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This Vegan Snickers Baked Oatmeal recipe will be your new favorite breakfast! It takes only minutes of prep time and tastes like your favorite chocolate bar! Sweet, nutty, caramelly – the best way to start the day. Glutenfree, Soyfree. Nutfree option
Snickers Baked Oatmeal! YOU GUYS, You’ll love this oatmeal!. This is a breakfast treat that is decadent, delicious, perfectly sweet, and tastes like you’re eating dessert for breakfast. What’s not to love!
You can bring this to a potluck, brunch party, or make it for the holidays. You can even pack it into your kid’s school lunch or take some to the office. A few seconds in the microwave and that chocolate will get all melty and delish again.
I’ve been making 1 Pan baked oatmeals for years since before it was a tik tok trend. They always use just 1 pan and not all are banana. Yup we’ve got some savory baked oatmeal too!
More baked oatmeal
- Banana Bread Baked Oatmeal GF
- Peanut butter and Jelly Baked Oatmeal. GF
- Pumpkin Baked Oatmeal No Oil GF
- Carrot Cake Baked Oatmeal GF
- Apple pie baked oatmeal
- Savory sundried tomato baked oatmeal
This oatmeal is absolutely delicious when reheated and tastes good for days after you make it. If you are a lovers of all things snickers, you have to try this! To make this without peanut, use cashews or use a mix of sunflower seeds and hemp seeds
Why you’ll love this peanut chocolate baked oatmeal
- Few ingredients and 1 pan
- has the favorite flavors like a snickers bar!
- baked oatmeal means no mushy oats!
- it’s gluten-free and soy free
- it can be made without nuts
- it can be made ahead and is shelf stable for the day and easily transportable
- it has no added oil or refined sugar.
More vegan snickers inspired recipes:
- Vegan Snickers Peanut Butter Cups
- Snickers Snack Bar Recipe
- Vegan Peanut Butter Chocolate Tart
- Vegan Peanut Butter Mousse
- Coconut Date Caramel Snack Bars
Snickers Baked Oats Vegan
Ingredients
For the dry ingredients:
- 1.75 cups old fashions rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons chia seeds
- 6 medjool dates chopped, or 8 regular soft dates
- 2 tablespoons vegan chocolate chips
For the wet ingredients:
- 1/4 cup smooth peanut butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup hot non-dairy milk such as almond, , oat or soy
- 1/4 cup apple sauce
For topping:
- 1/4 cup semi-sweet vegan chocolate chips
- 2 to 3 tablespoons raw peanuts or roasted unsalted peanuts
- 2-3 dates chopped
Instructions
- In a bowl, mix all the dry ingredients and set them aside.
- In a 9×9 inch baking dish or brownie pan, grease the pan a little bit then add some warmed peanut butter, maple syrup, hot milk, applesauce, and vanilla extract, and mix really well until the peanut butter mixes in.
- Then add your dry mixture with the oats and chia seeds. Mix well and then even it out with a spatula.
- Bake at 350 degrees Fahrenheit (180 c) for 30 to 35 minutes or until it is set and it’s not sticky and gooey when you touch the middle.
- Take the dish out of the oven. Melt the chocolate chips on a double boiler or in the microwave and drizzle all over.
- Sprinkle the peanuts and dates and pat down to press into the chocolate. Let cool for 15 mins then Slice, remove from the pan and serve.
- You can store these in the fridge for up to 5 days. Just warm in the microwave or bake a few minutes to warm and serve.
Video
Notes
- To make this without peanut, use cashews or use a mix of sunflower seeds and hemp seeds for topping and almond butter or Sunbutter instead of peanut butter
- Oat substitute: use rice flakes. Or use 1/3 cup uncooked quinoa. Quinoa will make a softer baked result .
- recipe accidentally said 1 tsp salt, it’s corrected to 1/4 tsp
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- old-fashioned oats are what is best here. Quick oats don’t give you that nice chewy texture. See notes for other grains
- baking powder is needed to make this oatmeal bake airy
- salt – is always a must to balance sweet
- chia seeds lend the bake a nice crunch as well as are a binder since there is no flour
- Medjool dates are added for chew and additional caramelly sweetness
- smooth peanut butter is what works best here but if you only have crunchy, use that
- maple syrup adds a nice round sweetness to this vegan breakfast bake
- vanilla extract
- hot non-dairy milk almond is added to dissolve the peanut butter in the casserole dish
- applesauce is added as a substitute for eggs
- vegan chocolate chips are added to the bake, then some are melted and drizzled over the baked oatmeal – OMG
- raw peanuts or roasted unsalted peanuts are sprinkled on top for crunch and that snickers feel
Tips:
- To make this peanut butter-free, use almond butter instead and just omit the peanuts from the topping or use cashews or sunflower seeds
- This should freeze pretty well but I recommend having it fresh as that melted chocolate and that sill warm oatmeal bake is just THE BOMB.
- Oat substitute: use rice flakes. Or use 1/3 cup uncooked quinoa. Quinoa will make a softer baked result .
How to make Vegan Snickers Oatmeal Bake
In a bowl, mix all the dry ingredients and set them aside.
In a 9×9 inch baking dish or brownie pan, grease the pan a little bit then add some warmed peanut butter, maple syrup, hot milk, applesauce, and vanilla extract and mix really well until the peanut butter is all mixed in.
Then add your dry mixture with the oats and chia seeds. Mix well and then even it out with a spatula.
Bake at 350 degrees Fahrenheit (180 c) for 30 to 35 minutes or until it is set and it’s not sticky and gooey when you touch the middle.
Take the dish out of the oven. Then melt the chocolate chips on a double boiler or in the microwave and drizzle all over.
Sprinkle the peanuts and dates and pat down to press into the chocolate. Let cool for 15 mins then Slice, remove from the pan and serve.
Storage:
You can store these in the fridge for up to 5 days. Just warm in the microwave or bake a little bit to warm and serve. It stays fine on the counter for the day but refrigerate for any longer
I have made this many times now and it’s a fabulous treat. I have a few tweaks – it makes it more work but it’s worth it to me!
After I heat the milk, I add protein powder, then a full tablespoon of chia seeds and whisk occasionally for about 15 min so they soften and don’t stick together. Then I add the peanut butter and other wet ingredients.
For the dry ingredients, I mix in the chopped dates with the oats, soda, and salt with my fingers until they’re evenly dispersed.
I mix everything together in a bowl then add to the pan. I add a sprinkle of cinnamon then bake for 30 min, sprinkle chocolate chips on top, back in the oven for 5 min, then spread the melted chocolate over the oatmeal, then add peanuts (I don’t add more dates) and press.
I cut into 6 servings and freeze. I eat it warmed with some plain yogurt. One of my favorite breakfasts by far – thank you for this recipe!
So glad you like it!
Snickers for breakfast – heaven! I ended up baking the toppings along with the oatmeal and it was still delicious.