Chocolate Baked Oats that are fudgy and perfect to meal prep in advance for breakfast through the week. Easy to make, healthy and only one bowl needed.
- 2 cups unsweetened soy milk or oat milk
- 1/3 cup + 2 tbsp of dairy-free chocolate chips
- 1 tsp espresso powder, optional
- 1 tbsp ground flaxseed
- 7 tbsp Dutch-processed cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup maple syrup
- 1/3 cup peanut butter (or almond butter for a more neutral flavor)
- 2 tsp vanilla extract
- 2 cups gluten-free rolled oats
- Preheat your oven to 350F and prepare an 8-in x 8-in ceramic baking dish. Add your milk to a bowl and place in the microwave for about 1 minute and 30 seconds or until the milk is warm (not boiling). Sprinkle in 2 tablespoons of chocolate chips and whisk it into the milk to melt it down.
- To the milk bowl add the espresso powder, flaxseed, cocoa powder, baking powder, salt, maple syrup, peanut butter and vanilla extract then whisk well to combine.
- Pour in your oats and the remaining chocolate chips and fold them into the batter.
- Pour the batter into the greased baking dish and place in the oven to bake for 40 minutes. Remove from the oven and allow to cool for 20 minutes before cutting into it and serving.
If not a fan of peanut butter, you can try a more neutral nut butter like almond butter or cashew butter, or try an nut-free option like sunflower seed butter.
Use rolled oats. Avoid using steel cut oats as they will not cook through with this method.
Do not overbake your oats. This will cause your oats to dry out and not retain that fudgy texture.
Use espresso powder for more chocolate flavor. You just need to use a little bit of it, but adding it will help to intensify the chocolate flavors in your chocolate baked goods.
Keywords: chocolate baked oats, chocolate baked oatmeal, baked chocolate oats, healthy chocolate baked oats