Chocolate and coconut baked oats
Chocolate and coconut baked oats
Breakfast

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. 

Ingredients

  • 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

Chocolate

From £3.75

Method

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 HorlicksChocolate, 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

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

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