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.
Ingredients
For the Chocolate Oats Layer
- 2 cups rolled oats
- 1 cup dates 10 dates
- 1/2 cup pumpkin puree
- 1/2 tsp salt
- 2 eggs
- 1/2 cup milk
- 2 tsp vanilla
- 3 tbsp cocoa powder
- 1.5 tsp baking powder
- 1/4 cups chocolate chips
For the Pistachio Kataifi Filling
- 1/3 cup Homemade pistachio butter
- 2/3 cup Coconut milk
- 2 tbsp Toasted kataifi 2 tbsp plain kataifi toasted in 1 tsp butter
- 2 tbsp Monk fruit sweetener
For the Dairy-free Chocolate Ganache Topping
- 1/2 cup Chocolate chips
- 2/3 cup Coconut milk
Instructions
Make the Chocolate Oats Layer
- Preheat your oven to 350°F (175°C)
- 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.
- 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.
- Fold in the chocolate chips. Or, sprinkle them on top of the chocolate oats layer.
- Pour the chocolate oat batter into an 8 x 8 or 9 x 9 baking tray. Bake 20-22 minutes at 350°F.
- Let this cool.
Prepare the Pistachio Kataifi Filling
- 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.
- 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 up in the microwave for 5 to 8 seconds. This gets it to an easily spreadable consistency.
- Once blended, fold in the toasted kataifi.
- Spoon this onto the chocolate oat layer.
Make the Dairy-Free Ganache
- Add the coconut milk to a microwave-safe dish and microwave it for 5 to 10 seconds until it is softened.
- 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.
- Then, spoon the chocolate into the coconut milk and stir well.
- Pour this chocolate ganache over the pistachio kataifi layer. Sprinkle on a few chopped pistachios.
- 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.
Nutrition
Calories: 324kcal | Carbohydrates: 44g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 172mg | Potassium: 494mg | Fiber: 5g | Sugar: 21g | Vitamin A: 2214IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 3mg
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