Soft, chocolately and oh so good. These strawberry chocolate baked oats are like dessert for breakfast! Gluten-free, vegan, and ready in 30 minutes.
Chocolate baked oats: inspired by the dreamy flavour pairing that will never get old. Everyone seems to like it, and I'm no exception! After falling in love with my chocolate covered strawberry overnight oats, I knew I had to make a baked oatmeal version. I also wanted to keep it vegan so everyone can try it!
With melty chocolate chips and a soft bite, these vegan baked oats are like cake for breakfast. And if you haven't seen my cheesecake oats or smores baked oats, you heard it here first: I will take any excuse to make a dessert-inspired breakfast!
Why This Dietitian Loves This Recipe
Why do I love these chocolate baked oats so much? Here's why:
- Banana free. Don't get me wrong, I love adding banana into baked oats (I make these peanut butter banana oats weekly). But sometimes I just don't have ripe bananas on hand! This recipe is also a great option for those who don't like the taste of bananas.
- High in fibre. These chocolate baked oats have 5g of fibre per serving. Fibre has countless health benefits, yet many of us don't get enough. Oatmeal is a great way to get in some fibre early in the day.
- Minimal and simple. I'm all about easy breakfasts, because healthy eating doesn't need to be complicated. This recipe can be made in ONE DISH and in under 30 minutes, so you aren't spending all morning cooking or cleaning up a mess.
- Plant-based. A lot of recipes I've seen have eggs, but I made these vegan baked oats so all my plant-based friends can enjoy it too!
Ingredients
- Flax eggs or eggs
- Applesauce
- Milk
- Vanilla extract
- Maple syrup
- Peanut butter
- Oats
- Baking powder
- Cocoa powder
- Chocolate chips
- Strawberries
Instructions
Preheat the oven to 350 F and grease a 6x9 inch rectangular pan.
Directly in the pan, whisk together eggs, applesauce, milk, maple syrup and vanilla extract until smooth. Add in maple syrup and peanut butter and whisk again.
Once smooth, pour in oats, baking powder and cocoa powder. Mix well.
Fold in chocolate (if using) and strawberries. Reserve some strawberries for topping.
Bake for about 17-24 minutes or until the top begins to brown and a toothpick inserted into the center of the baking tray comes out clean. Top with additional strawberries if desired and enjoy!
Substitutions and Variations
Gluten-free option: Use certified gluten-free oats.
To make vegan: Use flax eggs, dairy-free milk and chocolate. To make two flax eggs, for this recipe, mix 2 tablespoon of ground flaxseed with 5 tablespoon of warm water. Let it sit for around 5 minutes, or until it forms a gel.
To make dairy-free: Use dairy-free milk and chocolate.
To make nut-free: Replace the peanut butter with tahini or sunflower seed butter. Please note when baking with sunflower seed butter, it may result in a slightly green colour. This is NORMAL and is a result of the chlorophyll in the sunflower seeds reacting with the baking powder. It won't affect the taste!
You can easily customize this recipe based on your mix-ins of choice. Here are some ways to switch things up:
- Lower sugar option: I will never say no to chocolate chips at breakfast, but you can always skip them for a lower sugar option.
- Fruit: I used strawberries, but raspberries or any other berries are also delicious.
- Higher protein option: For protein chocolate baked oats, add ¼ cup chocolate protein powder and only 1 tablespoon of cocoa powder. If you don't like protein powder, hemp seeds are another way to boost both protein and omega-3s.
Equipment
- 6x9 inch rectangular pan
Storage
This baked chocolate oatmeal can be stored in an airtight container for up to 5 days in the fridge. They can also be frozen in an airtight bag for up to 3 months. To defrost, microwave a slice for 20-30 seconds or until warm.
Top Tip
If you are taking the one dish route and foregoing a mixing bowl, be sure to grease the pan VERY well. Don’t forget the corners, bottom and sides of the dish. This will help make it easier to get the bars out of the pan once cooked.
Frequently Asked Questions
I use Nuzest (code NOURISHEDBYNIC) or Organika Collagen (code NOURISHEDBYNIC30). Both are great plant-based options!
I know a 9x6 inch pan is a little harder to find, however I find it is the pan size that works the best for this recipe. If you cannot find one, feel free to use a 9x9 inch square baking dish. Note the bars will not be a thick and the cook time may slightly vary.
Nope! I created this recipe with everyone who hates cleaning dishes in mind. If you don’t have a problem with cleaning an extra dish, you can definitely mix everything in a large mixing bowl and pour it into the baking dish.
You can substitute the applesauce with 1 large mashed banana or ¼ cup pumpkin puree, although these options will slightly alter the taste.
Yes, however they may leave a slight gummy texture from the extra moisture that is released as they defrost during baking. This doesn't really alter the taste, but something to keep in mind.
Great question! These oats have lots of fibre and healthy fats. To add some protein, I love topping them with Greek yogurt.
Either way works, it just depends on your preference! Personally, I like enjoying them warm.
More Easy Oatmeal Recipes
If you loved these chocolate baked oats, I know you'll love these recipes too:
PS. I love seeing my recipes in action! If you decide to make these chocolate baked oats, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
One Dish Strawberry Chocolate Baked Oats (Vegan)
Ingredients
- 2 flax eggs or regular eggs
- ¼ cup unsweetened applesauce
- ½ cup milk of choice
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- ½ cup natural peanut butter
- 2.5 cups oats quick or rolled
- 1 teaspoon baking powder
- ¼ cup cocoa powder *see note below
- ⅓ cup chocolate chips optional
- ⅓ cup strawberries sliced, optional
Instructions
- Preheat the oven to 350 F and grease a 6x9 inch rectangular pan.
- Directly in the pan, whisk together eggs, applesauce, milk, maple syrup and vanilla extract until smooth. Add in maple syrup and peanut butter and whisk again.
- Once smooth, pour in oats, baking powder and cocoa powder. Mix well.
- Fold in chocolate (if using) and strawberries. Reserve some strawberries for topping.
- Bake for about 17-24 minutes or until the top begins to brown and a toothpick inserted into the center of the baking tray comes out clean. Top with additional strawberries if desired and enjoy!
Claire says
Love this recipe. Have made this 5+ times now as an easy on-the-go breakfast or something to cure my sweet tooth after dinner. As a chocolate lover, I usually make it without berries but really good both ways! Note: natural PB is key
Abbey says
I absolutely love this recipe! It’s so simple and delicious. I love being able to quickly grab a serving out of the fridge on busier day!
Allie says
Made them this morning. So good!! They almost taste like a healthier version of no-bake cookies. 😋