Chocolate Chip Baked Oats
User Reviews
5
Chocolate Chip Baked Oats
Description
This Chocolate Chip Baked Oats recipe blends rolled oats with banana, egg, almond milk, vanilla, baking soda, nut butter, maple syrup, and salt to form a smooth batter. The mixture is divided into ramekins, sprinkled with chocolate chips, and baked until a toothpick inserted comes out clean, yielding a tender and moist baked oatmeal that resembles a soft cake or dense bread. The ripe banana and nut butter add richness and flavor, while the maple syrup sweetens the dish naturally.
The texture is creamy with chewy oats, punctuated by melted chocolate chips for contrast. It serves well as a warm breakfast option or snack and can be customized by swapping nut butters or sweeteners. The recipe uses rolled or quick oats for best results and avoids steel-cut oats, which do not blend as smoothly.
Leftovers store well covered in the fridge for up to three days and reheat quickly in a microwave. Various egg substitutes such as flaxseed, yogurt, buttermilk, silken tofu, or applesauce can be used, each replacing one egg. This flexibility supports dietary preferences or ingredient availability.
Ingredients
- 1 Cup rolled oats
- 1 banana ripe
- 1 egg
- 1/2 Cup almond milk or any milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon nut butter I use peanut butter. Any other nut butter works
- 2 tablespoon maple syrup or honey
- 2 tablespoon dark chocolate chips
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 375 F
- Place all ingredients into the blender. Except for the chocolate chips.
- Blend for one minute until all ingredients are well blended.
- Pour the batter equally into two greased ramekins. Add half a tablespoon of chocolate chips into the batter and mix it in. Top with the other half tablespoon of chocolate chips.
- Bake for 25-30 minutes until a toothpick comes out clean
- Let it cool and serve!
Notes
- Do not use steel-cut oats; rolled or quick oats provide the best texture for baking.
- Cover and refrigerate any leftover baked oats for up to 3 days; reheat in the microwave for 30 seconds.
- Egg can be substituted with flaxseed mixture, yogurt, buttermilk, silken tofu, or applesauce at 1/4 cup per egg.
- Any type of milk can be used in place of almond milk.
- Maple syrup can be swapped for honey, agave, coconut sugar, or monk fruit sweetener according to taste preferences.
- Nut butters like almond or cashew can replace peanut butter without affecting the texture significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 66g | 22% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 665mg | 28% |
| Potassium | 496mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 20g | 40% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 161mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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