Soaked overnight for easy digestion, this gluten-free chocolate baked oatmeal takes a few minutes to stir together in the morning, then bakes while you get the kids ready! The baked oatmeal recipe variations are endless, too... Add in some cinnamon or chocolate chips, dried fruit or crispy nuts.
Pour soaked oat mixture into a large, fine-mesh colander.
Grease an 8x11" (or 9x9") rectangular baking dish.
As an optional step, about 35 minutes through the baking time, briefly remove baked oatmeal from oven to sprinkle the surface with chocolate chips.
Leftovers are good cold or reheated gently in a low temperature oven. Pour warm cream or milk over heated up leftovers.
Baked oatmeal lasts well in the fridge, covered, for up to 5 days.
Overnight Chocolate Baked Oatmeal (easy back-to-school breakfast) https://traditionalcookingschool.com/food-preparation/recipes/overnight-chocolate-baked-oatmeal-easy-back-to-school-breakfast/