How do you store baked oats?

Allow the baked oats to cool before storing. You can cover the baking tray or cut the baked oats into individual pieces and place in airtight storage containers to place in the fridge for up to 5 days.

Can baked oats be reheated?

They can! Heat them up in a microwave safe dish in your microwave for 30 seconds to help warm the chocolate chips through. This also works for 2-3 minutes in a toaster oven or until warmed through to your liking.

Can you freeze baked oats?

Yes. Place the oats in an airtight container and place in the freezer for up to 2 months. When you want to enjoy it, remove the oats from the freezer and allow to completely thaw. You can also reheat them in the microwave or a toaster oven until warmed through.

What can I use instead of ground flaxseed?

The ground flaxseed is our egg replacer in this recipe. You can replace this with ground chia seeds, 3 tablespoons of applesauce or 1 mashed banana. Just note, if you use banana, it will give the oats a banana flavor.

Can I blend the oats?

Yes! This is a popular trend on social media where you can blend your batter in a high speed blender and bake it to get a nice cake like texture. You can absolutely blend the batter smooth and bake it up if you are not a fan of the texture of rolled oats.

Fudgy Chocolate Baked Oats

Description

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.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

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.