Description

Delicious Fudgy Chocolate Baked Oats are a wholesome and indulgent breakfast treat that combines the rich taste of cocoa with the natural sweetness of ripe banana and maple syrup. This easy-to-make baked oat dish is perfect for a cozy morning, offering a fudgy texture thanks to chocolate chips and a simple blend of nutritious ingredients. Suitable for a vegan diet, it is a comforting alternative to traditional breakfast options.

Ingredients

Scale

Dry Ingredients

2 cups Rolled Oats (Can substitute with quick oats)
1/2 cup Cocoa Powder (Use unsweetened for less sweetness)
2 teaspoons Baking Powder (Baking soda can be used as a substitute)
1/4 teaspoon Salt (Balances sweetness)

Wet Ingredients

1 medium Ripe Banana (Acts as a natural sweetener)
1/4 cup Maple Syrup (Honey or agave syrup are suitable substitutes)
1 cup Almond Milk (Adds moisture; can substitute with any milk)

Additional

1/2 cup Chocolate Chips (For added indulgence)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the chocolate oats evenly.
Combine Dry Ingredients: In a large bowl, mix the rolled oats, cocoa powder, baking powder, and salt. Whisk them together thoroughly until they are evenly blended to ensure a uniform batter.
Prepare Wet Mixture: In a separate bowl, mash the ripe banana until smooth. Stir in the almond milk and maple syrup, mixing well to combine all wet components.
Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Gently mix until just combined to avoid overmixing, then fold in the chocolate chips carefully to distribute them throughout the batter.
Transfer and Bake: Grease a baking dish lightly, then pour the batter into it, spreading evenly. Place in the preheated oven and bake for 30 minutes, or until the top is set and a toothpick inserted comes out with moist crumbs.
Cool and Serve: Remove from the oven and let it cool for several minutes. Slice the baked oats and serve warm for the best enjoyment.

Notes

You can substitute rolled oats with quick oats if preferred, but the texture may be slightly softer.
For a sweeter dish, consider using honey or agave syrup instead of maple syrup.
To make this gluten-free, ensure that the oats used are certified gluten-free.
This recipe is suited for a vegan diet as it uses plant-based milk and no eggs or dairy.
Adjust baking time slightly depending on your oven’s heat distribution to avoid overbaking.