Ingredients
- 2 cups old-fashioned rolled oats (210g)
- 1/4 cup unsweetened cocoa powder (24g)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup milk of choice (whole milk or plant-based)
- 1/2 cup maple syrup or honey
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons butter or virgin coconut oil, melted
- Cooking oil spray (e.g., avocado oil spray) for greasing pan
- Optional: 2 tablespoons chocolate chips (mini or regular)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch square baking dish with butter or oil spray.
- In a large mixing bowl, combine dry ingredients: rolled oats, cocoa powder, baking powder, and salt.
- Add in milk, eggs, melted butter or coconut oil, vanilla extract, and maple syrup or honey. Whisk until well combined.
- Let the mixture rest for 5 minutes to allow the oats to absorb some of the liquid.
- Pour the mixture into the greased baking dish and spread evenly.
- Optional: Sprinkle chocolate chips on top for extra chocolate flavor.
- Bake for 30 minutes, or until the center is firm and a toothpick comes out clean.
- Let cool slightly before slicing into 8 squares. Serve warm or cold as desired.
Notes
- Resting the batter before baking helps achieve a better texture.
- Store leftovers in the fridge for up to 5 days or freeze for longer storage.
- Serve with nut butter, yogurt, or fruit for a more filling breakfast.
- Baking time may vary depending on pan type; check center for doneness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 14g
- Sodium: 272mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 52mg
