Ingredients:

  • 2 cups (180g) old-fashioned rolled oats
  • 1 tsp (2g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (240ml) unsweetened almond milk
  • 1/3 cup (80ml) pure maple syrup
  • 1 large (50g) egg
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1 tbsp (8g) chia seeds

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan with coconut oil or line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the oats, baking powder, cinnamon, and salt.
  3. Stir in the almond milk, maple syrup, egg, and vanilla extract. Mix until the oats are fully submerged and the batter is consistent.
  4. Gently fold in the chocolate chips until evenly distributed.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 30–35 minutes until the edges are firm and mahogany-colored, while the center feels set but slightly springy to the touch.
  7. Let the oatmeal cool for 10 minutes before slicing.