Snickers Baked Oats Vegan
User Reviews
5
Snickers Baked Oats Vegan
Description
Snickers Baked Oats Vegan offers a plant-based, satisfying baked oat dish that combines the chewiness of oats with the natural sweetness of dates and the richness of peanut butter. The chia seeds help bind the oats while maple syrup and applesauce add moistness. Baked until set but not gooey, it delivers a firm yet tender texture. Once out of the oven, melted vegan chocolate chips are drizzled on top, and raw or roasted peanuts and chopped dates create a crunchy topping that complements the soft base.
The combination of ingredients yields a layered flavor profile of chocolate, peanut, and sweet fruit notes. The baking time is moderate, allowing the oats to absorb moisture and develop a cohesive texture. The recipe also offers several ingredient substitutions, such as cashew or sunflower seed butter for peanut butter, and rice flakes or quinoa in place of oats, allowing for textural variation.
This vegan baked oat dish can be sliced and served for breakfast, a snack, or dessert alternative. It stores well in the refrigerator for several days and can be briefly reheated before serving to regain softness. The use of warm nondairy milk helps integrate peanut butter smoothly, ensuring uniform batter consistency before baking.
Ingredients
For the dry ingredients:
- 1.75 cups rolled oats Old Fashion brand
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons chia seeds
- 6 Medjool dates or 8 regular soft dates, chopped
- 2 tablespoons chocolate chips vegan
For the wet ingredients:
- 1/4 cup peanut butter smooth
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond milk oat or soy, hot non-dairy milk such as almond
- 1/4 cup applesauce
For topping:
- 1/4 cup chocolate chips semi-sweet, vegan
- 2 to 3 tablespoons raw peanuts or roasted unsalted peanuts
- 2-3 dates chopped
Instructions
- In a bowl, mix all the dry ingredients and set them aside.
- In a 9x9 inch baking dish or brownie pan, grease the pan a little bit then add some warmed peanut butter, maple syrup, hot milk, applesauce, and vanilla extract, and mix really well until the peanut butter mixes in.
- Then add your dry mixture with the oats and chia seeds. Mix well and then even it out with a spatula.
- Bake at 350 degrees Fahrenheit (180 c) for 30 to 35 minutes or until it is set and it's not sticky and gooey when you touch the middle.
- Take the dish out of the oven. Melt the chocolate chips on a double boiler or in the microwave and drizzle all over.
- Sprinkle the peanuts and dates and pat down to press into the chocolate. Let cool for 15 mins then Slice, remove from the pan and serve.
- You can store these in the fridge for up to 5 days. Just warm in the microwave or bake a few minutes to warm and serve.
Notes
- Peanut butter can be replaced with almond butter, Sunbutter, or cashew butter for a nut-free option.
- To substitute oats, try rice flakes or uncooked quinoa; quinoa produces a softer baked texture.
- Adjust salt quantity carefully; 1/4 teaspoon is typical for balance.
- Store leftover baked oats in the fridge for up to 5 days and rewarm before serving.
- Melt chocolate topping using a double boiler or microwave and press nuts and dates gently into the chocolate for better adhesion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Sodium | 145mg | 6% |
| Potassium | 468mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 29g | 58% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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