Happy Saturday! Did anyone else feel like this was an extremely long week? This week was a bit chaotic, but it seemed to drag on forever. I finally got to catch my breath last night and felt like crashing. I didn't feel like making a real dinner, so like the mature adult I am I made a breakfast bake. I based it off my raspberry banana bread bake, but this one is chocolate. That's right chocolate for breakfast (or dinner), but it's balanced with lots fresh fruit.
This chocolate breakfast bake is gluten free and dairy free. Instead of making a nut butter sauce for it like I did the raspberry banana bread bake, I opted for lots of fresh fruit. I don't like really sweet things, but the fruit complimented the chocolate perfectly. You only need a few ingredients, whatever fresh fruit you have on hand, and a little bit of patience while it bakes. You are most definitely going to want to have this chocolate breakfast bake this weekend!
Chocolate Breakfast Bake
- 1/3 cup gluten free oats
- heaping 1/4 teaspoon baking powder
- 2 Tablespoons gluten free all purpose flour
- 1 Tablespoon Hershey's special dark cocoa powder
- pinch of cinnamon (optional)
- 1/3 cup unsweetened vanilla almond milk
- 1/2 tablespoon honey/agave/maple syrup
- 1/2 small banana, mashed
- small splash vanilla extract
- 1/2-1 Tablespoon dairy free chocolate chips
- fresh fruit for topping
Preheat oven to 350F degrees and spray an individual ramekin with nonstick cook spray or coconut oil.
In the ramekin mix oats, baking powder, flour, and cinnamon (if using) together.
When the dry ingredients are mixed add in almond milk, honey/agave/maple syrup, vanilla extract, and mashed banana. Mix well.
Finally, mix in chocolate chips.
Bake for 23 minutes or until the center of the bake is set and no longer liquidy.
Remove from oven and allow to cool for a few minutes before topping with fresh fruit and devouring!