These super fluffy double chocolate baked oats are healthy, high-protein, and taste like a fudgy brownie. Seriously the best single-serve breakfast that’s naturally sweetened with maple syrup, gluten-free, and dairy-free!
Single-serve double chocolate blender baked oats
Baked oats are hands down my favorite breakfast. They are easy to make, healthy, high in protein, and super flavorful. I already have a ton of baked oats recipes – from my protein-baked oats to my air fryer baked oats to these fluffy 2-minute microwave-baked oats. All of them have five stars and are ranked #1 on Google!
This chocolate-baked oats recipe is one of my first baked oatmeal recipes! I am updating the picture for you so you can see how DELICIOUS they are! In fact, I have to say this might be my favorite one.
Chocolate baked oats taste like a rich and decadent brownie. They are refined sugar-free, though, don’t worry! There is NO ADDED sugar cane. We use maple syrup and half a banana to sweeten them up. How cool is that?!
I love secret healthy baking, and trust me, when I say you cannot tell that these double chocolate baked oats are healthy, gluten-free, or dairy-free. There is no oil in the recipe, and it will melt in your mouth. I cannot wait to hear what you think!
Why you’ll love this healthy recipe:
- These blender chocolate baked oats are super fluffy, moist, and cakey.
- They taste like a fudgy, rich brownie.
- They are single-serve.
- No added refined sugar or sweeteners!
- They are healthy, gluten-free, and dairy-free.
- Easy breakfast, snack, or dessert.
- 14 grams of protein per serving; no protein powder is needed!
- No oil is required.
- Kids and athletes will love this recipe.
- Try these extra delicious, single-serve protein chocolate chip baked oats next!
Chocolate-baked oats call for seven simple and healthy ingredients. You need rolled oats, an egg, half a banana, milk, cocoa powder, and a few other ingredients. This recipe is gluten-free and dairy-free. Here is a list of everything you need so you are prepared:
- Oats: I used old fashion rolled oats, but quick oats work too. If you are gluten-free, make sure to use gluten-free certified rolled oats. Don’t use steel-cut oat!
- Cocoa Powder: For that classic chocolate flavor. You only need one tablespoon, so I highly recommend using a high-quality brand like Ghirardelli. Stay away from the Trader Joe’s brand – I found it to be weak in flavor and chalky.
- Egg: This adds protein and helps bind the baked oats together. I have not tested this recipe without eggs, so if you are vegan, try my #1 ranked on Google vegan baked oatmeal recipe.
- Banana: I always recommend grabbing a banana with lots of brown spots because it will make these baked oats naturally sweeter. The banana also helps with the fluffy texture of these baked oats.
- Milk: I love vanilla unsweetened almond milk, but you can use any variety of almond, oat, skim, rice, coconut, or cow’s milk.
- Vanilla Extract: You only need a little for a lot of flavor.
- Baking Powder: To help these single-serve chocolate baked oats rise and achieve the best fluffy texture. Baking powder is NOT the same as baking soda.
- Chocolate Chips: Optional, but I love adding extra chocolate chips to my chocolate-baked oats. The more chocolate, the better! If you are dairy free, try this brand. If you are refined-sugar-free, try these!
Kitchen tools required
Here is a list of kitchen utensils you will need to make this easy chocolate baked oatmeal recipe.
- 8-ounce Remikin
- High-Speed Blender
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, and 1/2 cup.
How to make chocolate baked oats
Chocolate baked oats only take 20 minutes to make! Here are super detailed step-by-step instructions with pictures for visual reference so any level cook can make them. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.
First, preheat the oven to 350°F and lightly grease a single-serve ramekin or small baking dish.
Then, add all ingredients (except for the chocolate chips) to a high-speed blender and blend until fully combined.
Next, pour the batter into the greased ramekin and top with the chocolate chips.
Bake for 18 – 22 minutes or until a toothpick comes out clean.
Let them cool for 5 minutes. Then top with a drizzle of chocolate or Nutella if desired. Enjoy!
