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I’ve always believed that breakfast should feel like a treat, not a chore. Mornings are tough enough—why not start the day with something warm, rich, and comforting? My chocolate baked oats recipe, a dish that combines indulgence with nutrition, making it the perfect way to kick off your morning. If you’ve ever wished you could eat chocolate cake for breakfast, this is your moment.
The Allure of Baked Oats
Baked oats have taken the breakfast world by storm, and for good reason. Unlike traditional oatmeal, which can sometimes feel bland or mushy, baked oats transform into something closer to cake. With a soft, fluffy texture and a deep chocolate flavor, this dish satisfies sweet cravings while packing in fiber, protein, and healthy fats. The best part? It’s easy to make, requiring just a handful of ingredients and minimal effort.
Why Chocolate Baked Oats?
Chocolate isn’t just for dessert. In fact, cacao powder offers antioxidants, magnesium, and a natural mood boost—exactly what we all need first thing in the morning. Paired with rolled oats, which provide long-lasting energy, and sweetened naturally with maple syrup, this recipe strikes the perfect balance between indulgence and nourishment.
My Foolproof Approach
The secret to achieving that perfect cake-like consistency lies in blending the oats. By pulsing them into a coarse flour, you get a batter that bakes up light and fluffy rather than dense. The addition of eggs and baking powder helps with the structure, while oat milk and coconut oil keep everything moist and tender. And let’s not forget the dark chocolate chips—because a little melty chocolate in every bite makes everything better.
How to Serve and Customize
This chocolate baked oats recipe is incredibly versatile. You can enjoy it as is, straight from the ramekin, or take it to the next level with toppings. A drizzle of peanut butter, a dollop of Greek yogurt, or a handful of fresh berries can elevate the experience. Want to make it vegan? Swap the eggs for flax eggs, and you’re good to go. Looking for extra indulgence? A spoonful of hazelnut spread on top never hurt anyone.
Perfect For Meal-Prep
One of my favorite things about this recipe is how well it stores. You can bake a batch, keep it in the fridge for a few days, and reheat it in the microwave for a quick and cozy breakfast. It’s also great for meal prepping—just pop a few in airtight containers and enjoy them all week long.
Chocolate Baked Oats
Equipment
- 4 Ramekins (or small bowls)
Ingredients
- 1 Tablespoon Butter to grease the Ramekins
- 240 Grams Rolled oats
- 2 Teaspoon Baking powder
- 1 Pinch Sea salt
- 60 Grams Cacao powder
- 3 Eggs extra large
- 3 Tablespoon Coconut oil
- 80 Milliliters Maple syrup
- 2 tsp Vanilla extract
- 250 Milliliters Oat milk or milk of your choice
- 60 Grams Dark chocolate chips
Instructions
- Preheat the oven to 180°C (350°F).
- Grease four 250ml ramekins (or a small baking dish) with butter and set aside.1 Tablespoon Butter
- Melt the coconut oil in a small pan over low heat or in the microwave for a few seconds, then set aside to cool slightly.3 Tablespoon Coconut oil
- Blend the rolled oats in a food processor until they have a coarse, flour-like texture.240 Grams Rolled oats
- In a mixing bowl, whisk together the eggs, maple syrup, vanilla extract, oat milk, and coconut oil until smooth.3 Eggs, 80 Milliliters Maple syrup, 2 tsp Vanilla extract, 250 Milliliters Oat milk
- In a separate large bowl, combine the blended oats, chocolate chips, and sea salt. Sift in the baking powder and cacao powder, then stir to mix evenly.2 Teaspoon Baking powder, 1 Pinch Sea salt, 60 Grams Cacao powder, 60 Grams Dark chocolate chips
- Pour the wet ingredients into the dry mixture and whisk until fully combined. Divide the batter evenly between the ramekins, filling them about ¾ full. If desired, sprinkle extra chocolate chips on top.
- Place the ramekins on a baking tray and bake for 25 minutes, or until the oats are set and slightly firm to the touch.
- Remove from the oven and serve warm. Enjoy!
Notes
- Oats Texture – Blending the oats helps create a smoother, cake-like consistency.
- Extra Moisture – For a fudgier texture, add an extra tablespoon of milk.
- Sweetness Level – Adjust the maple syrup depending on your preference.
- Make It Vegan – Swap eggs for flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Storage & Reheating – Store in the fridge for up to 3 days and reheat in the microwave or oven.
Nutrition
If you’ve been looking for a way to make your mornings a little more exciting, this chocolate baked oats recipe is it. With a rich chocolate flavor, a satisfying texture, and simple, wholesome ingredients, it’s a breakfast that truly feels like a treat. And honestly, isn’t that what mornings deserve?
Try it out for yourself and let me know how you customize it! You can find more delicious breakfast recipes on my website, along with tips for making mornings easier and more delicious. And if you love a good food hack, be sure to follow along on social media, where I share new recipes every day!
