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choc berry baked oats

Maggie's choc berry baked oats

Total Time
35 min
5 min
30 min
Baked oats are a delicious and nutritious breakfast option that can be customised to your liking. This recipe for choc berry baked oats is a great choice for those who want a breakfast that is both indulgent and healthy. They are a perfect batch-and-stash recipe to keep in the freezer for those busy mornings. Recipe featured in 'The 20-kilo challenge' cookbook.



1 medium, chopped

Rolled oats, dry

40 g

99% fat-free, plain Greek yoghurt, unsweetened

50 g

Bicarbonate of soda

½ tsp


1 medium

Whey protein isolate, no added sugar

1 scoop(s), (30g)

Frozen berries

½ cup(s), mixed variety, (75g)

Dark chocolate

20 g, 70% cocoa, grated

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 160°C. Lightly spray 2 x 320 ml capacity ramekins or ovenproof dishes with oil and place on a baking tray.
  2. Blend banana, oats, yoghurt, bicarbonate of soda, egg and protein powder in a blender until smooth. Pour mixture evenly into prepared dishes and scatter berries on top.
  3. Bake for 25–30 minutes, until a skewer inserted into the centre comes out clean. Remove from oven and top with chocolate. Set aside until chocolate begins to melt. Serve.


TO REFRIGERATE: Cover baked oats (without chocolate) and store for up to 3 days. To serve, reheat baked oats in the microwave and top with chocolate. TO FREEZE: Store baked oats (without chocolate), as above, for up to 2 months. Thaw at room temperature. Reheat and serve as above.