Go Back
+ servings
chocolate chip baked oats being dug into with a spoon
Print

Chocolate Chip Baked Oats

These chocolate chip baked oats are the perfect make-ahead gluten-free breakfast and packed with fibre and protein!
Course Breakfast
Cuisine vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 465kcal
Author Shivani Raja

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1portion | Calories: 465kcal | Carbohydrates: 70.1g | Protein: 17g | Fat: 14.1g | Saturated Fat: 6.1g | Cholesterol: 195mg | Sodium: 196mg | Fiber: 8.6g | Sugar: 27.5g