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!

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast, Brunch

Cuisine American

Servings

Calories 569 kcal

Equipment

4 heart-shaped ramekins (approx. 300ml) or small oven-safe bowls
2 Mixing bowls
Whisk
Sieve
Measuring cups and spoons
Food processor

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 your oven to 180°C (350°F).
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 Tablespoon Coconut oil
Blend the rolled oats in a food processor until they reach a coarse, flour-like texture.
240 Grams 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 Eggs extra large, 80 Milliliters Maple syrup, 2 tsp Vanilla extract, 250 Milliliters 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 Teaspoon Baking powder, 1 Pinch Sea salt, 60 Grams Cacao powder
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.
60 Grams 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 work best for texture, but you can use quick oats if needed, just pulse less in the processor.
Extra chocolatey: Add a few chocolate chips on top before baking for melty pockets of chocolate.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20-30 seconds.
Make it vegan: Use plant-based milk and ensure your chocolate chips are dairy-free.
Flavor twist: Add a teaspoon of instant coffee or a pinch of cinnamon for an extra flavor boost.
Serving idea: Top with fresh berries, a drizzle of nut butter, or a spoonful of yogurt for a breakfast or dessert treat.

Nutrition

Calories: 569kcalCarbohydrates: 83gProtein: 13gFat: 25gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 300mgPotassium: 637mgFiber: 13gSugar: 27gVitamin A: 219IUVitamin C: 0.1mgCalcium: 335mgIron: 6mg

Keyword baked oats, breakfast ideas, chocolate, chocolate breakfast, chocolate heart, cooked breakfast, heart, oats, valentines recipes

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