Description

This Chocolate Baked Oats recipe offers a warm, comforting breakfast or snack that’s naturally sweetened and rich in chocolate flavor. Made with wholesome ingredients like rolled oats, ripe banana, and cocoa powder, it’s a nutritious and satisfying dish perfect for two servings. The oats are blended into a smooth batter and baked to create a fudgy, cake-like texture studded with melty dark chocolate chunks.

Ingredients

Scale

Base 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

Topping

2 tablespoons dark chocolate chunks (or chocolate chips)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the oats evenly.
Blend Ingredients: In a blender, combine the 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 finely broken down, creating a uniform batter.
Prepare Ramekins: Pour the blended oat batter evenly into two 10-ounce ramekins for individual servings.
Add Chocolate Chunks: Sprinkle the dark chocolate chunks evenly on top of the oat batter to add rich, melty accents throughout the baked oats.
Bake: Place the ramekins on a baking sheet for stability, then bake in the preheated oven for 30 minutes or until the tops are set and a toothpick inserted into the center comes out mostly clean.
Cool and Serve: Allow the baked oats to cool slightly before serving. Enjoy warm for a gooey, fudgy texture or at room temperature for a firmer consistency.

Notes

You can substitute almond milk with any other milk such as dairy, soy, or oat milk based on preference or dietary needs.
For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set to gel for 5 minutes) and use maple syrup instead of honey.
Baking time may vary slightly depending on your oven; watch for the tops to be set and toothpick to come out mostly clean.
Feel free to add nuts or seeds for extra texture and nutrition.
This recipe is easily doubled or adjusted to more servings by increasing ingredient quantities proportionally and using larger baking dishes or multiple ramekins.