Chocolate Chip Baked Oatmeal with Vegan Salted Caramel
Recipe type: Vegan, Gluten Free
Serves: 2
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
  1. Pre-heat your oven to 175ºC/350ºF and lightly grease a small pie dish.
  2. 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.
  3. In a bowl combine your oats, cinnamon, coconut sugar, sea salt, chocolate chips and chia seeds and add to the pie dish.
  4. 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.
  5. Serve still warm with the caramel.
Recipe by Sprinkle of Green at