Description

Enjoy a rich and fudgy twist on traditional baked oats with this chocolate baked oats recipe. Perfect for a hearty and indulgent breakfast, these baked oats combine the natural sweetness of ripe banana and maple syrup with the deep flavor of cocoa powder and melty chocolate chips. Easy to prepare and bake, this dish promises ultimate breakfast bliss in every bite.

Ingredients

Scale

Dry Ingredients

2 cups Rolled Oats (Can substitute with quick oats)
1/2 cup Cocoa Powder (Use unsweetened for less sweetness)
2 teaspoons Baking Powder (Baking soda can be used as a substitute)
1/4 teaspoon Salt (Balances sweetness)

Wet Ingredients

1 medium Ripe Banana (Acts as a natural sweetener)
1/4 cup Maple Syrup (Honey or agave syrup are suitable substitutes)
1 cup Almond Milk (Adds moisture; can substitute with any milk)

Add-ins

1/2 cup Chocolate Chips (For added indulgence)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the oats evenly.
Mix Dry Ingredients: In a large bowl, whisk together rolled oats, cocoa powder, baking powder, and salt until thoroughly combined. This ensures even distribution of flavors and leavening agents.
Mix Wet Ingredients: In a separate bowl, mash the ripe banana until smooth, then stir in almond milk and maple syrup. This mixture adds moisture, natural sweetness, and binds the ingredients together.
Combine Mixtures: Pour the wet mixture into the dry ingredients and mix gently until just combined to avoid overmixing which can result in dense oats. Carefully fold in the chocolate chips for delightful bursts of chocolate.
Prepare Baking Dish: Grease a baking dish with a small amount of oil or butter to prevent sticking, then transfer the batter evenly into the dish.
Bake: Place the dish in the preheated oven and bake for 30 minutes or until the top is set and a toothpick inserted in the center comes out mostly clean, indicating it’s cooked through.
Cool and Serve: Let the baked oats cool for several minutes to firm up before slicing. Serve warm for the best texture and flavor experience.

Notes

Use ripe bananas for natural sweetness and better binding.
Substitute dairy milk or any plant-based milk for almond milk based on preference or dietary restrictions.
Adjust sweetness by varying the amount of maple syrup or using honey/agave syrup.
If you prefer a nut-free version, substitute almond milk with oat or soy milk.
Leftovers can be refrigerated for up to 3 days and reheated before serving.
For added texture, sprinkle nuts or seeds on top before baking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American