Description
A deliciously indulgent and easy breakfast or dessert made with chocolate and oats, perfect for satisfying your sweet tooth.
Ingredients
Scale
- 2 cups unsweetened soy milk or oat milk
- 1/3 cup plus 2 tablespoons dairy-free chocolate chips
- 1 teaspoon espresso powder (optional)
- 1 tablespoon ground flaxseed
- 7 tablespoons Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/3 cup peanut butter or almond butter
- 2 teaspoons vanilla extract
- 2 cups gluten-free rolled oats
Instructions
- Preheat oven to 175°C. Grease a 20 x 20 cm ceramic baking dish.
- Pour soy or oat milk into a heatproof bowl and microwave for 90 seconds or until warm but not boiling.
- Add 2 tablespoons of chocolate chips to the warm milk and whisk until fully melted and smooth.
- Whisk in espresso powder, ground flaxseed, Dutch-processed cocoa powder, baking powder, salt, maple syrup, peanut butter, and vanilla extract into the milk mixture until homogeneous.
- Fold in gluten-free rolled oats and the remaining chocolate chips until evenly distributed.
- Transfer batter to the prepared baking dish and bake for 40 minutes until set and slightly firm to touch.
- Remove from oven and allow to cool for 20 minutes before slicing and serving.
Notes
- For a richer chocolate flavor, use more cocoa powder.
- Can substitute almond butter with other nut or seed butters.
- Serve warm or at room temperature for best taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg