Mocha baked oats - Joel Feren

Mocha baked oats

INGREDIENTS

2 cups of milk of choice

4 eggs

1 tsp vanilla extract

100ml espresso

¼ cup cocoa powder

1 tsp baking powder

2 tbsp maple syrup

Pinch of salt

2 cups of rolled oats

Yoghurt topping

1 cup Greek yoghurt

½ tbsp cream cheese

1 tbsp maple syrup

Extra cocoa powder for dusting

METHOD

Preheat the oven to 180°C.
In a large bowl, whisk together the milk, eggs, vanilla extract, espresso, cocoa powder, baking powder, maple syrup and a pinch of salt until smooth and well combined.
Stir in the oats and mix until evenly coated.
Pour the mixture into a greased or lined baking dish and smooth the top. Bake for 30–35 minutes or until set and a skewer inserted into the centre comes out clean.
While the oats are baking, make the topping: whisk the Greek yoghurt, cream cheese and maple syrup in a bowl until smooth and creamy.
Remove the baked oats from the oven and allow to cool slightly – this helps the topping sit nicely without melting.
Spread the yoghurt topping evenly over the oats, then finish with a dusting of cocoa powder before serving.

Serves

6

METHOD

Preheat the oven to 180°C.
In a large bowl, whisk together the milk, eggs, vanilla extract, espresso, cocoa powder, baking powder, maple syrup and a pinch of salt until smooth and well combined.
Stir in the oats and mix until evenly coated.
Pour the mixture into a greased or lined baking dish and smooth the top. Bake for 30–35 minutes or until set and a skewer inserted into the centre comes out clean.
While the oats are baking, make the topping: whisk the Greek yoghurt, cream cheese and maple syrup in a bowl until smooth and creamy.
Remove the baked oats from the oven and allow to cool slightly – this helps the topping sit nicely without melting.
Spread the yoghurt topping evenly over the oats, then finish with a dusting of cocoa powder before serving.

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