Description
This Fudgy Chocolate Baked Oats recipe delivers a rich, chocolatey breakfast or snack option that’s dairy-free, gluten-free, and packed with nutritious ingredients like rolled oats, peanut butter, and cocoa powder. It’s easy to prepare, baked to perfection, and perfect for a healthy yet indulgent treat.
Ingredients
Scale
Wet Ingredients
- 2 cups unsweetened soy milk or oat milk
- 1/2 cup maple syrup
- 1/3 cup peanut butter or almond butter
- 2 teaspoons vanilla extract
Dry Ingredients
- 7 tablespoons Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground flaxseed
- 2 cups gluten-free rolled oats
- 1 teaspoon espresso powder (optional)
Chocolate Chips
- 1/3 cup plus 2 tablespoons dairy-free chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 175°C (347°F). Grease a 20 x 20 cm ceramic baking dish thoroughly to prevent sticking.
- Warm the Milk: Pour soy or oat milk into a heatproof bowl and microwave for 90 seconds until the milk is warm but not boiling, preparing it to dissolve the chocolate effectively.
- Melt Chocolate Chips: Add 2 tablespoons of the dairy-free chocolate chips to the warm milk, whisking continuously until the chocolate is fully melted and the mixture is smooth.
- Mix Wet and Dry Ingredients: Whisk in the espresso powder (if using), ground flaxseed, Dutch-processed cocoa powder, baking powder, salt, maple syrup, peanut butter, and vanilla extract into the chocolate milk mixture until well combined and homogeneous.
- Fold in Oats and Chocolate Chips: Gently fold the gluten-free rolled oats and the remaining chocolate chips into the wet mixture until everything is evenly distributed.
- Bake: Transfer the batter into the prepared baking dish and bake for 40 minutes or until the oats are set and the surface feels slightly firm to the touch.
- Cool and Serve: Remove the baked oats from the oven and allow it to cool for about 20 minutes before slicing. Serve warm or at room temperature.
Notes
- For a stronger coffee flavor, increase espresso powder slightly or substitute with brewed espresso.
- Use dairy-free chocolate chips and plant-based milk to keep the recipe vegan.
- Ground flaxseed acts as a binder and adds omega-3 fatty acids.
- Storing leftovers in an airtight container in the fridge will keep them fresh for up to 4 days.
- To reheat, microwave slices for 20-30 seconds or warm in a low oven.
