Ok friends, let’s talk about this Vegan Chocolate Almond Butter Oat Bake. It’s easy to make, vegan, flour free, sweetened with maple syrup and just the right amount of chocolate!
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Vegan Chocolate Almond Butter Oat Bake cut into squares in metal baking dish with silver spoon

The Vegan Chocolate Almond Butter Oat Bake:

Made with oats, almond milk, almond butter, cocoa and sweetened with maple syrup, this little oat bake makes a fantastic snack or even a grab and go breakfast. The batter is whisked together in one bowl  and bakes up in about 35-40 minutes. 

The Vegan Chocolate Almond Butter Oat Bake topped with chocolate chips and cut into squares in a gold baking tin

So Is It a Brownie?

Well, yes and no. Like a brownie it is moist, delicious, chocolate-ly goodness cut into squares, and  does have cocoa and chocolate, but because it is sweetened with maple and not made with eggs, or even flour it’s also a little unique. If you are looking for a traditional brownie <— Click!

Lets Talk Chocolate and Cocoa:

In this recipe I use both unsweetened cocoa powder and chocolate. Chocolate chips work great, or you can chop up your favorite chocolate bar. I use the HU paleo chocolate bar to keep this recipe refined sugar free.

A close up photo of the Vegan Chocolate Almond Butter Oat Bake topped with chocolate chips

Can You Freeze Vegan Chocolate Almond Butter Oat Bake?

Yes! I do it all the time and this oat bake thaws beautifully and heats in the microwave to become just as moist, warm and delicious as the day it’s baked!

The Recipe: Vegan Chocolate Almond Butter Oat Bake

What you need:  8 x 8 glass or metal non stick baking dish

Vegan Chocolate Almond Butter Oat Bake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

A quick and easy to make snack or grab and go breakfast!

Course: Breakfast, Dessert, Snack
Keyword: breakfast, chocolate oat bake, easy snack recipe, oat bake
Servings: 9 servings
  • 2 cups Non dairy milk (you can use almond, coconut, or cashew milk)
  • 1/2 cup real maple syrup
  • 1/3 cup almond butter (unsweetened)
  • 1 teaspoon vanilla extract or vanilla paste
  • 1 teaspoon baking powder
  • 2 cups whole rolled oats
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon sea salt or kosher salt
  • 1 tablespoon ground flax
  • 1/3 cup chocolate chips or chopped chocolate (I use a Paleo Hu chocolate bar)
Optional add ins:
  • shredded coconut, walnuts, pecans
  1. Preheat oven to 350 degrees and place oven rack in center position

  2. Use a non stick 8x8 pan or ceramic baking dish. Spray or rub pan with coconut oil if needed.

  3. Add vegan milk, maple, almond butter, and vanilla to bowl. Whisk, add all dry ingredients and whisk again until well combined. Pour into baking dish and bake for for 35-40 minutes. Serve warm. To freeze: wait until cool, cut into squares, place in a ziplock and freeze.


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