• Preheat oven to 375℉ and grease a medium to large sized baking dish.
• Combine the ground flax and water in a medium sized bowl and let the mixture sit for around 5 minutes. To a large bowl combine flour, baking powder and salt and set aside.
• Once the flax and water has become more gelatinous, whisk in the melted and cooled vegan butter followed by the brown sugar and vanilla extract.
• Pour the almond milk into the oats and then stir in the flax mixture. Add in the chocolate chips and then let everything sit for 5 minutes to thicken.
• After 5 minutes pour the mixture into the prepared baking dish. Add globs of peanut butter onto the top of the oats then use a toothpick or a butter knife to help swirl the peanut butter around.
• Bake for 40-45 minutes or until desired doneness. (The shorter you bake it for the softer your baked oatmeal will be and the longer you cook it for the more firm your baked oatmeal will be.)
• Let the baked oatmeal sit for 5-10 minutes to firm up before cutting into it.

Serving and storing

• This dish is best when served warm. You can serve with a drizzle of maple syrup, more peanut butter drizzled on top or even vegan whipped cream.

  Store any leftovers in an airtight container in the refrigerator and reheat in the microwave.