Chocolate Baked Oatmeal [Blended or Whole]

5 from 27 votes

Chocolate Baked Oatmeal [Blended or Whole]

Chocolate baked oatmeal is a healthy yet decadent, meal-prep-friendly, one-pan breakfast that tastes like dessert, with whole or blended oats (for a cake-like texture), + gluten-free, dairy-free, egg-free, and refined sugar-free!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: servings (1 8x8 baking dish)

Calories: 158kcal

Author: Toni Okamoto

Equipment

Ingredients

1 large banana, mashed
1 ½ cups of plant-based milk
1 teaspoon of vanilla extract
2-3 tablespoons of agave
3 tablespoons of cocoa powder, depending on your sweetness preference
¼ teaspoon of salt
1 teaspoon of baking powder
2 cups of old-fashioned oats
½ cups of vegan chocolate chips or chunks on top, garnish (optional)

Instructions

Preheat the oven to 350 degrees F. and lightly oil and 8x8 baking dish.
Place the banana in the baking dish and mash it until creamy. Add the milk, vanilla extract, agave, cocoa powder, salt, and baking powder. Mix well until all the ingredients are fully incorporated.
Add the oats and mix well.
Top with the vegan chocolate chips or chunks if using, and press them into the top of the oats.
Bake for 25 minutes.
Remove from the oven and allow it to sit for 10 minutes before eating.
Enjoy hot or cold.

Notes

For softer/firmer oats: By changing how much plant-based milk you add, you can make softer oats or firmer, easily sliceable oatmeal bars. This method is better than adjusting baking time (which can dry out the oats).

To adjust the texture: Use whole oats for textured, chewy baked oatmeal, blended oats for a fluffy cake-like consistency, or 50/50 blended + whole oats for something between.

For a crispier top: Broil the baked oats for 1-2 minutes at the end.

For individual servings: Divide the oats between smaller buttered ramekins or a muffin tin and bake for 15-25 minutes (based on size).

Nutrition