Chocolate Baked Oatmeal
Craving cake for breakfast? Make this fudgy chocolate baked oatmeal for a sweet option that’s quick, easy, and nutritious. You’ll also love my carrot cake baked oats, protein baked oats, and matcha overnight oats.
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Sick of plain and boring porridge for breakfast? Switch things up with this easy and delicious recipe for chocolate baked oatmeal for one.
Made right in your blender, this simple recipe comes together in minutes. Just combine some everyday ingredients, pour into an oven-safe dish, and bake. Top with your favorite tasty toppings for a warm and sweet breakfast that tastes like cake.
This nourishing recipe is dietitian-made to maximize nutrition without sacrificing taste. Scroll down to learn how to make it, topping ideas, and top tips for success.
Why you’ll love chocolate baked oats
Ingredients in chocolate baked oatmeal
Scroll down to the recipe card for the full ingredients list and detailed recipe.
- Oats: Quick oats, old fashioned oats, rolled oats, and even instant oats work fine. Do not use steel cut oats in this recipe.
- Ripe banana: The riper your banana, the sweeter your baked oatmeal. Use one that’s brown and spotty for the best texture and flavor.
- Milk: I use 2% dairy milk, but any fat percentage should work. You can use a plant-based beverage alternative like soy, oat, or almond if preferred.
- Cocoa powder: This is responsible for the chocolate flavor in your baked oatmeal, so don’t skip it!
- Maple syrup: Another liquid sweetener like honey or agave should work too.
- Baking powder: This will help your baked oats rise in the oven.
- Salt: Just a pinch! I promise, this recipe won’t taste salty. It just helps add balance and bring out the sweet flavors in the dish.
- Vanilla extract: Vanilla paste will work too.
- Egg whites: I’ve tested this recipe with egg whites and a whole egg, and both work great. Use whichever you’re prefer and have on hand.
- Mini chocolate chips: Regular-sized chocolate work too, but I prefer the way mini chocolate chips distribute on top of the baked oats. For less sugar, use sugar-free chocolate chips or a low sugar option. Or, you can leave them out all together.
How to make chocolate baked oatmeal
Step 1: In a small blender cup, combine all ingredients for chocolate baked oatmeal except chocolate chips.
Step 2: Blend until smooth, about 20-30 seconds.
Step 3: Pour batter into your glass bowl or ramekin. Sprinkle with an even layer of chocolate chips, if using.
Step 4: Bake for 18-25 minutes at 350 F or until the baked oatmeal is set and a toothpick inserted into the center comes out mostly clean. Let cool for 5-minutes.
Topping ideas
- Plain or vanilla Greek yogurt
- Cottage cheese
- Peanut butter
- Almond butter
- Hemp hearts
- Raspberries
- Blueberries
- Blackberries
- Sliced strawberries
- Low-sugar whipped topping
Want more nutritional balance?
- For less sugar, cut the maple syrup in half
- For more protein, add 2 Tbsp protein powder or top with Greek yogurt
- For more fiber, serve your chocolate baked oatmeal with raspberries
Top tips
- Adjust cooking time. Cooking time will vary depending on the size and shape of your baking dish. You may need anywhere from 20-40 minutes for the perfect bake — so start with less time, and add more as needed.
- Be careful touching your glass bowl or ramekin! Even if you let it cool, it may still be hot to the touch. Use a kitchen towel or oven mitts when handling to avoid burns.
- Use a small blender. Unless you’re making multiple servings at a time, there’s not enough volume of batter to reach the blades of a full-sized blender.
- Want a gooey center? For lava cake vibes, reduce the cooking time by 5-minutes. The center will be gooey and soft.
Will this work in the microwave?
Yes, this recipe should work in the microwave. Unfortunately, I do not own one so can’t test it — but I’ve been told by readers that it works just fine. Start with 1-minute and add on time as needed.
Can I make chocolate baked oatmeal in advance for meal prep?
Yes, you can make chocolate baked oatmeal in advance.
Simply prepare as instructed. Then, cover with a lid if your baking dish has one. If not, cover with plastic wrap and store in the fridge for up to 3 days. I wouldn’t recommend freezing this recipe.
When you’re ready to eat, just add toppings and enjoy. If you want to enjoy your baked oats warm, you may gently microwave them for up to 20-seconds… but they can easily burn when re-heated. Re-heat with caution!
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- Small blender
- Oven-safe glass bowl (this is what I use at home)
- Oven-safe ramekin
Did you try this recipe?
Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.
Chocolate Baked Oatmeal
Ingredients
- ½ cup quick or old fashioned oats
- ½ overly ripe medium banana
- ¼ cup milk, I use 2% dairy milk
- 1 ½ Tbsp cocoa powder
- 2 Tbsp maple syrup
- 3 Tbsp egg whites, or 1 large egg
- ½ tsp baking powder
- pinch salt
- ½ tsp vanilla extract
- 1 Tbsp mini chocolate chips, optional
Equipment
- oven-safe glass bowl with 500-650 ml capacity, or a similar-sized ramekin
Instructions
- Position oven rack to the middle and pre-heat to 350 F.
- In a small blender, combine all ingredients for chocolate baked oatmeal except chocolate chips. Blend until smooth, about 20-30 seconds, scraping down the sides as needed. Do not use a large blender unless you're making multiple servings, since one serving isn't enough to reach the blades.
- Pour batter into your glass bowl or ramekin. Sprinkle with an even layer of chocolate chips, if using.
- Bake for 20-25 minutes, or until the baked oatmeal is set and a toothpick inserted into the center comes out mostly clean. Depending on the size and shape of your ramekin, you may need up to 35 minutes, so adjust as needed. Let cool for 5-minutes before eating.
This turned out so good. I quadrupled the recipe so I could have it for breakfast throughout the week. I tried some for dessert last night and I was surprised by how much I liked it. I will definitely make this again.
What can you use other to substitute the banana, due to allergies?
I think it may be possible to substitute with unsweetened applesauce, but I haven’t tested. I’m not fully confident it will be sweet enough, but it may be worth a try!
What to use if you don’t have a small blender?
If you have a full-sized blender, my recommendation would be to make 2-3 servings at once 🙂 That should get the volume of batter up high enough to cover the blades and blend properly!