This healthy yet decadent chocolate chip baked oatmeal is the perfect combination of warm chocolate chip cookie, cake, and oatmeal. All you need is just 7 ingredients (pantry staples!) and it's ready in under 30 minutes! Best of all, the recipe can be made gluten-free and dairy-free!
Process the oats in a food processor into flour. Then, add the vanilla, milk, maple, chia seeds, baking powder, and salt. Process again into a smooth "batter."
Pour the vanilla oatmeal batter into an oven-safe dish. I used a mug with a diameter of 4 inches/10 cm (the volume is about 1 cup/0.25l). Then add the chocolate chips, fold them in, or place them on top, slightly pressing them into the batter to dig them in slightly.I pressed one square of chocolate into the center of the batter and topped it with three large chocolate buttons.
Bake in the oven for 15-20 minutes in a pre-heated oven at 400ºF/200ºC. I like mine to be slightly 'gooey' still, so I tend to bake on the lower end of the time but feel free to increase slightly more for a more 'dry'/cakey baked oatmeal.
How To Store
If you manage to have any leftovers (I never do!), then you can store them, covered, the refrigerator for up to 5 days.You can also freeze the chocolate chip baked oatmeal for between 2-3 months.To reheat, allow the oatmeal to thaw in the fridge and then heat either in the microwave or oven until warmed through.
Video
Notes
You may also be able to bake this chocolate chip oatmeal in the microwave (like this vegan chocolate mug cake), though it isn't something I've experimented with (yet!). I suggest microwaving it on high for 1 minute, then increasing as needed until baked through.
Make sure to blend the oats into fine flour for the most 'cake-like' consistency.
Feel free to double or even triple this recipe for a larger casserole dish. You'll need to increase the baking time by a few minutes - so keep an eye out.