Easy Chocolate Baked Oats (Print version)
A warm, fudgy baked oats dish with rich chocolate for a wholesome morning treat.
# What you need:
→ Dry Ingredients
01 - 1 cup rolled oats
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - Pinch of salt
→ Wet Ingredients
05 - 1 ripe banana, mashed
06 - 1 cup milk (dairy or plant-based)
07 - 2 tablespoons maple syrup or honey
08 - 1 teaspoon vanilla extract
→ Add-ins & Toppings
09 - 2 tablespoons chocolate chips (plus extra for topping)
10 - 1 tablespoon chopped nuts such as walnuts or pecans (optional)
# Directions:
01 - Preheat your oven to 350°F. Lightly grease two small ramekins or an oven-safe baking dish with cooking spray or a small amount of oil.
02 - In a medium bowl, mix together the rolled oats, cocoa powder, baking powder, and salt until well combined.
03 - In a separate bowl, whisk together the mashed banana, milk, maple syrup (or honey), and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir until evenly combined and no dry pockets remain. Gently fold in the chocolate chips and nuts if using.
05 - Divide the batter evenly between the prepared ramekins. Sprinkle additional chocolate chips on top for extra chocolate flavor.
06 - Bake for 22 to 25 minutes, or until the oats are set and the tops appear slightly cracked. A toothpick inserted into the center should come out mostly clean.
07 - Let the baked oats cool for 5 minutes before serving. Enjoy warm, optionally topped with a drizzle of milk or a dollop of yogurt.
# Expert advice:
01 -
- Tastes like warm chocolate cake but happens to be breakfast
- Ready in 30 minutes with one bowl cleanup
02 -
- Overbaking makes these dry and cakey, remove while centers still look slightly underdone
- They continue cooking as they cool, so the 5 minute wait time matters
03 -
- Mash your banana thoroughly, chunks sink to the bottom during baking
- Use ramekins with at least 10 ounce capacity to prevent overflow