Oh how I love my oats. I never tire of them, especially when they have chocolate in them and are drizzled with a triple berry puree!
This felt very decadent, like eating dessert for breakfast. It reminded me of eating chocolate chip oatmeal cookie dough, but doing it in a way that is grown up and sophisticated. The berry puree is the perfect accompaniment, and I just might have guzzled the left-overs!
Using berry puree as a topping in place of syrup, is a great way to get those antioxidants in to my kids, and saves money as they are less expensive than 100% maple syrup. Making berry puree have saved me many times when making pancakes, waffles and oats that I would usually top with syrup. Perfect for when you have run out of syrup and have a freezer full of berries.
Baked Banana Chocolate Oatmeal
(inspired by this recipe at The Oatmeal Artist)
- 2 bananas
- 3/4 cup of milk of choice
- 1/2 cup water, or more milk
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1 tsp baking powder
- 1/8 tsp salt
- 1 cup chocolate chips
- Berry Puree
- Preheat the oven to 350 degrees and grease 8×8 pan or line with parchment paper.
- In a large bowl, mash bananas, and then mix in milk, water, and vanilla extract. Add oats, baking powder, and salt. Stir.
- Add chocolate chips.
- Pour into prepared pan and bake for 25-30 minutes.
- Top with Berry Puree (recipe below)
Triple Berry Puree
- 1 12 oz bag frozen mixed berries (I used Trader Joes Frozen Mixed Berry Blend of Strawberries, Blackberries, Raspberries, & Blueberries), thawed
- 2 medjool dates (or more depending on sweetness desired), pitted
- Pour thawed berried into blender.
- Add pitted dates.
- Puree until smooth.