Gluten-free chocolate baked oats
My mum gave me this cute little Creuset oven dish, and this called for a baked oatmeal recipe. Or even better: gluten-free chocolate baked oats!
Breakfasts with oatmeal remain one of my favorites, whether it is oat pancakes, pumpkin oatmeal, or baked oats.
Especially in autumn or winter baked oats are a perfect start to the day.
Why you’ll love these low FODMAP and gluten-free chocolate baked oats
Most importantly: eating chocolate baked oats with chocolate chips feels like you are eating a dessert. But instead, it is a filling and healthy breakfast that is high in fiber. Win-win!
It is also great for meal prep. This recipe is a one-person serving, but you can easily quadruple the ingredients and make the baked oats in a larger oven dish, so you have a healthy breakfast for several days.
Whilst I also love porridge made with oats, baked oats are something different. Because you bake them in the oven, the oats get a nice crust and the inside of your baked oats will be super gooey.
Add in some melted chocolate chips and you have deliciousness all over.
What you’ll need to make this recipe
The ingredients that you need are quite basic and most of them are staple ingredients that you might already have in your pantry:
- Rolled oats: use certified gluten-free rolled oats if you have to eat strictly gluten-free.
- 1/2 banana: use a yellow banana that is not overly ripe if you eat low FODMAP.
- Lactose-free milk: you can use a milk of your choice. For the FODMAP diet, I like to use unsweetened almond milk.
- Cocoa powder: use unsweetened cacao powder.
- Baking soda and a pinch of salt
- Chocolate chips: this is optional, but it makes the baked oats extra good!
How to prepare the oven-baked oats
The recipe is very simple. Mash the banana. Add all ingredients to a bowl and stir. Put into an oven dish. Sprinkle a few extra chocolate chips on top.
Place the oats in the oven for 15 minutes at 180 degrees Celsius (350 F). And then your delicious breakfast is ready to eat!
Variations on the gluten-free chocolate baked oats
You can add different ingredients to vary with your chocolate baked oats. For example by adding some nuts to the mixture.
I also like serving my baked oats with some fresh fruits, such as strawberries or raspberries. Or with some lactose-free yogurt.
On my blog, you can also find two variations of this recipe. Blueberry baked oats with lemon and peanut butter baked oats.
Gluten-free chocolate baked oats
- Total Time: 20 mins
- Servings: 1 1x
Description
Gluten-free chocolate baked oats! A healthy breakfast, rich in fiber that tastes like cake. What more do you need? Low FODMAP and lactose-free.
Ingredients
- 40 g (1.4 oz) oats*
- 90 ml (3 fl. oz) lactose-free milk (or another milk of your choice)
- 1 tbsp cacao powder
- ½ unripe banana*
- 1/4 tsp baking soda
- A pinch of salt
- 15 g dark chocolate chips
Instructions
- Preheat the oven to 180 degrees Celsius.
- Mash the banana with a fork and put this in a bowl. Add the oats, lactose-free milk, cacao powder, baking s,oda and salt and stir everything together.
- Stir in the chocolate chips. Put the oats mixture in an oven dish and sprinkle some chocolate chips on top.
- Put the oatmeal in the oven for 15 minutes.
- It’s delicious to serve the chocolate baked oats with some fresh fruits or a bit of lactose-free yogurt.
Notes
*Use certified gluten-free oats if you have to eat strictly gluten-free
- Prep Time: 5 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 1 serving
- Calories: 347
- Fat: 12
- Carbohydrates: 48
- Fiber: 9
- Protein: 9
12 Comments
This is the perfect weekend breakfast dish 🙂 I will do it this weekend for Miha’s birthday!
Yeesss and even better because it has healthy ingredients ?
This looks yummy! Must try it!
katielou99.blogspot.co.uk
I’m allergic to bananas, peanuts, mango and soy and was wondering if there was another alternative to the banana in the recipe
Hi Mary Ann, you could try replacing it with canned pumpkin. I would add a sweetener then because banana adds sweetness to the recipe and pumpkin doesn’t.
Is there a customary measurement version of this recipe?
I don’t like banana unfortunately, is there anything you would recommend or can you not taste the banana? Thank you!
The flavour of the banana is not very strong, so you could try it and see if you like it. Otherwise you could try replacing the banana with another kind of mashed fruit.
Made it this morning and it was lovely!
I was wondering if you could double the recipe and save half for the next day?
Yes, that is possible!
Hi x I was wondering if I could blend the ingredients for a smoother consistency?
Anna
Yes that should work!