Vegan Baked Oatmeal With Peanut Butter And Chocolate
This Vegan baked oatmeal is the perfect healthy protein-rich breakfast casserole. It's an easy, gluten-free, and healthy breakfast recipe
Servings: 4
Calories: 190kcal
Equipment
- Baking Tray
Ingredients
- 1 cup rolled oats (old fashioned)
- 1.5 cups unsweetened almond milk
- 1/4 cup maple syrup or 2 - 3 tbsp brown sugar or coconut sugar
- 1 ripe banana or 1/4 cup apple sauce
- 1 tbsp ground flax seed (Flaxmeal) (1 flax egg)
- 1/4 cup peanut butter melted (2 tbsp for oats mixture + 2 - 3 tbsp for toppings)
- 1 tsp baking powder
- salt to taste (1/4 tsp appx)
- 2 tsp unsweetened cocoa powder
- 1/4 cup dried berries or 1/2 cup fresh berries chopped
Instructions
- Preheat the oven at 200° C/ 400 F.
- In a mixing bowl add all ingredients and give it a nice gentle stir.
- Grease the baking tray or casserole.
- Pour in all the mixture.
- Place it in the oven and bake it for 25 - 30 minutes.
- Remove from oven and drizzle some melted peanut butter on top.
- Serve it warm or refrigerate for leftover.
Notes
Storage & Reheating:-
You can refrigerate the leftover baked oatmeal in an airtight container for about 4 - 5 days and up to 3 months in the freezer when packed properly in the freezer box.
The best way to store it in the freezer is after the baked oatmeal is cool enough, cut it into small bars, and then store it. So that you can remove the exact portion size to reheat.
To reheat the baked oatmeal - place the bars in preheated oven at 350 F or 175 C for 5 - 7 minutes. If reheating the whole baked oatmeal, it might take some more 5 - 6 minutes to be done completely.
If it looks gooey or soggy, cook for another 5 - 10 minutes more.
If you are using instant oats, reduce liquid to 1: 1 proportion. And it might take 20 minutes to get cooked perfectly.
Nutrition
Serving: 1g | Calories: 190kcal | Carbohydrates: 35g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 325mg | Fiber: 5g | Sugar: 15g