If you are a chocoholic like me, you are going to love these baked oats! It is a perfect excuse to eat chocolate for breakfast if you ask me! They aren't super sweet, so the chocolate chips on top add just the right amount of sweetness! I used at Picnik's Vegan Creamer to create this perfect pan of baked oats! Their creamer is vegan has zero added sugars and is made with MCT oil! MCT stands for medium-chain triglycerides which are most commonly extracted from coconut oil. MCT are easily converted by the body into energy so it makes for the perfect addition to your morning cup of coffee (orrrrr your oats!)
1 cup water
1 cup Picnik Vegan Creamer
1 teaspoon vanilla
1/4 cup maple syrup
1/2 cup pumpkin puree
2 cups gluten free rolled oats
1/4 cup cacao powder
1 tablespoon flax seed meal
1 teaspoon baking powder
1/2 cup dairy free dark chocolate chips
Favorite nut butter or Granola butter for topping (I used Kween Granola Butter - it is my FAVE!!!)
Coconut oil baking spray
Method of Preparation:
Preheat the oven to 375 degrees F. Spray an 8X8-inch square baking dish with non-stick coconut oil baking spray.
In a medium bowl whisk together the water, creamer, vanilla, syrup, and pumpkin puree. Next, whisk in the oats, cacao, flax, baking powder and salt; whisk to combine.
Pour the mixture into the baking dish and bake for 20 to 25 minutes or until the center is set. Sprinkle the top of the warm oats with the chocolate chips and drizzle with your favorite nut butter!
Store in the refrigerator and reheat in the oven or microwave as necessary! :)