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Chocolate Chip Baked Oatmeal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free, Vegetarian

Description

This delicious Chocolate Chip Baked Oatmeal is a comforting and healthy breakfast option that combines gluten-free rolled oats with natural sweeteners and rich dark chocolate chips. Made in a high-speed blender and baked to golden perfection, it offers a warm, hearty start to your day with a perfect balance of flavors and textures.

Ingredients

Scale

Dry Ingredients

  • 1 cup (100g) gluten-free rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

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

Add-ins

  • 1/3 cup dark chocolate chips (see notes)

Equipment and Additional Ingredients

  • High speed blender
  • Small baking dish (7 x 9.5 inches)
  • Oil for greasing the dish

Instructions

  1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and adjust the oven rack to the middle position. Lightly grease a small baking dish (approximately 7 x 9.5 inches) with oil to prevent sticking.
  2. Make Oat Flour: Place the gluten-free rolled oats into a high-speed blender and blend until they become a fine oat flour with a powdery texture.
  3. Add Remaining Ingredients: Add to the blender the unsweetened non-dairy milk, ripe banana, flaxseed meal (or chia seeds), maple syrup, nut or seed butter, vanilla extract, baking soda, baking powder, cinnamon, and salt. Blend everything together until the mixture is smooth and well combined.
  4. Mix in Chocolate Chips: Remove the batter from the blender and transfer to a mixing bowl. Stir in all but about one tablespoon of the dark chocolate chips using a spoon, distributing them evenly throughout the batter.
  5. Transfer and Top: Pour and spread the batter evenly into the prepared baking dish. Sprinkle the remaining chocolate chips on top to create a visually appealing finish.
  6. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the center is set and a toothpick inserted into the middle comes out clean. The surface should be golden brown.
  7. Cool and Serve: Remove the baked oatmeal from the oven and allow it to cool for about 5 minutes before serving. This helps it set for easier slicing and enhances flavors.

Notes

  • This recipe is adapted from Eating Bird Food.
  • To reduce sweetness, decrease the amount of chocolate chips or skip mixing them in and only sprinkle a handful on top before baking.
  • Use a high-speed blender to ensure smooth batter and finely ground oats.
  • Oil for greasing can be coconut oil, vegetable oil, or a non-stick spray.
  • This baked oatmeal is delicious served warm, and can be stored in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1/4 of recipe (approx. 140g)
  • Calories: 260
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg

Find it online: https://jessicasrecipes.com/chocolate-chip-baked-oatmeal-recipe/