Fudgy Chocolate Baked Oats
Enjoy rich, fudgy chocolate baked oats that are vegan, gluten-free, and perfect for breakfast or a nutritious snack with a delicious chocolatey flavor.
Equipment
- 1 20 x 20 cm ceramic baking dish greased
- 1 microwave-safe bowl for warming milk
- 1 whisk
Ingredients
- 2 cups unsweetened soy milk or oat milk
- 1/3 cup plus 2 tablespoons dairy-free chocolate chips
- 1 teaspoon espresso powder optional
- 1 tablespoon ground flaxseed
- 7 tablespoons Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/3 cup peanut butter or almond butter
- 2 teaspoons vanilla extract
- 2 cups gluten-free rolled oats
Instructions
- Preheat the oven to 350°F (175°C) and grease a 20 x 20 cm ceramic baking dish.
- Pour the soy or oat milk into a microwave-safe bowl and heat for 90 seconds until warm but not boiling.
- Add 2 tablespoons of chocolate chips to the warm milk and whisk until melted and smooth.
- Whisk in espresso powder, ground flaxseed, cocoa powder, baking powder, salt, maple syrup, peanut butter, and vanilla extract until well combined.
- Fold in the gluten-free rolled oats and the remaining chocolate chips evenly.
- Pour the batter into the prepared baking dish and bake for 40 minutes until set and slightly firm to the touch.
- Remove from the oven and let cool for 20 minutes before slicing and serving.
Notes
- Use allergy-friendly ingredients based on dietary needs.
- Store baked oats in an airtight container for several days.
- Enjoy warm or at room temperature.