Baked oats are one of tiktok’s favourite breakfasts, and for good reason. If you’re unfamiliar with the concept, its basically an oat flour-based cake and is the best breakfast idea since sliced bread (literally). My homemade chocolate chip baked oats are no exception.
Why you’ll love this recipe
I just know you’ll love this recipe! It’s:
- Naturally gluten-free
- Packed with fibre and protein
- Full of pools of melty chocolate!
How to make chocolate chip baked oats
Blend the oats into a fine powder (this is oat flour). Add to a bowl along with the baking powder (photo 1). Mix in the wet ingredients to form a batter (photo 2) then pour into a greased ramekin and top with chocolate chips or chunks (photo 3).
Then bake for 20-25 minutes until golden brown and delicious!
In love with baked oats? Check out my lemon blueberry baked oats too – they’re a reader favourite!
Notes on this recipe
- For a vegan-friendly option, substitute one ripe banana for the 2 eggs, and omit the dates to avoid it becoming too sweet
- If your dates are too hard, soak them in hot water for a few minutes to soften them up.
- If you wish, add in a small handful of chopped walnuts or almonds before baking.
Of course! Dark, milk or white chocolate all work well. You can use chips or chunks – whatever you fancy. Or a combination!
Replace 1 tbsp of the oats with 1 tbsp cocoa powder and follow the rest of the recipe as usual.
You can! Make sure you use a protein powder with an appropriate flavour. Add 1/2 a scoop of your favourite protein powder per serving and add additional milk as needed to avoid the baked oats becoming dry.
More vegan breakfast recipes:
Chocolate Chip Baked OatsLeave a Review Print Recipe
- 1 cup/ 100 grams Oats
- 1 teaspoon Baking Powder
- 1/2 cup/ 130 ml Milk of choice
- 2 Large Eggs or 1 ripe banana for vegan option
- 2 Medjool Dates omit if using banana
- pinch Salt
- 1 teaspoon Vanilla Extract
- 1 oz/ 30 grams Dark Chocolate roughly chopped
- Preheat the oven to 180°C/ 350°F. Grease two large ramekins with a little oil.
- Blend the oats in a blender or food processor until a fine powder (oat flour) forms. Transfer the oat flour to a bowl and stir in the baking powder.
- To the same blender, add the eggs (or banana), milk, and dates, if using. If your dates are too hard, soak them in hot water for a few minutes until soft and squidgy. Blend until smooth then stir into the oats.
- Stir in the salt and vanilla extract. Decant the mixture into the two ramekins then top with the chocolate.
- Bake for 20-25 minutes at 180 degrees. Enjoy warm.
- Leftover baked oats can be stored in the fridge for 1 day and reheated in the microwave.
- To make double chocolate baked oats, replace 1 tbsp of the oats with 1 tbsp cocoa powder.