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Baked Chocolate Almond Oatmeal

Add in juicy, ripe dates into this deliciously chocolatey oatmeal that is packed with hearty flavours. Use this same recipe to make tasty oatmeal muffins, too! 

YIELDS
8

Ingredients

  • 10 to 12 (about 200 g) Medjool dates, pitted
  • Boiling water
  • 1 orange, zested and juiced
  • 3 tablespoons (42 g) unsalted butter
  • 1 1/2 cups (240 g) steel-cut oats
  • 1/2 cup (50 g) sliced almonds
  • 3 tablespoons (24 g) ground flax seed
  • 1 egg
  • 1/4 cup (30 g) cocoa powder
  • 3 cups (750 ml) whole milk
  • 3/4 cup (175 ml) buttermilk or whole milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • Fruit and/or vanilla yogurt, for serving

Directions

  1. Heat your oven to 375°F.
  2. Add the dates to a bowl and pour over enough boiling water to cover. Cover the bowl with a plate or a piece of plastic wrap and set aside for five to 10 minutes to rehydrate and plump the dates slightly. Drain well and transfer the dates to your food processor with a steel blade.
  3. Add in the orange zest and juice and process until smooth, scraping down the bowl and the blade once or twice. Set aside.
  4. In a large cast iron skillet, melt the butter over medium heat. Add in the oats, almonds, and ground flax seed and stir to combine. Toast the mixture for about two minutes or until everything smells nutty.
  5. Meanwhile, whisk the egg in a large bowl and add cocoa, milk, buttermilk, vanilla, cinnamon, baking powder, and salt to the date mixture. Whisk well to combine.
  6. Remove the pan from the heat, pour over the milk mixture, stir it, and transfer to the oven. Bake for 45 to 50 minutes or until set. 
  7. Serve hot with fruit and vanilla yogurt. This oatmeal can be baked and reheated in the microwave or oven for a quick breakfast on the go. Enjoy!

TIP: If desired, you can bake the oatmeal muffins. Line a 12-cup muffin tin with paper liners and spray each lightly with non-stick cooking spray. Rather than adding the milk mixture to the oats, add the toasted oats and nuts to the milk mixture and divide into the muffin tin. Bake for 30 minutes or until set.

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