The Best Chocolate & Peanut Butter Baked Oats (Gluten Free, Vegan)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: serves 1Category: Breakfast
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These single serve gluten free and vegan baked oats make a decadent breakfast perfect for peanut butter and chocolate lovers! Even though they are a nutrient dense option they are ideal on those colder mornings you want something a little more comforting. If you like these baked oats, you may also like my Banana Bread Baked Oats recipe which you can find here or my Peanut Butter & Jam Baked Oats which you can find here.

This is a great breakfast to make on those days you have a little bit more time than usual and are ideal on weekends or days you are working from home. They only take a few minutes to prepare and, once in the oven, you can tick a few jobs off while waiting for them to cook.

The amounts listed are for one serving, however, to make this for two people just double up on batter and split between two ramekins. I have noted the bake time to be 25 minutes in a preheated oven, however, ovens do vary so keep an eye on the oats to ensure they do not burn. If you are in a rush or working from an office you can actually microwave this for 2 – 3 minutes instead!

I like to hold a handful of chocolate back to scatter across the top of these oats when they are still hot from the oven. I use a sweet dark chocolate in this recipe, however, you can experiment with a dairy free milk or white if preferred. You could also make these vegan baked oats with other types of plant milk in place of soya if desired.

You will need to use a firmer peanut butter that does not have a runny consistency in this recipe otherwise it will just mix in with the batter and you won’t get that melted centre. If you wanted, you could try tahini in the centre of these oats instead of peanut butter.

Use a little bit of oil or spray in your ramekin to ensure the oats do not stick.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 50g 1/2 cup gluten free oats
  • 1 handful dairy free chocolate chips or chunks
  • 1/2 large banana
  • 60ml 4 tbsp soya milk
  • 2 tbsp maple syrup
  • 1 tsp firm peanut butter
  • 10g 1 tbsp + 1 tsp cocoa powder
  • 1/2 tsp baking powder

Method

  1. Place the oats in a blender and blitz until fine
  2. Add the banana, soya milk, maple syrup, baking powder and cocoa powder to the blender. Blend until a smooth batter forms
  3. Stir the chocolate chips or chunks through the batter before scraping out into a greased oven proof ramekin, mug or small bowl
  4. Scoop one teaspoon of a firm peanut butter out and place in the middle of the batter. Use a spoon to push the peanut butter down into the centre of the batter and move the batter over the top of it until fully covered
  5. Place in a preheated oven and bake for 25 minutes at 180 degrees Celsius

2 Comments

  1. Phoebe Blaskett

    This recipe is INCREDIBLE! I made it using the microwave and turned out delicious! Is still super tasty cold too (I took it to a picnic and all enjoyed)! YUM!

    Reply
    • Natasha Gelder

      Oh that is good to know I’ve never actually managed to resist it long enough for it to cool! x

      Reply

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