chocolate & coconut baked oats


Made using Horlicks Chocolate.

Instant chocolatey malty goodness. Deliciously creamy and comforting.


  • 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 few blueberries


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.


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.