Fudgy Chocolate Baked Oats (Printable Version)
Rich, fudgy chocolate and oats combine for a warm, satisfying baked delight with nutty and sweet undertones.
# Everything You’ll Need:
→ Liquid Ingredients
01 -
2 cups unsweetened soy milk or oat milk
→ Sweeteners and Fats
02 -
1/2 cup pure maple syrup
03 -
1/3 cup peanut butter or almond butter
→ Dry Ingredients
04 -
2 cups gluten-free rolled oats
05 -
7 tablespoons Dutch-processed cocoa powder
06 -
1 tablespoon ground flaxseed
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon salt
09 -
1 teaspoon espresso powder (optional)
→ Flavorings and Add-ins
10 -
2 teaspoons vanilla extract
11 -
1/3 cup plus 2 tablespoons dairy-free chocolate chips
# Steps to Cook:
01 -
Preheat oven to 350°F. Lightly grease a 8 x 8-inch ceramic baking dish.
02 -
Pour soy or oat milk into a heatproof bowl and microwave for 90 seconds until warm but not boiling. Stir in 2 tablespoons of chocolate chips until completely melted and smooth.
03 -
Whisk espresso powder, ground flaxseed, cocoa powder, baking powder, salt, maple syrup, peanut or almond butter, and vanilla into the warm milk mixture until fully blended.
04 -
Fold in gluten-free rolled oats and the remaining chocolate chips until evenly distributed throughout the batter.
05 -
Transfer the mixture to the prepared baking dish and bake for 40 minutes until the oats are set and slightly firm to the touch.
06 -
Remove from oven and let cool for 20 minutes before slicing and serving.
# Extra Suggestions:
01 -
For a richer chocolate profile, increase the cocoa powder quantity. Nut butters may be substituted with other seed or nut varieties for different flavors. Best enjoyed warm or at room temperature.