-2 cups quick oats (you can use rolled but quick gives the BEST texture & it holds together better)
-1.5 cups whole milk (or any nut milk/ alternative)
-1/3 cup peanut butter
-1/4 cup maple syrup
-1 tbsp chia seeds (or flax or hemp)
-1 tsp baking powder
-2 tsp vanilla extract
-1/2 tsp sea salt
-1/2 cup chocolate chips (for DF, use DF chocolate chips!)
-1-2 tbsp peanut butter, drizzled
-2 tbsp chocolate chips melted with 1 tsp coconut oil or ghee, drizzled over the top
Preheat oven to 350 degrees. In a medium bowl, mix together the wet ingredients. Then add in the dry, except for the chocolate chips. Mix everything well! Fold in the chocolate chips.
Pour the mixture into a greased dish (i used an 8×8 but you can use any similar size). Bake at 350 degrees for 30-35 minutes. Make sure to check it around 25 min depending on what size pan you use! You want the center to be set but still soft. Once cooled, drizzle on your peanut butter and melted chocolate. Store in the fridge and once cooled completely, slice into 4-6 slices. Keeps well in the fridge for 3-5 days. In the morning, either warm it up and enjoy or eat cold (I actually prefer this!). I usually like to pair mine with yogurt & fruit or you can eat it as it is! Enjoy!
Baked oatmeal also freezes wonderfully. To freeze, make sure oatmeal is cooled completely, then wrap each piece individually in plastic wrap and store in a ziploc freezer bag or stasher bag! To thaw, place a slice in the fridge overnight and either enjoy cold the next morning or warmed up!