Chocolate Baked Oats

These chocolate baked oats are a luxurious breakfast or brunch recipe. Because the oats are blended, the texture is more like cake than baked oatmeal!

4.75 from 16 votes

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Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Author: Emily Wilson

Ingredients

1 cup old fashioned rolled oats
¾ cup almond milk
1 egg
1 very ripe banana
1 teaspoon baking powder
2 teaspoons cocoa powder
2 tablespoons honey
¼ teaspoon kosher salt
2 tablespoons dark chocolate chunks or chips

Instructions

Preheat oven to 375 degrees F.
Combine the oats, almond milk, egg, banana, baking powder, cocoa powder, honey, and salt in a blender.
Blend for 30 seconds to 1 minute or until the oats are broken down and the ingredients are combined.
Pour the oat mixture into two ramekins* and top with dark chocolate chunks.
Bake for 30 minutes.

Video

Notes

*I used 10-ounce ramekins. Any small baking dish will work, but this recipe is too large for regular 6-ounce ramekins. If you want to use a smaller dish, split it three ways.

Cooking Tips - If your oats look too moist after 30 minutes of cooking, give them an additional 5 minutes in the oven.

Storage - Once baked, the oats will keep in the refrigerator for up to 3 days. Reheat them in a microwave or the oven. They are best served warm so the chocolate on top is melty.

Diet/Allergy Alternatives - You can make this vegan by swapping out the egg for an additional ¼ cup of plant milk, and substituting agave or maple syrup for the honey.

Nutrition