Easy Chocolate Baked Oats

My roommate walked into the kitchen at 7 AM and caught me with chocolate on my chin, insisting she smelled brownies. I had to convince her that no, this was actually breakfast, and yes, it was perfectly acceptable to eat chocolate for the morning meal. Now she asks me to make these every Sunday, and our tiny apartment fills with the most incredible chocolate aroma that makes getting out of bed feel like a treat instead of a chore.

Last winter when my sister visited, she took one bite and demanded I teach her how to make these before she left. We stood in my kitchen in our pajamas, measuring ingredients and chatting while the oven did all the work. Now she sends me photos of her version every weekend, each one slightly different but still carrying that same warmth.

Ingredients

• 1 cup rolled oats: Old-fashioned oats give you the best texture, becoming tender while still holding their shape
• 2 tbsp unsweetened cocoa powder: This is where all the chocolate intensity comes from, so dont be tempted to skip it
• 1/2 tsp baking powder: Just enough to give the oats a little lift and prevent them from becoming dense
• Pinch of salt: A tiny amount that makes the chocolate taste more like itself
• 1 ripe banana, mashed: The secret ingredient that keeps everything moist and naturally sweet
• 1 cup milk: Dairy milk adds richness, but oat or almond milk work beautifully too
• 2 tbsp maple syrup or honey: Just enough sweetness to balance the cocoa without being sugary
• 1 tsp vanilla extract: Always use pure vanilla here, it really shines in simple recipes
• 2 tbsp chocolate chips: Fold these into the batter, then save a handful for sprinkling on top because chocolate visibility matters
• Optional: 1 tbsp chopped nuts: Walnuts or pecans add a lovely crunch that contrasts with the soft oats

Instructions

Get your oven ready:

Preheat to 350°F and give two small ramekins or a baking dish a quick coating of butter or oil

Mix the dry team:

Whisk together your oats, cocoa, baking powder, and salt in a medium bowl until well combined

Whisk the wet team:

Mash that banana until mostly smooth, then stir in the milk, maple syrup, and vanilla until you have a creamy mixture

Bring everyone together:

Pour the wet ingredients into the dry and fold gently until just combined, then stir in those chocolate chips

Divide and crown:

Split the batter between your prepared ramekins and press a few extra chocolate chips into the tops because they deserve to sparkle

Bake until fragrant:

Let them bake for 22 to 25 minutes until the tops are set with those characteristic cracks that promise fudgy goodness

Practice patience:

Give them exactly five minutes to cool, which feels like forever but somehow makes them taste even better

Save

These baked oats have become my go-to when friends sleep over because everyone gets their own personal serving, fresh from the oven. Theres something about having your own little ramekin of warm chocolate that makes breakfast feel special, even on a Tuesday.

Making It Your Own

Ive found that swapping the banana for applesauce works beautifully when you want a lighter flavor, though the banana does give you better moisture. Dark chocolate chips instead of semi-sweet transform this into something almost sophisticated, while peanut butter swirled on top before baking takes it into dessert territory.

Texture Secrets

The magic happens in those last few minutes of baking, when the tops crack and the center sets just enough to hold its shape while remaining pudding-like. Letting them cool for that full five minutes seems tedious, but it is the difference between a spoonful of mush and a satisfying, cake-like bite.

Storage Solutions

These actually reheat beautifully, so I often make a batch on Sunday and have breakfast ready for Monday morning with zero effort. The texture holds up surprisingly well.

• Store cooled ramekins covered in the fridge for up to three days
• Reheat with a splash of milk for 30 to 45 seconds to restore that fresh-baked softness
• Freeze individual portions wrapped tightly for busy weeks

Save

There is nothing quite like waking up to the smell of chocolate and knowing you get to eat it for breakfast. Enjoy every warm, fudgy spoonful.

Common Recipe Questions

→ Can I use plant-based milk in this dish?

Yes, plant-based milks like almond or oat milk work well and keep it dairy-free without affecting flavor.

→ What is the best way to sweeten baked oats?

Maple syrup and honey add natural sweetness and moisture, balancing the cocoa’s richness perfectly.

→ How do I make this dish vegan-friendly?

Use plant-based milk and replace honey with maple syrup to keep it fully vegan.

→ Can I add nuts to the baked oats?

Yes, chopped walnuts or pecans add a pleasant crunch and complement the chocolate flavor nicely.

→ How do I know when the baked oats are done?

They are ready when the oats are set and the top appears slightly cracked but not wet.