Name: Chocolate Baked Oats
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup rolled oats; ¾ cup almond milk; 1 egg; 1 very ripe banana; 1 teaspoon baking powder; 2 teaspoons cocoa powder; 2 tablespoons honey (or maple syrup for a vegan option); ¼ teaspoon kosher salt; 2 tablespoons dark chocolate chunks (or chips)

Introduction

Chocolate Baked Oats These chocolate baked oats are a decadent yet wholesome breakfast or brunch recipe. With a cake-like texture and rich chocolate flavor, they’re the perfect way to start your day on a sweet note! Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes Servings: 2 Calories: 413 per serving Ingredients 1 cup rolled oats ¾ cup almond milk 1 egg 1 very ripe banana 1 teaspoon baking powder 2 teaspoons cocoa powder 2 tablespoons honey (or maple syrup for a vegan option) ¼ teaspoon kosher salt 2 tablespoons dark chocolate chunks (or chips) Instructions Preheat the Oven: Preheat your oven to 375°F (190°C). Blend the Ingredients: In a blender, combine rolled oats, almond milk, egg, banana, baking powder, cocoa powder, honey, and salt. Blend for 30 seconds to 1 minute until the mixture is smooth and the oats are broken down. Prepare the Ramekins: Pour the blended oat mixture evenly into two 10-ounce ramekins. Top each ramekin with dark chocolate chunks. Bake: Place the ramekins on a baking sheet for stability and bake for 30 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean. Serve: Let cool slightly before serving. Enjoy warm for a gooey texture or at room temperature for a firmer consistency. Notes Ramekin Size: This recipe is ideal for 10-ounce ramekins. For smaller ramekins, split the batter into three portions and reduce baking time slightly. Add-Ins: Customize with nuts, shredded coconut, or a dollop of peanut butter swirled into the batter. Make It Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use maple syrup instead of honey.

Description

These chocolate baked oats are a decadent yet wholesome breakfast or brunch recipe. With a cake-like texture and rich chocolate flavor, they’re the perfect way to start your day on a sweet note!

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Blend the Ingredients: In a blender, combine rolled oats, almond milk, egg, banana, baking powder, cocoa powder, honey, and salt. Blend for 30 seconds to 1 minute until the mixture is smooth and the oats are broken down.
Prepare the Ramekins: Pour the blended oat mixture evenly into two 10-ounce ramekins.

Top Each Ramekin: Add dark chocolate chunks to the top of each ramekin.
Bake: Place the ramekins on a baking sheet for stability and bake for 30 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean.
Serve: Let cool slightly before serving. Enjoy warm for a gooey texture or at room temperature for a firmer consistency.

Notes

Ramekin Size: This recipe is ideal for 10-ounce ramekins. For smaller ramekins, split the batter into three portions and reduce baking time slightly.
Add-Ins: Customize with nuts, shredded coconut, or a dollop of peanut butter swirled into the batter.
Make It Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use maple syrup instead of honey.