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!
alcohol free vanilla extract
1 tsp if regular
organic millet flakes
organic cacao powder
organic chia seeds
sugar free dark chocolate chips
you can also use cacao nibs if you prefer a bitter chocolate flavor
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.