Chocolate Baked Oats (Without Banana)

Dish of chocolate baked oats pictured from above

Chocolate Baked Oats (Without Banana)

These chocolate baked oats without banana might be the most delicious breakfast ever! This recipe takes just 10 minutes to prepare and you don’t need any fancy equipment.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 10

Bake 35

Total Time 45

Servings servings

Calories 266

Author Gabby Kislanko

Equipment

1 Mixing Bowl
1 8x8 baking dish

Ingredients

2 eggs
3 Tablespoons unsweetened applesauce
6 Tablespoons maple syrup
1 cup milk of choice
1 teaspoon vanilla extract
2½ cups old fashioned oats
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
¼-⅓ cup semisweet chocolate chips or chopped chocolate

Optional Add-Ins

¼ cup nuts (walnuts, almonds, pecans, peanuts, or cashews)
2-4 Tablespoons unsweetened shredded coconut
2 Tablespoons hemp seeds and/or chia seeds

US Customary - Metric

Instructions

Preheat the oven to 350°F and lightly spray a baking pan with cooking spray.
In a large mixing bowl, combine all of your wet ingredients (milk, eggs, applesauce, maple syrup, and vanilla) and whisk until smooth.
Pour in your dry ingredients (oats, cocoa powder, baking powder, then add chocolate chips, stirring everything together. At this point you can stir in any extra mix-ins you’d like.
Pour the oatmeal mixture into the pan and sprinkle more chocolate chips over the oats if desired. Bake for 35-40 minutes. The center should no longer be jiggly!
Let it cool for about 5 minutes before eating, then top with more maple syrup, yogurt, berries, whipped cream or anything else you'd like!

Video

Notes

Oats: You can use rolled oats or old fashioned, but not steel cut oats or quick oats.

Maple syrup: You can also use honey instead.

Applesauce: applesauce can be replace at a 1:1 with mashed bananas.

Vegan Version: If you don't follow a vegan diet and prefer to use flax eggs, replace the eggs with 2 flax eggs (or chia eggs).

Doubling The Recipe: Double all ingredients and use a 9x13 baking dish.

Storage and Freezing:

These can be stored covered in the pan or in a food storage container for up to 5-6 days.

To freeze: slice oats into individual pieces and freeze them in a ziploc freezer bag for up to 3 months.

To reheat: heat the baked oats in the microwave for 30-60 seconds (this can also be done from frozen), or heat it up again in the oven at 350°F for 10 minutes.

Nutrition