This Chocolate Baked Oatmeal tastes sweet and cake-like, but uses wholesome ingredients that are nutritious and filling. It's high in fiber and protein making it perfect for breakfast or even dessert to help keep you feeling full and satiated.
Chocolate baked oatmeal grew a lot of popularity from TikTok, but they are far from new! Oat flour can be used as a flour substitute in many baked goods, giving you a healthier treat.
These are a quick double chocolate, blended baked oats. They are vegan, as they are made with maple syrup and a banana, but can be made with egg and honey in place of the two. A single serving is about 350 calories.
Rolled oats- oats are gluten free, however, if you cannot have gluten, make sure they are labeled gluten free because cross contamination can occur.
Ripe banana- make sure it's pretty ripe! The browner, the better! This is because the darker the banana, the sweeter it will be. I like to use them when they're nice and speckled!
Pure maple syrup- 100% pure maple syrup is a little bit lower on the glycemic index than cane sugar and provides some antioxidants and minerals. However, it should still be eaten in moderation.
Natural peanut butter that is unsweetened and the only ingredient is the peanuts (and possibly a little salt! The brand I use is linked below and does contain a small amount).
Peanut butter- If you don't do peanut butter or have an allergy, you can substitute it for your choice of nut butter, such as cashew butter or almond butter. For a nut free option, replace it with your choice of seed butter like soy butter or sunflower butter.
Cacao- typically cacao powder is less processed and higher in antioxidants, but you can use regular cocoa powder and it will work perfectly.
Almond milk- you can substitute almond milk for your favorite tasting plant based milk such as oat milk, coconut milk, cashew milk or soy milk. Just make sure it's unsweetened and unflavored.
Banana- you can also make this recipe without bananas by swapping it out for 1 egg. This makes the baked oats even more fluffy and cake-like.
Maple syrup- honey, is a great (non-vegan) alternative to maple syrup and will work well as a sweetener.
Preheat oven to 350 degrees Fahrenheit.
Put the rolled oats into the blender and make an oat flour before blending the rest of the ingredients. While pre-blending is not completely necessary, this gives the baked oats a better cake-like texture.
Add all other ingredients into the blender except for the salt and chocolate chips.
Blend until smooth.
Spray two 4 ounce ramekins with oil. Pour halfway with batter in each ramekin and add some chocolate chips. Cover with more batter and top with more chocolate chips.
Optionally, sprinkle a pinch of sea salt over the top.
Bake for about 20 minutes, or until a toothpick comes out clean when inserted in the middle.
Let cool and enjoy!
You can store these at room temperature on the counter in an airtight container for a couple of days.
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❓Frequently Asked Questions
This recipe does not work out well in the microwave. However, I have also tested this recipe using an egg (instead of a banana) in the microwave and it works really well. It only takes about a minute for me in a 900 watt microwave. If you make these with an egg, go ahead and make it in a couple of coffee mugs. If not, it will rise and overflow in the microwave.
Since we are blending the oats into an oat flour in this recipe, any type of oats should work fine. I like to use quaker rolled oats, but you can use quick oats as well as steel cut.
Yes. This recipe for baked oats is good for you. It's high in fiber and protein from the oats and has antioxidants from the cacao powder. It's also refined sugar free since it uses a banana and just a little pure maple syrup.
You can freeze these chocolate baked oats by freezing them in a freezer safe container or ziplock. Make sure they are room temperature before freezing, and let them thaw on the counter when ready to eat. You can pop them in the microwave briefly to warm them up.
Melted peanut butter, almond butter or your choice of nut/seed-butter makes a delicious warm topping for these baked oats. You can also add fresh fruit such as raspberries to pair with the chocolatey flavor.
Before you go!
If you enjoyed this recipe for chocolate baked oatmeal, make sure to leave a review down below and let me know! You can also find me on instagram, Pinterest and Facebook by searching @thedairyfreemenu.
Chocolate Baked Oatmeal
- ½ cup rolled oats
- 1 ripe banana
- ½ teaspoon baking powder
- 1 tablespoon cacao powder
- ¼ cup unsweetened almond milk
- ½ teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup
- 2 tablespoons natural peanut butter
- pinch of coarse kosher salt for topping, optional
- 2 tablespoons dairy-free dark chocolate chips
- oil for spraying ramekins
- Preheat oven to 350 degrees Fahrenheit.
- Put the rolled oats into the blender and blend until it turns into a powder-like flour.
- Add all other ingredients into the blender except for the salt and chocolate chips.
- Blend until smooth.
- Spray two 4 ounce ramekins with oil. Pour halfway with batter in each ramekin and add some chocolate chips. Cover with more batter and top with more chocolate chips.
- Sprinkle a pinch of sea salt over the top.
- Bake for about 20 minutes, or until a toothpick comes out clean when inserted in the middle.
- Let cool and enjoy!
- Blending the oats first gives an even consistency that hides the trace of the oats. It also gives it a better, cake-like texture. It's not totally necessary to do this step, as my original recipe did not pre-blend the oats. However, I get best results when pre-blending them.
**Note: The nutrition label is just an estimate. Amounts may vary.