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 my classic baked oats, this chocolate version is a must for anyone who is a self-proclaimed chocoholic. The rich chocolate flavor is out of this world and it seriously tastes like dessert!
Table of Contents
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!
What we love about this recipe is that there is no need for eggs whatsoever! Instead, a combination of banana and milk ensures everything binds together nicely.
- 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. Quick oats will work, but they will be a little softer. Do not use steel-cut oats, as these need to be soaked before baking.
- 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, oat milk, or soy milk.
- Chocolate chips. A sprinkle of some dark chocolate chips is a must.
- Toppings. Once the chocolate oats have cooled, drizzle some nut butter like almond butter, cashew butter, or peanut butter, or other toppings like honey, and some fresh berries.
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!
- Make the batter. Mix all the ingredients in a small bowl until combined, and fold through the chocolate chips.
- Bake the oats. Pour the batter in a greased ramekin or a small baking pan and bake the oats in a preheated oven at 180°C/350°F until the toothpick comes clean.
Tips to make the best recipe
- Use the correct protein powder. Casein protein powder and brown rice protein powders are the best kinds to use for baking as they don’t dry out the other ingredients. Whey protein can be a little cumbersome so try to avoid using it.
- 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; if it has a few black spots, even better!
- Microwave the oats. If you are short on time, you can microwave the chocolate oats for 1 1/2-2 minutes.
- Blend the batter. For a light, cake-like, and fluffy texture, blitz the batter in a blender before cooking them up. You’ll be left with a cake-like breakfast.
- Adjust the sweetness. If you prefer sweeter oats, add some maple syrup.
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 individual portions 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.
More baked oatmeal recipes to try
Frequently asked questions
You’ll have a gluten-free recipe if you replace the oats with certified gluten-free oats.
I have two excellent banana substitutes that you could try. First is unsweetened applesauce, and the next one is pumpkin puree.
Chocolate Baked Oats
- Preheat the oven to 180C/350F.
- In a small bowl, mix together all the ingredients until combined. Fold through the chocolate chips.
- Transfer the mixture to a greased ramekin or small baking dish.
- Bake for 18-20 minutes or until a toothpick comes out clean.
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