Chocolate Baked Oatmeal

This recipe was given by Amanda Young!

Allergy Information: Free from the top 9 allergies (eggs, dairy/milk, soy, wheat, tree nuts, peanuts, fish, shellfish, and sesame)

Chocolate for breakfast...yes please :) This chocolate baked oatmeal is delicious, hearty, filling, and easy to make!

Tools:

• 8x8 baking dish

• Bowl to mix the ingredients in

Ingredients:

• 2 cups gluten-free rolled oats

• 2 cups plant-based milk of your choice (i.e. soy, almond, coconut, flax, rice, oat, etc.) – for a mocha flavor, substitute 1 cup coffee and 1 cup milk

• 2 scoops chocolate protein powder (if omitting, add 2 more tbsp of cocoa powder and up to ¼ cup sweetener of choice, like maple syrup, depending on your taste preferences)

• 1 tbsp cocoa powder

• 1 tsp baking powder

• ½ tsp salt

• 1 tbsp chia seeds or ground flaxseeds

• 1 large ripe banana, mashed

• 1 tsp vanilla extract

• 1 cup fresh or frozen berries (blueberries, strawberries, blackberries, etc.)

Directions/Steps:

1. Preheat the oven to 375 degrees Fahrenheit.

2. Spray the 8x8 baking dish with cooking spray.

3. Mix together all of the ingredients in a large bowl.

4. Pour the oatmeal mixture into the baking dish. Bake for 25-30 minutes, until a toothpick inserted into the center of the oatmeal comes out clean.

5. Let the oatmeal cool, then cut it into 4-6 slices.

6. Serve with fresh fruit (strawberries, banana slices, etc.), sunflower seed butter, maple syrup, or any other desired toppings.

7. Store any leftovers in the refrigerator. This can be made in advance!

Amanda's Bio:

Hi, my name is Amanda! I’m 18 years old and from California. I’m allergic to dairy, eggs, nuts, most fish, and shellfish. I love to travel, and I hope to live abroad one day.