Mushroom Chocolate Baked Oats

Healthy breakfast for the week

or for the whole family!

There’s a reason why baked oats got trendy. They’re easy, delicious, healthful and convenient. We’re talking throw everything in one blender, pulse a few times, pour into a greased pie pan, sprinkle with nuts and berries, bake and you’re done breakfast (or snack) prep for the week kind of easy.

Plus, now you’ve got you’re daily Mushroom Chocolate serving all lined up for the week. Having easy ways to incorporate ALKAME CO formulas, or any wellness habits, into your daily routines is key.

Not only do these oats bring you all the benefits of our Mushroom Chocolate, but you also get a breakfast or snack that is filled with fiber, vitamins, minerals, healthy fats and even protein.

Our favorite way to serve these Mushroom Chocolate Baked Oats is to top them with a couple pats of butter when they get out of the oven and then pour your milk of choice over the top. You get a lovely, milky first serving and the rest of the milk slowly absorbs into the oats so subsequent servings are extra moist!

If you you crave a little more sweetness, feel free to drizzle extra maple syrup over them, too! Or get crazy and throw some chocolate chips into the mix before baking.

Note, this recipe can easily be adapted to be vegan friendly.

Ingredients:

1.5 C rolled oats

3/4 C milk of choice

5 Tbsp Mushroom Chocolate

4 Tbsp maple syrup

3 eggs (may sub flax eggs)

1 Tbsp flax seeds

2 tsp extra virgin olive oil

1.5 tsp baking powder

1/2 tsp sea salt

Plus:

1 C raw walnuts, coarsely chopped

2 C raspberries, fresh or frozen

Directions:

  1. Preheat oven to 350 and grease a pie plate.

  2. Place all ingredients (except the walnuts and raspberries) in a blender. Pulse several times until oats are starting to break down but are not fine (oat flakes should look like about 1/2 to 1/4 their original size) .

  3. Add 1/2 cup of the walnuts and 1 cup of the raspberries to the blender and gently swirl the blender or lightly mix them into the batter with a spoon.

  4. Pour the contents of blender into the greased pie plate, evening the mixture out with a rubber spatula or the back of a spoon being sure the solid ingredients are evenly distributed in the dish.

  5. Top with remaining walnuts and raspberries.

  6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Rachael Keener