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Turn your regular oatmeal into satisfying baked oats! Melty chocolate chips with a satisfying oat texture, this delicious baked oats recipe is packed with wholesome ingredients and naturally sweetened. Plus, it only takes a quick bake time for a perfect morning pick-me-up! It’s also can be served as a healthy dessert.
Story behind Chocolate Chip Baked Oats
If you haven’t noticed, I’m a big fan of oats! They’re a staple in my kitchen, showing up in everything from smoothie bowls to pancakes.
Overnight oats are my go-to for mornings on the run, but when I’m craving something warm and cozy, and satisfying, baked oats comes to be the awesome, hot (literally) makeover!
What I love about these baked oats
These Chocolate Chip Baked Oats are more than just a bowl of oatmeal. They’re:
- Vegan and plant-based: Perfect for all my vegan friends, and also delicious for everyone!
- Made without refined sugar: Sweetened naturally with banana and maple syrup.
- Wholesome and satisfying: Packed with fiber and healthy fats to keep you energized all morning.
- Like dessert for breakfast: Because, let’s be honest, who wouldn’t want melty chocolate chips in their oatmeal?
- Easily gluten-free: Simply use gluten-free oats to create gluten-free version!
What you’ll need
- Ripe banana: This adds natural sweetness and helps bind the ingredients together.
- Plant-based milk (like soy milk or oat milk): Choose your favorite non-dairy milk for a creamy texture.
- Maple syrup: A natural sweetener that complements the banana and adds a touch of maple flavor.
- Peanut butter: Adds lovely nutty flavor and provides protein and healthy fats to keep you feeling full. Feel free to substitute with your favorite nut or seed butter like almond butter, tahini, or sunflower seed butter.
- Rolled oats: The base of these baked oats! Use certified gluten-free rolled oats if you want to make them gluten-free.
- Baking powder: Helps the oats rise a bit and become light and fluffy.
- Ground cinnamon: A touch of warm spice that adds depth of flavor.
- Salt: A pinch to enhances all the other flavors in the recipe.
- Vanilla extract: Pure vanilla extract adds a subtle vanilla flavor, but can be omitted in a pinch.
- Chocolate chips: I love using 70% dark chocolate chips to create a bittersweet flavor profile. But you can experiment with semi-sweet chocolate or white chocolate chips for different flavor variations.
How to make chocolate chip baked oats
(This part is a quick walk-through. For exact quantity and details, please see the recipe card at the end of this post.)
It’s SUPER easy to make these baked oats, basically you just need to:
- Blend the wet ingredients (soy milk, banana, peant butter, maple syrup).
- Mix the dry ingredients (oats, baking powder, cinnamon, chocolate chips).
- Combine the wet and dry.
- Pour into ramekin(s) to bake for about 15 minutes, and it’s done!
Extra Tips
- Make them nut-free: You can make them nut-free by substitute tahini or sunflower seed butter for peanut butter. Just keep in mind the flavor profile might change depending on your choice.
- Get creative with your toppings! Chopped nuts, sliced fruit, a drizzle of nut butter, or a sprinkle of seeds are all delicious additions.
- Make it a bigger serving: This recipe is made to fit two small ramekins, but you can double or triple the recipe to make them in a big baking dish for a family-sized treat. Just adjust the baking time accordingly (around 18-22 minutes).
- Don’t overmix the batter. Just mix until it’s even. Overmixing can lead to a tough texture.
These baked oats are packed with rich chocolate and cozy, nutty oats. They seriously taste like desserts! To be honest, I usually enjoy them as post-breakfast or post-dessert desserts.
I hope you will like this recipe as much as I do. Let me know if you have any questions or thoughts by commenting down below!
What else can I make?
Looking for more vegan and gluten-free breakfast inspiration? Check out my other recipes:
Chocolate Chip Baked Oats (Vegan, Gluten-free)
Ingredients
- 1 small banana, 70 g net weight
- 120 ml soy milk, or oat milk (½ cup)
- 1.5 Tbsp maple syrup
- 2 Tbsp peanut butter, natural, or any nut butter or tahini
- 90 g rolled oats, (1 cup)
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- ½ tsp vanilla extract
- 4 Tbsp chocolate chips
Instructions
- Preheat your oven to 350°F (175°C / 160°C fan / gas mark 4).
- Blend together banana, soy milk, maple syrup, and peanut butter in a blender. Alternatively, mash the banana with a fork in a large bowl. Stir in the soy milk, maple syrup, and peanut butter until well combined.
- Add the rolled oats, baking powder, cinnamon, salt, and vanilla extract. Mix until just combined, making sure there are no pockets of dry flour.
- Fold in 3 tablespoons of chocolate chips, reserving 1 tablespoon for topping.
- Pour the batter into your prepared loaf tin and sprinkle with the remaining chocolate chips.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Let them cool slightly before digging in!
Video
Notes
- Storage: These baked oats are best enjoyed fresh from the oven, but they can be made as make-ahead-breakfast. Once they’re cool, cover, or store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the baked oats in the microwave for 45-60 seconds or 5 minutes in the oven for a quick and delicious breakfast or dessert!
