Chocolate Peppermint Baked Oatmeal
Earlier this fall I polled my Instagram audience on their favorite holiday foods and flavors. I had an overwhelming number of written responses indicate the chocolate-peppermint flavor combo was their favorite and decided that’s what I’d focus on this holiday season. Today’s post is the first of a week of chocolate peppermint – yes, a full week! You’ll be getting simple indulgent recipes to share with family and friends this holiday season – or keep all for yourself, that’s up to you.
After pancakes, oatmeal is my favorite breakfast. This is especially true in the winter when I need a warm breakfast. In the past, slow-cooker oatmeal has been my go-to when I was prepping oats for visitors like you may be this holiday season, but my follow-up Instagram poll indicated 68% of followers wanted this chocolate peppermint oatmeal to be baked vs. slow cooker. I shared a slow cooker version in the recipe n rotes below!
If you’re an athlete or very active, you can add this to my preworkout holiday recipe roundup from last year! A couple of published research studies even show cocoa powder may have similar mechanisms to beet powder in enhancing athletic performance.
Come back tomorrow for Black Bean Christmas Tree Brownies! Have a favorite Christmas flavor I should jot down for next year? Let me know in the comments!
- While I love this Theo chocolate bar (below) that I found at Sprouts (and that is also at MOM’s in center city Philadelphia for really cheap), it can be replaced with 2.5-3 ounces of any chocolate peppermint bark.
- Using 1/2 cup of brewed coffee with the liquid enhances the chocolate flavor. It does not taste anything like coffee! Feel free to omit, but add an extra half cup of soy milk.
- To make without setting in the refrigerator overnight, let sit as long as you have on the counter (up to 2 hours, otherwise add to fridge) and add 10 minutes to baking time.
- To make in the slow cooker, replace 3 Cups rolled oats with 1.5 cups of steel cut oats, omit baking powder, and add one additional cup of liquid (can be water). You also may want to hold off on adding the chopped chocolate until there’s just a half hour or so left. Set on low for 6-8 hours.
Vegan, gluten free
- 3 c rolled oats (certified gluten free if needed)
- 1 1/2 tsp baking powder
- 1/2 cups cocoa powder
- 1/2 tsp salt
- 1/2 cup honey or maple
- 2 3/4 cups unsweetened soy milk, room temp
- 3/4 cup brewed coffee
- 1/4 cup melted coconut oil
- 2 tsp peppermint extract
- 1 tsp vanilla extract
- 1 2.5 ounces dark chocolate peppermint bark bar
or 2 oz chopped dark chocolate + 1/2 crushed candy cane
- Candy cane to garnish
- Mix oats, baking powder, salt and cocoa powder well until there are no clumps in the cocoa powder.
- In a separate large bowl, whisk soy milk, melted coconut oil, coffee, honey or maple and extracts.
- Pour the wet into the dry and stir well. Transfer to a 9×13 or 8×11(ish) baking dish. Let sit in refrigerator overnight or for 8 hours for best results.
- Set oven to 350 degrees. While oven is heating, chop chocolate bar very finely. sprinkle over top of the set oatmeal.
- Place in oven and let cook, covered (with a cover for baking dish or foil) for 20 minutes. Remove top and let cook an additional 10-20 minutes depending on your oven and the size of your dish. A smaller dish will require a longer cooking time.
- Sprinkle with crushed peppermint candy and, if you can wait, let sit 10 minutes before serving.