Triple Chocolate Brownie Baked Oats (Vegan GF)

Rich and chocolatey baked oats with a soft and chewy texture and topped with cooling yoghurt and fresh berries. This make-ahead brunch dish is naturally vegan, gluten-free and wholesome.

I love baked oats, there’s no denying it and this year I have fallen in love with them even more. I’ve taken my previous single-serve style baked oats and made recipes that are better for meal prep, serving hungry friends and/or family members for weekend brunch dates or just enjoying all by yourself. The texture of these Triple Chocolate Brownie Baked Oats is next to none and like my Peanut Butter Chocolate Chip Courgette Baked Oats and Blueberry Banana and Chocolate Baked Oats, there is so much more joy when making a larger batch.

This recipe for Triple Chocolate Brownie Baked Oats makes for the richest and most chocolate-y baked oats, with all the brownie-like flavours and textures and pieces of sweet gooey banana. Straight from the oven, it’s slightly gooey and softer, but if you enjoy it cold, it’s much firmer and chewier like a soft flapjack which I love.

So, what goes into these Triple Chocolate Brownie Baked Oats to make them delicious, rich and still wholesome?

• Bananas: these act as a natural sweetener and help to bind the oats where non-vegan recipes often call for eggs. The riper the banana, the better the results as the flavours are sweeter and the texture is softer.
• Chia seeds:  these help bind the batter, too. You could also use ground flaxseed here.
• Plant-based milk: use your favourite kind of milk as they all will work but may change the flavour slightly. My go-to varieties are oat, almond or soya.
• Maple syrup: just a little bit for a natural sweetness and it adds to the sticky texture.
• Oats: the base of all good baked oats! Use GF where needed.
• Cacao powder: make sure you opt for an unsweetened cocoa or raw cacao powder here. That said, any chocolate drinking powder will work.
• Baking powder and salt: for the lovely rise and the salty notes contrast so well with the rich and sweet chocolate elements.
• Cacao nibs: the second chocolate element. I love the crunch of using cacao nibs, but you could use extra chocolate chips, instead.
• Chocolate chips: the third chocolate factor in these Triple Chocolate Brownie Baked Oats. Make sure they are diary-free and free of refined sugars, if needed.

Simply stir together all of the ingredients for these Triple Chocolate Brownie Baked Oats and pour into a dish. Bake in the oven until nice and crisp on top and springy. I love to serve this warm with lots of cooling coconut yoghurt, fresh berries and maybe been extra melted chocolate. A slice of baked oats is also delicious served cold with a splash of milk and extra fruit.

These oats are delicious, rich, wholesome and naturally vegan, gluten-free and nut-free, too. They are great to make up at the weekend to enjoy throughout the week for breakfast or to whip up at the weekend and enjoy warm with friends and family.

If you are looking for other sweet breakfast recipes, try my:

• Vanilla Berry French Toast
• Peanut Butter Blueberry Chocolate Chip Courgette Baked Oats
• Cookies and Cream Baked Skillet Pancake
• Berry Buckwheat and Chocolate Crepes
• Chocolate Chunk Pancakes

Triple Chocolate Brownie Baked Oats (Vegan GF)

• Servings: 4-6
• Time: 40 minutes
• Difficulty: easy
• Print

Rich and chocolatey baked oats with a soft and chewy texture and topped with cooling yoghurt and fresh berries. This make-ahead brunch dish is naturally vegan, gluten-free and wholesome.

Ingredients

• 2 ripe bananas
• 2 tbsp chia seeds
• 360ml plant-based milk
• 2 tbsp maple syrup
• 200g oats
• 25g cacao powder
• 1 tsp baking powder
• A pinch of salt
• 20g + 10g cacao nibs
• 20g + 10g chocolate chips
• To serve: coconut yoghurt, fruit, melted chocolate

Directions

1. Preheat the oven to 160Fan/180*C and lightly grease an oven-proof dish (approx. 20cm x 16cm or equivalent).
2. Add 1 banana to a large mixing bowl and mash well. Chop the other banana into small pieces.
3. To the mashed banana, stir in the chia seeds, plant-based milk and maple syrup. Now stir in the oats, cacao powder, baking powder and a pinch of salt.
4. Fold in the chopped banana and 20g each cacao nibs and chocolate chips.
5. Pour into the greased dish, smooth over the top and sprinkle over the remaining 10g each cacao nibs and chocolate chips. Bake for 30 minutes until firm to touch.
6. Allow to cool slightly before slicing into pieces and serve warm or cold with berries and yoghurt.

Let me know what you think of this recipe for Triple Chocolate Brownie Baked Oats in the comments below and tag me in your bakes. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With triple choc love x