share this post

Chocolate Baked Oats (16g proteins)

Jump to Recipe Print Recipe Pin This Recipe!
5 from 27 votes
By Carine Claudepierre -
THIS POST MAY CONTAIN AFFILIATE LINKS, WHICH MEANS THAT I MAKE A SMALL COMMISSION OFF ITEMS YOU PURCHASE AT NO ADDITIONAL COST TO YOU. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS

These Chocolate Baked Oats are an easy, healthy breakfast packed with 16 grams of protein, fiber, and the most delicious chocolate flavors.

Plus, this baked oats recipe is also kid-friendly and, with its allergy-friendly options, can also be dairy-free, gluten-free, or vegan.

This Chocolate Baked Oats is an easy, healthy breakfast packed with 17grams protein, fiber and the most delicious chocolate flavors. Plus, this baked oats recipe is also dairy-free with gluten-free and vegan options.

Chocolate baked oats are such a perfect breakfast for the kids in the morning.

These are easy to prepare in under 20 minutes, healthy, and fulfilling since they’re packed with 16 grams of protein per serving.

Plus, the chocolate flavors turn this easy healthy breakfast into a small chocolate cake. It’s moist, sweet, and a real treat packed with all the nutrients you need to start the day or to recharge after a workout.

How To Make Chocolate Baked Oats

Chocolate Baked Oats are a blended baked oat recipe with added cocoa powder and chooclate chips.

Ingredients

All you need to make a cocoa baked oats are a few ingredients:

  • Old-Fashioned Rolled Oats – or quick oats
  • Almond Milk or any plant-based milk you love, including soy milk for a boost of proteins or oat milk.
  • Maple Syrup or any liquid sweetener you love, including sugar-free monk fruits, agave syrup, or coconut nectar.
  • Unsweetened Cocoa Powder
  • Large Egg
  • Baking Powder
  • Plain Unsweetened Greek Yogurt or more almond milk or dairy-free yogurt like coconut yogurt. If you don’t have yogurt, try replacing it with the same amount of mashed banana or unsweetened apple sauce.
  • Vanilla Extract
  • Dark Chocolate Chips

Preparation

To make chocolate baked oatmeal, you have two options.

First, you can blend the ingredients together to create a cake-like texture. Or, you can simply whisk all the ingredients together and bake it.

I like the blended baked oats version. It turns the recipe into a small cake that tastes like dessert for breakfast.

In a high-speed blender, add the rolled oats and blend on low speed to form a powder, oat flour.

Next, add the remaining ingredients: almond milk, egg, cocoa powder, Greek yogurt, baking powder, and vanilla extract.

Blend again on medium speed until a smooth runny chocolate batter forms.

This Chocolate Baked Oats is an easy, healthy breakfast packed with 17grams protein, fiber and the most delicious chocolate flavors. Plus, this baked oats recipe is also dairy-free with gluten-free and vegan options.

Baking Baked Oats

Preheat the oven to 350°F (180°C).

Next, use a cooking spray or coconut oil to grease oven-safe ramekins.

Choose from two 4-ounce oven-safe ramekins, one single 8-ounce ramekin, or one small baking dish.

Keep in mind that the wider the dish, the faster the baked oatmeal cooks.

For kids under ten years old, I recommend baking this cocoa baked oat recipe into two 4-oz ramekins.

For an adult single-serving, the entire recipe makes a fulfilling breakfast, baked in an 8-oz greased ramekin.

Bake on the center rack of the oven for 20 to 25 minutes. The baking time depends on the texture you love.

For a runnier center, bake for around 20 minutes. For a firm, cake-like texture, keep baking for a little longer.

You know that baked oats are ready when the top is hard and set. Then, insert a toothpick in the center of the ramekin. If it’s too liquid, keep baking.

This Chocolate Baked Oats is an easy, healthy breakfast packed with 17grams protein, fiber and the most delicious chocolate flavors. Plus, this baked oats recipe is also dairy-free with gluten-free and vegan options.This Chocolate Baked Oats is an easy, healthy breakfast packed with 17grams protein, fiber and the most delicious chocolate flavors. Plus, this baked oats recipe is also dairy-free with gluten-free and vegan options.

Serving

Remove the baked oats from the oven and sprinkle the chocolate chips on top.

I don’t recommend adding the chocolate chips to the baked oat batter because they sink down in the bottom of the ramekin.

They taste better if added at the end, on top of the warm baked oats. The chocolate chips melt as the cake crumbs cool down.

Let it cool down for at least 10 minutes before serving, and be careful if served in the ramekin, the sides are hot.

Serve plain or with extra toppings like:

  • Unsweetened Shredded Coconut
  • Sliced Almonds
  • A drizzle of nut butter like peanut butter or almond butter
  • Dollop of Greek Yogurt
  • Pinch of sea salt

Storage Instructions

Baked oats taste much better after being baked when they are still lukewarm and served within 30 minutes.

However, if you want to meal prep days of healthy breakfast, you can store the baked oats in the fridge.

