Chocolate Baked Oats is the ultimate cozy breakfast that tastes like dessert but is filled with nourishing, wholesome ingredients. Imagine digging your spoon into a warm, fudgy oat cake with melty chocolate pockets and a soft, cake-like texture—blissful enough to satisfy any morning chocolate craving, but hearty enough to keep you energized. This recipe is fuss-free, endlessly customizable, and perfect for treating yourself (or someone you love) to something special without spending hours in the kitchen.
Ingredients You’ll Need
You’ll be amazed at how just a handful of everyday ingredients come together to create something so decadent. Each component brings its own magic to the table—whether it’s creaminess, sweetness, or that irresistible chocolatey richness.
- Rolled oats: The base that gives structure and a delightful, hearty texture to your Chocolate Baked Oats.
- Almond milk (or any milk of your choice): Adds moisture and helps everything blend into a smooth, creamy batter.
- Egg (or flax egg for vegan option): Binds the ingredients together and creates that tender, cake-like crumb.
- Very ripe banana: Naturally sweetens and moistens the oats, while adding a subtle banana flavor.
- Baking powder: Lifts the oats, ensuring your baked breakfast is fluffy and not dense.
- Cocoa powder (unsweetened): Brings deep, chocolatey flavor to every bite.
- Honey (or maple syrup for vegan option): Sweetens the dish and adds a touch of warmth.
- Kosher salt: Enhances all the flavors and balances the sweetness.
- Dark chocolate chunks (or chocolate chips): For gooey, molten pockets of chocolate throughout your baked oats.
How to Make Chocolate Baked Oats
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F (190°C). Getting your oven nice and hot before you start mixing ensures your Chocolate Baked Oats rise properly and have that irresistible, tender crumb. While it heats, you can gather your ingredients and prep your ramekins.
Step 2: Blend the Batter
In a blender, combine the rolled oats, almond milk, egg (or flax egg), very ripe banana, baking powder, cocoa powder, honey, and kosher salt. Blend everything together for 30 seconds to 1 minute—just until the mixture is smooth and the oats are nicely broken down. This step gives you a cake-like texture that’s way more exciting than your average bowl of oatmeal.
Step 3: Pour Into Ramekins
Divide the blended oat mixture evenly into two 10-ounce ramekins. Spreading the batter out like this helps the Chocolate Baked Oats bake more evenly and gives you those perfectly portioned, individual servings that feel extra special.
Step 4: Add the Chocolate Chunks
Sprinkle the dark chocolate chunks or chips over the top of each ramekin. As the oats bake, these will melt into dreamy, gooey pools of chocolate—so don’t be shy! This step is what transforms your breakfast into something worthy of dessert.
Step 5: Bake to Perfection
Place the ramekins on a baking sheet for stability, then slide them into your preheated oven. Bake for about 30 minutes, or until the tops look set and a toothpick inserted in the center comes out mostly clean (a little melted chocolate is totally fine!). Your kitchen will smell absolutely incredible.
Step 6: Cool and Serve
Let your Chocolate Baked Oats cool for a few minutes before digging in. Enjoy them warm for a gooey, pudding-like center, or let them cool to room temperature for a firmer, cake-like consistency. Either way, you’re in for a treat!
How to Serve Chocolate Baked Oats
Garnishes
Top your Chocolate Baked Oats with a dollop of Greek yogurt, a drizzle of peanut butter, or a scattering of fresh berries for a pop of color and extra flavor. Finish with a dusting of cocoa powder or a few extra chocolate chips if you’re feeling truly decadent!
Side Dishes
Pair your warm Chocolate Baked Oats with a tall glass of iced coffee or a creamy latte for the ultimate breakfast experience. Fresh fruit salad or a small bowl of mixed nuts also makes a lovely, nutritious companion.
Creative Ways to Present
For a brunch-worthy twist, serve your Chocolate Baked Oats in cute mini mason jars or teacups. You can also layer them with yogurt and fruit for a parfait-style breakfast that looks as stunning as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare!), simply cover the ramekins tightly with plastic wrap or transfer the oats to an airtight container. Store in the refrigerator for up to 3 days—they’ll still be delicious, moist, and ready for a quick breakfast or snack.
Freezing
Chocolate Baked Oats freeze surprisingly well! Let them cool completely, then wrap each ramekin (or serving) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, just pop the ramekin in the microwave for 1-2 minutes, or warm in a 350°F oven until heated through. Add a splash of milk if you want to restore some of that original creaminess.
FAQs
Can I make Chocolate Baked Oats without a blender?
Absolutely! You can use quick oats and mash the banana very well by hand, then whisk everything together until combined. The texture will be a bit chunkier, but still delicious.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats, these Chocolate Baked Oats are completely gluten-free and safe for those with sensitivities.
Can I double the recipe?
Definitely! Double all the ingredients and bake in a small casserole dish for a family-style breakfast. Just keep in mind that baking time may need to be increased by 5-10 minutes.
What’s the best way to make this vegan?
Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use plant-based milk, and use maple syrup instead of honey. The result is just as rich and satisfying!
Can I add extra mix-ins?
Go for it! Chopped nuts, shredded coconut, or even a swirl of peanut butter make wonderful additions to your Chocolate Baked Oats. Just fold them in after blending, before pouring into the ramekins.
Final Thoughts
If you’ve never started your day with Chocolate Baked Oats, you’re in for a serious treat. This recipe is the perfect way to make mornings feel special, and it’s so easy to whip up on any day of the week. Give it a try and watch it become a new breakfast favorite!
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Chocolate Baked Oats Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This Chocolate Baked Oats recipe is a delicious and wholesome breakfast option that’s both indulgent and nutritious. Made with rolled oats, cocoa powder, and ripe banana, it’s naturally sweetened and baked to perfection with melty dark chocolate chunks on top. Perfect for a quick morning meal or a cozy brunch, this recipe is easy to customize for vegan diets and offers a warm, comforting dish with a rich chocolate flavor.
Ingredients
Main Ingredients
- 1 cup rolled oats
- ¾ cup almond milk (or any milk of your choice)
- 1 egg (or flax egg for vegan option)
- 1 very ripe banana
- 1 teaspoon baking powder
- 2 teaspoons unsweetened cocoa powder
- 2 tablespoons honey (or maple syrup for vegan option)
- ¼ teaspoon kosher salt
- 2 tablespoons dark chocolate chunks (or chocolate chips)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the oats evenly.
- Blend Ingredients: In a blender, combine rolled oats, almond milk, egg, ripe banana, baking powder, cocoa powder, honey, and kosher salt. Blend for 30 seconds to 1 minute until the mixture is smooth and the oats are well broken down, creating a creamy batter.
- Pour Batter: Pour the blended oat mixture evenly into two 10-ounce ramekins to prepare for baking.
- Add Chocolate Chunks: Sprinkle dark chocolate chunks or chocolate chips evenly on top of the batter in each ramekin to add a rich chocolatey burst.
- Bake: Place the ramekins on a baking sheet for stability and bake for 30 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Let the baked oats cool slightly before serving. Enjoy warm for a gooey texture or at room temperature for a firmer consistency.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- You can swap almond milk for any dairy or plant-based milk as preferred.
- If you like extra sweetness, drizzle more honey or maple syrup on top before serving.
- Use gluten-free oats if you need the recipe to be gluten-free.
- Feel free to add nuts or seeds for extra texture and nutrition.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin (approx. 1 cup)
- Calories: 310 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 45 mg
