A delicious breakfast that tastes like a dessert! This vegan gluten-free baked chocolate oats recipe is perfect to enjoy on a chilled cold weekend day.
* This post is sponsored by FREEE*
I’m a huge fan of oats for breakfast in general, but during the colder months, nothing beats a bowl of baked warm oats straight out of the oven!
Oats are a great source of fibre, vitamins (such as B vitamins), and minerals (like manganese, phosphorus, and magnesium). Baking them into a dish can help you make the most of these nutrients. They’re also a complex carbohydrate, which means they release energy slowly + will help regulate your blood sugar levels. This will help to keep you full and satisfied throughout the morning.
Like with porridge, baked oats are super versatile and can be customised with various toppings and different flavours so you never get bored. You can add fruits, nuts, seeds, sweeteners, and spices to create a breakfast that you enjoy.
I’m sprucing up my morning porridge by adding chocolate, and instead of cooking it in a pan I’m baking it in the oven. The main difference in the end result is the texture. Porridge is lovely and creamy, whereas baking it in the oven turn your porridge into soft, chewy and creamy yumminess. Both are equally delicious, but it’s nice to change things up a little and baking your oats is a really fun way to enjoy your morning oats.
What I love about this vegan gluten-free baked chocolate oats recipe:
I would consider baked oats a comfort food, especially during autumn/winter as I mentioned before. Add chocolate in the mix and you have yourself an even cosier and more comforting breakfast experience.
The texture of this vegan gluten-free baked chocolate oats reminds me of a cake, especially with the added cocoa and dark chocolate chips. It honestly feels like having dessert for breakfast, but one that’s actually good for your. Who can say no to that?
It’s a great source of fibre with 10g per serving. With a lot of us in the UK struggling to reach the daily recommended fibre intake of 30g per day, this vegan gluten-free baked chocolate oats recipe is an easy way to help you get there.
The dark chocolate (in both the cocoa powder and dark chocolate chips) is a great source of antioxidants too, not that I need an excuse to enjoy dark chocolate regularly 😛
This vegan gluten-free baked chocolate oats is really easy to put together and you can bake it in advance and warm it up for 5 minutes in the oven in the morning for a speedier breakfast. You can half the recipe if you’re only making it for yourself or double it and use an 8” baking tin to make a bigger portion. You can also go crazy with the toppings and add chopped nuts, dates, dried fruit or whatever else you fancy!
what you need to make this vegan gluten-free baked chocolate oats:
Oats – I used gluten-free porridge oats to make the recipe gluten-free. Regular oats will also work.
Banana – This will add some natural sweetness, but will also act as a binder to help everything hold together as the oats bake in the oven.
Cocoa powder – To add a rich chocolate taste as well as lots of antioxidants.
Tahini – This will add some moistness to the baked oats as well as some richness. You can use a nut butter instead like almond or peanut butter.
Maple syrup – I only used 1 tbsp for 2 servings for some extra sweetness. This is optional, so if you want a lower sugar option, feel free to omit it.
Baking powder – To help the baked oats rise a little in the oven.
Salt & Vanilla – To enhance and bring all the flavours together.
This vegan gluten-free baked chocolate oats recipe is:
- Vegan
- Gluten-free
- Dairy-free
- Can be made nut-free (if you use tahini)
- A great healthy option for breakfast
- High in fibre (10g per serving!)
- Easy to make
- Great for meal prepping
- A great make-in-advance option for breakfast
- Really cosy
- And super delicious!
I’ve teamed up with FREEE to create some simple, fun and healthy breakfast recipes. Their range of breakfast products really does make starting your day with a vegan, gluten free and organic breakfast as easy as ‘one, two, FREEE’. Their cereals and oats are organic, naturally gluten free and vegan certified.
The FREEE Breakfast Cereals range includes:
- Porridge Oats
- Cereal Flakes
- Fibre Flakes
- Corn Flakes
- Organic Chocolate Stars
Vegan Gluten-free Baked Chocolate Oats
Ingredients
- 100g porridge oats* I used FREEE Gluten Free Porridge Oats
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- Pinch of salt
- 1 banana mashed
- 2 tbsp tahini**
- 235ml milk of choice
- 1 tbsp maple syrup
- 1/2 tsp vanilla
- Dark chocolate chips Optional
Instructions
- Preheat your oven to 180C/160C fan/350F.
- Mix together the oats, cocoa, baking powder and oats in a bowl, then add the mashed banana, milk, nut butter, maple syrup and vanilla. Mix well to combine.
- Divide between 2 lightly greased ramekins and sprinkle some chocolate chips on top.
- Bake for 25 minutes, leave to cool slightly and enjoy!
Notes
Nutrition
You have got to be kidding me… that looks insane! Making it right away!!
Thank you Carmen 😀 Let me know what you think!
These look so good. What can I substitute with porridge oats please? Can I blend and use baby rolled oats?
Can I make this in an air fryer?
Hi Basyira 🙂 I haven’t tried making it in the air-fryer, but it should work. You’ll need to reduce the cook time though. It’ll depend on the setting of your air-fryer. Let me know how you get on if you try it.
Do you know how many calories are in this? Thank you!
Hi, what did you drizzle on top?
Just a bit of tahini 🙂
My son has multiple food allergies and I whipped this up for breakfast today – was a huge hit.
I’m so sorry to hear that Camille ? food allergies can be a nightmare. So glad your son enjoyed it! Hope you find my other recipes helpful too 🙂 xx
Delicious ? thank you so much for the recipe!
So glad you liked it Cecilia 😀 x
This looks delicious! What is the white cream on top? I don’t see it mentioned anywhere in the blog post or recipe, but it looks like a great addition. Thank you!
Hi Vabessa ? I just drizzled some tahini on top for aesthetics more than anything.
Hi what measure of nut butter is recommended please?
What’s the “sauce” you put on top? It looks like it brings the whole dessert together!
Hi Brenda 🙂 I just drizzled some tahini on top for aesthetics more than anything.
I made this last night and used honey instead of maple. It was so DECADENT! Going to try with white some biscoff next time. Thank you for this easy recipe 😀
So glad you enjoyed it Jen 🙂 Ooo biscoff would be a great addition! x
The recipe looks too delicious, to be honest. Thanks for sharing!
Thank you Niamul 🙂 Let me know if you try it
PLEASE les ingrédients ne sont pas indiqués dans la liste. Pouvez vous les mettre, merci
This is my go to recipe, my pick me up, make me feel good… and everything in between. My Goodness gracious. This is genius. Simple yet so filling and satisfying. Because I workout, I like to add vegan protein. It’s perfection in a cup.
This looks so yummy! If I double the recipe for meal prepping, how do I reheat leftovers?
Hi Perian 🙂 You can heat leftovers in the microwave for 1-1.5 minutes. Or in a preheated oven at 180C/160C fan/350F for 5-10 minutes x
Sooo good! I skipped the chocolate chips and still tasted amazing. Making this again tomorrow. Great breakfast!
So happy you liked it Stephanie 🙂 Thank you for your feedback x
Hi Nadia! Could you please tell me what is the size of your ramekin?
Any standard size ramekin will do. Basically big enough to fill without it overflowing 🙂
Hello Nadia, thanks for a great recipe!
I was thinking about adding a tbs or two of brown rice protein powder to the dry mixture, just to step up the protein content. Guess it will work perfectly with additional 50 ml of plant milk….