Expert recipe tips for chocolate baked oats
- Use high-quality cocoa powder. This is my #1 tip for these chocolate-baked oats. Make sure to use a high-quality cocoa powder like Ghirardelli for the best-tasting, rich, chocolatey baked oats. If you use a poor-quality brand like Trader Joe’s or Hersey’s, your baked oatmeal will lack the chocolate flavor and can be chalky.
- Blend your ingredients well. Make sure to blend all your ingredients (except the chocolate chips) well until you get a smooth batter. This ensures super fluffy, soft, and moist baked oats.
- Grease your ramekin. Don’t forget to do this, or the chocolate baked oats will get stuck to your ramekin!
- Preheat your oven. This ensures an even bake. The cooking time WILL INCREASE if you don’t preheat your oven, and the baked oats will NOT RISE.
- Add mix-ins or flavors. Have fun with this recipe! You can make up to 20 variations with the different mix-ins and flavors I offer below.
- Don’t overcook. Overcooked baked oats will be dry and burnt. Your baked oats are done when they have risen, and there is a little golden dome on top like a cake.
The taste and texture
Chocolate baked oats taste like a mix between cake and a gooey brownie. The primary flavors come from cocoa powder. However, you can also add peanut butter, almond butter, or berries if you want.
Once baked, chocolate-baked oats are incredibly fluffy, cakey, and moist. They have a soft crumb and a similar texture to a chocolate cake.
Flavor variations & mix-ins
Here is a list of my favorite flavor variations and mix-in ideas for chocolate-baked oats! This recipe is so customizable it’s crazy.
- Peanut butter: add 1 tablespoon to the batter
- Almond butter: add 1 tablespoon to the batter
- Nutella: add 1 tbsp to the baked oats or drizzle on top after they are done baking
- Blueberries: add 2 tablespoons to the batter after blending
- Apple: add 2 tablespoons of cut-up apple pieces to the batter after blending
- Chocolate carrot cake: add 3 tbsp of shredded carrots to the batter
- Chocolate pumpkin spice: swap the cinnamon for some pumpkin pie spice
- Extra banana slices: add a few slices on top before air frying
- Unsweetened shredded coconut: add 1 – 2 tablespoons to the batter after blending
- Walnuts, pecans, or almond slivers: add 2 tablespoons to the batter after blending
- Raspberries, blackberries, or strawberry slices: add 2 tablespoons to the batter after blending
Best ingredient substitutions:
Here is a list of the best ingredient substitutions for these healthy chocolate baked oats. I only recommend swapping 1 – 2 ingredients so the original recipe doesn’t completely change.
- Rolled Oats: you can use quick oats, but do not use steel-cut oats.
- Oat or Almond Milk: You can use skim, soy, rice, 2% whole, or cashew milk.
- Cocoa Powder: You can try hot cocoa mix or even 2 tbsp of melted chocolate chips.
- Eggs: You can try to substitute the egg with a flax egg. The texture might be softer, but it should work! Check this vegan baked oatmeal recipe out too.
- Sweetener: It’s optional, but you can use maple syrup, honey, or agave syrup. You can also use coconut sugar or white sugar.
Frequently Asked Questions
Can I use quick oats?
You can use rolled oats or quick oats for this baked oatmeal recipe since we blend all the ingredients together before cooking.
Can I use steel-cut oats?
No, don’t use steel-cut oats for blender baked oats.
Is this recipe single-serve?
Yes, this recipe is single-serve. Feel free to double or triple the recipe if you want. You can also 4x the recipe and bake it in an 8×8-inch baking dish for 30 – 45 minutes.
How do I know when chocolate baked oats are done cooking?
Chocolate baked oats are done baking when they have risen, and there is a little dome on top like a cake or muffin. It is harder to tell based on the color of the baked oats since chocolate-baked oats are naturally dark brown. You can tell they are done when the edges are slightly crispy edges, and a toothpick comes out clean. Look at my pictures for reference!
