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This recipe was made with my eldest son in mind — he has a sweet tooth, and I wanted to create something that feels like a treat while still being full of nourishing ingredients. Something chocolatey and satisfying that we could both enjoy together in the morning.
These Cherry Cocoa Breakfast Bake are exactly that: rich, soft, and naturally sweet from dates, bananas, and cherries. They taste like dessert but are loaded with fibre, protein, and healthy fats — the kind of breakfast that keeps everyone happy and fuelled for hours.
I love baking a batch at the start of the week and knowing that breakfast (or snack time!) is already taken care of. It’s cozy, wholesome, and so delicious that you’ll probably find yourself making it again before the tray is empty.
Why You’ll Love This Cherry Cocoa Breakfast Bake
These baked oats strike the perfect balance between wholesome and satisfying.
Each slice is full of natural sweetness from bananas and dates, a deep cocoa flavour, and juicy bites of cherry throughout. The combination of oats, seeds, and tahini provides slow-releasing energy, perfect for busy mornings or snack times.
It’s also incredibly versatile — you can enjoy it warm straight from the oven, chilled from the fridge, or even packed into lunchboxes for a school or work treat. Plus, the blend of flax, chia, pumpkin, and sunflower seeds means this recipe adds a powerhouse of 11 plant points to your weekly count.
How to Make Cherry Cocoa Breakfast Bake
Start by softening the Medjool dates. Place them in a bowl, cover with hot water, and let them soak for 10–15 minutes. This helps them blend smoothly and adds natural sweetness.
(If your kids prefer a smoother texture, you can pulse the pumpkin and sunflower seeds in a blender before adding them.)
In a large baking tray, combine the dry ingredients: oats, flax seeds, chia seeds, pumpkin seeds, sunflower seeds, almond flakes, cocoa powder, and cherries.
Blend the soaked dates with tahini, bananas, and eggs until creamy. Pour this mixture into the tray. Add the milk and olive oil, then mix everything together thoroughly until well combined.
Bake in a preheated oven at 180°C (350°F) for about 30 minutes, or until the top is set and slightly golden.
Serving Ideas
These baked oats are incredibly versatile and make a delicious breakfast, snack, or dessert.
- They’re lovely warm with a spoonful of Greek yogurt and fresh fruit on top — the creaminess balances the chocolate perfectly.
- For a more indulgent twist, sprinkle grated dark chocolate or a dusting of cocoa powder before serving.
- If you’re packing it for school or work, enjoy it cold — it holds together beautifully and feels like a healthy snack bar.
Storage Tips
- Once cooled, store your baked oats in an airtight container in the fridge for up to 4–5 days.
- They also freeze well — slice into portions, wrap individually, and freeze for up to 3 months.
- To reheat, warm in the oven or microwave for a few minutes, or enjoy cold straight from the fridge.
Ingredient Notes & Swaps
- Vanilla Protein Powder: If you’d like to boost the protein, add 1 scoop of vanilla protein powder.
- Tahini: Adds richness and nuttiness — can be swapped for almond or peanut butter.
- Milk: Any milk works — almond, oat, cow’s, or coconut.
- Cherries: Frozen cherries are perfect here, but feel free to use raspberries, blueberries, or a mix of berries instead.
Nutritional Benefits
These baked oats are a nutrient powerhouse, combining fibre, protein, and healthy fats in every bite — a great option for breakfast or a satisfying snack.
Each serving provides around 10 grams of protein and 6 grams of fibre, helping to keep you full and support steady energy levels throughout the morning.
- Flax and chia seeds provide omega-3 fatty acids and gut-friendly fibre.
- Tahini, pumpkin, and sunflower seeds are rich in plant-based protein, zinc, and magnesium.
- Oats add slow-digesting carbs for long-lasting energy.
- Cherries, bananas, and dates supply natural sweetness, antioxidants, and potassium.
Other Recipes to Try
If you loved this baked oat recipe, you might also enjoy:
- No-Sugar Baked Oats — another naturally sweetened breakfast favourite.
- Raspberry Banana Cake — fruity, moist, and perfect for lunchboxes.
- Date-Sweetened Bean Brownies — fudgy, protein-packed, and guilt-free.
- Fluffy Lemon Cake — light, fragrant, and full of zest.
- 3-Ingredient Apricot Almond Cookies — the ultimate quick and healthy treat.
Cherry Cocoa Breakfast Bake
Wholesome Cherry Cocoa Breakfast Bake made with oats, seeds, banana, and dates — a naturally sweet, fibre-rich breakfast or snack. Perfect for kids, family meal prep, or a healthy chocolate treat.
12
servings15
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minutesIngredients
2 cups oats
1 cup flax seeds
1/3 cup chia seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/3 cup almond flakes
2 tbsp cocoa powder
2 cups fresh or frozen cherries (pitted)
10 Medjool dates (soaked 10–15 mins in hot water)
2 eggs
2.5 cups milk of choice
1/4 cup olive oil
1/2 cup tahini
2 ripe bananas
Directions
- Preheat the oven to 180°C (350°F).
- Soak the dates in hot water for 10–15 minutes, then drain well.
- (Optional) Lightly blend the pumpkin and sunflower seeds for a smoother texture.
- In a large mixing bowl (or baking tray), combine the oats, flax, chia, seeds, almond flakes, cocoa powder, and cherries (the dry ingredients).
- In a separate blender or food processor, blend the soaked dates with the tahini, bananas, and eggs until completely smooth (the wet mixture).
- Pour the wet mixture into the bowl with the dry ingredients. Add the milk and olive oil.
- Mix well until all ingredients are fully combined and the batter is uniform.
- Pour the mixture into the prepared baking tray.
- Bake for 30 minutes, or until set and firm to the touch.
- Cool slightly before slicing and serving.
Equipment
Pyrex Glass Baking DishGET IT HERE- Measuring Cups and SpoonsGET THEM HERE
- Blender and Food ProcessorGET IT HERE
