Easy Chocolate Baked Oats

My roommate walked into the kitchen last winter wondering what smelled like a brownie factory, only to find me hovering over the oven at 7 AM watching these oats bubble up. The chocolate scent filling our tiny apartment made even the gloomiest January morning feel like a weekend treat.

I started making these when I realized my morning smoothie routine was leaving me cold and hungry. Now they are my go-to when I want something that feels indulgent but still fuels me through a busy morning.

Ingredients

• 1 cup rolled oats: These create the perfect texture, not too mushy and not too chewy
• 2 tbsp unsweetened cocoa powder: The backbone of that deep chocolate flavor we are after
• 1/2 tsp baking powder: Gives the oats a little lift so they are not dense
• Pinch of salt: Balances the sweetness and makes chocolate taste more like chocolate
• 1 ripe banana mashed: Natural sweetness and keeps everything moist without needing much sugar
• 1 cup milk: Dairy or plant-based both work beautifully here
• 2 tbsp maple syrup or honey: Just enough to round out the cocoa
• 1 tsp vanilla extract: Do not skip this, it makes everything taste better
• 2 tbsp chocolate chips: Because more chocolate is never a bad idea
• Optional nuts: Walnuts or pecans add a lovely crunch

Instructions

Get your oven ready:

Preheat to 350°F and grease two ramekins with a little butter or oil

Mix the dry stuff:

Whisk together oats, cocoa, baking powder, and salt in a medium bowl

Whisk the wet stuff:

Mash your banana really well then whisk in milk, maple syrup, and vanilla until smooth

Bring it together:

Pour wet over dry, stir until combined, then fold in those chocolate chips

Divide and conquer:

Split the batter between your ramekins and scatter extra chips on top because they get all melty

Bake until set:

22 to 25 minutes until the tops are slightly cracked and a toothpick comes out clean

The hardest part:

Let them cool for 5 minutes so they set up properly

Save Pin

My sister texted me at midnight once after making these, demanding to know why I had not told her about them sooner. Now she makes a batch every Sunday and eats them cold straight from the fridge.

Make It Your Own

Swap the banana for applesauce if you are not a banana person, it works just as well. A spoonful of peanut butter swirled in before baking changes everything.

Storage And Meal Prep

These keep beautifully in the fridge for up to 5 days. I wrap them individually and reheat in the microwave for 45 seconds when I need breakfast ASAP.

Serving Ideas

A cold splash of milk over the top right before eating creates these little puddles of chocolate. A dollop of Greek yogurt or coconut cream on top makes it feel extra special.

• Try them topped with fresh raspberries
• A sprinkle of sea salt on top is a game changer
• Warm them up with a pat of butter melting in the center

Save Pin

There is something so comforting about waking up to the smell of chocolate knowing it is actually good for you. Enjoy every spoonful.

Recipe FAQs

→ What is the best type of oats to use?

Rolled oats are ideal for a balanced texture, providing a tender yet hearty bite after baking.

→ Can I substitute the banana?

Yes, applesauce works well as a moistening alternative without altering the sweet flavor.

→ How can I make this dish vegan?

Use plant-based milk and maple syrup instead of dairy milk and honey for a completely vegan version.

→ What baking dish is recommended?

Small ramekins or an oven-safe baking dish work best to create evenly baked portions.

→ Can nuts be included?

Optional chopped nuts like walnuts or pecans add a crunchy texture and enhance nutritional value.