Easy Chocolate Baked Oats (Printable Version)
Warm, fudgy baked oats with chocolate and banana for a wholesome breakfast treat.
# What You'll 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 (plus extra for topping)
10 - 1 tablespoon chopped nuts (optional - walnuts or pecans)
# Step-by-Step:
01 - Preheat 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, whisk together rolled oats, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk 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, being careful not to overmix. Gently fold in chocolate chips and nuts if using.
05 - Divide batter evenly between prepared ramekins. Sprinkle additional chocolate chips over the top for extra chocolate flavor.
06 - Bake for 22–25 minutes until oats are set and tops appear slightly cracked. A toothpick inserted in the center should come out mostly clean.
07 - Let cool for 5 minutes before serving. Serve warm, optionally topped with a drizzle of milk or a dollop of yogurt.
# Expert Advice:
01 -
- It tastes like a brownie but fuels you like oatmeal
- Ready in 30 minutes with barely any active work
- Customizable for whatever you have in the pantry
02 -
- Overbaking makes them dry, so pull them out when they still look slightly underdone in the center
- The banana flavor fades overnight, making these even better the next day
03 -
- Use room temperature ingredients for even baking
- Let the ramekins sit on the counter while the oven preheats—this prevents thermal shock