one sounds complex, but if you read the instructions, Lyndsey has actually made this a quick and easy process! Enjoy.
Hello! Shoutout to Lauren for giving me another opportunity to post on her wonderful blog. I’m always so excited to try out her new recipes, and it’s fun to be able to share one of my personal creations with all of you.
I started drinking coffee a couple of years ago to mask the flavor of my required nutrition supplements due to my health issues (you can read more about that here). Now, I enjoy a cup of warm, black coffee every morning as a way to start my day off right.
My love of black coffee is reflective of my taste for bitter flavors. Thus, I also have an obsession with dark chocolate. I add Hershey’s Dark Cocoa to my oatmeal almost every day, which I love as a healthy “indulgence.”
I have never been a huge fan of brownies, preferring a scoop of ice cream to most baked desserts. However, chocolate brownie baked oatmeal is such a delicious breakfast! I decided to combine two of my favorite flavors (espresso and dark chocolate) to create this recipe. But, wanting to create a baked oatmeal that was a bit more sophisticated than a simple mocha, I added an easy oat crust that mimics a “shortbread” cookie. And of course, dark chocolate chips were involved. Chocolate chips should always be involved. 😄
What you'll need:
- 1/2 cup rolled oats
- 1/2 cup zucchini, peeled & diced
- 1/2 tsp baking powder
- 1/4 cup almond milk
- 1 tsp maple syrup
- 1/4 tsp butter extract
- 1/4 tsp vanilla extract
- 1 tbsp almond flour
- 1 tbsp dark cocoa powder
- 1 tsp instant coffee grounds
- 1-2 tbsp dark chocolate chips
How to make it:
- Preheat oven to 350°.
- Using a food processor, blend together the oat base ingredients until smooth and combined. You may need to add 1-2 tbsp more almond milk to create a thick, "batter-like" paste.
- Transfer a quarter of the batter to a separate bowl. Stir in the shortbread ingredients into this smaller portion of batter until combined. Set aside.
- Add the brownie ingredients to the remaining batter (the larger portion), stirring until combined.
- Grease a ramekin. Add the shortbread evenly to the bottom of the ramekin. Top with the brownie layer, adding a sprinkle of chocolate chips to top it off.
- Bake for 22-26 minutes, or until the oatmeal has reached a brownie-like texture, and it is no longer moist throughout.