Easy Chocolate Baked Oats (Printable)
A warm, fudgy oat dish featuring rich chocolate and wholesome ingredients for a cozy breakfast moment.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup rolled oats
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - Pinch of salt
→ Wet Ingredients
05 - 1 ripe banana, mashed
06 - 1 cup milk (dairy or plant-based)
07 - 2 tablespoons maple syrup or honey
08 - 1 teaspoon vanilla extract
→ Add-ins & Toppings
09 - 2 tablespoons chocolate chips (plus extra for topping)
10 - 1 tablespoon chopped nuts (walnuts or pecans), optional
# How-To Steps:
01 - Preheat your oven to 350°F. Lightly grease two small ramekins or an oven-safe baking dish with cooking spray or a small amount of oil.
02 - In a medium bowl, mix together the rolled oats, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together the mashed banana, milk, maple syrup (or honey), and vanilla extract until smooth and well combined.
04 - Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. Fold in the chocolate chips and nuts if using.
05 - Divide the batter evenly between the prepared ramekins. Sprinkle additional chocolate chips on top for extra richness.
06 - Bake for 22 to 25 minutes, or until the oats are set and the tops appear slightly cracked. A toothpick inserted into the center should come out mostly clean.
07 - Allow the baked oats to cool for 5 minutes before serving. Enjoy warm, optionally drizzled with additional milk or topped with a dollop of yogurt.
# Expert Advice:
01 -
- It tastes like eating chocolate cake for breakfast but actually fuels you with wholesome oats and fruit
- The texture is incredible, with crispy edges and a fudgy center that makes every spoonful feel special
02 -
- The baked oats will puff up dramatically in the oven but settle slightly as they cool, this is completely normal
- They reheat beautifully in the microwave for 30 seconds, so double the batch for easy breakfasts all week
03 -
- Use really ripe bananas with lots of brown spots for natural sweetness and moisture
- If you want it extra fudgy, add an extra tablespoon of cocoa powder and reduce the oats slightly