These healthy Chocolate Chip Baked Oats are my new favourite breakfast – dairy free, refined sugar free and wheat free, these whole food baked chocolate oats use simple ingredients like rolled oats, cocao powder and pure maple syrup. They are a healthy breakfast that taste like dessert, with a chocolate cake-like texture.
These chocolate flavoured baked oats were inspired by our other oatmeal recipes, like our Carrot Cake Baked Oats and Raspberry Baked Oats. If you’re after a more summer breakfast then I recommend you try our Strawberry Overnight Oats. Though can you really go past chocolate for breakfast? The best part is definitely the gooey, melted chocolate bits!
Why You Will Love this Baked Oats Recipe
- It’s basically a breakfast cake (and who doesn’t love cake?)
- You can meal prep this baked oatmeal recipe for delicious breakfast throughout the week.
- They contain no dairy milk, making them more easily digested.
- Delicious chocolate oatmeal is always a good idea!
- It’s a great healthy option for breakfast!
Healthy Ingredients
My obsession for baked oats continues with this luscious chocolate flavor. You will need the below simple ingredients:
- rolled oats – if using quick oats (aka quick cooking oats), skip step 2 of the recipe. Steel cut oats cannot be used for this recipe.
- baking powder – aluminium and gluten free
- cacao powder – or unsweetened cocoa powder
- sea salt flakes
- dark chocolate chips – I’ve opted for an organic, vegan brand
- pure maple syrup – not maple flavoured syrup
- extra virgin cold pressed coconut oil
- vanilla extract
- unsweetened almond milk (or other type of milk such as oat milk or coconut milk)
- free range eggs
See the recipe card for quantities.
Equipment
- 4 x 8-ounce ramekins (small ramekin)
- Food processor
- 2 x mixing bowls
- Whisk
- Measuring Cups and Spoons
- Parchment paper (for greasing)
- Sieve
How to Make Chocolate Baked Oats
This easy breakfast recipe is SO simple and quick to make. Follow these simple steps.
STEP 1: BLEND. blend the rolled oats in a food processor or blender to create a course ‘meal’ like texture (skip this step if using quick oats).
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STEP 2: Melt coconut oil. If the coconut oil is solid, melt by placing the 3 tablespoons into a small bowl, place the small bowl into a larger bowl and add boiling water to the larger bowl. Let sit until the coconut oil is liquified.
STEP 3: Mix wet ingredients. In a large bowl, whisk together the coconut oil, eggs, maple syrup, vanilla extract and almond milk.
STEP 4: Mix dry ingredients. In a seperate larger bowl mix together the oats, choc chips, baking powder, sea salt and cacao powder. Add the wet ingredients to the dry ingredients and whisk to combine.
STEP 5: Bake. Pour mixture into well oiled individual baking dishes (250mL capacity) and top with extra choc chips. Bake until a skewer comes out clean when pushed into the center of the baked oats (there will be some melted chocolate but should be no un-cooked batter).
Are These Healthy Chocolate Baked Oats?
In short, yes! These healthy chocolate baked oats are:
- free from refined sugars
- high in wholegrain, low glycemic index carbohydrates
- high in protein (16grams per serve)
I would recommend these as an occasional breakfast rather than an everyday breakfast as they do a moderate amount of added sugars due to the maple syrup and chocolate chips.
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Chocolate Baked Oats
Equipment
- 2 mixing bowls
- 4 250mL Ramekins
- Whisk
- Measuring Cups & Spoons
- Food Processor or blender
- Sieve
Ingredients
- 2 cups rolled oats
- 2 tsp baking powder
- 1 pinch sea salt
- 1/2 cup cacao powder
- 3 eggs, extra large
- 3 tbsp coconut oil, extra virgin cold pressed
- 1/3 cup pure maple syrup
- 2 tsp vanilla extract
- 1 cup almond milk, or other plant based milk
- 1/3 cup dark chocolate chips
Instructions
- Preheat the oven to 180 degrees Celsius. Grease 4 x 250mL capacity ramekins and set aside.
- Add rolled oats to a food processor or blender and pulse until oats are a course meal like consistency.2 cups rolled oats
- In a medium sized mixing bowl, whisk together the eggs, maple syrup, vanilla extract, milk and coconut oil.3 eggs extra large, 3 tbsp coconut oil extra virgin cold pressed , 1/3 cup pure maple syrup, 2 tsp vanilla extract, 1 cup almond milk or other plant based milk
- Add rolled oats, choc chips and sea salt to a large mixing bowl. Seive the baking powder and cacao powder into bowl and stir to combine.2 cups rolled oats, 2 tsp baking powder, 1 pinch sea salt, 1/3 cup dark chocolate chips, 1/2 cup cacao powder
- Pour the wet ingredients into the dry ingredients and whisk to thoroughly combine. Divide between ramekins so that the mixture reaches 3/4 of the way up the side of the ramekin. Top with extra chocolate chips if desired.
- Place ramekins onto a tray and into the oven to bake for 27 minutes. Once baked, remove from the oven and serve warm.
Notes
Storage
Store leftover baked oats covered in compostable plastic wrap or in an airtight container in the fridge for up to 4 days.Nutrition
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