Chocolate Chip Baked Oatmeal

Chocolate chip baked oatmeal is easy to make and perfect for breakfast or snacking! Naturally gluten free, dairy free, egg free and vegan, chocolate chip baked oats are great for meal prep too!

Course Breakfast

Cuisine American

Keyword chocolate chip baked oatmeal, chocolate chip baked oats

Prep Time 5

Cook Time 45

Cooling Time 20

Total Time 1 10

Servings

Calories 198kcal

Author Samantha Rowland

Ingredients

2.25 cups dairy free milk
⅓ cup maple syrup
2 tablespoons ground flax
2.5 cups rolled oats
1 teaspoon baking powder
⅓ cup chocolate chips
1 teaspoon vanilla extract (optional)

Instructions

Preheat oven to 350F.
Add the dairy free milk, maple syrup and ground flax to a large bowl. Stir the flax immediately or it will clump.
2.25 cups dairy free milk, ⅓ cup maple syrup, 2 tablespoons ground flax
Add the rolled oats and baking powder to the bowl with the wet ingredients. Stir well.
2.5 cups rolled oats, 1 teaspoon baking powder
Add the chocolate chips and vanilla extract (optional) to the bowl with the rest of the ingredients. Stir to incorporate.
⅓ cup chocolate chips, 1 teaspoon vanilla extract (optional)
Spray a 8X8 casserole dish with non-stick spray (olive oil or avocado oil spray) and add the oatmeal mixture.
Bake at 350F for 45 minutes.
After 45 minutes, take out of the oven and allow to cool at least 20 minutes before cutting into even pieces or serving with a spoon.

Video

Notes

Stir in the ground flax immediately when it’s added to the wet ingredients, or it will clump.
Bake until set: The oatmeal should be lightly browned on top and no longer jiggle in the center. It should feel firm to the touch right out of the oven.
Let it rest 20–30 minutes after baking. Since there are no eggs, the baked oats need time to set or they may fall apart when cut.
Sweetness tip: This recipe is lightly sweetened with maple syrup. If you prefer more of a dessert-style bake, increase maple syrup to ½ cup and reduce the milk by 2 tablespoons.

Nutrition