Enjoy cake for breakfast with this single-serve chocolate baked oatmeal! Made without banana, it's rich, fluffy and packs protein and fiber. Plus, it can be meal prepped ahead of time or made in the microwave in minutes.
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Breakfast at a Glance
- Prep Time: About 5 minutes hands on; 30 minutes total (depending on the baking method)
- Planning Ahead: Assemble and bake ahead of time or make it in the morning with the microwave method (in the notes of the recipe card)
- Morning Effort: If you prepped it ahead, simply reheat and eat!
- Protein: 23g
- Fiber: 5g
Nessy's Note
Does anyone else ever just want chocolate cake for breakfast? Glad I'm not the only one... (If you ever crave a banana split for breakfast, I've been there too!)
These chocolate baked oats are my spin on the blended baked oats that went viral a couple of years ago. I make them without banana so that they're like really chocolate-y chocolate cake and I include protein and fiber to keep you full.
I've also tested making them in the microwave and air fryer so that you can make them quick on a busy morning or see my notes for batch-baking them ahead of time (or make my brownie baked oatmeal instead!).
Ingredients and Substitutions
- Rolled Oats- I usually have these on hand to make chocolate banana overnight oats but since it is blended, this recipe works with both large flake and quick oats. Do not use steel cut.
- Protein Powder- I like to include pea protein isolate or brown rice protein (that's what I've tested) for a simple way to increase the protein.
- Substitution: I suspect this recipe would work with another type of plain protein so feel free to use what you like best. You can also replace the protein powder with additional oats.
- Water- It is important not to add too much or the oats won't turn out cake-like.
- Substitution: Milk also works (and if using dairy milk, adds a couple more grams of protein to the recipe).
- Egg- To add extra protein and help to bind the baked oats. (I also add an egg to this chocolate peanut butter cup oatmeal to make it more filling.)
- Substitution: You can sub with ¼ cup of pumpkin puree, applesauce, Greek yogurt or even additional water. The oats may turn out slightly crumblier without the egg.
- Cocoa Powder- Like in this chocolate protein smoothie, this adds the chocolate flavor.
- Maple Syrup- I really like the deep chocolate flavor so this is written on the less sweet side and you can add a bit more to suit your tastes.
- Substitution: Honey or any sweetener of choice could be used- adjust to taste.
- Baking Powder- Helps to achieve a light, cakey texture.
- Sea Salt- Just a bit brings out the flavors.
My Notes for the Best Baked Chocolate Oatmeal (Single Serve)
- Add just enough liquid. Use the amount of liquid specified in the recipe and not more as too much liquid can make the oats overly wet and mushy.
- Don't underbake. Underbaking can result in a mushy texture so bake until they are set in the center and for best texture, allow to set for 5 minutes after removing from the oven.
- Bake immediately. Allowing the mixture to sit for too long before baking can affect the texture and rise as the oats soak up liquid as it sits.
Yes and you have a couple of options. You can either use ¼ cup of packed oat flour in place of the oats or simply use rolled oats (it will have a slightly less cake-like look but still be fluffy).
Whisk all of the ingredients together until combined and then bake as directed. (To see a picture of how it turns out without blending, I have an example here.)
More Baked Oatmeal Recipes...
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Blended Chocolate Baked Oatmeal (without Banana)
Equipment
- High Power Blender
- Oven Safe Ramekin (10-12 oz)
Ingredients
- ⅓ cup rolled oats
- 2 tablespoon pea protein isolate powder (or your protein powder of choice or additional oats)
- 1 tablespoon cocoa powder
- 1 large egg
- 1 and ½ tablespoon maple syrup
- ½ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- ¼ cup water (or milk)
Instructions
- Preheat the oven to 350 °F and lightly grease a 10-12 oz oven-safe ramekin.
- Add all of the ingredients to the base of a high powered blender. Blend on high for 30-60 seconds until smooth.⅓ cup rolled oats, 2 tablespoon pea protein isolate powder, 1 tablespoon cocoa powder, 1 large egg, 1 and ½ tablespoon maple syrup, ½ teaspoon baking powder, ⅛ teaspoon fine sea salt, ¼ cup water
- Pour the batter into the prepared ramekin, stir in any mix-ins and bake for 22-28 minutes until set and the center bounces back lightly when pressed.
- Rest for 5 minutes to allow it to set for best texture.
- Enjoy!
Notes
Baking Notes
Bake Time: I give a large range for the baking time as it varies depending on how wide your ramekin is and how thick or thin the oat layer is. The oats should appear set and bounce back lightly when pressed (like if you were baking muffins). Microwave: Pour batter into a microwave safe ramekin or bowl and microwave on high for 1 and ½ to 2 minutes. Microwaves can vary so I recommend checking after 1 and ½ minutes. If the center is not yet set, put them back in for the remaining 30 seconds. Check out these microwave baked oats for more details. Air Fryer: Pour mixture into an air fryer safe ramekin and place in the center of an air fryer basket. Air fry at 300 F for 11-16 minutes, checking after 11 minutes. See this air fryer baked oatmeal for more details.Storage and Make Ahead
Meal Prep: Simply increase the servings on the recipe card to the amount that you would like to make and set the amount of ramekins needed onto a baking sheet. Blend the batter and divide between the ramekins and then bake them fully. Leftovers: Store cooked baked oats in the refrigerator for up to 4 days. When ready to enjoy, simply reheat in the microwave or in the air fryer for about 5 minutes at 300 F.Ingredient Notes
Protein Powder: I have tested this recipe with pea protein isolate and brown rice protein. I expect that it would work fine with any unflavored protein powder of choice, but these are the only ones I have used. Omit the Protein: If you would prefer to make these without protein powder, simply increase the rolled oats to ½ cup.Nutrition
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Marie says
This was so good! Very easy and tasted like dessert for breakfast.