Baked oats are so on trend right now, and with good reason. These delicious oat recipes are so easy to mix up, and they are just so downright delicious! In my vegan, gluten-free recipe for Baked Peanut Butter Chocolate Cranberry Oats, you mix together oats, cocoa powder, plant-based milk, peanut butter, dried cranberries and just a touch of maple syrup. Then top with dark chocolate chips, peanuts, and more dried cranberries and pop it in the oven. So easy, but so healthy and nutritious, providing protein, healthy fats, and antioxidant compounds linked with health protection. What’s not to love? Plus, you can mix these babies up in the same oven-proof serving dish you eat out of (no extra cleanup!). Make up a batch of four of these baked oat bowls for easy go-to meals or snacks during the week, or bake it into a casserole or baking dish for a family-style recipe. Your whole family is going to love them, from kids to adults. With only 9 ingredients, many of which you probably have on hand right now, you can get these stirred up in 5 minutes, and on the table in another 20 minutes.
- Preheat oven to 375 F.
- In an individual oven-proof bowl (i.e., 1 ½ to 2-cup size souffle or soup bowl), place oats, cocoa powder, and baking powder and mix together.
- Add plant-based milk, maple syrup, peanut butter and mix together until smooth.
- Stir in 1 tablespoon dried cranberries.
- Top with remaining 1 tablespoon dried cranberries, dark chocolate chips, and peanuts.
- Place in oven and bake for 20 minutes until golden and baked through.
Try making this recipe in a toaster oven to save energy.
Multiply this recipe by 4 to make four individual servings at once; or to pour into a 1 ½ to 2-quart baking dish for a family-style recipe (May need to adjust cooking time).
- Prep Time: 5
- Cook Time: 20
- Serving Size: 1
- Calories: 653
- Sugar: 35g
- Fat: 23g
- Saturated Fat: 6g
- Carbohydrates: 100g
- Fiber: 14g
- Protein: 21g
- Cholesterol: 181g