Chocolate Baked Oats

Make healthy chocolate baked oats in a blender for a fast and easy breakfast! This single serving recipe has the consistency of cake, is low in calories, high in protein, and can be eaten for breakfast.

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 25

Total Time 27

Servings serving

Calories 398kcal

Author Whitney Wright

Cost $1.20

Equipment

Vitamix/blender

Ingredients

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

Instructions

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.

Notes

Ingredient Substitutions

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).

Tips

The banana is what provides sweetness, moisture, and flavor. Use a ripe banana for a sweeter and more pronounced banana flavor. If you don't want to use a banana substitute with 1/4 cup of any kind of milk.

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.

Nutrition