Description
This Fudgy Chocolate Baked Oats recipe offers a deliciously rich, dairy-free, and gluten-free breakfast or snack option. Made with wholesome ingredients like rolled oats, peanut butter, cocoa powder, and dairy-free chocolate chips, this baked oat dish combines the indulgence of chocolate with the nutritional benefits of oats, making it a perfect morning treat or anytime delight that’s both satisfying and easy to prepare.
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
- 1 tablespoon ground flaxseed
- 7 tablespoons Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 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 and Prepare Dish: Preheat your oven to 175°C (350°F) and grease a 20 x 20 cm ceramic baking dish to prevent sticking.
- Warm the Milk: Pour the soy or oat milk into a heatproof bowl and microwave for about 90 seconds until it’s warm but not boiling. This warms the liquid to help melt the chocolate smoothly.
- Melt Chocolate in Milk: Add 2 tablespoons of the chocolate chips to the warm milk and whisk continuously until the chocolate is fully melted and the mixture is smooth.
- Mix Dry and Wet 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 everything is well combined and homogeneous.
- Incorporate Oats and Remaining Chocolate: Gently fold in the gluten-free rolled oats along with the remaining chocolate chips, ensuring they are evenly distributed throughout the batter.
- Bake: Transfer the batter into the prepared baking dish and bake in the preheated oven for 40 minutes, or until the oats are set and the surface feels slightly firm to the touch.
- Cool and Serve: Remove from the oven and let the baked oats cool for about 20 minutes to firm up before slicing into portions and serving.
Notes
- You can substitute soy milk with any other plant-based milk such as almond or oat milk, but soy milk works best for creaminess.
- Espresso powder is optional but enhances the chocolate flavor significantly.
- Make sure not to overbake; the baked oats should be firm but fudgy.
- This recipe is naturally gluten-free when using certified gluten-free oats.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat before serving.
- To make it nut-free, substitute peanut/almond butter with sunflower seed butter.
