Easy Chocolate Baked Oats (Print Version)

Wholesome baked oats with chocolate, banana, and warm, fudgy texture for a cozy breakfast.

# 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
10 - 1 tablespoon chopped nuts (walnuts or pecans), optional

# Directions:

01 - Preheat your oven to 350°F. Lightly grease two small ramekins or an oven-safe baking dish with cooking spray or a small amount of oil.
02 - In a medium bowl, mix together the rolled oats, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together the mashed banana, milk, maple syrup (or honey), and vanilla extract until smooth and well combined.
04 - Pour the wet ingredients into the dry ingredients. Stir until just combined, then fold in the chocolate chips and chopped nuts if using.
05 - Divide the mixture evenly between the prepared ramekins. Sprinkle extra chocolate chips on top for added visual appeal.
06 - Bake for 22-25 minutes until the oats are set and the tops appear slightly cracked. A toothpick inserted in the center should come out mostly clean.
07 - Let the baked oats cool for 5 minutes before serving. Enjoy warm, optionally topped with a drizzle of milk or a dollop of yogurt.

# Insider Tips:

01 -
  • It tastes like dessert but powers you through until lunch with zero guilt
  • The texture is somewhere between cake and pudding, exactly what you want when youre half awake and craving comfort
02 -
  • Overmixing the batter makes the texture tough and rubbery, so stop as soon as the ingredients come together
  • The baking time varies by ramekin size, so start checking at 20 minutes and trust your eyes over the timer
03 -
  • Use very ripe bananas with plenty of brown spots for the best sweetness and moisture
  • Let the batter rest for 5 minutes before baking to let the oats absorb more liquid

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