Description
This wholesome Chocolate Chip Baked Oatmeal recipe is a delicious and nutritious gluten-free breakfast or snack option. Made with rolled oats, ripe banana, flaxseed meal, and sweetened naturally with maple syrup, it’s packed with fiber and plant-based ingredients. The addition of dark chocolate chips adds a delightful touch of indulgence. Baked until golden and tender, this recipe offers a comforting, easy-to-make, and allergy-friendly treat perfect for family mornings or meal prep.
Ingredients
Scale
Dry Ingredients
- 1 cup (100g) gluten-free rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup dark chocolate chips
Wet Ingredients
- 1/2 cup unsweetened non-dairy milk
- 1 ripe banana
- 1 tablespoon flaxseed meal (or chia seeds)
- 1/4 cup maple syrup (or liquid sweetener of choice)
- 3 tablespoons nut or seed butter
- 1 1/2 teaspoons vanilla extract
Additional
- Oil, for greasing the baking dish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Lightly grease a small baking dish measuring approximately 7 x 9.5 inches with oil and set aside to prepare the batter.
- Make Oat Flour: Place the gluten-free rolled oats into a high-speed blender and blend until they become a fine oat flour. This step ensures a smooth, uniform texture in the baked oatmeal.
- Blend Wet Ingredients and Spice: Add the unsweetened 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 with the oat flour. Blend until the mixture is completely smooth and well combined.
- Add Chocolate Chips: Transfer the batter to a mixing bowl. Add all but about 1 tablespoon of the dark chocolate chips and gently fold them into the batter by hand using a spoon to evenly distribute.
- Fill Baking Dish and Top: Pour the batter into the prepared baking dish, spreading it out evenly with a spatula or spoon. Sprinkle the reserved tablespoon of chocolate chips evenly over the top for a nice garnish and extra chocolate bursts.
- Bake: Bake the dish in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown, indicating that it is cooked through.
- Cool and Serve: Remove from the oven and let the baked oatmeal cool for about 5 minutes before serving. This resting time allows it to set and makes it easier to slice and serve warm.
Notes
- This recipe is adapted from Eating Bird Food, a trusted source for wholesome, nutrient-rich recipes.
- For a less sweet version, reduce the amount of chocolate chips or skip mixing them in and just sprinkle a small handful on top before baking.
- Use gluten-free rolled oats to keep the dish gluten-free; you may substitute with regular oats if gluten is not a concern.
- You can swap non-dairy milk for regular milk if you do not require a dairy-free option.
Nutrition
- Serving Size: 1/4 of the recipe (approximately 1 cup)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
