Brownie Pudding Baked Oats

For the oat base:

• 3 cups old fashioned or rolled oats

• ½ cup packed dark brown sugar

• ¼ cup dutch cocoa powder

• 1 teaspoon espresso powder

• 2 teaspoons baking powder

• ¾ teaspoon salt

• 2 teaspoons vanilla extract

• 4 large eggs

• 2¼ cups whole milk

• ¼ cup unsalted butter, melted

For the chocolate layer:

• ¾ cup semisweet chocolate chips

• ½ cup whole milk

• ¼ cup raw honey

1. Preheat oven to 375℉. Generously grease an 8x8 glass baking dish and set aside.

2. Make the oat base: Place all ingredients for the oat base in a large blender. Blend on high speed until mostly smooth. Pour the batter into the prepared baking dish. 

3. Make the chocolate layer: Combine chocolate chips, milk, and honey in a microwave-safe bowl. Heat the ingredients, on 30-second intervals, stirring in between, until smooth and melted.

4. Evenly pour the chocolate mixture over the batter. Do not stir. 

5. Bake the oats in the preheated oven for 30-35 minutes, or until the edges are set and the center jiggles very slightly when the baking dish is tapped on the side. A cake tester inserted into the center should come out mostly clean.

6. Allow the baked oats to cool for 10 minutes before spooning and serving while warm. Enjoy with homemade whipped cream, berries, or ice cream!