If you have never had the oatmeal plus chocolate combo before, this Chocolate Baked Oats recipe is the perfect way to try it. Its quick, simple and utterly delicious!
I love this baked chocolate oatmeal recipe because its great to make for meal prep. And thats how I typically use it. It only takes 10 minutes to mix together, then it goes into the oven to bake. Then I have breakfast done for most of the week.
Ingredients
This recipe is super simple and you probably have the ingredients kicking around in your kitchen right now. Its also super flexible substitution-wise. Make this recipe you own!
Old Fashioned Rolled Oats: Okay, I know I just said this recipe is super flexible but please use old fashioned rolled oats. Other varieties of oats absorb differently and will effect the texture of this recipe.
Plant Milk: Usually I specify plain unsweetened plant milk but here, any plant milk will work. Even chocolate plant milk. But, I used Silk Plain Unsweetened Soy Milk.
Mashed Banana: Mashed banana adds a little sweetness. And I'll remind you one more time: be sure that you banana is overripe, okay?
Nut Butter: I used peanut butter, but almond butter, cashew butter or sunflower seed butter will work! Teddie peanut butter is my all time favorite nut butter so I always keep a few jars around.
Cocoa Powder: They wouldn't be Chocolate Baked Oats without cocoa powder! I like 365 Brand Cocoa Powder and Droste cocoa powder.
Agave Nectar: To balance the bitterness of the cocoa powder, some sweetness is necessary. I used agave nectar, but maple syrup would also work!
Baking Powder: Baking powder gives this baked oatmeal a little lift.
Baking Dish Size Options
I recommend baking in a one quart baking dish if you have one. BUT if you don't have one, you can baked these Chocolate Baked oats in an 8x8 pan OR divide the mixture between four six ounce ramekins.
For both the 8x8 and the ramekin options, reduce the baking time to closer to 25-30 minutes.
Storage
These Chocolate Baked Oats are so delicious warm out of the oven. But most often, I use this recipe for meal prep. So, I allow the oats to cool completely then portion them into about 4 containers and store in the refrigerator.
Then in the morning, pop them into a microwave for a 30 seconds or so to heat up. Breakfast in seconds!
Looking for More Oat Recipes?
Cookie Dough Overnight Oatmeal
Gluten Free Cinnamon Oat Muffins
Chocolate Baked Oatmeal
Equipment
- 1 Mixing Bowl
- 1 Spatula
- 1 Quart Sized Baking Dish
- Measuring Cups and Spoons
Ingredients
- ½ Cup Peanut Butter
- ⅓ Cup Cocoa Powder
- 1 Large Overripe Banana, mashed well about ½ cup
- ½ Cup Agave Nectar Or Maple Syrup
- 1 Cup Plant Milk of Choice
- 2 Cups Rolled Oats
- 1 teaspoon Baking Powder
- ¼ teaspoon Kosher Salt or ⅛th teaspoon of finer grain salt
Instructions
- Preheat oven to 350*. Lightly grease a 1 quart baking dish.
- In a large mixing bowl, combine peanut butter, cocoa powder and mashed banana. Stir well to combine.
- Add agave and stir well. Add plant milk and stir until the mixture is homogenous.
- Add oats, baking powder and salt. Stir well once more.
- Pour mixture into a prepared 1 quart baking dish. Allow to sit for 5 minutes.
- After 5 minutes has elapsed, bake the oats in a 350* oven for 38-42 minutes or until the enter is set.
- Serve warm.
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