Chocolate Baked Oats

Start your day with these incredibly delicious and totally irresistible chocolate baked oats! It’s like having a healthy dessert for breakfast!

Baked oats have been taking the internet by storm, and for a good reason! It’s got all the healthful qualities of oatmeal but baked (or microwaved) into something quite special!

Inspired by classic baked oats, this chocolate version is a must for anyone who is a self-proclaimed chocoholic!

Table of Contents

1. Why you’ll love this recipe
2. Ingredients (and substitutions)
3. How to make chocolate baked oats
4. Flavor and recipe variations
5. Recipe tips and tricks
6. Storage instructions
7. Recommended tools to make this recipe
8. More baked oatmeal recipes to try
9. Frequently asked questions
10. Chocolate Baked Oats

Why you’ll love this recipe

• It is filling. If you like a satisfying and filling breakfast or snack, you have to try this recipe. I have added protein powder to keep you energized through your busy mornings! 
• Easy to scale up. You can just make a big batch of baked oats to last you the whole week. Isn’t that neat? I love to bake them in a 9-inch pan, slice them up, and enjoy a healthy breakfast every morning (similar to brownie baked oatmeal!).
• It has the perfect texture. It is soft and fudgy at the center. It is chewy because I haven’t blended the batter, and it has little pockets of melted chocolate chips throughout.
• Microwave option. Sure, the oven is the preferred method, but if you are in a time pinch, this works in the microwave too!

Ingredients (and substitutions)

• Banana. Banana has a dual purpose in this recipe. It acts as a binder and a natural sweetener. Not a fan of bananas? Try unsweetened applesauce or pumpkin puree.
• Rolled oats. I have used rolled/old-fashioned oats for this recipe because they offer the perfect texture to the final product.
• Protein powder. I have used a chocolate protein powder to reinforce the chocolate flavor, but you can omit this if you don’t have any on hand.
• Cocoa powder. Use Dutch-processed cocoa powder for an intense chocolate flavor. If your cocoa has clumps, be sure to sift it first.
• Baking powder. Don’t you love a nice and fluffy cake-like texture?! Half a teaspoon of baking powder will ensure you get it.
• Milk. Use any non-flavored milk of your choice, including whole milk, almond milk, or soy milk.
• Chocolate chips. Need we say more?

How to make chocolate baked oats

This indulgent yet healthy recipe is a quick and easy way to enjoy oats. Best of all, you only need to mix the batter and let the oven do the heavy lifting!

1. Make the batter. Mix all the ingredients in a small bowl until combined, and fold through the chocolate chips.
2. Bake the oats. Transfer the batter to a greased ramekin or a small baking dish and bake the oats in a preheated oven at 180°C/350°F until the toothpick comes clean. 

Flavor and recipe variations

• Blend the batter. For a light, cake-like, and fluffy texture, blitz the batter before making baking.
• Get a molten chocolate center. Add a few chunks of your favorite chocolate bar at the center of the oats for a molten center. 
• Make mocha baked oats. Do you know what brings out the best in chocolate? Coffee! Add a touch of espresso or instant coffee to the oats batter for a kick of coffee flavor. 
• Add flavors that work with chocolate. A few drops of potent vanilla, almond, hazelnut, or orange extract will do wonders for this recipe!
• Drizzle with nut butter. I love a good topping for my baked oats. A drizzle of peanut butter or almond butter will not only make this even more delicious but add some extra protein and healthy fats!

Recipe tips and tricks

• Use the right kind of oats. Rolled oats work perfectly in this recipe. Avoid using steel-cut oats because they have a tough texture. Because we’re not blitzing the oats or the batter, the final product will have an unpleasant chewy toughness. 
• Use an unsweetened protein powder. These days, you get a wide variety of protein powders. If you’re a vegan, use a plant-based protein powder. Else, feel free to use casein/ whey-based protein powder.
• Adjust the batter consistency. If the oats appear too dry, add a few spoons of milk to bring it all together. If it seems runny, I suggest you wait for a few minutes until the oats soak it all up. 
• Use a ripe banana. You will notice that banana is the only natural sweetener I’ve used in the recipe. So, use a fully ripe banana for adequate sweetness, and if it has a few black spots, even better!
• Microwave the oats. If you are short on time, you can “bake” this in the microwave for 1 1 1/2-2 minutes.

Storage instructions

To store. You can keep these baked goodies covered at room temperature if you intend to finish them the same day.

To freeze. If you make them in bulk, wrap each portion/ramekin of baked oats in plastic wrap and freeze them for up to two months.

To reheat. Allow the baked oats to thaw in the refrigerator overnight. And then you could heat it in the microwave briefly.

Recommended tools to make this recipe

• Ramekin. Most ramekins come in packs of 4-6, so they are perfect for prepping these baked oats.
• Mixing bowl. It cannot get simpler than this one-bowl recipe. I have a set of different-sized bowls, and I cannot imagine my kitchen without them.

More baked oatmeal recipes to try

• Cinnamon roll baked oatmeal
• Blueberry baked oatmeal
• Carrot cake baked oatmeal
• Vegan baked oatmeal

Frequently asked questions