Recipe: Marbled Chocolate Peanut Butter Baked Oatmeal (Vegan)

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It's no secret that I'm a big fan of breakfast. 

If I could only choose one meal to eat for the rest of my life, breakfast would definitely be it.... and I know, usually when people say meal they mean a specific meal but since breakfast is a meal I'm calling that a loophole. 

But I digress... the best thing about loving breakfast is that I'm constantly coming up with delicious new breakfast recipes - just like this one! 

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This baked oatmeal recipe is a little bit different, but a wholeeeeeeeeee lot of deliciousness!

You see, a few weeks ago I decided to whip up a new batch of baked oatmeal, but I couldn't decide on a flavour. I kind of wanted chocolate and I kind of wanted peanut butter flavours - but I didn't want one or the other.

So what do you do when that happens? You mix the two! And thus this Marbled Baked Oatmeal Recipe was born! 

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This way, each piece has the perfect mix of soft and fluffy bites of both peanut butter baked oatmeal and chocolate baked oatmeal - and of course, you can make it even better by adding chocolate and peanut butter on top too ;) 

But let me share the recipe with you! >> 

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Healthy Marbled Chocolate and Peanut Butter Baked Oatmeal

makes 4-6 slices, depending on size 

low fat, gluten free, clean eating recipe, vegan, refined sugar free

For the chocolate baked oatmeal:

1/2 cup (120g) unsweetened applesauce 

2 tsp (10g) cocoa powder

1/4 cup milk of your choice 

1-2 tbsp maple syrup (see notes)

1 cup (90g) gluten free oats*

1/2 tsp baking powder 

1/4 tsp baking soda 

For the peanut butter baked oatmeal: 

1/2 cup (120g) unsweetened applesauce 

1/2 cup (60g) peanut flour** 

1/2 cup milk of your choice 

1-2 tbsp maple syrup (see notes)

1 cup (90g) gluten free oats*

1/2 tsp baking powder 

1/4 tsp baking soda 

• Preheat your oven to 180C/355F 
• Line an 8x8" or 9x13" (depending on how thick you want yours) with baking paper and set aside.
• For the chocolate batter, mix your applesauce, cocoa, milk and maple syrup until smooth. Add in your oats, baking powder and baking soda and mix until combined.
• For the peanut butter batter, mix together your applesauce, peanut flour (or peanut butter), milk and maple syrup. Add in your oats, baking powder and baking soda and mix until combined.
• Spoon alternating dollops of each mix into your pan to create the marble pattern. Once all of your mix is in the tin, carefully smooth it with a knife to ensure it's evenly spread.
• Bake for 15-25 minutes or until cooked through (baking time will vary depending on the thickness of your baked oats). 
• Allow to cool before slicing and serving. Enjoy on their own or with toppings of your choice. 
• This recipe will keep for up to a week in the fridge or individual slices can be frozen (in individual zip lock bags) and defrosted whenever you want a piece. 

Notes: 

• We only use 1 tbsp of maple syrup in each batter, however, use more/less depending on how sweet you like things. We don't like our baked oatmeal too sweet - hence the amount used!
• **If you don't have or don't want to use peanut flour, you can switch this for 1/4 cup peanut butter - just take out 1/4 cup of milk in the peanut butter batter.
• *Find out more about oats on a gluten free diet. 

But tell me, if you could only eat one meal for the rest of your life, what would it be?

What's one of your favourite flavour combinations? 

Chocolate and peanut butter is definitely one of mine - followed by bananas and nut butter!

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