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.
📖 Recipe
Classic Chocolate Baked Oats
- Total Time: 30 minutes
- Yield: 1 1x
Description
These chocolate baked oats make a decadent and delicious breakfast. Easy, quick, and vegan-friendly. You're going to be obsessed!
Ingredients
- ½ cup oats
- ½ banana
- ¼ cup soy milk
- 2 tablespoons cacao powder
- 1 egg replacer or flax egg
- 1 tablespoon coconut sugar
- ¼ teaspoon sea salt
- ¼ teaspoon baking powder
- 1 square chocolate (for topping)
Instructions
- Preheat oven to 180°C.
- In a blender, mix all ingredients except chocolate square. Blend until everything is smooth and well-combined.
- Pour the blended mixture into a small, oven-proof ramekin (greased) and bake in the oven until cooked through, 25 minutes.
- The ramekin will be hot, so use an oven mitt to take your baked oats out of the oven. Let them cool slightly, top with chocolate square, then eat and enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Australian
Nutrition
- Calories: 373
- Fat: 10.1
- Carbohydrates: 67.8
- Protein: 10.7
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