Start your day indulgently yet healthily with these Chocolate Baked Oats. A no-banana, gluten-free, plant-based morning treat that’s as delicious as dessert.
Prepare Vegan Buttermilk and Flax Egg. In a small bowl, mix the plant milk, flax meal, and lemon juice. Set aside for 10 minutes until it thickens to create a flax-egg-vegan buttermilk mixture.
Preheat Oven. Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch baking pan or line it with parchment paper.
Mix the rest of the Ingredients. In a large mixing bowl, add maple syrup and cocoa powder, and mix well until you have chocolate milk. Add Chocolate Chips. Fold in the vegan dark chocolate chips, reserving a small amount for topping.
Transfer to baking dish. Pour the mixture into the prepared baking pan and smooth the top with a spatula.
Bake. Place in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center is clean.
Add Optional Topping. If using, sprinkle the toasted shredded coconut and remaining chocolate chips over the top in the last 5 minutes of baking.
Cool and Serve. Allow to cool slightly before cutting into portions. Serve warm, and enjoy!
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Notes
Pan Size, Baking Time, and Serving Details
For a Taller Result: Use a smaller baking pan. This will give your baked oats a taller, more substantial appearance.
Baking Time Consideration: The taller your oatmeal, the longer they will need to bake to achieve the perfect consistency.
We've tested this recipe with two different pan sizes to help guide you:
8x12 Pan:
Total Baking Time: 25-30 minutes
Portions: 16
Calories Per Serving: 124 kcal
6x12 Pan (For Taller Oats):
Total Baking Time: 1 hour
Portions: 12
Calories Per Serving: 165 kcal
Choose your pan size based on how tall you want your baked oats to be, and adjust your baking time as needed.