These chocolate baked oats make a decadent and delicious breakfast. Easy, quick, and vegan-friendly. You're going to be obsessed!
For those of you that are new here, let me start by saying: I LOVE BAKED OATS.
They're tasty, they're versatile, they're (mostly) healthy and it's like eating cake for breakfast. I mean seriously, what more could you want?
And while I've created a huge variety of baked oats to date, ranging from birthday cake to PB&J, I realised that I was missing one essential flavour. Chocolate: Good old fashioned chocolate. How could I have missed it?
To remedy my blatant oversight, I jumped into the kitchen and whipped up what may be my new favourite baked oats flavour. Simple, chocolatey, and classic... it's divine.
With a melty chocolate square on top, and a super fluffy cake-like texture, you'll feel just like you're eating dessert for breakfast. In my book, that's a win.
Ingredients and Substitutions
These chocolate baked oats are pretty similar in form to my other baked oats recipes. A base of oats, soy milk and banana is rounded out with cacao powder for a chocolatey touch.
Here's what I used:
- Egg replacer or flax egg: I used this egg replacer, but you can also make a flax egg by mixing flax meal and water.
- Banana: Adds thickness and sweetness. If you don't like banana, swap it for 30 grams of yogurt
- Oats: The backbone of this recipe. Both rolled and quick oats work well.
- Coconut sugar: You can use any sweetener you like. Maple syrup and white sugar also work.
- Soy milk: Any milk alternative will work, but I prefer soy milk here as it's a bit creamier.
- Cacao powder: I used raw cacao powder, but any cacao or cocoa will work.
- Baking powder: Baking powder helps this recipe rise and become cake-like. Don't skip it!
- Sea salt: Just a pinch of salt helps balance out the sweet flavours.
- Chocolate: Of course, this is optional, but it really takes the recipe to the next level. Use any that you prefer, letting it get a bit melty before you dig in.
I use 8 oz ramekins to make this recipe, as I find they're the perfect size! Make sure you use some that are oven proof. Mine are very similar to these ones which come a variety of fun colours.
I've made baked oats with several types of blenders and I find that they all work pretty well. I like using my nutribullet best, since it's easy and quick to clean.