For breakfast, I love to eat chocolate baked oats since it tastes like a single serving of healthy cake! Blended and baked chocolate oats are a twist between baked oatmeal with a cake and muffin texture. It's simple to make and nourishing all around!
Why this oat recipe is the best
This famous TikTok viral blender chocolate baked oats recipe is gluten-free, simple to make, serves one, is decadent and indulgent without the guilt! Every bite has rich melted chocolate bites that takes oatmeal to the next level!
You can also learn all about baked oats here and get our basic recipe. We take a basic baked oatmeal recipe and turn it into chocolate chip baked oats with rich chocolatey flavor.
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This famous blender chocolate baked oats recipe is gluten-free, simple to make, serves one, is decadent and indulgent without the guilt! Every bite has rich melted chocolate bites that takes oatmeal to the next level!" player-type="default" override-embed="default"]
But the trick to making the best chocolate baked oats is the type of chocolate and oats you use.
Best chocolate for baking
We use three types of chocolate for these blender oats: cocoa powder, dark chocolate bark, and milk chocolate chips. The combination is mouthwatering and give these healthy oats rich chocolate flavor.
Make sure to use really good dutch processed cocoa powder for the best flavor in baked goods.
Best Oats to blend and bake
Use old-fashioned rolled oats when making blender oats as they are the best. For gluten-free, make sure to use "certified gluten-free" to prevent cross contamination of wheat from other grains during farming or packaging.
There are other types of oats such as steel cut and instant quick cooking oats. Steel cut oats will not blend as well as old fashioned rolled oats and will make the chocolate batter crunchy. Instant or quick cooking oats may not absorb the liquid equally - but they are great for no-bake goodies such as oatcakes, no-bake energy balls, and
Ingredients for healthy baked chocolate oats
- ½ cup old fashioned rolled oats For gluten-free, make sure it says "certified" gluten-free.
- ripe banana, about ½ cup if mashed
- large egg
- 1 tablespoon maple syrup or honey
- 1 tablespoon cocoa powder (dutch processed cocoa powder for best flavor)
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract or vanilla bean paste
- pinch of pink Himalayan salt
- 1 tablespoon chopped dark chocolate - can use vegan / dairy-free
- 1-2 tablespoons milk chocolate chips - can use semi-dark vegan / dairy-free
How to make chocolate baked oats
Prepare the oven and ramekin: Preheat the oven to 350 degrees F. Spray an 8-ounce ramekin with cooking spray (or a few if multiplying this recipe).
Blend the oat batter: Add the oats, banana, egg, maple syrup, cocoa powder, vanilla extract or vanilla bean paste, baking powder, and a dash of salt to the blender. Blend on high until smooth.
Let it set: Add the chocolate oats mixture to one ramekin, or if you did a few servings of this recipe, divide the mixture evenly into each prepared ramekin. Stir in the dark chocolate chocolate chunks and chocolate chips. Let it set for 5-10 minutes.
Baking time! Bake at 350 for about about 25-30 minutes or until done and the top is set. Enjoy the chocolate baked oats warm!
Expert tips for baking oats
- Old fashioned rolled oats work best. Do not use steel cut oats. They will not soak and blend as well and the result with be crunchy tasting.
- Use really good chocolate and dutch processed cocoa powder if you can.
- Spray a ramekin with cooking spray prior to baking. The oats will stick to the sides otherwise.
- Use a high powered blender to make sure the oats blend to a smooth consistency. It is easier to blend if you double or triple the recipe and add more ingredients at once.
- Let the oat mixture set after blending and pouring it into a ramekin. Letting the oat mixture set after it is blended helps the moisture to absorb into the oats, resulting in a fluffier “cake”.
- Multiply the recipe for more. You can multiply this recipe and fill a few ramekins and bake for a crowd or to have chocolate baked oats all week long. Ramekins can be ordered online here (affiliate link).
Frequently Asked Questions
Yes, in moderation! This chocolate baked oats recipe is full of whole grains, iron, and fiber from oats. It also has potassium from banana and B-vitamins from maple syrup. Dark chocolate and cocoa powder is rich in Polyphenols which are naturally occurring antioxidants that help fight off free radicals.
Baked oats, are great for breakfast and help keep energy levels stable and you full for hours. The carbohydrates in baked oats and fruit sugar is used in our bodies for energy, making it a great choice first thing in the morning.
Related Oat Recipes
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Chocolate Baked Oats
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Equipment
- 8 ounce ramekin
Ingredients
- ½ cup old fashioned rolled oats For gluten-free, make sure it says "certified" gluten-free
- 1 banana ripe, about ½ cup if mashed
- 1 large egg
- 1 tablespoon maple syrup or honey
- 1 tablespoon cocoa powder use dutch processed cocoa powder for the best flavor
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract or vanilla bean paste
- pinch of pink Himalayan salt
- 1 tablespoon chopped dark chocolate chunks
- 1 tablespoon milk chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Spray an 8-ounce ramekin with cooking spray (or a few if multiplying this recipe).
- Add the oats, banana, egg, maple syrup, cocoa powder, vanilla extract or vanilla bean paste, baking powder, and a dash of salt to the blender. Blend on high until smooth.
- Add the chocolate oats mixture to one ramekin, or if you did a few servings of this recipe, divide the mixture evenly into each prepared ramekin. Stir in the dark chocolate chocolate chunks and chocolate chips. Let it set for 5-10 minutes.
- Bake at 350 for about about 25-30 minutes or until done and the top is set.
Notes
Nutrition
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Kelly Powers says
Yum! This looks decadent and delicious. I'm sure it would also be great with a peanut butter swirl!
Danielle Fahrenkrug says
Thank you, a swirl of peanut butter would make this bliss!