Choc Chip Blueberry Baked Oats

a photo looking front on at a blueberry and chocolate baked oatmeal on a blue plate

Choc Chip Blueberry Baked Oats

Soft, slightly cakey, and dotted with pockets of melted chocolate and blueberries, these chocolate chip blueberry baked oats are filling and comforting. It’s ideal for meal prepping because one batch can keep you going for several days.

note - ingredients can be approximate

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Prep Time 5

Cook Time 40

Total Time 45

Course Breakfast

Cuisine Western

Servings

Calories 322 kcal

Equipment

Large and Deep Container, 10inx 2.5in / 26 x 6.5cm (cooking time may need to be adjusted if using different size

Ingredients

½ cup banana, very ripe, mashed (approx. 1 banana) substitutions Note 1
1 egg
2 cup rolled oats
1 cup protein powder, (or flour), vegan recommended, see Note 2
¼ cup chia seeds, optional but recommended
1 ½ cup milk, substitutions note 3
1 cup blueberries, fresh or frozen
¼ cup dark chocolate chips, or chunks

Instructions

Prepare

Preheat oven to 160°C (320°F)
In a bowl, mash the ½ cup banana and 1 egg together. Add the 2 cup rolled oats, 1 cup protein powder, ¼ cup chia seeds, 1 ½ cup milk. Mix until combined.
Gently fold in the 1 cup blueberries and ¼ cup dark chocolate chips. .
Pour the batter into the baking dish and smooth the top.

Bake

Bake for 30-50 minutes depending on how cakey you want it (50 minutes is more cakey, firm and dense) (see note 4 for cooking tips)
Let cool for 10 minutes before slicing into squares.

Notes

Note 1 - Bananas and Eggs

I usually make baked oats with one banana and one egg. You can use interchangeably, but I do recommend at least one banana to help with the sweetness. If not using a banana, add a little sweetness (e.g. maple syrup).

Note 2 - Protein Powder

Chocolate or vanilla are best. I recommend using a vegan variety of protein powder instead of whey based on how it interacts with the flour. If using a different type, you may need to adjust the milk and oats/flour depending on how much liquid it absorbs.

If not using, substitute with equal amounts flour.

Note 3 - Milk

Use milk of choice - I recommend one that is quite creamy e.g. cows, soy or some oat milks. Nutrition information based off cow's milk.

Note 4 - Cooking time

Cooking time based on a Square medium casserole 26x26cm. If using a larger one, decrease the amount of time. If using a smaller one, increase the amount of time.

If wanting more gooey adjust time to 30 minutes. If wanting it more cakey adjust time to 50 minutes.

Serve with: Yogurt and fresh fruit, maybe a drizzle of maple syrup

Storing

Once completely cooled, store slices in an airtight container with a paper towel on the bottom to prevent condensation. Keep in the fridge for up to 5 days.

Reheating

Reheat slices in the microwave for 20–30 seconds until just warmed through. You can also heat them in the oven at 160°C (320°F) for 5–8 minutes if you want a slightly crisp top.

Freezing

Freeze individual slices wrapped in plastic wrap or aluminium for 3 to 6 months.

Nutrition

Calories: 322kcalCarbohydrates: 37gProtein: 24gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 65mgSodium: 72mgPotassium: 394mgFiber: 6gSugar: 11gVitamin A: 212IUVitamin C: 4mgCalcium: 222mgIron: 3mg

Keyword Baked oats, Breakfast meal prep

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