Chocolate-baked oatmeal might seem like an indulgent, rich, and decadent breakfast, but there’s a healthy secret! Each bite combines eggs, cocoa, bananas, and oats. It tastes like cake, but it’s full of protein and fiber. It can be served plain or topped with yogurt and berries.

What are CHOCOLATE-BAKED OATS?

Baked oats are a hit on TikTok because of their delicious texture and easy preparation. This chocolate version takes it up a notch!

Baked oatmeal is separate from it. Instead of blending the ingredients until smooth, baked oats can be made by combining them all.

The batter is then spread into a pan or ramekin and baked. This will produce a light, airy, moist texture like a cake. This recipe fools your brain into thinking you are eating dessert for breakfast. It’s a nutritious breakfast rich in fiber, iron, and protein.

What’s not to love about chocolate oatmeal?

  • Indulgent You’ll be shocked to find out this recipe is nutritious. These chocolate baked oatmeal have all the flavors of traditional oatmeal with the nutrition profile of the chocolate cake. It is sweetened only with maple syrup and contains no added sugars.
  • Simple: Mix everything in a blender/food processor and then bake in a dish. You don’t need fancy equipment or techniques in the kitchen!
  • You can customize this recipe by adding nuts, protein powder, or peanut butter. There are many options!
  • Fullness: Chocolate-baked oatmeal will make you feel full for hours. This is a great way to begin your day. You’ll likely make it to lunch.

NOTES ADDITIONAL

  • Oats Use rolled oatmeal or old-fashioned oats. This recipe is not compatible with steel-cut oats. Double-check that the oats have been certified gluten-free if you are celiac.
  • Milk: Any milk can be used. You can use regular milk, skim, or other non-dairy milk, such as cashew and almond. However coconut milk can also be used, but it will give the chocolate oatmeal a coconut taste. This is a good thing.
  • You can use Dutch-process cacao powder for a rich and delicious chocolate flavor. Choose a premium brand. You can also use cocoa powder which is the raw and bitter form.
  • Banana: Adds moisture to the banana. Make sure your banana is extra spongy for the best taste and texture.
  • EggsHelps to bind the baked oatmeal together and give the batter a lift. This gives you a cakey texture. You can substitute 1/4 cup of mashed banana for the egg.
  • Maple syrup These chocolate oats can be sweetened with three tablespoons of pure maple syrup. They aren’t too sweet. Maple syrup is not always available so you can use honey, coconut, or agave nectar.
  • Vanilla extract: A common combination with chocolate, vanilla enhances other ingredients in this recipe. Use pure vanilla extract and not artificial.
  • Baking Powder: Baking Powder is our leavening ingredient. If gluten is a concern, look for gluten-free baking flour.

HOW TO MAKE CHOCOLATE BAKED OATS

  • Preheat the oven to 350°F. Prepare an 8×8 baking pan by greasing it with cooking oil.
  • Blend all ingredients in a blender. Mix it on high for one minute. Blend the batter for 30 seconds more if you prefer a cake-like texture.
    1. Spread the batter onto the prepared pan and then smooth it out. Sprinkle the chocolate chips on top for an extra chocolaty taste.

STORAGE AND REHEATING

This recipe can be made ahead and stored for later. These tips will help you keep your chocolate-baked oatmeal fresh.

  • Fridge Once the slices have cooled, place them in an airtight container. You can keep them in the refrigerator for 3-4 hours.
  • To store the slices longer, place them in a freezer-safe bag or container and freeze them for three months. It is best to freeze the slices in small portions for easier reheating.
  • Preparation: Heat slices in an oven at 350°F for 7-8 minutes or until they are warm through. Alternatively, you can heat them in the microwave for 30-second intervals.

VARIATIONS

  • Protein: Add a few tablespoons of chocolate protein powder to the cocoa powder for a high-protein alternative.
  • Nut butter mixes your favorite nut butter to give this recipe a chocolate-nut butter twist. Peanut butter is my favorite, but cashew and hazelnut butter are all delicious.
  • Espresso: Use one tablespoon of instant coffee or fresh espresso to your batter. Make sure you use the same amount of milk to make espresso.
  • Vegan: To make a vegan version of this recipe, substitute the milk for dairy-free milk—the egg for more bananas or a flax egg. Combine one tablespoon of ground flaxseed and 2 1/2 tablespoons of water. Let it sit for five minutes.

Ingredients

    • 2 cups gluten-free rolled oatmeal, if necessary
    •  1 cup milk
    •  1/4 cup cocoa powder
    •  One ripe banana
    •  Two large eggs
    •  Three tablespoons maple syrup
    •  One teaspoon of vanilla extract
    •  One teaspoon of baking powder
    •  1/4 teaspoon salt

Instructions

    • Preheat oven to 350°F. Grease an 8×8 baking pan with cooking oil.
    • Blend all ingredients in a blender. Blend for one minute.
    • Place the batter in the prepared pan. If desired, sprinkle with milk chocolate chips or dark chocolate chips.
    • Bake for 30 minutes.
    • Let the oat cakes cool for five minutes before cutting.
    • You can serve individual slices plain or top them with Greek yogurt or fresh berries.