Chocolate Brownie Baked Oats

These single-serve chocolate baked oats taste like a warm, fudgy brownie, but they're secretly healthy with 14 grams of protein. Naturally sweetened with maple syrup, gluten-free, and dairy-free, they bake in one ramekin in about 20 minutes.

5 from 24 votes

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Prep Time 2

Cook Time 18

Total Time 20

Serving serving

Ingredients

½ cup old fashioned rolled oats or quick oats, gluten-free or regular
1 tablespoon 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 tablespoon pure maple syrup, or honey
1 teaspoon vanilla extract
¼ teaspoon baking powder
1 - 2 tablespoon chocolate chips

Instructions

Prep: Preheat the oven to 350°F and lightly grease a single-serve ramekin.
Blend batter: Add all ingredients except the chocolate chips to a high-speed blender. Blend until completely smooth (should take about 30 seconds).
Add to ramekin: Pour the batter into the ramekin and scatter the chocolate chips on top.
Bake: Bake for 18 to 22 minutes, until risen and set. For a gooier center, pull at 18 minutes; for a cakier bake, go to 22.
Cool: Let cool 5 minutes before eating, they firm up as they rest.

Notes

No banana: Swap in an equal amount of applesauce or pumpkin puree, plus a little extra maple syrup.

Egg-free: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes). Center will be softer.

Microwave: Microwave the batter 90 seconds to 2 minutes, checking at 90 seconds.

Air fryer: Air fry at 350°F for 12 to 15 minutes, covering with foil if browning too fast.

Add protein: Blend in a scoop of chocolate protein powder with a splash more milk.

Storage: Airtight in the fridge up to 4 days; reheat 30 seconds in the microwave.

Nutrition

Course Breakfast, Dessert

Cuisine American, Healthy

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