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Ingredients
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- 2 cups unsweetened soy milk or oat milk
- 1/3 cup + 2 tbsp dairy-free chocolate chips
- 1 tsp espresso powder (optional)
- 1 tbsp ground flaxseed
- 7 tbsp Dutch-processed cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup maple syrup
- 1/3 cup peanut butter (or almond butter for a more neutral flavor)
- 2 tsp vanilla extract
- 2 cups gluten-free rolled oats
Instructions
- Preheat oven to 350°F and grease an 8-inch x 8-inch baking dish.
- Warm the milk for about 1 minute and 30 seconds in a bowl, then mix in 2 tablespoons of chocolate chips until melted.
- Add espresso powder, ground flaxseed, cocoa powder, baking powder, salt, maple syrup, peanut butter, and vanilla extract to the melted mixture and whisk until combined.
- Fold in rolled oats and remaining chocolate chips, ensuring even mixing.
- Pour the mixture into the baking dish and spread it evenly.
- Bake for about 40 minutes until set, then let cool for 20 minutes before slicing.
Notes
Use fresh ingredients for the best results.
Ensure oats are certified gluten-free if necessary.
Feel free to experiment with different nut butters or add-ins.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 7
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 4
- Protein: 6
- Cholesterol: 0