This Chocolate Lava Baked Oatmeal is a rich, chocolate-y breakfast cake that is secretly healthy and made with whole food ingredients! This cake is both gluten-free and vegan.
That holiday is coming up. You know, the one. The one filled with crape paper hearts, boxes of ornate chocolates, and an I-hate-this-holiday-with-every-bone-in-my-body-till-the-day-I-die attitude or the I-am-starstruck-and-this-is-and-always-will-be-the-best-day-of-my-life attitude.
It might be the most polarizing holiday of all time. And rarely do we find someone with an indifferent opinion. We either spend the day laying around the house sulking in your pajamas hating the 24 hours of love or we’re dressed to the nines arranging a brilliant 56 red rose bouquet before heading out to dinner at a fancy pants restaurant with an even fancier date.
I have found that Valentine’s Day can be about so much more than bitterness or sappy love. There are many people in our life to love and spend Valentine’s Day with. A romantic date isn’t the indicator of Valentine’s Day success, how we spend each and every day, is.
There is too much love in all of our lives to waste a single day sulking, much less a day dedicated to celebrating this very thing! Valentine’s Day is sold to us as a holiday to celebrate romantic love, but I think it’s about something much more important: everlasting love. And that’s exactly what I am going to have a great time celebrating. The I’m-always-there-for-you-and-will-love-you-till-the-end-no-matter-what kind of love.
And what goes great with this kind of love? Chocolate.
I actually think that chocolate goes well with EVERYthing.
Especially when this Breakfast Chocolate Lava Baked Oatmeal is on the menu. It is rich, fudge-y, chocolate-y, and secretly healthy. I know I use the term secretly healthy a LOT here on the blog, but this takes that term to a whole new level. I have yet to feed this to someone who hasn’t freaked out once I told them Chocolate Lava Baked Oatmeal was made from whole food ingredients and was free from all major allergens.
The chocolate literally oozes out from the center of these Chocolate Lava Baked Oatmeal Cakes creating a molten stream of chocolate that mixes with the soft and fluffy cakes. Where the chocolate center meets the cake, it creates a fudge-y, not completely baked through texture like no other. We have fluffy cake, fudge-y cake, and molten chocolate all in one. You will need a tall glass of (dairy-free) milk with this breakfast.
I first made these Chocolate Lava Baked Oatmeal Cakes and published them the blog last year. It was a hit, but since then, I have made some major improvements. This 2.0 version is even better that the original. It is free of oil, contains more chocolate flavor, and tastes even closer to dessert than breakfast.
Can I live in that lava cake?
These Chocolate Lava Baked Oatmeal Cakes are a rich, chocolate-y breakfast that is secretly healthy and made with whole food ingredients! This cake is both gluten-free and vegan.
- 1/2 cup rolled oats
- 1/2 cup oat flour
- 3 tablespoons cocoa powder
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- Pinch salt
- 1 c coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 4 oz dark chocolate divided
- Preheat the oven to 350 degrees and coat 4 ramekins with nonstick cooking spray.
- In a bowl, whisk together the oats, oat flour, cocoa powder, chia seeds, baking powder, and salt. Set aside.
- In another bowl, whisk together the coconut milk, maple syrup, and vanilla extract. Add this into the dry ingredients and stir to combine. Set aside.
- Using the microwave or a double boiler, gently melt 2 ounces of the chocolate. Add the melted chocolate into the batter and stir to combine.
- Take the remaining chocolate and cut it into 4 even pieces. (You can also combine smaller pieces into 4 even piles.) Stuff the chocolate into the center of the cakes, and use a spoon to cover them with batter.
- Place the ramekins on a baking sheet and bake in the oven for 25 minutes. Let cool for 5 minutes and serve.
This recipe can also be made ahead of time and baked the morning of. Follow the instructions through step 5 and then place the unbaked cakes into the fridge covered overnight. The next morning preheat the oven and bake the cakes.