Double Decker: Choc Chip Cookie Brownie Baked Oatmeal

Multiple pictures once again. I just could choose.

 

 

This is another indulgence turned healthy. Yes, there's chocolate, but there's also healthy fats!

I will be posting two simple variations in another post.

 

If you don't like avocados, this is a great way to get them into your diet. If you add enough cocoa and sweetener you won't be able to taste it, and it adds lots of moist fudgeyness.

 

Notes: After posting I thought about the layering of the oats and the idea popped into my head that you don't have to layer them, if you want make both batters and then either layer and swirl them up good or drop the batters randomly so your have balls of brownie and cookie throughout.

Chocolate Chip, Brownie Baked Oatmeal

 

Ingredients:

Cookie Oats:

30g Rolled Oats

Pinch of Salt

1/4 Tsp Baking Powder

1/2 Tsp Vanilla Extract

1 Tsp Maple Syrup or Sweetener of Choice

1/4 Cup/60ml Milk of Choice

Handful of Chocolate Chips

Optional: Dash of Cinnamon

 

Brownie Oats:

30g Rolled Oats

Pinch of Salt

1/4 Tsp Baking Powder

1/2 Tsp Vanilla Extract

1-2 Tsp Maple Syrup or Sweetener of choice

15g Chocolate Chips, dark

1/4 Ripe Avocado, mashed

1 1/2 TBSP Cocoa Powder

Dash of Cinnamon

1/4 Cup/60ml Milk of Choice

Optional: An extra few Chocolate Chips

Method:

Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
Cookie Oats:
Mix up the dry ingredients except the chips, add the vanilla and sweetener, add the chips and then the milk bit by bit till the oats are wet but not sloppy.
Brownie Oats:
Melt the chocolate in a bowl. Mix the dry ingredients, add the vanilla. Mix in the avocado and chocolate. Add milk till the oats are wet but not sloppy then add the sweetener to taste. Throw in some extra chocolate chips if desired.

Pour the brownie oats into your dish, and smooth over. Pour the cookie dough over the top and smooth. Bake for 17-20 minutes. Enjoy!