Chocolate Turtles Baked Oats

Inspired by classic turtles chocolates, these baked oats are loaded with carbs from oats, bananas, and dates, plus a little chocolate and crunch from pecans. Perfect for pre-run fuel or an easy meal-prep breakfast that tastes extra indulgent.

Prep:

10 min

Cook:

20 min

Chill Time:

Total:

30 min

Ingredients

Servings:

BASE

3 cups rolled oats
1 tbsp baking powder
½ tsp fine sea salt
1 ½ cups soy milk
¼ cup melted coconut oil (or vegan butter)
6 tbsp maple syrup
2 tsp vanilla extract
2 large extra ripe bananas

TURTLE MIX-INS

⅓ cup pecan halves, roughly chopped
6-7 Medjool dates, pitted & chopped
⅓ cup dark chocolate chips or chunks

OPTIONAL TOPPINGS

Drizzle of maple syrup
Vegan butter
Extra chopped pecans
Melted dark chocolate
Flaky sea salt

BASE

3 cups rolled oats
1 tbsp baking powder
½ tsp fine sea salt
1 ½ cups soy milk
¼ cup melted coconut oil (or vegan butter)
6 tbsp maple syrup
2 tsp vanilla extract
2 large extra ripe bananas

TURTLE MIX-INS

⅓ cup pecan halves, roughly chopped
6-7 Medjool dates, pitted & chopped
⅓ cup dark chocolate chips or chunks

OPTIONAL TOPPINGS

Drizzle of maple syrup
Vegan butter
Extra chopped pecans
Melted dark chocolate
Flaky sea salt

BASE

300 g rolled oats
15 g baking powder
3 g fine sea salt
360 mL soy milk
60 mL melted coconut oil (or vegan butter)
90 mL maple syrup
10 mL vanilla extract
275 g extra ripe bananas

TURTLE MIX-INS

40 g pecan halves, roughly chopped
100 g Medjool dates, pitted & chopped
60 g dark chocolate chips or chunks

OPTIONAL TOPPINGS

Drizzle of maple syrup
Vegan butter
Extra chopped pecans
Melted dark chocolate
Flaky sea salt

BASE

300 g rolled oats
15 g baking powder
3 g fine sea salt
360 mL soy milk
60 mL melted coconut oil (or vegan butter)
90 mL maple syrup
10 mL vanilla extract
275 g extra ripe bananas

TURTLE MIX-INS

40 g pecan halves, roughly chopped
100 g Medjool dates, pitted & chopped
60 g dark chocolate chips or chunks

OPTIONAL TOPPINGS

Drizzle of maple syrup
Vegan butter
Extra chopped pecans
Melted dark chocolate
Flaky sea salt

Follow along

Skip to written instructions

Instructions

Preheat oven to 350°F (180°C). Lightly grease a 9 x 9 inch (23 x 23 cm) baking dish.

‍

Add all base ingredients to a blender and blend on high until smooth.

‍

Fold in chopped pecans, dates, and dark chocolate chunks/chips.

‍

Transfer mixture to prepared baking dish and smooth the top (you can add a few extra chocolate pieces if you’d like). Bake for 20-25 minutes, until set in the center and lightly golden on the edges.

‍

Let cool for at least 10 minutes before slicing. Serve warm or chilled with maple syrup, vegan butter, and/or any optional toppings.

‍

Storage

Fridge: 4-5 days | Freezer: 2 months

Notes

These baked oats freeze well. Slice into portions before freezing for easy grab-and-go breakfasts
The texture will firm up as it cools and after chilling overnight
Slices can be reheated in the microwave or toaster oven at 325°F (165°C) until warmed through

Ingredients

Servings:

BASE

3 cups rolled oats
1 tbsp baking powder
½ tsp fine sea salt
1 ½ cups soy milk
¼ cup melted coconut oil (or vegan butter)
6 tbsp maple syrup
2 tsp vanilla extract
2 large extra ripe bananas

TURTLE MIX-INS

⅓ cup pecan halves, roughly chopped
6-7 Medjool dates, pitted & chopped
⅓ cup dark chocolate chips or chunks

OPTIONAL TOPPINGS

Drizzle of maple syrup
Vegan butter
Extra chopped pecans
Melted dark chocolate
Flaky sea salt

BASE

3 cups rolled oats
1 tbsp baking powder
½ tsp fine sea salt
1 ½ cups soy milk
¼ cup melted coconut oil (or vegan butter)
6 tbsp maple syrup
2 tsp vanilla extract
2 large extra ripe bananas

TURTLE MIX-INS

⅓ cup pecan halves, roughly chopped
6-7 Medjool dates, pitted & chopped
⅓ cup dark chocolate chips or chunks

OPTIONAL TOPPINGS

Drizzle of maple syrup
Vegan butter
Extra chopped pecans
Melted dark chocolate
Flaky sea salt

BASE

300 g rolled oats
15 g baking powder
3 g fine sea salt
360 mL soy milk
60 mL melted coconut oil (or vegan butter)
90 mL maple syrup
10 mL vanilla extract
275 g extra ripe bananas

TURTLE MIX-INS

40 g pecan halves, roughly chopped
100 g Medjool dates, pitted & chopped
60 g dark chocolate chips or chunks

OPTIONAL TOPPINGS

Drizzle of maple syrup
Vegan butter
Extra chopped pecans
Melted dark chocolate
Flaky sea salt

BASE

300 g rolled oats
15 g baking powder
3 g fine sea salt
360 mL soy milk
60 mL melted coconut oil (or vegan butter)
90 mL maple syrup
10 mL vanilla extract
275 g extra ripe bananas

TURTLE MIX-INS

40 g pecan halves, roughly chopped
100 g Medjool dates, pitted & chopped
60 g dark chocolate chips or chunks

OPTIONAL TOPPINGS

Drizzle of maple syrup
Vegan butter
Extra chopped pecans
Melted dark chocolate
Flaky sea salt

Follow along

Skip to written instructions

Instructions

Preheat oven to 350°F (180°C). Lightly grease a 9 x 9 inch (23 x 23 cm) baking dish.

‍

Add all base ingredients to a blender and blend on high until smooth.

‍

Fold in chopped pecans, dates, and dark chocolate chunks/chips.

‍

‍

Let cool for at least 10 minutes before slicing. Serve warm or chilled with maple syrup, vegan butter, and/or any optional toppings.

‍

Storage

Fridge: 4-5 days | Freezer: 2 months

Notes

These baked oats freeze well. Slice into portions before freezing for easy grab-and-go breakfasts
The texture will firm up as it cools and after chilling overnight
Slices can be reheated in the microwave or toaster oven at 325°F (165°C) until warmed through

Macros

Calories: 535

Protein: 9 g

Carbs: 78 g

Fat: 23 g

Macros

Calories: 535

Protein: 9 g

Carbs: 78 g

Fat: 23 g

Chocolate Turtles Baked Oats

Ingredients

Follow along

Instructions

Storage

Notes

Ingredients

Follow along

Instructions

Storage

Notes

Macros

Macros

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