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.
Let’s reveal the insides, shall we?
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 180°C for 25 min.
MAKE AHEAD METHOD
Bake for 20 min, let cool, cover and put into freezer. When ready to eat, preheat oven to 180°C and rebake for 20 min or until the top starts to turn brown.