Step 1

Preheat the oven to 175ºC/350ºF.

Step 2

If you're not using oat flour, then process the rolled oats in a food processor into a fine flour. Then, add all of the remaining ingredients and blend again into a smooth mixture.

Step 3

Feel free to taste the batter at this point and add extra sweetener or cacao powder, etc. For extra chocolatey goodness and a melty center, you could press a square of chocolate into the center of the batter.

Step 4

Pour the chocolate oatmeal mixture into an oven-safe dish, sprinkle with some crushed hazelnuts (optionally), and bake in the oven for between 20-25 minutes. 20 will yield a softer center while 25 is more "cake-like".

Step 5

I prefer to enjoy this chocolate baked oatmeal fresh and warm from the oven. However, feel free to store any leftovers in the refrigerator, covered, for up to 5 days.

Step 6

You can also freeze them for between 2-3 months wrapped tightly to avoid freezer burn.

Step 7

To reheat, allow the chocolate baked oatmeal to thaw in the fridge and then reheat in the microwave or oven.