Get the Recipe: Chocolate Baked Oatmeal (Gluten Free)
This gluten free Chocolate Baked Oatmeal is incredibly easy and so delicious! It is blended together then baked to gooey chocolaty perfection. These baked oats are great for breakfast, a snack or dessert!
Ingredients
- ½ cup gluten free rolled oats
- 1 ripe banana
- 1 tbsp creamy nut butter, see note
- 1 egg
- ¼ cup milk of choice
- 1 tbsp cocoa powder
- ½ tsp baking powder
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips
Instructions
- 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!
Notes
- 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.
Calories: 183kcal, Carbohydrates: 25g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 68mg, Potassium: 285mg, Fiber: 3g, Sugar: 11g, Vitamin A: 79IU, Vitamin C: 3mg, Calcium: 75mg, Iron: 1mg