Dark Chocolate Toffee Pretzel Baked Oats
Before lockdown, I wasn’t a huge breakfast eater. I was never really hungry early in the morning, or if I was, I had woken up too late to prep something.
But now, my commute has been cut down from two trains and a tube to a quick 3 steps across the hallway to my desk. I’ve got more time and I’ve really embraced the most important meal of the day, with a little help, and a few recipes from Jenny.
This gooey, dessert-like baked oats recipe is one of my regular breakfasts now, so we just had to share it with you.
Ingredients (Serves 2)
- 2 medjool date
- 100g Tony’s Chocolonely Dark Milk Chocolate Pretzel
- 80g oats
- 2 tbsp flaxseed
- 200g toffee yoghurt
- 2 eggs
- 1/2 tsp vanilla extract
- 1/3 tsp flaky sea salt
Method (takes 40 mins)
Step 1: Preheat your oven to gas mark 6/200C/180C fan. Remove the pit from the medjool dates and roughly chop, then roughly chop the chocolate. Reserve about ¼ of the chocolate for serving.
Step 2: Mix together all the ingredients in a bowl until well combined then transfer them to a small baking dish.
Step 3: Bake in the middle of the oven for 25 minutes until golden brown and cooked through. Allow to cool for a few minutes then top with the reserved chocolate whilst hot so it melts over the top and enjoy.
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