Heart-Shaped Chocolate Baked Oats
Make mornings sweet with Heart-Shaped Chocolate Baked Oats, rich, chocolatey, and perfect for a cozy breakfast or dessert treat!
Equipment
- 4 heart-shaped ramekins or small oven-safe bowls (approx. 10 fl oz / 300 ml)
Ingredients
- 1 tablespoon butter for greasing the ramekins
- 3 cups rolled oats
- 2 teaspoons baking powder
- 1 pinch sea salt
- ¾ cup cacao powder
- 3 extra-large eggs
- 3 tablespoons coconut oil
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup oat milk or milk of choice
- ⅓ cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (180°C).
- Grease the heart-shaped ramekins with butter and set them aside.1 tablespoon butter
- Melt the coconut oil gently in a small pan over low heat or in the microwave for a few seconds, then let it cool slightly.3 tablespoons coconut oil
- Blend the rolled oats in a food processor until they reach a coarse, flour-like texture.3 cups rolled oats
- In a mixing bowl, whisk together the eggs, maple syrup, vanilla extract, oat milk, and melted coconut oil until smooth and well combined.3 extra-large eggs, ⅓ cup maple syrup, 2 teaspoons vanilla extract, 1 cup oat milk
- In a separate large bowl, combine the oat flour, cacao powder, baking powder (sifted in), chocolate chips, and a pinch of sea salt. Mix well.2 teaspoons baking powder, 1 pinch sea salt, ¾ cup cacao powder, ⅓ cup dark chocolate chips
- Pour the wet ingredients into the dry ingredients and whisk until fully combined.
- Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. Sprinkle extra chocolate chips on top if you like.⅓ cup dark chocolate chips
- Place the ramekins on a baking tray and bake in the preheated oven for 25 minutes, or until the oats are set and slightly firm to the touch.
- Remove from the oven and allow to cool for a few minutes before serving. Serve warm and enjoy!
Notes
Tips & Tricks
- Oat choice: Rolled oats give the best texture, but quick oats can also be used. If using quick oats, pulse them for less time in the food processor.
- Extra chocolatey: Sprinkle a few extra chocolate chips over the top before baking for extra pockets of melted chocolate.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20–30 seconds, or until warmed through.
- Dairy-free option: Use plant-based butter to grease the ramekins, use plant-based milk, and choose dairy-free chocolate chips.
- Flavor twist: Add 1 teaspoon of instant coffee or a pinch of cinnamon for an extra layer of flavor.
- Serving idea: Serve with fresh berries, a drizzle of nut butter, or a spoonful of yogurt for an easy breakfast or dessert.
Nutrition
Calories: 632kcalCarbohydrates: 84gProtein: 19gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 164mgSodium: 358mgPotassium: 712mgFiber: 13gSugar: 27gVitamin A: 439IUVitamin C: 0.1mgCalcium: 355mgIron: 6mg
Tried this recipe?Let us know how it was!
