Description
This Chocolate Baked Oatmeal is a deliciously creamy and wholesome breakfast treat, combining the comforting flavors of cocoa, banana, and almond butter. Baked to perfection with a soft, cake-like texture and melty chocolate chips throughout, it’s a nutritious and satisfying way to start your day, ideal for meal prep or a cozy brunch.
Ingredients
Dry Ingredients
- 1/3 cup rolled oats
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- Pinch of sea salt
- 1/4 cup dark chocolate chips
Wet Ingredients
- 1/2 a banana
- 1/4 cup almond milk (or milk of choice)
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla paste
Topping
- Drizzle of almond butter
Instructions
- Blend Ingredients: Add the oats, banana, almond milk, almond butter, maple syrup, baking powder, vanilla paste, and sea salt into a blender. Blend on high speed until smooth, creamy, and fully combined. Gently fold in the dark chocolate chips to avoid breaking them.
- Prepare Ramekins: Spray two small ramekins with cooking spray to prevent sticking. Pour the blended oatmeal batter evenly into the ramekins. Optionally, sprinkle a few extra chocolate chips on top for added richness.
- Bake: Preheat your oven to 350ºF (175ºC). Place the ramekins on a baking tray and bake for 23 to 25 minutes. The oatmeal is done when the top is golden and the surface feels mostly firm to gentle touch.
- Serve: Remove the ramekins from the oven and let them cool slightly to set. Drizzle almond butter on top before serving for an extra creamy and nutty finish. Enjoy warm.
Notes
- You can substitute almond milk with any milk of your choice, including dairy or other plant-based varieties.
- To make it vegan, ensure the chocolate chips used are dairy-free.
- For a nuttier flavor, lightly toast the rolled oats before blending.
- Keeps well refrigerated for up to 3 days and can be reheated with a splash of milk.
- Feel free to replace maple syrup with honey if not strictly vegan.
