Easy Chocolate Baked Oats (Printable version)
A warm, fudgy breakfast with rich chocolate and wholesome baked oats, perfect for cozy mornings.
# 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
# Directions:
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 butter.
02 - In a medium bowl, mix together the rolled oats, cocoa powder, baking powder, and salt until well combined.
03 - In a separate bowl, whisk together the mashed banana, milk, maple syrup (or honey), and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir until evenly combined and no dry pockets remain. Gently fold in the chocolate chips and nuts if using.
05 - Divide the mixture evenly between the prepared ramekins. Sprinkle additional chocolate chips on top for extra melty goodness.
06 - Bake for 22–25 minutes, until the oats are set and the tops appear slightly cracked. A toothpick inserted in the center should come out mostly clean.
07 - Let the baked oats cool for 5 minutes before serving. Enjoy warm, optionally topped with a drizzle of milk or a dollop of yogurt.
# Expert advice:
01 -
- It hits that sweet spot between dessert and breakfast without the post-sugar crash
- The texture is somewhere between a brownie and oatmeal, but somehow better than both
02 -
- Overbaking makes them dry and crumbly instead of that fudgy texture youre after
- The bananas must be ripe with plenty of brown spots, or you will taste the banana flavor too much
03 -
- Use room temperature ingredients to prevent the melted chocolate chips from hardening too fast
- Letting them rest 5 minutes after baking makes them easier to scoop and improves texture