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Vegan-Gluten Free Chocolate Baked Oatmeal



Vegan-Gluten Free Chocolate Baked Oatmeal

This easy Chocolate Chunk Banana Baked Oatmeal is a delicious twist on classic oatmeal – you’ll definitely want to start your day with a serving of this gluten-free + vegan breakfast! This healthier oatmeal has no added sweetener; it’s sweetened entirely with ripe banana and chocolate chunks.

Ingredients:
  • 2 cups rolled oats*
  • 2 cups milk (I use unsweetened almond milk)
  • 1/4 cup cocoa powder
  • 1/4 cup pure maple syrup, plus more for serving
  • 1 teaspoon baking powder
  • Scant 1/2 teaspoon sea salt
  • 1 Tablespoon ground flaxseed*
  • 1 ripe banana, mashed (about ½ cup)
  • 1 Tablespoon melted coconut oil
  • 2 Tablespoons peanut butter + more for drizzling
  • 1 teaspoon vanilla extract
  • ¼ cup chopped chocolate or chocolate chips*
  • cooking spray
Instructions:
  1. Preheat the oven to 375°F.
  2. Spray an 8×8 square baking dish with cooking spray.
  3. In a large bowl, mix together the oats, almond milk, cocoa powder, maple syrup, baking powder, sea salt, flaxseed, mashed banana, coconut oil, peanut butter and vanilla. Stir together, then add 1/8 cup of the chopped chocolate.
  4. Carefully pour oatmeal mixture into the prepared baking dish.
  5. Scatter remaining chocolate on top.
  6. Bake for 25-30 minutes, or until the oatmeal has set. Remove from the oven and let cool for a few minutes. Portion and serve with a drizzle of peanut butter on top.
  7. For leftovers, let the baked oatmeal cool completely before covering or transferring to storage containers. The baked oatmeal should keep for 4-5 days in the fridge.

Recipe adapted from this site https://www.bakerita.com/chocolate-chunk-banana-baked-oatmeal-gluten-free-vegan/