Chocolate Baked Oatmeal (Gluten Free)
User Reviews
5
Chocolate Baked Oatmeal (Gluten Free)
Description
The Chocolate Baked Oatmeal uses gluten-free rolled oats combined with ripe banana, a creamy nut butter, egg, cocoa powder, and maple syrup to create a smooth batter with a pudding-like consistency. The batter is blended until creamy and then folded with dark chocolate chips before being portioned into ramekins. Baking at 350 degrees Fahrenheit for 18 to 20 minutes produces a gently set oatmeal with melty chocolate dispersed throughout.
The texture is tender and moist, avoiding the graininess of traditional baked oats due to the smooth blended base. The chocolate and banana flavors complement each other without overpowering the natural oat base. The recipe offers a gluten-free take on baked oatmeal with familiar dessert-like flavors in a controlled portion size.
Serve warm as a comforting breakfast or snack, optionally garnished with extra chocolate chips.
Use a ripe banana and creamy nut butter of choice for best texture and flavor. Baking time should be monitored to avoid over baking, preserving the soft consistency. Leftovers can be refrigerated for up to five days and reheated briefly.
Ingredients
- ½ cup gluten-free rolled oats
- 1 banana ripe
- 1 tbsp nut butter see note, creamy
- 1 egg
- ¼ cup milk of choice
- 1 tbsp cocoa powder
- ½ tsp baking powder
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Spray 4 ramekins or small oven safe bowls with nonstick spray. Set aside.
- Add all ingredients except chocolate chips to a blender.
- Blend until smooth and creamy. The texture will be similar to pudding.
- Pour into a bowl. Fold in dark chocolate chips.
- Pour batter equally into 4 ramekins. Garnish with more chocolate chips if desired.
- Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Remove from oven and serve!
Notes
- Use ripe banana for best flavor and texture.
- Creamy nut butters like peanut, cashew, or almond work well.
- Rolled oats are preferred; quick oats also work, but steel cut oats are unsuitable.
- Choose any preferred milk; almond or carton coconut milk are good options.
- Bake until a toothpick comes out clean without overbaking to retain softness.
- Store leftovers in the fridge up to five days; reheat quickly in microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 68mg | 3% |
| Potassium | 285mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
