Chocolate Baked Oatmeal [Blended or Whole]

Chocolate baked oatmeal is a healthy yet decadent, meal-prep-friendly, one-pan breakfast that tastes like dessert, with whole or blended oats (for a cake-like texture), + gluten-free, dairy-free, egg-free, and refined sugar-free!

Quick and Decadent One-Pan Chocolate Baked Oatmeal

The next time you’re craving chocolate for breakfast (we don’t blame you!), you HAVE to try this dairy-free chocolate baked oatmeal. Unlike regular oatmeal, which is soft and gooey, baked vegan chocolate oatmeal is creamy yet denser and chewier. If you blend the oats first, it transforms into a cake-like texture that tastes more like dessert than breakfast – but is healthy enough for both and so easy to make.

In fact, vegan chocolate banana baked oats are made with only simple, inexpensive, yet good-for-you ingredients to create an easy, healthy, delicious breakfast to fuel your morning. They’re gluten-free, dairy-free, egg-free, refined sugar-free, and loaded with fiber. They’re also meal-prep friendly and customizable, too!

Looking for different ways to enjoy oats in the morning? Try a simple pick-me-up coffee smoothie, Biscoff overnight oats, or strawberry oatmeal bars. Looking for a chocolatey start? You’ll love these vegan double chocolate muffins!

The Ingredients and Substitutions

• Oats: You’ll need old-fashioned/rolled oats (instant oats work in a pinch but are mushier), not steel-cut, for this recipe. Use certified gluten-free oats if necessary.
• Bananas: Bananas act as a binder. For the softest, sweetest fruit, use very ripe banana with plenty of dark spots. Alternatively, try sweet potato/pumpkin puree or applesauce.
• Dairy-free milk: Use any plant-based milk. I.e., soy milk, almond milk, cashew milk, oat milk, etc.
• Vanilla extract: Use natural vanilla extract for the best flavor.
• Cocoa powder: It’s best to use high-quality, unsweetened cocoa powder.
• Sweetener: Just a little to enhance the chocolate flavor. Use your preferred option – agave, maple syrup, coconut sugar, or even a sugar-free option like erythritol.
• Baking powder: Just a little leavening makes lighter, fluffier vegan baked oats.
• Salt: To balance and enhance the flavors, bringing out the chocolatey-ness.
• Dairy-free chocolate: (Optional) Sprinkle over some vegan chocolate chips/chunks for decadence. For a healthier treat, use vegan dark chocolate or sugar-free chocolate.

What Can I Add to Vegan Chocolate Baked Oats?

There are several ways you can customize this vegan chocolate baked oats recipe for a dish you’ll never tire of.

• Instant coffee: Just a little enhances the chocolate flavor. More makes mocha oats.
• Orange zest: For chocolate orange baked oats (+ optional orange extract).
• Extracts: Boost flavor with a few drops of peppermint, orange, or coconut extract.
• Berries: Add raspberries, strawberries, cherries, and/or blueberries for a fruity twist.
• Nut butter: Swirl some over the batter – almond butter, peanut butter, cashew butter, etc.
• Stuffed/chocolate lava baked oats: Add a surprise middle to the vegan chocolate baked oats with spoonfuls of vegan chocolate spread, Biscoff, or your choice of nut butter or jam.
• Chopped nuts: Almonds, pecans, walnuts, etc., for crunch, protein, and healthy fats.
• Coconut: Add raw or lightly toasted coconut shreds/flakes.
• Veggies: Add ⅓-½ cup finely shredded zucchini for hidden nutrients.
• Chia seeds: 1-2 tbsp adds thickness, protein, omegas, etc.
• Protein: For chocolate protein baked oats, add 1-2 scoops of vegan protein powder (or replace the cocoa with vegan chocolate protein powder).

How to Make Chocolate Baked Oatmeal

• First, preheat the oven to 350F/177C and grease an 8×8 inch baking dish.

It’s important to grease the baking dish well, otherwise the oats can stick.

• Then, add the banana to the dish and mash it with a fork until smooth. Add the plant-based milk, sweetener, cocoa powder, salt, vanilla extract, and baking powder, and mix fully.

• Stir in the oats and (if using) sprinkle the vegan chocolate over top, gently pressing them down.

• Transfer the dish to the oven and bake for 25 minutes until the center has set and the edges have lightly browned.

Don’t overbake the baked vegan chocolate oatmeal; otherwise, it can end up dry/rubbery.

• Finally, remove the baked oatmeal from the oven, allow it to sit for 10 minutes, then enjoy!

For Blended Chocolate Baked Oats

Complete step one as above, then transfer all the ingredients to a blender until smooth. Pour it into the prepared dish and bake.

Enjoy a portion of indulgent baked chocolate oats warm or chilled, alone or with some coconut whipped cream, vegan ice cream, a drizzle of caramel, and/or coconut, berries, nuts, compote, etc.

FAQs

Pro Recipe Tips

• For softer/firmer oats: By changing how much plant-based milk you add, you can make softer oats or firmer, easily sliceable oatmeal bars. This method is better than adjusting baking time (which can dry out the oats).
• To adjust the texture: Use whole oats for textured, chewy baked oatmeal, blended oats for a fluffy cake-like consistency, or 50/50 blended + whole oats for something between.
• For a crispier top: Broil the baked oats for 1-2 minutes at the end.
• For individual servings: Divide the oats between smaller buttered ramekins or a muffin tin and bake for 15-25 minutes (based on size).

Storage Instructions

Leave the berry baked oatmeal to cool slightly, then store it in a plastic-wrap covered dish or in an airtight container for 4-5 days in the fridge.

It’s important not to leave it out for too long, or it will dry out and become unpleasant.

You can also freeze the vegan chocolate baked oats, whole or in portions, for up to 2 months. Then, allow it to thaw in the refrigerator overnight.

To reheat it, either microwave it in 30-second increments OR cover it in foil and bake at 350F/177C until warm (the exact time depends on how much you’re reheating).

More Vegan Oatmeal Recipes

• Berry baked oatmeal
• Carrot cake oatmeal
• Overnight oats – Multiple ways
• Apple cinnamon overnight oats
• Peanut butter oatmeal cups
• Coffee oatmeal

Photos by Alfonso Revilla