Chocolate Baked Oatmeal (Gluten Free)
This gluten free Chocolate Baked Oatmeal is incredibly easy, extra chocolaty and so delicious! The ingredients are blended together then baked to cozy gooey perfection. These baked oats taste like mini chocolate cakes!
Think gooey chocolaty cake! This baked oatmeal is incredibly delicious and super easy.
Why You’ll Love This Recipe
- This chocolate baked oatmeal is quick and easy.
- This recipe can be eaten for breakfast, a snack, or even dessert.
- Use gluten free oats for an entirely gluten free recipe.
- Use milk of choice to make this dairy free and/or nut free.
- This baked oatmeal tastes like cake, but it is secretly healthy.
- It is made without butter, without sugar, and without oil.
- Got extra oats? Check out these Almond Flour Oatmeal Cookies and this Flaxseed Oatmeal!
- This recipe is Gluten Free and Dairy Free.
Ingredients & Substitutions
Rolled oats are the best option. Use gluten free rolled oats for best results. Quick oats may be substituted, but steel cut oats do not work.
Use a ripe banana! The banana should be starting to brown. This adds natural sweetness. For the version without banana, try these Baked Oats Without Banana.
Any creamy nut butter will work. Peanut butter, almond butter, and cashew butter all work well.
Use milk of choice. Almond milk, macadamia nut milk, oat milk, and coconut milk from a carton work well.
Replace maple syrup with honey if desired.
Use your favorite brand chocolate chips. I use Enjoy Life dark chocolate chips because they are dairy free.
How To Make
First, preheat oven to 350 degrees Fahrenheit. Spray 4 ramekins with nonstick spray.
Add all ingredients except chocolate chips to blender.
Blend until smooth and creamy. The texture is similar to chocolate pudding.
Pour into bowl. Fold in dark chocolate chips.
Divide mixture evenly into ramekins. Garnish with additional chocolate chips if desired.
Bake for 18 to 20 minutes. Once a toothpick inserted comes out clean, remove from oven.
This chocolate baked oatmeal has the texture of a dense chocolate cake! In addition, this baked oatmeal is slightly more dense than a fudge brownie.
What is the flavor? It is extra chocolaty, rich and decadent. Think dark chocolate!
Expert Tips & Tricks
Rolled oats yield the best results. I love Bob’s Red Mill Old Fashioned Rolled Oats.
Use a ripe banana. This adds sweetness.
After blending, texture should resemble a chocolate pudding. If needed, add another tablespoon of milk to thin it out.
Garnish with chocolate chips before baking. More chocolate = more delocious!
Bake until just set in the middle. Do not over bake!
How to Serve & Store
For best results, bake and serve immediately. This baked oatmeal is delicious warm from the oven!
If making ahead of time, there are two options.
Bake and reheat: bake recipe and then refrigerate. When ready to eat, reheat in the microwave.
Prepare, store and then bake: prepare recipe as written. Instead of baking, place ramekins with batter in fridge. Then, bake within 24 hours.
Store leftovers in the fridge for up to 5 days.
Frequently Asked Questions
Yes! See above “How to Serve & Store” for making ahead and reheating directions.
I love Bob’s Red Mill for gluten free oats.
Yes! Any creamy nut butter works well.
I haven’t tried this. I suggest trying an equal amount of applesauce (about 1/2 cup).
I have not tested this without an egg. I’d guess it would be dense and not rise well.
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Get the Recipe: Chocolate Baked Oatmeal (Gluten Free)
- First, preheat oven to 350 degrees Fahrenheit. Spray 4 ramekins or small oven safe bowls with nonstick spray. Set aside.
- Add all ingredients except chocolate chips to a blender.
- Blend until smooth and creamy. The texture will be similar to pudding.
- Pour into a bowl. Fold in dark chocolate chips.
- Pour batter equally into 4 ramekins. Garnish with more chocolate chips if desired.
- Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Remove from oven and serve!
- Use a ripe banana for best results.
- Any creamy nut butter will work. Peanut butter, cashew butter, and almond butter all work well.
- Rolled oats are the best choice here. Quick oats will work, but steel cut oats will not work.
- Use favorite milk. I used almond milk, but coconut milk from a carton is a great nut free option!
- Bake until a toothpick inserted comes out clean. Do not over bake!
- Store leftovers in the fridge for up to 5 days.
- To reheat, microwave for 15 to 20 seconds or until warm.
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