Blender Chocolate Baked Oats (Ready in 30 Minutes)
Chocolate baked oats are the kind of breakfast that feels like a treat but is made with simple, filling ingredients. Blend everything together, pour into a ramekin, and bake until the top is puffed and the center is fudgy.
You need one blender, 5 minutes of hands-on time, and a hot oven. It is my go-to when I want something warm and chocolatey that keeps me full until lunch.
Why I Keep Making These Chocolate Baked Oats
It tastes like a warm brownie pudding, but the oats and banana give it enough substance to call it breakfast. The texture is what gets me: a slightly crisp top and a soft, almost molten middle.
Because everything goes in the blender, there is no stirring or clumping. I also love that it is flourless and naturally sweetened with banana, so I do not feel like I am just eating cake for breakfast, even if it tastes like it.
Ingredients
- 1/2 cup rolled oats: old-fashioned oats work best, use certified gluten-free if needed
- 1 medium ripe banana: the spottier, the sweeter
- 1 large egg: helps it puff and set; see variations for a vegan option
- 1/4 cup milk: any dairy or non-dairy milk
- 2 tbsp cocoa powder: unsweetened
- 1/2 tsp baking powder: for lift
- Pinch of salt: just a pinch
- 1/2 tsp vanilla extract
- 2 tbsp chocolate chips: plus a few more for the top
Variations / Substitutions
- No egg?: Use 1 tbsp ground flaxseed mixed with 2.5 tbsp water; let it sit 5 minutes before blending. The oats will be a little denser but still fudgy.
- Dairy-free: Use your favorite non-dairy milk and chocolate chips. The recipe is already flourless.
- Nut butter swirl: Stir 1 tbsp peanut butter or almond butter into the batter before baking for a richer flavor.
- Extra sweet: If your banana is not very ripe, add 1 tsp maple syrup or honey.
- Fresh fruit: Fold in a handful of raspberries or sliced strawberries after blending.
- For a non-chocolate version, try my Mixed Berry Baked Oats.
How to Make Chocolate Baked Oats
Step 1: Blend the Batter
Preheat your oven to 350°F (175°C) and lightly grease a 10-ounce ramekin. While the oven heats, add the 1/2 cup rolled oats, banana, egg, 1/4 cup milk, 2 tbsp cocoa powder, 1/2 tsp baking powder, pinch of salt, and 1/2 tsp vanilla extract to a blender. Blend on high until the mixture is completely smooth and looks like thin pancake batter, about 30 seconds.
The batter will be quite thin, but that is okay. Blending the oats fully ensures a soft, cake-like texture rather than a chewy oat bite.
Step 2: Fill the Ramekin and Add Chocolate Chips
Pour the blended batter into the greased ramekin. Stir in the 2 tbsp of chocolate chips, then scatter a few extra on top.
The chips will sink into the batter; that is fine. The ones on top will melt into a glossy crust as it bakes.
Step 3: Bake Until Puffed
Place the ramekin on a baking sheet (to catch any overflow) and bake for 20 to 25 minutes. The oats are done when the top is puffed and cracked, and a toothpick inserted near the edge comes out clean, while the center still has a slight jiggle.
Do not overbake; you want the middle to stay fudgy. The residual heat will continue cooking it after you take it out.
Step 4: Cool and Dig In
Let the baked oats rest in the ramekin for 5 minutes. It will deflate a bit and the center will set up just enough to spoon out while still molten.
Grab a spoon and dig right in. The top is lightly crisp, and underneath is warm, chocolatey, and almost pudding-like.
Tips for the Best Chocolate Baked Oats
- Use a really ripe banana. Brown spots mean more natural sweetness, so you can cut back on any added sweetener.
- Do not blend too little. You want a silky batter; a few small oat flecks are fine, but stop when it looks even.
- Bake time depends on ramekin size. A shallow wider dish may bake faster, so start checking at 20 minutes.
- If you do not have a blender, you can mash the banana well and whisk vigorously by hand, but the texture will be heartier and less cake-like.
Scale it up for more servings:
| Servings | Rolled Oats | Milk | Banana | Cocoa Powder | Chocolate Chips | Baking Powder |
|---|---|---|---|---|---|---|
| 2 | 1 cup | 1/2 cup | 2 medium | 4 tbsp | 4 tbsp | 1 tsp |
| 4 | 2 cups | 1 cup | 4 medium | 8 tbsp | 8 tbsp | 2 tsp |
For 2 servings, divide between two ramekins and keep the same bake time. For 4, use a small greased baking dish and add 5 extra minutes to the bake, checking for doneness at the edge.
Storing Leftovers
- Refrigerate: Cool completely, cover the ramekin, and keep it in the fridge for up to 2 days.
- Reheating: Microwave for 45 to 60 seconds with a splash of milk to bring back the moisture. The texture will be softer than fresh but still good.
Frequently Asked Questions
Can I use steel-cut oats?
No. Steel-cut oats will not break down in the blender and will stay hard and gritty. Stick with rolled oats or quick oats.
Is this recipe gluten-free?
It can be. Oats are naturally gluten-free, but they are often processed with wheat. Buy certified gluten-free oats to be sure.
Can I make it without a banana?
Yes. Replace the banana with 1/4 cup unsweetened applesauce or pumpkin puree. You will likely want to add 1 teaspoon of maple syrup or sugar because you lose the banana sweetness.
Can I make it without a blender?
Yes. Mash the banana very well, then whisk all the wet ingredients together first and stir in the dry ingredients vigorously. The baked oats will have a more textured, oat-y bite rather than a cake-like crumb.
Chocolate Baked Oats Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 10-ounce ramekin. Place oats, banana, egg, milk, cocoa powder, baking powder, salt, and vanilla in a blender and blend until smooth, about 30 seconds.
- Pour batter into the prepared ramekin. Stir in 2 tbsp chocolate chips, then scatter a few extra on top.
- Place ramekin on a baking sheet and bake for 20 to 25 minutes, until puffed and the center still has a slight jiggle.
- Let cool for 5 minutes, then dig in while still warm.
