Baked Oats are extremely popular these days, but with an oat intolerance, I’ve had to create something my body can digest! Whether you’re also oat-intolerant, gluten-free, or just looking for a new and exciting breakfast/ sweet treat, my Baked Chocolate Millet Porridge is right up your alley. Baked simply in a casserole dish, this recipe is incredible for preparing ahead of a busy week and just reheating (or eating room-temp!). I added bee pollen on top but I’m imagining how delicious this would be with some drizzled chocolate and berries. Enjoy!
Baked Chocolate Millet Porridge
Baked Oats are extremely popular these days, but with an oat intolerance, I’ve had to create something my body can digest! Whether you’re also oat-intolerant, gluten free, or just looking for a new and exciting breakfast/ sweet treat, my Baked Chocolate Millet Porridge is right up your alley. Baked simply in a casserole dish, this recipe is incredible for preparing ahead of a busy week and just reheating (or eating room-temp!). I added bee pollen on top but I’m imagining how delicious this would be with some drizzled chocolate and berries. Enjoy!
Ingredients
- 2 cups organic almond milk
- 1/2 cup organic maple syrup
- 1/3 cup organic pumpkin seed butter
- 1/2 tablespoon alcohol free vanilla extract 1 tsp if regular
- 2 cups organic millet flakes
- 1/4 cup organic cacao powder
- 1 tablespoon organic chia seeds
- 1 tablespoon flax meal
- 1 tsp baking powder
- Pinch of salt
- 1/3 cup sugar free dark chocolate chips you can also use cacao nibs if you prefer a bitter chocolate flavor
Instructions
- Heat oven to 350F.
- Mix together wet ingredients first, then add dry ingredients. Finally, fold in the chocolate chips. Prepare a casserole dish with parchment paper and pour in the batter and smooth. Bake for 25-30 minutes.
What do you think?