Chocolate and coconut baked oats
Chocolate and coconut baked oats

Chocolate and coconut baked oats

By Paul

Development chef

Add a Horlicks twist to your regular morning porridge with our quick and easy chocolate and coconut baked oats recipe. Delicious served with a spoonful of coconut yogurt and drizzle of honey. 


  • 100g rolled oats
  • 25g desiccated coconut
  • 1 tin coconut milk (400g)
  • 50g Horlicks Chocolate
  • 2 medium, free-range eggs
  • Dark chocolate chunks
  • Desiccated coconut
  • Chopped pistachios or hazelnuts
  • Sunflower or pumpkin seeds
  • ½ sliced banana and a handful of blueberries

Made using


From £3.75


Preheat the oven to 180°C / 160°C fan / gas mark 4.

Pulse the ingredients in a food processor for a few seconds. Don’t over blend, as the mixture should still have texture.

Pour into two oven-proof dishes, top with a few chunks of chocolate, a sprinkle of coconut and bake for 10-12 minutes.

Garnish with slices of banana, a dusting of Horlicks Chocolate, a few blueberries and a scatter of seeds and nuts.

Horlicks Hint: Delicious served with a spoonful of coconut yoghurt. For a vegan-friendly alternative, simply replace the eggs with mashed banana and substitute the Horlicks Chocolate for Horlicks Vegan with a pinch of cocoa powder.


Paul, has over 20 years' experience whipping up incredible concoctions in his kitchen! From family favourites to date night treats, he's turned your suggestions into real-life recipes, sprinkling a touch of Horlicks magic in every dish.

Development chef