Easy Chocolate Baked Oats

The first time I made chocolate baked oats, I was skeptical. Could something this simple really taste like a warm fudgy brownie? When that chocolate aroma filled my kitchen and I took that first spoonful, I was completely converted.

My sister stayed over last winter and I made these for breakfast. She took one bite, raised her eyebrows, and asked if this was actually breakfast or if I was just being indulgent on a Tuesday. Now she texts me every time she makes them, which honestly makes my whole week.

Ingredients

• 1 cup rolled oats: Old-fashioned oats give the best texture, avoiding the mushiness of instant varieties
• 2 tbsp unsweetened cocoa powder: The foundation of that deep chocolate flavor we are chasing
• 1/2 tsp baking powder: Creates that slight rise and lighter texture
• Pinch of salt: Balances the sweetness and intensifies the chocolate
• 1 ripe banana mashed: Natural sweetness and moisture without needing eggs
• 1 cup milk: Any milk works perfectly here so use what you love
• 2 tbsp maple syrup or honey: Adjust this based on how sweet you like your breakfast
• 1 tsp vanilla extract: Do not skip this, it makes everything taste better
• 2 tbsp chocolate chips: Dark chocolate chips melt beautifully into little pockets of goodness

Instructions

Preheat and prep:

Heat your oven to 350°F and grease two ramekins with a little butter or oil

Whisk the dry ingredients:

Combine oats, cocoa powder, baking powder, and salt in a medium bowl until evenly distributed

Mix the wet ingredients:

Mash your banana really well, then whisk in milk, maple syrup, and vanilla until smooth

Combine everything:

Pour wet ingredients into dry and stir until no dry spots remain, then fold in chocolate chips

Divide and top:

Split batter between your ramekins and scatter a few extra chips on top for that melty finish

Bake until set:

Bake 22 to 25 minutes until the oats are firm and tops have those gorgeous cracks

Rest and serve:

Let them cool 5 minutes, they set up nicely and are perfect warm

Save

Sunday mornings became special when I started making these. Something about the house smelling like chocolate while coffee brews just feels like a hug before the week starts.

Making It Your Own

I have swapped the banana for applesauce when I forgot to buy ripe ones. The texture changes slightly but the result is still delicious. Do not be afraid to experiment.

Storage and Meal Prep

These actually reheat beautifully. I make a batch on Sunday, keep them in the fridge, and warm one for 45 seconds in the microwave. Tuesday morning feels a bit more magical that way.

Serving Ideas

A cold splash of milk over the top creates this incredible temperature contrast. A dollop of Greek yogurt adds protein and tang. That drizzle of peanut butter I mentioned in the notes. Take your pick.

• Add fresh raspberries for a chocolate berry twist
• Sprinkle sea salt on top if you love that sweet salty combo
• Try a teaspoon of espresso powder for mocha variation

Save

There is something so comforting about a warm chocolate breakfast that actually loves you back. Enjoy every spoonful.

Recipe FAQs

→ Can I use a dairy-free milk alternative?

Yes, plant-based milk like almond, oat, or soy works well and keeps the dish vegan-friendly.

→ What is the best baking temperature?

Bake at 350°F (175°C) until the oats are set and slightly cracked, usually about 22-25 minutes.

→ Can I substitute the banana?

Applesauce is a great alternative that maintains moisture and sweetness.

→ How can I add extra texture?

Chopped walnuts or pecans add a nice crunch to the soft baked oats.

→ Is it possible to make this sweeter or less sweet?

Adjust sweetness by varying maple syrup or honey quantities, or omit entirely for a less sweet version.