Chocolate Baked Oats
Chocolate Baked Oats are a single serving chocolate oats recipe that has the consistency of cake but low in calories, high in protein, and can be eaten for breakfast!
Healthy breakfasts are one of my specialities! A few of my favorites (and many readers’ favorites) are Almond Joy Oatmeal, Banana Oatmeal Pancakes, healthy German pancakes, peanut butter oatmeal, and banana steel cut oats.
Why This Recipe Works
- Healthy. Sometimes I just want to eat cake for breakfast. And while yes I admit to enjoying a slice of cake for breakfast the morning after my birthday, it’s not something I can do daily. However, this chocolate baked oats recipe has the light and airy consistency and texture of cake, but it’s healthy so you feel good, nourished, and energized after eating it.
- Fast and easy. Because we use a blender this recipe comes together seamlessly and with hardly any dishes to clean!
- Texture. Do you like baked oats that have more texture? Cater this recipe to you by not pureeing the ingredients fully.
- Vegan. If you’re vegan this recipe can easily be adapted for your lifestyle. See “ingredients and substitutions” for suggestions.
- Oats: This is the base ingredient for the recipe. You can use rolled oats or quick oats for this recipe.
- Honey: Oats usually need some kind of sweetener, honey was my sweetener of choice. To make it vegan use maple syrup.
- Egg: Use a flax egg to make it vegan or 1/4 cup of oat milk. Using the egg helps us achieve that cake like texture.
- Cocoa: Dutch process or unsweetened cocoa powder will work here.
- Banana: The banana adds sweetness, flavor, and moisture. Use a medium, ripe banana. The more ripe you banana the sweeter and more pronounced the banana flavor will be.
- Baking Powder: Leavening agent that will help the chocolate oats rise in the oven, giving it a light and beautiful texture.
- Add all of the ingredients to a blender and blend until smooth.
- Spray an 8 oz ramekin with cooking spray, then pour the chocolate baked oats batter into the ramekin and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before eating.
Use a high powdered blender. This will ensure you get everything blended until smooth. If you want to have a bit more texture to the chocolate baked oats, don’t puree the batter fully.
Grease the ramekin with nonstick cooking spray to prevent the batter from sticking.
If you want to make chocolate baked oats for more than 1 person you can double or triple the recipe. Use a larger ramekin or cake pan or divide the batter evenly amongst 8 oz ramekins.
Make sure your baking powder is fresh. This is the leavening agent that helps the batter rise in the oven and gives it an airy-like texture.
This healthy chocolate baked oats recipe can be eaten plain (it’s soooo good!) Or enjoy it with some of these toppings:
- Chocolate chips
- Chopped nuts (almonds, pecans, marcona almonds, walnuts)
- Fresh or frozen berries
- Chocolate syrup
- Hot fudge
Unfortunately, no. Steel cut oats have a different texture and need to be cooked prior to using.
Yes. Use a microwave safe bowl that is double the size of the contents of the batter, so about 16 oz. Heat on high for 2 minutes or until cooked through.
More Breakfast Recipes
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Chocolate Baked Oats
- 1/2 cup rolled oats
- 1 medium ripe banana - about 100 grams with peel off
- 1 egg
- 1 tablespoon cocoa powder - Dutch or unsweetened cocoa powder
- 1 tablespoon honey - or maple syrup or other sweetener of your choice
- 1/4 teaspoon baking powder
- pinch salt
- Preheat oven to 350°F.
- Spray 8 oz ramekin with nonstick spray.
- Add ingredients to a blender and blend until smooth.
- Bake 20-25 mins or until toothpick inserted has a few moist crumbs.
- Serve warm with syrup, choc sauce, nuts, berries, or enjoy plain.
- Egg: To make vegan make a flax egg or use 1/4 cup oat milk.
- Honey: This is my sweetener of choice but you can use maple syrup (also to make vegan).
2 Comments on “Chocolate Baked Oats”
I’m loving your recipes. You inspired me and gave me a push to start baking again. Thank you. Keep posting recipes with chocolate and oats.
Made this today for a warm breakfast with frozen mixed berries and used almond milk in place of banana. Was absolutely divine! This is definitely a keeper❤.