January 2, 2016

Chocolate Chip Baked Oatmeal with Vegan Salted Caramel

Breakfast + Brunch, Budget Friendly, Dairy Free, Gluten Free, Recipes, Vegan, Vegetarian, Weekend

This is my first post of 2016, and what better way than to give you guys a dream in the shape of a chocolate chip baked oatmeal ordeal.

The kind you pop in the oven on a cold winter’s morning, make a cup of tea, and curl up in the couch with a fluffy blanket while you wait your dessert-meets-breakfast to be ready. The smell of cinnamon fills the house, and you pull out a bubbling treat with molten chocolate and addictive caramel to start your day.

Honestly, you deserve it.

I’m telling you, this is what dreams are made of.

It would be pretty hard to find someone who doesn’t like the whole chocolate-meets-salted-caramel combo. If you do know such a person I think it’s time to rethink that friendship as you don’t need that kind of negativity in your life.

Oh oozy caramel, how I love you. You can either add the caramel on top before you pop it in the oven or drizzle it on top. It’ll be delicious either way, but I love the satisfaction of pouring it on top after it has baked and seeing caramel and melted chocolate become one. Bliss.

I buy my dairy-free and coconut sugar sweetened chocolate chips from amazon (here) but you could use whichever ones you can. I do recommend aiming for naturally sweetened and good quality dark chocolate, and could even use chocolate chunks if you really wanted to. Just get some yummy chocolate in there ok?

Chocolate Chip Baked Oatmeal with Vegan Salted Caramel

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Author: Teffy Perk

Recipe type: Vegan, Gluten Free

Serves: 2

Ingredients

For the Oatmeal

100g (1 cup) rolled oats
½ tsp cinnamon
2 tbsp coconut sugar, plus extra to sprinkle
Pinch of sea salt
1 tbsp chia seeds
2 tbsp chocolate chips, divided
1 tbsp coconut oil, melted
310 ml (1¼ cup) plant milk (almond, rice, oat, etc…)
1 tsp vanilla bean powder

For the Caramel

200ml (3/4 cup) coconut milk
4 tbsp coconut sugar
3 tbsp maple syrup
¼ teaspoon sea salt
2 tbsp coconut oil
1 tsp vanilla bean powder

Instructions

Pre-heat your oven to 175ºC/350ºF and lightly grease a small pie dish.
Start by making your caramel. Add all of the ingredients except the coconut oil and vanilla into a saucepan and bring to a boil, swirling the pan to stir instead of using a spoon. Once it has reached a boil reduce to a simmer and continue to swirl frequently for about 10 minutes. Remove from the heat and stir in the coconut oil and vanilla then place in a glass jar or bowl to cool.
In a bowl combine your oats, cinnamon, coconut sugar, sea salt, chocolate chips and chia seeds and add to the pie dish.
In a separate bowl combine the coconut oil, milk, and vanilla and pour over the dry ingredients. Sprinkle the remaining chocolate chips on top, drizzle with a few tablespoons of the caramel, if desired, and bake for 15-20 minutes or until the oats have absorbed most of the liquid. Sprinkle some more coconut sugar on top, place back in the oven for 30 seconds, then let cool for a few minutes for the oatmeal to set.
Serve still warm with the caramel.