Chocolate Baked Oats
User Reviews
5
Chocolate Baked Oats
Description
This recipe blends rolled oats, ripe banana, milk, egg, unsweetened cocoa powder, baking powder, vanilla extract, maple syrup, and a pinch of salt until fully smooth, creating a batter that is poured into greased ramekins. Semi-sweet chocolate chips are sprinkled on top before baking. Baking at 350°F until a toothpick comes out clean yields a soft and tender baked oat with pockets of melted chocolate. The banana adds moisture and natural sweetness without overpowering the chocolate taste.
The recipe can be made in an oven or an air fryer with adjusted cooking times. The baked oats provide a balanced breakfast or snack with wholesome ingredients and an indulgent chocolate note. Leftovers keep well refrigerated and freeze well for longer storage.
Optional variations include omitting cocoa powder for vanilla baked oats, adding nuts or berries, or incorporating nut butters or protein powder to enhance nutrition and flavor. The recipe scales easily for larger batches baked in a loaf pan or baking dish.
Ingredients
- cooking spray
- 1 cup rolled oats use certified gluten-free oats if desired
- 1 ½ banana ripe
- ½ cup milk any type
- 1 egg large
- 3 tablespoons cocoa powder unsweetened
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- Pinch kosher salt
- 3 tablespoons chocolate chips semi-sweet
Instructions
- Preheat oven to 350°F. Grease three ramekins with cooking spray.
- Place all the ingredients except for the chocolate chips in a blender. Blend on high until smooth. Pour the mixture into the prepared ramekins and sprinkle a tablespoon of chocolate chips on top of each one.
- Place ramekins on a baking sheet and bake 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes before serving.
- To make the dish in the air fryer, preheat your air fryer to 300°F. Place the ramekins in the air fryer basket and cook 12-15 minutes until a toothpick inserted into the center comes out clean. Cool for 10 minutes before serving.
Notes
- Store leftover baked oats covered in the refrigerator for up to 4 days.
- They also freeze well for up to 2 months; thaw before reheating.
- For larger portions, double the recipe and bake in a loaf pan or large baking dish.
- If lacking ripe bananas, they can be quickly ripened in the oven or air fryer.
- Vanilla baked oats can be made by omitting cocoa powder and adding mix-ins such as berries, nuts, or nut butters.
- Enhance protein by stirring in powder or drizzling nut butter on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1 ramekin | |
| Calories | 315kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 57mg | 19% |
| Sodium | 43mg | 2% |
| Potassium | 718mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 23g | 46% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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