Introduction

Double Chocolate Baked Oats are a delicious and comforting way to start your day or enjoy a sweet snack. This simple recipe combines rich cocoa and chocolate chips with wholesome oats for a warm, satisfying treat that’s easy to make and naturally sweetened.

A white oval dish holds a dark chocolate baked dessert as the base layer, with visible chocolate chips slightly melted across the surface. On top, there are thick, smooth streaks of light brown nut butter sauce drizzled in three uneven lines. A gold spoon scoops a portion from one end, showing a moist and rich inside of the chocolate dessert mixed with the nut butter sauce. The dish is set on a white marbled surface with scattered oats and chocolate chips nearby. In the background, there are small white bowls—one filled with more nut butter and the other with chocolate chips. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup rolled oats (use rolled oats, not quick oats)
2 tbsp cocoa powder
1/4 cup milk of choice
1 large egg (can substitute with a flax egg)
1 tbsp maple syrup (can substitute with honey or other sweetener)
1/4 tsp baking powder
1-2 tbsp chocolate chips, or more to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a single-serve baking dish to prevent sticking.
Step 2: In a high-speed blender, combine the rolled oats, cocoa powder, milk, egg, vanilla extract, and maple syrup. Blend on high until the mixture is smooth and has a smoothie-like consistency, ensuring the oats are well blended.
Step 3: Transfer the blended mixture to a bowl and gently stir in the baking powder.
Step 4: Pour the batter into the prepared baking dish and sprinkle the chocolate chips evenly over the top.
Step 5: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Remove from the oven and let cool slightly before enjoying your warm, chocolatey baked oats.

Tips & Variations

For a vegan version, replace the egg with a flax egg and use plant-based milk.
Try adding a pinch of cinnamon or a splash of espresso for extra depth of flavor.
Use dark chocolate chips for a richer taste or white chocolate chips for a sweeter contrast.
Feel free to add chopped nuts or dried fruit into the batter for added texture.

Storage

Store leftover baked oats in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30-60 seconds until warmed through. You can also freeze portions for up to a month; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white oval baking dish filled with a dark brown chocolate cake with a slightly cracked top and many shiny chocolate chips scattered on the surface. Around the dish, there are three small white bowls, one with creamy peanut butter, one with rolled oats, and one with chocolate chips. A gold spoon is partly visible on the left side, and there is a white cloth with gray stripes in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of rolled oats?

It’s best to use rolled oats because they blend better and provide the right texture. Quick oats can make the baked oats too dense or gummy.

What is a flax egg and how do I make it?

A flax egg is a vegan egg substitute made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until it forms a gel-like consistency, then use in place of one egg.

Double Chocolate Baked Oats Recipe

Print Recipe

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Double Chocolate Baked Oats is a delicious and comforting single-serve breakfast or snack that combines the rich flavor of cocoa with the wholesome texture of rolled oats. This easy-to-make baked oat dish features a smooth blended batter enhanced with chocolate chips, baked to perfection for a warm, fudgy treat.

Author: Elias
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 1 serving 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

1/2 cup rolled oats (rolled oats, not quick oats)
2 tbsp cocoa powder
1/4 cup milk of choice
1 large egg (can substitute with a flax egg)
1 tbsp maple syrup (can substitute honey or other sweetener)
1/4 tsp baking powder
1–2 tbsp chocolate chips (or more to taste)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a single-serve baking dish to prevent sticking.
Blend Ingredients: In a high-speed blender, combine rolled oats, cocoa powder, milk of choice, egg, vanilla extract, and maple syrup. Blend on high speed until the mixture is smooth and has a smoothie-like consistency, ensuring the oats are thoroughly blended.
Mix Baking Powder: Pour the blended mixture into a bowl and gently stir in the baking powder to aerate the batter.
Transfer & Add Chocolate Chips: Pour the batter into the prepared baking dish and sprinkle chocolate chips evenly on top for added richness and texture.
Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the oats are cooked through.
Serve: Allow to cool slightly, then enjoy your warm and chocolatey baked oats as a nutritious breakfast or decadent snack.

Notes

Use rolled oats, not quick oats, for best texture.
Substitute egg with a flax egg for a vegan option.
Maple syrup can be replaced with honey or any preferred sweetener.
Adjust chocolate chips quantity based on desired sweetness and chocolate intensity.
The recipe is designed for a single serving but can be multiplied as needed.
Ensure the baking dish is well greased to prevent sticking and ease serving.

Keywords: double chocolate baked oats, baked oats recipe, chocolate breakfast, healthy chocolate dessert, single serve baked oats