Chocolate Banana Baked Oatmeal
Inspired by techniques from King Arthur Baking.
This dairy-free chocolate and banana baked oatmeal is fudgy and moist, studded with chocolate chips and made wholesome by flaxseed and rolled oats.
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Method
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Equipment
- 20 cm square baking tin
- 2 medium bowls
- whisk
- rubber spatula
- fork
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 269 kcal |
| Protein | 6.3 g |
| Carbohydrate | 37.9 g |
| of which sugars | 16.5 g |
| of which free sugars | 14.1 g |
| Fat | 12 g |
| of which saturates | 3 g |
| Fibre | 5.3 g |
| Salt | 0.74 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Bake
- 1 tsp vegetable oil, for the tin
- 180 g rolled oats (not instant)
- 21 g unsweetened cocoa powder
- 13 g ground flaxseed
- 1 tsp baking powder
- 4.5 g fine sea salt or table salt about ¾ tsp
- 390 ml soya milk or other dairy-free milk
- 115 g ripe banana, mashed (about 1 medium)
- 80 ml maple syrup
- 2 tbsp vegetable or melted coconut oil
- 2 tsp vanilla
- 57 g chocolate chips
Topping
- 33 g chocolate chips
To serve
- 20 g flaked almonds, toasted (optional)
- 1
Prepare. Preheat oven to 165 °C (145 °C fan) with the shelf in the middle; oil a 20 cm square baking tin.
- 2
Dry. In one medium bowl mix 178 g rolled oats, 21 g unsweetened cocoa powder, 13 g ground flaxseed, 1 tsp baking powder and ¾ tsp salt.
- 3
Wet. In another medium bowl whisk 390 ml soya milk or other dairy-free milk, 113 g mashed ripe banana (about 1 medium), 80 ml maple syrup, 2 tbsp vegetable or melted coconut oil and 2 tsp vanilla.
- 4
Combine. Stir wet into dry, then fold in 57 g chocolate chips.
- 5
Spread and top. Pour into the tin and scatter 33 g chocolate chips (and 20 g toasted flaked almonds if using) over the top.
- 6
Bake. Bake 35-40 min until set but still moist, cutting into 16 squares and serving warm with almonds and a splash of extra milk or maple syrup if liked.
Storage
Keep covered at room temperature for up to 2 days, or refrigerate for up to 4 days; reheat in the microwave 15-20 s before eating. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
