Description
Delicious and wholesome Chocolate Chip Baked Oatmeal made with gluten-free rolled oats, ripe banana, flaxseed meal, and studded with dark chocolate chips. This recipe is dairy-free, naturally sweetened with maple syrup, and perfect for a hearty breakfast or snack.
Ingredients
Scale
Base Ingredients
- 1 cup (100g) gluten-free rolled oats
- 1/2 cup unsweetened non-dairy milk
- 1 ripe banana
- 1 tablespoon flaxseed meal (or chia seeds)
Wet Ingredients
- 1/4 cup maple syrup (or liquid sweetener of choice)
- 3 tablespoons nut or seed butter
- 1 1/2 teaspoons vanilla extract
Dry Ingredients & Spices
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1/3 cup dark chocolate chips (see notes)
Other
- Oil, for greasing the dish
Instructions
- Preheat oven and prepare baking dish. Preheat your oven to 350°F (175°C) and position the rack in the middle. Lightly grease a small baking dish (approximately 7 x 9.5 inches) with oil and set aside.
- Make oat flour. In a high-speed blender, add the rolled oats and blend until they form a fine oat flour texture, about 20-30 seconds.
- Blend wet and dry ingredients. Add the non-dairy milk, ripe banana, flaxseed meal, maple syrup, nut or seed butter, vanilla extract, baking soda, cinnamon, baking powder, and salt to the blender. Blend until smooth and fully combined.
- Incorporate chocolate chips. Pour the batter into a mixing bowl. Stir in all but about 1 tablespoon of the dark chocolate chips gently by hand using a spoon.
- Transfer and sprinkle. Spread the batter evenly into the prepared baking dish. Sprinkle the remaining chocolate chips evenly over the top for garnish and added texture.
- Bake until golden. Place the baking dish in the oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve. Remove from the oven and allow the baked oatmeal to cool for about 5 minutes before slicing and serving. Enjoy warm for a comforting breakfast or snack.
Notes
- This recipe was adapted from Eating Bird Food.
- To decrease the sweetness, reduce the amount of chocolate chips or skip mixing them into the batter and just sprinkle a handful on top.
- Use gluten-free oats to keep the recipe gluten-free friendly.
- You can substitute the nut or seed butter with your favorite type such as almond, peanut, or sunflower seed butter.
- This baked oatmeal can be stored in the refrigerator for up to 4 days and reheated before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280 kcal
- Sugar: 11 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
