Vegan Chocolate Blended Baked Oats Recipe

Rolled oats: These are whole oats that have been steamed and flattened. They provide a hearty texture and are rich in fiber.

Plant-based milk: Options like almond milk or soy milk are great dairy-free alternatives that add creaminess to the recipe.

Ripe banana: A medium ripe banana adds natural sweetness and moisture to the baked oats.

Unsweetened cocoa powder: This gives the recipe its rich chocolate flavor without added sugars.

Maple syrup: A natural sweetener that enhances the flavor with a hint of caramel.

Baking powder: This helps the baked oats rise and become fluffy.

Vanilla extract: Adds a warm, sweet aroma and enhances the overall flavor.

Salt: A pinch of salt balances the sweetness and enhances the flavors.

To achieve a smoother texture for your blended baked oats, make sure to blend the mixture for at least 1-2 minutes. This ensures that the rolled oats are fully broken down and incorporated with the plant-based milk and other ingredients. Additionally, using a ripe banana not only adds natural sweetness but also helps in binding the mixture together, resulting in a more cohesive and moist final product.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a great alternative for those who need a gluten-free option.

• plant-based milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a slight coconut flavor that complements the chocolate well.

• ripe banana - Substitute with applesauce: Applesauce provides moisture and natural sweetness, similar to what a ripe banana would offer.

• unsweetened cocoa powder - Substitute with carob powder: Carob powder has a naturally sweet flavor and can be used as a caffeine-free alternative to cocoa powder.

• maple syrup - Substitute with agave nectar: Agave nectar is a plant-based sweetener that has a similar consistency and sweetness level to maple syrup.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder. This combination will provide the same leavening effect.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor that can add a unique twist to the recipe.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor profile.

• Allow the baked oats to cool completely before storing. This prevents condensation from forming, which can make the oats soggy.
• Transfer the cooled baked oats to an airtight container. This helps maintain freshness and prevents the absorption of other odors from the fridge.
• Store the container in the refrigerator. The baked oats will stay fresh for up to 5 days.
• For longer storage, cut the baked oats into individual portions and wrap each piece tightly in plastic wrap or aluminum foil.
• Place the wrapped portions in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the baked oats for up to 3 months. When ready to eat, thaw overnight in the refrigerator.
• Reheat in the microwave for 1-2 minutes or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
• For added texture and flavor, top with fresh berries, a drizzle of maple syrup, or a dollop of nut butter before serving.

• Microwave Method:

  1. Place a portion of the vegan chocolate blended baked oats in a microwave-safe dish.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before enjoying, as it will continue to cook slightly after being removed from the microwave.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover baked oats in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Bake for 10-15 minutes, or until heated through.
  5. Remove the foil for the last few minutes if you prefer a slightly crispy top.

• Stovetop Method:

  1. Place a non-stick skillet over medium-low heat.
  2. Add a small amount of plant-based milk or water to the skillet to create steam and prevent sticking.
  3. Add the baked oats and cover with a lid.
  4. Heat for 5-7 minutes, stirring occasionally, until warmed through.
  5. Add a splash more plant-based milk if needed to maintain moisture.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the baked oats in an air fryer-safe dish or on a piece of parchment paper.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. Let it cool slightly before serving, as the air fryer can make the edges crispier.

• Oven: Used to bake the blended oats mixture at a consistent temperature of 350°F (175°C).

• Blender: Essential for combining and blending all the ingredients until smooth.

• Baking dish: The container where the blended mixture is poured and baked.

• Measuring cups: Used to measure the rolled oats and plant-based milk accurately.

• Measuring spoons: Used to measure the cocoa powder, maple syrup, baking powder, and vanilla extract.

• Spatula: Helpful for scraping down the sides of the blender to ensure all ingredients are well combined.

• Toothpick: Used to check if the baked oats are set by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Allows the baked oats to cool evenly before serving.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

Use a high-speed blender: A powerful blender will ensure a smoother mixture quickly.

Opt for non-stick bakeware: Using non-stick or greased bakeware reduces cleanup time.

Batch cooking: Double the recipe and store extra portions for future use.

Quick cooling: Place the baked oats on a wire rack to cool faster.