Chocolate Baked Oatmeal
Craving cake for breakfast? Make this fudgy chocolate baked oatmeal for sweet option that's quick, easy, and nutritious.
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.
Notes
Cooking time will vary depending on the size and shape of your bowl/ramekin. Wider ramekins will need less time, while taller ramekins may need up to 40-minutes. Start with less time, add more as needed, and watch things closely.
Calories: 470kcal, Carbohydrates: 87g, Protein: 15g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 10mg, Sodium: 326mg, Potassium: 728mg, Fiber: 9g, Sugar: 45g, Vitamin A: 170IU, Vitamin C: 5mg, Calcium: 288mg, Iron: 4mg