Chocolate Baked Oats
Chocolate for breakfast? Yes, please! These chocolate baked oats are rich, fudgy, and secretly healthy. Ready in minutes!
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
Tips & Tricks
- 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
Calories: 411kcalCarbohydrates: 56gProtein: 12gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 87mgSodium: 231mgPotassium: 455mgFiber: 8gSugar: 18gVitamin A: 265IUVitamin C: 0.05mgCalcium: 236mgIron: 4mg
Tried this recipe?Let us know how it was!