Can I make this recipe vegan?
You can try to substitute the egg with one homemade flax egg. The texture will be softer, but it should work! Check out this vegan baked oatmeal recipe, too; it is delicious and one of my reader’s favorite recipes!
What if I don’t have a blender?
You can also use a food processor or Nutribullet to blend the batter.
Can I air-fry them instead?
Yes, you can also air fry this double chocolate baked oats recipe. Simply preheat your air fryer to 290°F and air fry for 12 – 15 minutes, until fluffy and risen. Check halfway through air frying; you may need to cover the top with aluminum foil if they are cooking too fast. Check this #1 Google-ranked air fryer baked oats recipe next!
Can I microwave them instead?
If you are in a rush, you can also microwave chocolate baked oats in under 2 minutes. Make the batter as directed, then microwave on high for 90 – 120 seconds. The baked oats will puff up a lot and almost look like they are over-rising (that is normal); they will sink back to normal when they are done cooking. Every microwave is different, so I always check mine at the 90-second mark. If they look underdone or a little liquidy, cook in 10-second intervals until done.
Check out this vanilla microwaved baked oats recipe next – it’s #1 on Google!
What do chocolate baked oats taste like?
These double chocolate chip baked oats taste like a mix between a fudgy brownie and chocolate cake. You cannot taste the banana, and you can’t tell this recipe is healthy and refined sugar-free – trust me!
Are they gluten-free?
Yes, these chocolate-baked oats are 100% gluten-free. Just make sure you use gluten-free certified rolled oats.
Can I make it ahead of time?
Chocolate-baked oats can be made ahead of time for meal prep. Simply prepare the recipe, let them cool, then store them in the fridge for up to 4 days. You can enjoy them cold or reheat them in the air fryer at 350°F for 5 – 8 minutes, in the oven at 350°F for 5 – 8 minutes, or in the microwave for 1 – 2 minutes.
Can I bake them in a toaster oven?
Absolutely! Just bake them at 350°F on the bottom rack of a toaster oven for the same amount of time. This is my favorite toaster oven – hands down!
What’s the best temperature to bake chocolate-baked oats?
For best results, bake chocolate baked oats at 350°F, so they bake slowly and remain super moist and fluffy. If the temperature is too high, it can dry out, and the top can burn.
Are chocolate baked oats healthy?
Yes! This double chocolate chip baked oats recipe is healthy for many reasons. First, there is no added refined sugar. Second, each serving has 14 grams of protein. Third, they are gluten-free and dairy-free. Fourth, they are filling and made with seven simple ingredients.
How to store and reheat:
Storing: For best results, store chocolate baked oats in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the air fryer at 350°F for 5 – 8 minutes, in the oven at 350°F for 5 – 8 minutes, or in the microwave for 1 – 2 minutes.
If you love this recipe, try these next!
- Fluffy Microwave Baked Oats
- Protein Chocolate Chip Baked Oats
- Baked Oats without Banana
- Vegan Baked Oatmeal (10 ways!)
- Air Fryer Baked Oats
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Best Chocolate Baked Oats (Single Serve)
- ½ cup old fashion rolled oats, gluten-free or regular
- 1 tbsp cocoa powder
- 1 large egg
- ½ large banana, extra spotty and brown = more natural sweetness
- ¼ cup milk, unsweetened vanilla almond, regular almond, oat, cashew, skim, or cow's milk
- 1 – 2 tbsp pure maple syrup, or honey
- 1 tsp vanilla extract
- ¼ tsp baking powder
- 1 – 2 tbsp chocolate chips
- Preheat oven to 350°F and lightly grease a single-serve baking dish or ramekin.
- Add all ingredients (except for the chocolate chips) to a high-speed blender and blend until fully combined.
- Pour batter into the greased ramekin and top with the chocolate chips.
- Bake for 18 – 22 minutes or until a toothpick comes out clean.
- Let them cool for 5 minutes. Then top with a drizzle of chocolate or Nutella if desired. Enjoy!
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