Easy Chocolate Baked Oats (Printable)

A warm, fudgy breakfast treat with rolled oats, cocoa, banana, and chocolate chips for a cozy morning.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - Pinch of salt

→ Wet Ingredients

05 - 1 ripe banana, mashed
06 - 1 cup milk (dairy or plant-based)
07 - 2 tablespoons maple syrup or honey
08 - 1 teaspoon vanilla extract

→ Add-ins & Toppings

09 - 2 tablespoons chocolate chips (plus extra for topping)
10 - Optional: 1 tablespoon chopped nuts (walnuts, pecans)

# Steps:

01 - Preheat oven to 350°F. Lightly grease two small ramekins or an oven-safe baking dish with cooking spray or butter.
02 - In a medium bowl, whisk together rolled oats, cocoa powder, baking powder, and salt until evenly distributed.
03 - In a separate bowl, mash the ripe banana thoroughly. Add milk, maple syrup (or honey), and vanilla extract. Whisk until smooth and creamy.
04 - Pour wet ingredients into dry ingredients. Stir until just combined, being careful not to overmix. Gently fold in chocolate chips and nuts if using.
05 - Divide batter evenly between prepared ramekins. Sprinkle additional chocolate chips over the surface for an extra chocolatey finish.
06 - Bake for 22 to 25 minutes until oats are set and tops appear slightly cracked. A toothpick inserted in the center should come out moist but not wet.
07 - Let ramekins cool for 5 minutes to set. Serve warm, optionally topped with a drizzle of milk or a dollop of yogurt.

# Expert Tips:

01 -
  • It tastes like dessert but keeps you full for hours thanks to the fiber and protein
  • The texture is somewhere between a brownie and bread pudding
  • Ready in 30 minutes with ingredients you probably have
02 -
  • Overripe bananas work best here, they mash easier and add more sweetness
  • The ramekins will be hot to the touch even after 5 minutes of cooling
  • These reheat beautifully in the microwave for 30 seconds the next day
03 -
  • Use dark chocolate chips for a more sophisticated, less sweet version
  • Let the oats cool completely before storing to prevent condensation

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