Chocolate Baked Oats (Print Version)
# Ingredients:
01 -
2 cups unsweetened soy milk or oat milk
02 -
1/3 cup + 2 tbsp dairy-free chocolate chips
03 -
1 tsp espresso powder (optional)
04 -
1 tbsp ground flaxseed
05 -
7 tbsp Dutch-processed cocoa powder
06 -
1 tsp baking powder
07 -
1/2 tsp salt
08 -
1/2 cup maple syrup
09 -
1/3 cup peanut butter or almond butter
10 -
2 tsp vanilla extract
11 -
2 cups gluten-free rolled oats
# Instructions:
01 -
Preheat oven to 350°F (175°C) and grease an 8-in x 8-in ceramic baking dish. Warm milk in a microwave-safe bowl for 1 minute 30 seconds, ensuring it does not boil.
02 -
Add 2 tablespoons of chocolate chips to the warm milk and whisk until the chocolate is fully melted.
03 -
To the milk mixture, add espresso powder, ground flaxseed, cocoa powder, baking powder, and salt. Whisk well to combine.
04 -
Stir maple syrup, peanut butter, and vanilla extract into the milk mixture until smooth.
05 -
Fold gluten-free rolled oats and the remaining chocolate chips into the batter.
06 -
Transfer the batter into the prepared baking dish and bake for 40 minutes. Allow to cool for 20 minutes before slicing and serving.
# Notes:
01 -
Use rolled oats for this recipe and avoid steel-cut oats as they will not cook through.
02 -
Do not overbake the oats to maintain a fudgy texture.
03 -
For intensified chocolate flavor, consider adding espresso powder.