Fudgy Chocolate Baked Oats

This fudgy chocolate baked oats recipe is perfect for anyone craving a rich and comforting breakfast or dessert that still feels wholesome. Combining chocolate and oats creates a satisfyingly decadent dish that is vegan and naturally gluten-free when using rolled oats labeled gluten-free. It’s an indulgent treat that can also offer some nutritional benefits.

I first made this on a chilly weekend and loved how it filled the kitchen with a warm chocolate aroma. It quickly became a favorite for cozy breakfasts and sweet snacks with zero guilt.

Ingredients

• Soy milk or oat milk: these plant-based milks add creaminess and keep the recipe vegan. Look for unsweetened versions to control sweetness.

• Dairy-free chocolate chips: provide melting pockets of chocolate throughout. Use good quality chips for a richer taste.

• Espresso powder (optional): amplifies the chocolate flavor giving depth without making it taste like coffee. Skip if you prefer.

• Ground flaxseed: works as a binder replacing eggs for a vegan texture and adds fiber. Use fresh flaxseed for best results.

• Dutch-processed cocoa powder: this gives a smooth, mellow chocolate flavor. The quality of cocoa powder greatly impacts the final richness.

• Baking powder: helps give a slight lift and prevents the oats from being too dense.

• Salt: balances the sweetness and enhances flavors. Use fine sea salt for even mixing.

• Maple syrup: natural sweetener that complements the chocolate beautifully. You can substitute with agave or other liquid sweeteners.

• Peanut butter or almond butter: adds creaminess and a nutty undertone. Choose natural nut butters without added sugar or oils.

• Vanilla extract: brightens the flavors and rounds out the chocolate notes. Pure extract is always best.

• Gluten-free rolled oats: the base of the dish providing hearty texture and fiber. Make sure oats are certified gluten-free if needed.

Step-by-Step Instructions

Spoon Preheat the Oven:

Preheat your oven to 175 degrees Celsius. Lightly grease a 20 by 20 centimeter ceramic baking dish ensuring even cooking and easy removal later.

Warm the Milk:

Pour the soy or oat milk into a microwave-safe bowl. Heat it for about 90 seconds or until it is warm but not boiling to help the chocolate melt smoothly.

Melt Chocolate Chips into Milk:

Add 2 tablespoons of the chocolate chips into the warm milk. Whisk gently but thoroughly until the chocolate is fully melted and the mixture is smooth and uniform.

Mix in the Flavorful Ingredients:

Whisk in the espresso powder if using, ground flaxseed, Dutch-processed cocoa powder, baking powder, salt, maple syrup, peanut butter, and vanilla extract. Keep stirring until everything is combined and the batter looks smooth and homogenous.

Incorporate the Oats and Remaining Chocolate Chips:

Gently fold the gluten-free rolled oats and the remaining chocolate chips into the milk mixture. Stir just enough to distribute evenly without crushing the oats.

Transfer and Bake:

Pour the batter evenly into your prepared baking dish. Place in the oven and bake for about 40 minutes. The top should be set and feel slightly firm to the touch but still fudgy inside.

Cool Before Serving:

Remove the dish from the oven and let it cool for 20 minutes. This allows the baked oats to set fully and makes slicing easier. Serve warm or at room temperature for the best experience.

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My favorite part is how the peanut butter melds with the cocoa and melted chocolate chips creating pockets of gooey richness. I remember making this on a Sunday with my partner who declared it better than any chocolate cake we’d had recently.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the microwave for best results or enjoy cold if you like the texture firmer. You can also freeze individual slices wrapped tightly for up to three months. Thaw overnight in the fridge before warming.

Ingredient Substitutions

• Almond butter or sunflower seed butter work well instead of peanut butter if you have allergies or prefer different flavors.
• Use regular rolled oats if gluten sensitivity is not a concern. Whole grain rolled oats add a nice texture but keep an eye on baking time as it may vary slightly.
• Maple syrup can be swapped with coconut nectar or agave syrup depending on your taste preference and pantry stock.

Serving Suggestions

• Top with fresh berries or sliced banana for a refreshing contrast
• Add a drizzle of extra nut butter or a dollop of coconut yogurt to boost richness and creaminess
• Sprinkle with chopped nuts or seeds to introduce a satisfying crunch and texture

Pro Tips

• Do not skip warming the milk first or the chocolate will not melt smoothly and might create lumps.
• Use Dutch-processed cocoa for that deep chocolate flavor without bitterness. Natural cocoa can work but expect a tangier taste.
• Let the baked oats rest for the full cooling time to firm up properly or slicing will be messy.

Recipe FAQs

→ Can I use almond milk instead of soy or oat milk?

Yes, almond milk works well as a substitute and maintains the creamy texture needed for the baked oats.

→ What does espresso powder add to this dish?

Espresso powder enhances the chocolate flavor by adding a subtle depth and richness without a coffee taste.

→ Is it possible to use other nut butters?

Absolutely, almond, cashew, or sunflower seed butter can replace peanut butter for varying flavors and textures.

→ How do I know when the baked oats are done?

They should be slightly firm to touch and set in the center after about 40 minutes of baking at 175°C.

→ Can I prepare this dish in advance?

Yes, it keeps well refrigerated and can be enjoyed warm or at room temperature the next day.