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Halva Baked Oatmeal with Dark Chocolate and Pistachios

This HALVA BAKED OATMEAL WITH DARK CHOCOLATE AND PISTACHIOS combines a traditional Middle Eastern dessert with baked oatmeal to make a delicious, hearty breakfast. Top it with dark chocolate and chopped pistachios for extra nutrients and even more dessert-like taste! Enjoy!


Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serves: 4

Difficulty: 3/10


Wet Ingredients

  • 2 eggs or 2 flax eggs (2 tbsp milled flaxseed + 6 tbsp water) - use flax eggs for vegan oatmeal

  • 1/4 cup agave nectar (alternatively use maple syrup or honey) - use agave nectar or maple syrup for vegan oatmeal

  • 2 tbsp vegetable oil

  • 2 cups milk of choice (use plant milk for vegan or dairy free oatmeal)

  • 1/2 cup tahini

Dry Ingredients

  • 2 cups oats (use GF oats for gluten free oatmeal)

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 tsp cardamom powder (if using pods, grind seeds from about 6-7 pods) - optional

  • 1/2 cup milled pistachios (If you don't have powdered pistachios can blend shelled pistachios instead)

Optional toppings: chopped pistachios + melted dark chocolate


  1. Preheat the oven to 180 degrees C (350 degrees F).

  2. Prepare baking dish - spray with cooking spray or grease with vegetable oil.

  3. If using flax eggs instead of eggs, prepare the flax eggs: mix 2 tbsp milled flaxseed with 6 tbsp water and let sit in your fridge for minimum 5 minutes to set up and thicken.

  4. In a large bowl, whisk together the wet ingredients until well combined.

  5. Add the dry ingredients to the bowl with the wet ingredients. Mix until combined.

  6. Pour the oatmeal mix into the prepared baking dish.

  7. Bake the oatmeal at 180 degrees C (350 degrees F) for 35-40 minutes or until the edges are slightly golden brown and center is set. Remove from the oven and let cool for a few minutes.

  8. Portion and serve or store in the fridge in airtight container for up to 4 days.

Serving Suggestion: Melted dark chocolate + chopped pistachios

  1. Place dark chocolate in a microwave-safe container and heat it in microwave for 15 seconds at a time, stirring in between until fully melted.

  2. Before serving, top the oatmeal with the melted dark chocolate and chopped pistachios.


* Storage: Oatmeal can be made-ahead and stored in the fridge in an airtight container.

* To reheat: Oatmeal can be eaten cold or warm. To reheat the whole baked oatmeal, cover with foil and reheat in a 180°C (350°F) oven for about 20 minutes. For individual portions, bake for 5-10 minutes or simply reheat in the microwave for 1 minute.

To make gluten free: Use gluten free oats.

To make dairy free: Use plant milk instead of cow's milk. Use dairy free dark chocolate.

To make vegan: Use plant milk instead of cow's milk. Use agave nectar or maple syrup instead of honey. Use flax eggs instead of eggs. Use vegan dark chocolate.


Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!



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