Description
This Fudgy Chocolate Baked Oats recipe is a decadent, dairy-free, and gluten-free breakfast or snack option that combines rich cocoa, creamy nut butter, and melty chocolate chips for a moist, chocolatey treat. Using plant-based milk and wholesome ingredients, it’s both nutritious and satisfying, perfect for a cozy morning or anytime chocolate craving.
Ingredients
Scale
Wet Ingredients
- 2 cups unsweetened soy milk or oat milk
- 1/3 cup peanut butter or almond butter
- 1/2 cup maple syrup
- 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
- 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 to prevent sticking and make cleanup easier.
- Warm Milk: Pour soy or oat milk into a heatproof bowl and microwave it for 90 seconds, warming it until hot but not boiling, which helps melt the chocolate chips evenly.
- Melt Chocolate Chips: Add 2 tablespoons of dairy-free chocolate chips to the warm milk and whisk until the chocolate is fully melted and the mixture is smooth and creamy.
- Mix Wet and Dry Ingredients: Into the chocolate milk mixture, whisk in the espresso powder (if using), ground flaxseed, Dutch-processed cocoa powder, baking powder, salt, maple syrup, peanut butter or almond butter, and vanilla extract until fully combined and smooth.
- Incorporate Oats and Remaining Chocolate Chips: Fold in the gluten-free rolled oats and the remaining 1/3 cup chocolate chips gently until evenly distributed throughout the batter.
- Bake: Transfer the batter to the prepared baking dish and bake in the preheated oven for 40 minutes. The baked oats should be set and slightly firm to the touch when done.
- Cool and Serve: Remove the dish from the oven and allow the baked oats to cool for about 20 minutes before slicing into 8 portions and serving. The cooling helps the texture to set and makes it easier to cut.
Notes
- You can substitute the dairy-free chocolate chips with regular chocolate chips if not avoiding dairy.
- Espresso powder is optional but enhances the chocolate flavor.
- Use any nut or seed butter if peanut or almond butter is not available.
- The dish can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for about 30 seconds before serving if desired.
- This recipe is easily adaptable to be vegan, gluten-free, and dairy-free.
