Description
This Chocolate Baked Oats recipe is a warm, comforting, and nutritious breakfast option that combines wholesome rolled oats, ripe banana, and rich cocoa powder. Perfectly baked to create a soft, cake-like texture with gooey dark chocolate chunks throughout, this dish is simple to prepare, customizable for vegan diets, and ideal for a cozy morning treat.
Ingredients
Scale
Oat Mixture
- 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 cocoa powder (unsweetened)
- 2 tablespoons honey (or maple syrup for vegan option)
- ¼ teaspoon kosher salt
Toppings
- 2 tablespoons dark chocolate chunks (or chocolate chips)
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to prepare it for baking the oat mixture evenly.
- Blend the ingredients. Combine rolled oats, almond milk, egg, ripe banana, baking powder, cocoa powder, honey, and kosher salt in a blender. Blend for 30 seconds to 1 minute until the mixture is smooth and oats are broken down.
- Divide the batter. Pour the blended oat mixture evenly into two 10-ounce ramekins, ensuring each is filled properly.
- Add chocolate chunks. Sprinkle dark chocolate chunks on the surface of the oat batter for gooey chocolate throughout the bake.
- Bake the oats. Place 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. Allow the baked oats to cool slightly. Enjoy them 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 and use maple syrup instead of honey.
- Use rolled oats for the best texture; avoid quick oats or instant oats as they may become too mushy.
- Adjust sweetness by adding more or less honey/maple syrup according to taste.
- If you prefer a nuttier flavor, try adding a dash of cinnamon or vanilla extract to the batter.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave.
