Chocolate Coconut Berry Baked Oats (Vegan Gluten-Free)
Baked oats are one of the best meal prep breakfasts or brunch recipes to make and these Chocolate Coconut Berry Baked Oats are fresh, fruity, rich and chocolatey. They come together in one dish and are perfect for cosy mornings.
I love baked oats so much and play around with flavours all the time. For these oats, I wanted something fresh and fruity but still rich and chocolatey. And, chocolate and berries work so well together, along with some nutty and tropical coconut. These baked oats are such a crowd-pleaser, whether you are preparing breakfast for the next few days for the two of you, or you’re feeding a crowd over the weekend, everyone loves this recipe.
Why will I love it?
These baked oats are so special:
- Fruity, fresh, rich and chocolatey
- Coconutty and tropical
- Naturally healthy, wholesome and plant-based
- Cake-y in texture
- Taste like cake for breakfast
- Egg-free, dairy-free, gluten-free and nut-free
- Easy to make in one dish
- A source of protein and fibre
- Minimal washing up
- Great for feeding friends and family
- Ideal for meal prep to make a few meals
- Delicious for breakfast, brunch or even a snack
If you already love the sound of these oats then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are listed by weight in the recipe card and you can find my favourites in the “shop the recipe” section.
Here are the ingredients:
- Ripe banana: this is ideal for binding the oats, as well as adding sweetness and moisture. If you don’t like banana, try applesauce, too.
- Thick coconut yoghurt: this adds so much texture, moisture and deliciousness to the oats, and make sure the yoghurt is thick and creamy. I use the natural or vanilla Cocos Organic yoghurt which is also great for gut health.
- Plant-based milk: you can use your favourite dairy-free milk like oat, almond, soya or coconut (from the carton).
- Maple syrup: for a little sweetness. You can also use agave or another syrup.
- Vanilla essence: for flavour.
- Oats: the base for all good baked oats. Make sure they are gluten-free, where needed.
- Vegan protein powder: this adds protein, fibre and other goodness. I use vanilla protein from Form but you can use any flavour or brand, depending on what yoghurt you like. Chocolate, slated caramel or peanut would also be really good here.
- Chia seeds: this helps to bind the mix and also adds some healthy omegas.
- Coconut: this recipe uses both flaked and desiccated coconut without an overpowering coconut flavour. I love the texture they both add, too.
- Baking powder: for the rise.
- Dark raspberry chocolate: or you can use any other dark chocolate but I love the berries in this one from Divine Chocolate.
- Mixed berries: I used frozen berries when they are not in season and any mix is fine. Mine was blackberries, raspberries, strawberries and blackcurrants.
Are these oats gluten-free and nut-free?
These are naturally gluten-free as long as you use gluten-free oats. To keep these nut-free, use nut-free milk and check that your protein and chocolate do not contain nuts.
How do I make them?
These are easy to make in one dish:
- Mash the banana: until smooth.
- Stir in the wet ingredients and then the dry: until thick.
- Add in the chocolate and berries: and smooth over the top.
- Bake for 30 minutes: or until golden and delicious.
- Enjoy warm or cold: with extra yoghurt and berries, if you like.
How long will they last?
These oats will keep in a sealed container in the fridge for 3-5 days or in the freezer for 1 month and allow to defrost before eating. You can eat these warm or cold, and to warm them up, place them in the oven for 5 minutes or in the microwave for 30-60 seconds.
What else can I make?
For more breakfast inspiration, how about:
- Sticky Toffee Apple Baked Oats
- Pumpkin Spice Granola
- Vegan Banana Cream Pie Jars
- Chocolate Strawberry Chia Pudding
- White Chocolate Berry Baked Oats
Chocolate Coconut Berry Baked Oats (Vegan Gluten-Free)
Baked oats are one of the best meal prep breakfasts or brunch recipes to make and these Chocolate Coconut Berry Baked Oats are fresh, fruity, rich and chocolatey. They come together in one dish and are perfect for cosy mornings.
Ingredients
- 1 ripe banana, mashed or 100g applesauce
- 120g thick coconut or other dairy-free yoghurt, plus extra
- 180ml plant-based milk
- 2 tbsp maple syrup, plus extra to serve
- 1 tsp vanilla essence
- 125g oats, gluten-free if needed
- 25g vegan protein powder, or more oats
- 1 tbsp chia seeds
- 20g flaked coconut
- 20g desiccated coconut
- 1 tsp baking powder
- 90g dark chocolate, chopped roughly
- 150g mixed berries, fresh or frozen
Instructions
- Preheat the oven to 160Fan/180ºC and have a baking dish to hand (approximately 8-inch round dish or 6x8-inches).
- For the oats: add the banana or applesauce, yoghurt, milk, maple syrup and vanilla into the dish and stir well. Now add in the oats, protein powder, chia seeds, flaked and desiccated coconut and baking powder. Stir well.
- Fold in most of the chocolate and all of the berries. Smooth over the top and press in the extra chocolate.
- To bake: place in the middle of the oven to 30-35 minutes till golden brown and risen.
- To serve: enjoy warm or cold with extra yoghurt, berries and maple syrup.
- To store: once cool, keep in the fridge for 3-5 days in a sealed container or you can freeze the baked oats for up to 1 month and allow to defrost before warming up or enjoying cold.
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Stay in touch
I look forward to hearing what you think of these Chocolate Coconut Berry Baked Oats so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With choc berry baked love x
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