Chocolate Baked Oats
Chocolate Baked Oats are a delicious breakfast made by blending oatmeal together with ingredients like cocoa powder, banana and almond milk. It tastes like you’re eating a healthier chocolate cake for breakfast!
Tiktok viral blended oats
I’ve made several recipes for baked oatmeal on the blog like this cinnamon roll baked oatmeal and blueberry baked oatmeal. But baked oats are a little bit different than baked oatmeal because they’re made by blending oats together with other ingredients rather than leaving the whole oats as is. Baked oats are delicious and fun for breakfast, so it’s no wonder they went viral on Tiktok!
This gives the Chocolate Baked Oats a more cake-like texture that is similar to a chocolate mug cake. If you prefer baked oats with a little more texture, you can simply bake this recipe directly in a mixing bowl rather than blending everything together.
This is a breakfast recipe but you can honestly enjoy these baked oats at any time a day. They make a great snack or even a little healthy dessert that is packed with protein and fibre.
Why you’ll love this recipe
- Easy to make. Basically you add everything to a blender or food processor and blend and then bake in ramekins. Easy peasy lemon squeezy!
- Packed with nutrients. Each serving of these baked oats has 9 grams of fibre and almost 11 grams of protein!
- Customizable. Add in any additional ingredients, spices or toppings you love to these baked oats.
Ingredients you’ll need
- Oats: I like to use gluten-free oats for this recipe. You can use quick oats or rolled oats. It doesn’t really matter which ones you use since they will be getting blended up. You can also use oat flour if you prefer.
- Cocoa powder: a good quality cocoa powder like this one is best. (Any that are from a chocolate brand that are darker in colour.) This type of cocoa powder has a more intense chocolate flavour.
- Baking powder: this will help the baked oats rise. Bake sure to use baking powder and not baking soda.
- Salt: just a pinch to balance out the flavours.
- Egg: 1 egg to help bind everytihng together. If you want to make this recipe vegan there are directions below on how to replace the egg in the recipe.
- Banana: This adds more moisture and sweetness to the baked oats. A riper banana will add more sweetness.
- Almond milk: I like to use homemade almond milk which is more flavourful and richer than store-bought almond milk. Another good option is to use oat milk or full-fat coconut milk.
- Coconut sugar: or maple syrup to sweeten
How to make Chocolate Baked Oats
Step 1
Add all the ingredients to a blender, magic bullet, Nutribullet or food processor and blend together. If you’re using a small blender make sure not to overfill it. (you may need to do it in two batches in this case.)
Step 2
Divide the mixture between two 6oz ramekins filling 3/4 of the way full. Make sure not to overfill the ramekin as the baked oats will rise a lot in the oven. Top with chocolate chips.
Tip: make it extra chocolatey by mixing chocolate chips into the batter then adding more chocolate chips on top.
Step 3
Bake in the oven at 350 degrees F for 25-30 minutes. Remove and let cool before diving in. (Make sure not to touch the hot ramekin! Use an oven mitt or a towel to wrap around the ramekins.
Recipe variations and substitutions
Gluten-free baked oats: making this recipe gluten-free is simple. Just make sure to use gluten-free certified rolled oats. All the other ingredients are good to go!
Vegan baked oats: replace the egg with a flax egg. To make a flax egg mix 1 tbsp ground flaxseed with 3 tbsp of water. Let the mixture sit for about 5 minutes. (After 5 minutes you’ll see it will have a gel-like texture.) Use this as you would an egg.
Baked oats with no banana: Not a banana fan? No problem! Swap out the banana for 1/3 cup of apple sauce. You can also swap the banana for 2 tbsp coconut oil and use 1 cup of almond milk instead of 3/4 cup of almond milk.
High-protein baked oats: Swap out 1/4 cup of the oats in the recipe for 1/4 cup of your favourite protein powder. (preferably chocolate protein powder in this case!)
Add a filling: Try adding some of your favourite nut butter (like almond butter) or some dark chocolate to the center of the baked oats. When you dig into it with a spoon, the nut butter and chocolate will ooze out and be delicious! To do this fill the ramekin halfway with batter, then add a scoop of nut butter or square of chocolate, then add the rest of the batter on top.
Tips to make this recipe perfectly
- Don’t overmix the batter. Pulse or blend together just until everything is combined. This will help create fluffy baked oats.
- Don’t overfill the ramekins. The baked oats will rise as they cook. Fill them only 3/4 of the way full.
- Mix it up. Try adding any other mix-ins you like the batter like cacao nibs, shredded coconut or nuts.
How to store
Fridge: store leftover Chocolate Baked Oats in the fridge for up to 2 days. Reheat in the oven or in the microwave until warmed through.
Freezer: let the baked oats cool completely. Then tightly wrap the ramekins and place them in a large freezer-safe bag. Freeze for up to 2 months. Let defrost on the counter then warm in the oven or microwave.
FAQ
Overall yes, baked oats make a healthy breakfast or snack. Each serving has 9 grams of fibre and 10.8 grams of protein. If you want to make it even healthier, use 70% dark chocolate chips.
Yup! You can simply heat them up in the oven or microwave. If you are planning on eating your baked oats the next day I recommend slightly undercooking the baked oats since they will continue to bake when you reheat them. This will help prevent the baked oats from drying out in the oven.
If you don’t have a blender you can make this recipe in a food processor. If you don’t have anything to blend up these oats you can also just make this into a baked oatmeal style dish.
I haven’t tested this recipe out in the microwave, but imagine it would work. If you test it out in the microwave it may be best to use a large mug for the oats and only fill it halfway to prevent the batter from overflowing.
More breakfast recipes to try
- Protein Overnight Oats
- Peanut Butter Overnight Oats
- Banana Nut Muffins
- Quinoa Breakfast Bowl
- Coconut Flour Pancakes
- Baked Oatmeal Cups
If you tried these Chocolate Baked Oats or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
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Chocolate Baked Oats
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Baked Oats went viral on social media for a reason. They’re easy to make and taste like you’re eating chocolate cake for breakfast!
Ingredients
- 1 cup oats (gluten-free if needed)
- 4 tbsp cocoa powder
- 1 tsp baking powder
- pinch of salt
- 1 egg
- 3/4 cup almond milk
- 1 banana
- 1 tbsp Coconut sugar or maple syrup
Instructions
- Add all of the ingredients to a blender or food processor and blend together until combined.
- Divide the mixture evenly between two 6 oz ramekins.
- Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
Notes
Don’t overmix the batter. Pulse or blend together just until everything is combined. This will help create fluffy baked oats.
Don’t overfill the ramekins. The baked oats will rise as they cook. Fill them only 3/4 of the way full.
Mix it up. Try adding any other mix-ins you like the batter like cacao nibs, shredded coconut or nuts.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 329
- Sugar: 25.2g
- Fat: 6.5g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 10.8g
Hello, what is the consistency supposed to be like and do the oats completely blend up or are there still little bits of them??
Hi Samantha, the oats should be blended to be quite smooth- though depending on your personal preference you can leave them more chunky if you prefer.
Hello! How much coconut sugar or maple syrup do you need to add? I don’t see the quantities in the recipe
Thanks!
Really good! I put crushed walnuts on top. I blended the batter too much the first time so it took longer to bake. Next time I’m going to add some vanilla extract for a little more flavor but this is a really good basic recipe, thanks!
Glad you enjoyed it Christine 🙂
My favorite breakfast! Tastes like I’m eating chocolate cake.