Ingredients
Scale
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk (dairy, almond, or oat milk)
- 1/3 cup pure maple syrup or honey
- 1 large egg (or a flax egg for a vegan option)
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup mini marshmallows (ensure they are halal-certified)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with a little oil or butter.
- In a large mixing bowl, whisk together the rolled oats, cocoa powder, baking powder, and salt until well combined.
- In a separate medium bowl, beat the egg. Whisk in the milk, maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir well until all the oats are thoroughly coated in the chocolate mixture.
- Gently fold in most of the chocolate chips, saving a few for the top.
- Pour the mixture into your prepared baking dish and spread it out evenly with a spatula.
- Sprinkle the remaining chocolate chips and the mini marshmallows over the top.
- Bake for 30 to 35 minutes. The center should be set, and the marshmallows should be lightly toasted and gooey.
- Remove from the oven and let it cool for 5 minutes before slicing. This helps the oatmeal set so it doesn’t crumble.
- Cook Time: 30 minutes