Chocolate baked oats – dessert for breakfast
These chocolate oats are simple to make and taste like you’re eating cake or brownies for breakfast, but they’re filling and full of protein and fiber. Loaded with oats, chocolate chips and almond milk, these banana-free chocolate baked oats are the perfect morning pick-me-up or night cap.
This recipe makes 6 servings, which means many mornings (if it lasts that long) of waking up knowing your breakfast is going to be nutritious, filling, and delish. Pair these oats with Blueberry Breakfast Sausage and you’ve got a meal prep you’ll look forward to enjoying each morning.
Why you’ll love this recipe:
- Simple ingredients.
- 12g of protein per serving.
- Healthy breakfast for the whole family.
What is baked oatmeal?
Baked oatmeal takes all the typical stovetop oatmeal ingredients to a new level by baking them. By adding eggs to these chocolate oats you get a brownie-like texture with bits of oatmeal throughout.
Is baked oatmeal good for you?
Oats are full of vitamins, minerals, and complex carbohydrates to help you stay fuller longer. By adding protein powder to these oats we’re also upping our protein intake to again, help us stay fuller longer. Oatmeal is also a great source of fiber.
These are the main ingredients and substitutions for these chocolate baked oats. See the recipe card below for the full ingredients list and instructions.
Substitutions & Variations
- Use pure maple syrup or honey in place of light pancake syrup.
- Replace coconut oil with melted butter 1:1.
- Substitute applesauce with mashed ripe bananas.
- You can use your favorite chocolate protein powder but this has only been tested with PEScience. Use code OHSNAP for 10% off. Be sure you love the flavor of yours!
- To omit protein powder, lower the milk 1/4 cup and adjust sweetness as desired with syrup or honey as the protein adds quite a bit of sweetness to the oats.
- To make gluten-free be sure your protein powder and oats are certified gluten-free.
How to make chocolate baked oats a visual step-by-step guide:
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit and line an 8×8-inch baking dish with parchment paper.
Step 2: mix dry ingredients
In a large bowl, combine the oats, cocoa powder, protein powder, baking powder, and salt (image 1).
Whisk together to combine (image 2).
Step 3: mix wet ingredients
In another medium bowl, whisk together the almond milk, maple syrup, applesauce, melted coconut oil, egg, syrup, and vanilla extract (image 3).
Whisk until well combined (image 4).
Step 4: combine wet and dry
Add the wet ingredients to the dry ingredients and stir until well combined (image 5).
Fold in the chocolate chips (image 6).
Step 5: add to baking dish and bake
Pour the mixture into the prepared baking dish, spreading it out evenly (image 7).
Bake in the preheated oven for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs (image 8).
Step 5: remove and cool
Allow the baked oatmeal to cool for a few minutes before cutting into 6 equal servings and serving. You can enjoy it warm, at room temperature, or even cold and on the go.
How to store your oatmeal
This is an excellent nutritious breakfast to make ahead of time. Store your leftover oatmeal in an airtight container for up to 5 days. Reheat in the microwave, air fryer, or oven before serving.
What to serve with your oatmeal
Serve with a dollop of yogurt, fresh fruit, blueberry sausage, almond butter, natural peanut butter, or an extra drizzle of honey or maple syrup, if desired. If you’re on the move, grab and napkin and enjoy it cold, it’s just as good!
How to omit the protein powder
To omit the protein powder lower the milk 1/4 cup. I would suggest adding in 1-2 EXTRA Tbsp. of syrup or honey (taste your batter!) as the protein powder does add a bit of sweetness to these oats.
How to store your oatmeal
Be sure the oatmeal has completely cooled, and then cover the pan with tinfoil or transfer to an airtight container before transferring it to the refrigerator for 5-7 days.
Enjoy cold straight out of the fridge is crunches for time or reheated in the microwave, or oven at 350 degrees Fahrenheit until warmed through.
If you like this breakfast recipe, be sure to check out some of our other morning treats!
Chocolate Baked Oats
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- 2 cups old fashioned rolled oats 160g use certified gluten free if needed
- 1/4 cup cocoa powder 25g
- 1/2 cup chocolate protein powder PEScience 60g
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups unsweetened vanilla almond milk 360ml
- 1/2 cup unsweetened applesauce 135g
- 1/4 cup melted coconut oil 48g
- 1 large egg
- 1/4 cup lite pancake syrup
- 1 tsp. vanilla extract
- 1/4 cup Semi sweet chocolate chips 40g
- Preheat your oven to 350 degrees Fahrenheit and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, combine the oats, cocoa powder, protein powder, baking powder, and salt. Whisk together to combine.
- In another medium bowl, whisk together the almond milk, maple syrup, applesauce, melted coconut oil, egg, syrup, vanilla extract. Whisk until well combined.
- Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the chocolate chips.
- Pour the mixture into the prepared baking dish, spreading it out evenly and bake in the preheated oven for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs.
- Allow the baked oatmeal to cool for a few minutes before cutting into 6 equal servings and serving. You can enjoy it warm, at room temperature, or even cold and on the go.
- Nutritional information is an estimate and will vary with substitutions.
- If you’re using a really great nonstick pan you can skip the parchment paper but it makes cleanup SO much easier if your pan isn’t the best.
- To omit the protein powder lower the milk by 1/4 cup. I would suggest adding in 1-2 EXTRA Tbsp. of syrup or honey to your desired sweetness as the protein powder does add a bit of sweetness to these oats.
- This recipe has only been tested with PEScience Chocolate Truffle. You can substitute with your favorite protein or opt for a whey-casein blend.