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://ift.tt/3bvcJEk

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