Chocolate Baked Oatmeal
User Reviews
4.4
Chocolate Baked Oatmeal
Description
Chocolate Baked Oatmeal combines rolled oats, cocoa powder, mashed banana, peanut butter, flaxseed, and maple syrup with non-dairy milk to form a thick mixture that bakes until set and sliceable. Baking at 375°F deepens the chocolate flavor and firms the oats, creating a textured yet cohesive dish. Chocolate chips mixed in and sprinkled on top melt slightly during baking, adding sweet pockets.
The banana and peanut butter contribute natural sweetness and richness, while flaxseed adds a subtle nuttiness and nutrition. This baked oatmeal has a firm but moist texture that holds together for easy portioning. It is suitable as a make-ahead breakfast or snack with options to drizzle extra peanut butter and maple syrup when serving.
Store leftovers refrigerated in airtight containers for up to six days. Reheat whole portions in the oven covered with foil or individual servings in a toaster oven or microwave. Gluten-free oats and vegan chocolate can be used for dietary preferences, with flaxseed optional or replacable by an egg.
Ingredients
- 2 cups rolled oats old fashioned
- 2 cups non-dairy milk
- ¼ cup cocoa powder
- ¼ cup pure maple syrup plus more for serving
- 1 teaspoon baking powder
- sea salt scant 1/2 teaspoon
- 1 Tablespoon Flaxseed ground
- 1 banana mashed (about ½ cup, ripe
- 1 Tablespoon coconut oil melted
- 2 Tablespoons peanut butter plus more for drizzling
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips or chopped chocolate
- cooking spray
Instructions
- Preheat the oven to 375°F.
- Spray an 8x8 square baking dish with cooking spray.
- In a large bowl, mix together the oats, non-dairy milk, cocoa powder, maple syrup, baking powder, sea salt, flaxseed, mashed banana, coconut oil, peanut butter and vanilla. Stir together, then add 1/8 cup of the chopped chocolate.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Scatter remaining chocolate on top.
- Bake for 25-30 minutes, or until the oatmeal has set. Remove from the oven and let cool for a few minutes. Portion and serve with a drizzle of peanut butter on top.
Notes
- Store baked oatmeal in an airtight container in the refrigerator for 4 to 6 days.
- Reheat whole portions covered with foil in a 350°F oven for about 20 minutes, or individual servings in a toaster oven or microwave.
- Use certified gluten-free oats and vegan chocolate to adapt for dietary needs.
- If flaxseed is not available, substitute with an egg or omit it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 313kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 330mg | 14% |
| Potassium | 337mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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