First, film the top of the ramekin with a piece of foil, then store it in the refrigerator for up to 2 days.

Keep in mind that prebaked oats dry out in the fridge.

If you plan to store baked oats, it’s better to underbake the recipe by 3 to 5 minutes, so it doesn’t taste too dry the following days.

This Chocolate Baked Oats is an easy, healthy breakfast packed with 17grams protein, fiber and the most delicious chocolate flavors. Plus, this baked oats recipe is also dairy-free with gluten-free and vegan options.

Allergy Swaps

Below are some allergy substitution options if needed:

  • Gluten-Free – Feel free to use gluten-free oats brand if your are sensitive to gluten.
  • Dairy-Free – Use a plain dairy-free yogurt like oat yogurt, coconut yogurt, or soy yogurt.
  • Egg-Free – Replace the egg by 3 tablespoons of mashed bananas, sweet potato puree, or unsweetened apple puree.
  • Sugar-Free – Use a sugar-free sweetener and sugar-free chocolate chips.
This Chocolate Baked Oats is an easy, healthy breakfast packed with 17grams protein, fiber and the most delicious chocolate flavors. Plus, this baked oats recipe is also dairy-free with gluten-free and vegan options.

Frequently Asked Questions

Find below my answers to your most common questions about this recipe.

Can I Air-Fry Baked Oats?

You can air fry baked oats at 350°F (180°C) for 15 to 22 minutes.

Air-fried baked oats cook faster and get drier in the center much faster. Therefore, watch the air frying time closely after 15 minutes.

Can I Add Protein Powder?

I don’t recommend adding protein powder, but instead, swap the cocoa powder for the same amount of chocolate protein powder.

If you add protein powder to the recipe as per written, the result will be dry and gummy.

Can I Make Baked Oats Without A Blender?

You can make baked recipes without a blender.

While most recipes tend to blend all the baked oat ingredients to create a cake texture, this recipe works by stirring the ingredients together in a bowl.

Can I Use Ready-Made Oat Flour?

You can absolutely swap rolled oats for the same amount of oat flour.

Then, simply stir all the ingredients into a mixing bowl and bake them in the prepared ramekin.

Have you tried this chocolate baked oats recipe? Share a comment or review below to connect with me.

This Chocolate Baked Oats is an easy, healthy breakfast packed with 17grams protein, fiber and the most delicious chocolate flavors. Plus, this baked oats recipe is also dairy-free with gluten-free and vegan options.This Chocolate Baked Oats is an easy, healthy breakfast packed with 17grams protein, fiber and the most delicious chocolate flavors. Plus, this baked oats recipe is also dairy-free with gluten-free and vegan options.

Chocolate Baked Oats

These Chocolate Baked Oats are an easy, healthy breakfast packed with 16 grams of protein, fiber and the most delicious chocolate flavors.
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Yield: 1 baked oats
Serving Size: 1 serving

Nutrition Snapshot

Net Carbs 54.2g
Fat 9.8g
Protein 16.4g
Calories 388.5kcal
5 from 27 votes
Review Print

Ingredients

Optional – to serve

Instructions

  • Preheat the oven to 350°F (180°C). Spray cooking oil in an 8-oz oven-safe ramekin or 2 small 4-oz ramekins for two small servings. Set aside.
  • In a smoothie blender, add oats and blend on low-medium speed until it forms a flour-like texture.
  • Stop the blender and add the remaining ingredients, except the chocolate chips, and blend until smooth. The batter should be runny, not thick, and that's normal.
  • Pour the batter into the ramekin(s).
  • Bake on the center rack of the oven for 20-25 minutes or until set on top. The longer you bake it, the more the center dries out and sets like a cake. For a runny center, bake for 20 minutes or less.
  • Remove from the oven, add the chocolate chips on top, and cool down for 10 minutes before serving.

Storage

  • Store leftovers in the fridge, wrap the top of the ramekins with foil, and keep them for up to 2 days. Note that baked oats taste better lukewarm straight after baking. Stored baked oats get dense and dry in the center.
My Recipe Notes

To save your own private notes on your favorite recipes, join Sweetashoney Members!

Tried this recipe?Mention @sweetashoneyrecipes

Nutrition

Serving Size: 1 serving
Yield: 1 baked oats
Serving: 1servingCalories: 388.5kcal (19%)Carbohydrates: 61.3g (20%)Fiber: 7.1g (30%)Net Carbs: 54.2gProtein: 16.4g (33%)Fat: 9.8g (15%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2.3gMonounsaturated Fat: 3.4gTrans Fat: 0.02gCholesterol: 187.7mg (63%)Sodium: 384.3mg (17%)Potassium: 423mg (12%)Sugar: 26.2g (29%)Vitamin A: 287.4IU (6%)Vitamin B12: 0.4µg (7%)Vitamin D: 1µg (7%)Calcium: 330.1mg (33%)Iron: 3.9mg (22%)Magnesium: 108.5mg (27%)Zinc: 2.9mg (19%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

    No Comments Yet On Chocolate Baked Oats (16g proteins)

Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.

You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.