Maca Chocolate Chunk Baked Oatmeal

Hello guys! It’s my country’s birthday today! Happy 49th to my dear Singapore 😘 I can’t imagine being born anywhere else and having a different nationality. I may complain about how sucky living in Singapore is sometimes, (Singaporeans love to complain it’s in our blood) but I really really do love being a Singaporean. I love our uniqueness. Our singlish, our environment, our education, our strict laws (yes I love the strict laws because it just makes Singapore a much safer place) and the list goes on … Well, there are pros and cons. I can go on all day about one aspect. Education: recognisable worldwide but so so so stressful and hard. And costly. Okay typical Singaporean whining again. Hehehe. I shall stop here. You’re probably not interested in this because you’re here for the recipe of my breakfast.

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Let’s reveal the insides, shall we?

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I’m terribly sorry for the messiness of my oatmeal but it’s melty chocolate! How can I not take a photo of that!

MACA BAKED OATMEAL WITH CHOCOLATE CHUNKS
8 tbsp rolled oats
Pinch of salt
1 tsp maca
1 medium mashed banana
4 tbsp milk of choice
1 tbsp sweetener such as pure maple syrup or agave or honey (use less if using over ripe banana)
Dash of pure vanilla extract
Dark chocolate squares (I used 70% cocoa)
Add the oats and salt and give it a quick mix.
Add the maca powder and mix well.
Add in the mashed banana and the rest of the ingredients except chocolate.
Combine the mixture very well and spoon 2-3 tbsp onto a greased ramekin.
Add 1-3 chocolate chunks and spoon another 2-3 tbsp of the mixture.
Continue this process until there’s no more oatmeal mixture.
Bake in a preheated oven at 180Β°C for 25 min.
OR
MAKE AHEAD METHOD
Bake for 20 min, let cool, cover and put into freezer. When ready to eat, preheat oven to 180Β°C and rebake for 20 min or until the top starts to turn brown.

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