Dubai Chocolate Blended Baked Oats

Indulgent and nourishing, this Dubai Chocolate Blended Baked Oats is an easy option for breakfast or a midday treat. It consists of a refined sugar-free oat base, a crunchy pistachio and kataifi filling, and a dairy-free chocolate ganache topping.

This post contains affiliate links. Savory Spin earns a small commission from linked products.
Please read our disclosure policy for more information.

I cannot wait to wake up when I go to bed, knowing that there’s a batch of this Dubai Chocolate Blended Baked Oats in the fridge!

This is so good. And so easy to make. Simply gather all your ingredients, blend, and bake! Each slice of this delicious and wholesome treat has 324 calories and 7 grams of protein.

These Dubai chocolate baked Oats can be meal prepped for the week ahead, as well as made and served the day of a brunch gathering. And, this recipe is so versatile. After testing so many batches, I found that there are so many substitutions as well as variations to this recipe that result in a tasty and nutritious bake.

How do These Baked Oats get their Dubai Chocolate Classification?

Since I stumbled on the viral Dubai Chocolate trend earlier this year, I have been in love with the combination of pistachio, toasted kataifi, and chocolate. I know this taste is not for everyone. But I am hooked on it.

This love has inspired this Dubai Chocolate chia pudding, these Dubai Chocolate Cups, these Dubai Chocolate Stuffed Muffin Tops, this Dubai Chocolate Strawberry Cake, this Dubai Chocolate Roll Cake, and now this Dubai Chocolate Blended Baked Oats.

Let’s break the layers down

The base layer of this recipe is an adapted version of the one I used in these blueberry bars and these chocolate pretzel bars. For this recipe, I united the hearty goodness of oats with cocoa, pumpkin puree, and dates. The result is a delicious baked chocolate oatmeal that is refined sugar-free.

This soft, brownie-like layer is topped with a crunchy pistachio layer. If you love pistachios, this layer is magic. It consists of my homemade pistachio butter and toasted kataifi.

The luxurious sweetness of chocolate dominates the final dairy-free chocolate ganache layer, which is poured over the crunchy pistachio layer.

What are the Ingredients needed to make this recipe?

Chocolate Oat layer:

1. Rolled oats
2. Medjool dates
3. Pure pumpkin purée
4. Salt
5. Egg
6. Almond milk
7. Vanilla extract
8. Cocoa powder
9. Baking powder
10. Chocolate chips

For the Pistachio Kataifi Filling

1. Homemade pistachio butter
2. Coconut milk
3. Toasted kataifi (2 tbsp plain kataifi toasted in 1 tsp butter)
4. Monk fruit sweetener

For the Dairy-free Chocolate Ganache Topping

1. Chocolate chips
2. Coconut milk

How to Make this Dubai Chocolate Blended Baked Oats

Make the Chocolate Oats Layer

Step 1: Preheat your oven to 350°F (175°C)

Step 2: Warm the milk in a microwave for 30 to 60 seconds, and add the pitted medjool dates to it. I found that a quick 15-minute soak helped the dates blend more smoothly.

Step 3: Then, add the rolled oats, dates soaked in almond milk, pumpkin purée, eggs, salt, cocoa powder, vanilla, and baking powder to a high-speed blender and pulse until completely smooth and creamy. The mixture should resemble a pourable cake batter.

Step 4: You can fold in the chocolate chips. Or, you can sprinkle them on top.

Step 5: Pour the chocolate oat batter into an 8×8 or 9×9 baking tray. In my gas oven, baking for 22 minutes at 350°F resulted in a soft and delicious baked chocolate oat layer. This batter can also be poured into individual ramekins. If using ramekins, bake these for 10-12 minutes. Let this cool.

Prepare the Pistachio Kataifi Filling

This creamy, sweet green crunch filling adds such a fun and tasty spin to the chocolate oat layer.

Step 1: Add the plain kataifi to a pan along with the butter. Sauté the kataifi until it starts to turn golden brown. Then, remove from the heat and spoon it into a dish to cool.

Step 2: Stir in the pistachio butter, coconut milk, and monk fruit sweetener together with a spoon. If the coconut milk is too solid, I usually heat it in the microwave for 5 to 8 seconds. This gets it to an easily spreadable consistency.

Step 3: Once blended, fold in the toasted kataifi.

Step 4: Spoon this onto the chocolate oat layer.

Make the Dairy-Free Ganache

Step 1: Add the coconut milk to a microwave-safe dish and microwave it for 5 to 10 seconds until it is softened.

Step 2: Add the chocolate chips to another microwave-safe dish and heat them for 30 seconds. Repeat for another 30 seconds if they are not melted.

Step 3: Then, spoon the chocolate into the coconut milk and stir well.

Step 4: Pour this chocolate ganache over the pistachio kataifi layer. I add a few chopped pistachios on top of this, too.

Step 5: Then, let this set. I place this in an airtight container and leave it in the fridge overnight so I can dig into it the next day.

Variations

I use dates for natural sweetness and to bind the batter. The dates can be replaced with a ripe banana or two. I have also made versions of this recipe in which I have used brown sugar instead of the dates. The result is a sweeter chocolate oat layer.

In this recipe, I chose pumpkin purée as I wanted to keep the added fat low. However, I have made versions of this with coconut oil and butter instead of the pumpkin puree. The difference is a richer, more flavorful base.

I like to use my homemade pistachio butter. However, store-bought pistachio butter or pistachio cream could also be used. I recently came across a mixture of kataifi and pistachio butter on Amazon, and if you prefer, this could also be used instead.

I used Coconut milk in the pistachio layer as well as the ganache, as I am lactose intolerant. However, the coconut milk can be replaced with whipped cream or Cool Whip.

This Dubai Chocolate Blended Baked Oats is a comforting, unique spin on traditional baked oats. It is nutrient-dense and delicious. It pairs well with a hot cup of coffee or tea. It also pairs well with some cold milk or soda. It can be made ahead and stored in an air-tight container in the fridge for up to 7 days.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. Love this recipe? Then, if you feel so inclined, buy me a coffee to say thanks!
For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!