These healthy Chocolate Baked Oats are my new favourite breakfast - dairy free, refined sugar free and wheat free, these whole food baked chocolate oats are a healthy breakfast that taste like dessert.Jump to Recipe
My obsession for baked oats continues with this luscious chocolate chip version. Ingredients that you need include:
- rolled oats (organic and wheat free)
- baking powder (aluminium and gluten free)
- cacao powder (or cocoa powder)
- sea salt
- 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
- almond milk (or other plant based milk for nut free)
- free range eggs
How to Make Chocolate Baked Oats
Making baked oats is really simple and quick. Simply:
- blend the oat flour in a food processor or blender to create a course 'meal' like texture (as pictured below).
- 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.
- In a medium sized mixing bowl, whisk together the coconut oil, eggs, maple syrup, vanilla extract and milk.
- 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.
- Pour mixture into well oiled individual baking dishes (250mL capacity) and top with extra choc chips.
- Bake and enjoy!
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.
Looking for more baked oats recipes? Try these...
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- 2 mixing bowls
- 4 250mL Ramekins
- Measuring Cups & Spoons
- 2 cups rolled oats
- 2 tsp baking powder
- 1 pinch sea salt
- ½ cup cacao powder
- 3 eggs extra large
- 3 tbsp coconut oil extra virgin cold pressed
- ⅓ cup pure maple syrup
- 2 tsp vanilla extract
- 1 cup almond milk or other plant based milk
- ⅓ cup dark chocolate chips
- 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.
- In a medium sized mixing bowl, whisk together the eggs, maple syrup, vanilla extract, milk and coconut oil.
- 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.
- Pour the wet ingredients into the dry ingredients and whisk to thoroughly combine. Divide between ramekins so that the mixture reaches ¾ 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.
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