Easy Chocolate Baked Oats (Print)
Warm, fudgy baked oats with chocolate and banana, ideal for a wholesome breakfast 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 (walnuts or pecans), optional
# How to Make:
01 - Preheat oven to 350°F. Lightly grease two small ramekins or an oven-safe baking dish with cooking spray or butter.
02 - In a medium bowl, whisk together rolled oats, cocoa powder, baking powder, and salt until evenly blended.
03 - In a separate bowl, combine mashed banana, milk, maple syrup (or honey), and vanilla extract. Whisk until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir until just combined, being careful not to overmix. Gently fold in chocolate chips and nuts if using.
05 - Divide batter evenly between prepared ramekins. Sprinkle additional chocolate chips over the tops for extra chocolatey crunch.
06 - Bake for 22–25 minutes until oats are set and tops appear slightly cracked. A toothpick inserted into the center should come out moist but not wet.
07 - Let ramekins 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 dessert for breakfast but keeps you full for hours
- Ready in 30 minutes with just one bowl needed
- Naturally sweetened with banana and maple syrup
02 -
- The oats continue firming up as they cool, so a slight jiggle when you pull them out is perfect
- Overripe bananas make these naturally sweeter, so you can reduce the maple syrup
03 -
- Use certified gluten-free oats if you need this to be gluten-free
- Let the ramekins cool on a wire rack so the bottom does not get soggy