Description
Chocolate baked oatmeal with nuts, banana, almond butter, and chocolate chips. Bake it in under an hour for dessert for breakfast!
Ingredients
- 2 cups gluten-free old-fashioned oats
- ⅔ cup roughly chopped pecans or walnuts
- ⅓ cup Navitas Organics Cacao Powder
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 1 ¾ cups unsweetened almond milk
- ¼ cup pure maple syrup
- 1 cup banana, mashed
- ¼ cup almond butter
- ½ cup dairy-free dark chocolate chips + more for topping
Instructions
- Preheat the oven to 375°F and line a 9×9 square baking dish with parchment paper or lightly grease with coconut oil.
- In a medium mixing bowl, combine the oats, nuts, and cacao powder.
- In a smaller mixing bowl, mix up the flax egg and allow to sit for 5 minutes to gel. Next, add in the almond milk, maple syrup, banana, and almond butter and stir well to combine.
- Add the wet ingredients to the dry and mix well.
- Fold in the dark chocolate chips.
- Spoon the mixture into the baking dish and spread into an even layer. Top with more dark chocolate chips.
- Bake for ~45 minutes, until the top is nice and golden brown. Remove the baked oatmeal from the oven and allow it to cool for a few minutes.
- Store leftovers in an airtight container in the refrigerator for up to one week and reheat before serving.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free