Clemengold®, Chocolate & Pecan Baked Oats

Baked Oats Recipe
  • 2 servings
  • 10 mins to prepare
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  • Baked Oats Base
  • 80g rolled oats
  • 1 tsp cocoa powder
  • 2 free range eggs
  • 1 tsp baking powder
  • 1 tbsp maple syrup
  • 1 Clemengold®, juice and zest
  • 1 banana
  • Garnish
  • Dark chocolate chunks
  • Pecans, chopped
  • 1 Clemengold®, peeled and segmented
  • To serve
  • Greek yoghurt



  1. Preheat the oven to 180°C / 160°C fan / gas mark 4.
  2. Pulse the baked oats ingredients in a food processor for a few seconds but don’t over pulse to keep some texture.
  3. Butter two small oven proof dishes, then pour an even amount of mixture into each dish.
  4. Top with a few chunks of chocolate, a sprinkle of chopped pecans and a slice or two of Clemengold®. Bake for 10/12 minutes – don’t over bake to allow for a soft centre.
  5. Serve hot with a spoonful of Greek yoghurt.


Allow the baked oats to cool, serve sliced with a spread of butter and marmalade with a brew for a mid-morning snack.