Chocolate Baked Oats are the ultimate healthy dessert for breakfast made with ingredients like cocoa powder, oats, and almond milk. It tastes like you’re eating a healthier chocolate cake for breakfast and it is vegan, gluten-free, and egg-free.

If you think eating chocolate cake can’t possibly be healthy, think again! This triple chocolate baked oats recipes looks and tastes like chocolate cake, but is also healthy and nourishing. If you don’t believe me, let’s take a deeper look into it!

Why You Will Love these Chocolate Baked Oats

Easy to make. You can add everything to a blender or a small bowl and bake in ramekins. Super easy!
Packed with nutrients. This recipe has oats (which has fiber), minerals, and protein powder.
Customizable. Add in any additional ingredients, spices, or toppings you love to these baked oats.
Gooey center. You got that right. These baked oats are stuffed with a healthier nutella like center that gives you a burst of flavor. Check out this all natural hazelnut spread here!
These chocolate baked oats are free from refined sugar and flours.
My recipe is egg-free, dairy-free, and vegan (make sure you use a vegan protein powder).

Ingredients You’ll Need

Here is all you need to make these healthy chocolate baked oats for breakfast.

Oats: I like to use oat flour for this recipe, but you can use rolled oats or quick oats or any other gluten-free oats!

Cocoa powder: a good quality cocoa powder like this one is the best. This type of cocoa powder has a more intense chocolate flavor. (I like picking the ones that are darker in color)
Baking powder: this will help the baked oats rise! Do not confuse this with baking soda.
Protein powder: this will add protein to your mug cake. I love this vegan brand!
Maple syrup: or coconut sugar to sweeten.

Milk of choice: I used unsweetened almond milk, but other options are oat milk or full fat coconut milk.
Chocolate chips: you can’t forget about adding chocolate morsels to your mug cake! I love to use these dairy free chips!
Hazelnut cocoa spread: the best part of the whole thing! Gooey’s hazelnut spread is vegan, gluten-free, low in sugar and plant-based. It makes this mug cake out of this world!!

How to Store:

Fridge: you cans tore your leftover chocolate baked oats in the fridge for up to 2 days. Reheat in the microwave or oven.

Freezer: make sure your oats are cooled completely. Tightly wrap the ramekins and place them in a freezer-safe bag. Freeze for up to 2 months. When you want to eat, defrost it on the counter and warm in the oven or microwave!

FAQ:

Do I need a blender to make baked oats?

You do not need a blender or food processor to make these! You can just use a small bowl and mix as usual!

Are baked oats good the next day?

YEs! You can simply heat them up in the oven or microwave. If you are planning on eating them the next day, it is best to slightly undercook them since they will continue to bake when you reheat it. This will keep them from drying out.

Can I make baked oats in the microwave?

I have made many baked oats in the microwave, but have not tested this one. If you try the microwave try not to overfill your ramekin to prevent spilling.

More Breakfast Recipes to Try:

If you make these Triple Chocolate Baked Oats, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.

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