Double Chocolate Baked Oatmeal (without Eggs)

a photo of a glass container with cooked double chocolate banana baked oats with choc chips on top

Double Chocolate Baked Oatmeal (without Eggs)

This baked chocolate oatmeal is basically a brownie disguised as breakfast. Made with rolled oats, banana, cacao, and choc chips, it’s indulgent but still packed with protein and fibre. Bake a batch for an easy breakfast meal prep and enjoy it warm or cold all week long!

note - ingredient amounts can be approximate

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Prep Time 5

Cook Time 40

Total Time 45

Course Breakfast

Cuisine Western

Servings

Calories 356 kcal

Equipment

Large and Deep Container,

Ingredients

250 g (2 cups) bananas, mashed (approx. 2 bananas) substitutions Note 1
170 g (2 cups) rolled oats
100 g (¾ cups) flour
55 g (½ cups) protein powder, optional, chocolate preferred, see Note 2
20 g (2 tablespoon) cacao powder, see Note 3
60 g (½ cups) chia seeds, optional but recommended
310 g (1 ¼ cups) milk, substitutions note 4
30 g (2 tablespoon) dark choc chips, for topping, optional

Instructions

Set your oven to 160°C/320°F and lightly grease a baking dish or line it with parchment paper.
In a large mixing bowl, mash the 250 g (2 cups) bananas until smooth then add in dry ingredients 170 g (2 cups) rolled oats, 100 g (¾ cups) flour, 55 g (½ cups) protein powder, 20 g (2 tablespoon) cacao powder, 60 g (½ cups) chia seeds. Stir to combine (ensuring the cacao powder is evenly distributed).
Pour in the 310 g (1 ¼ cups) milk and mix until everything is evenly incorporated. The batter should be thick but pourable.
Pour the mixture into the prepared baking dish and spread it evenly.
Sprinkle 30 g (2 tablespoon) dark choc chips over the top for extra sweetness.
Place in the preheated oven and bake for 30-50 minutes (depending on whether you prefer it more moist, or more cakey).
Let cool for a few minutes before slicing. Enjoy warm, or store for later as a meal prep breakfast.

Notes

Note 1 - Bananas

I usually make baked oats with one banana and one egg, but because eggs were hard to get during recipe development, I used two bananas. For this recipe, they can be used interchangeably.

Note 2 - Protein Powder

Chocolate or vanilla are best. If not using, substitute with equal amounts flour.

Note 3 - Cacao Powder

I use cacao powder over cocoa powder because it's less sweet, and I find the bananas give the baked oats enough sweetness for breakfast. You can use cocoa powder, but the nutritional information will be different.

Note 4 - Milk

Use milk of choice. Nutrition information based off cow's milk.

Storing

Keep leftovers in an airtight container in the fridge for up to 4 days. For easy grab-and-go servings, slice into portions before storing.

Reheating

Warm individual portions in the microwave for around 60 seconds (depending on thickness) or in the oven at 160°C (320°F) for about 10 minutes until heated through. You can also eat the baked oats cold.

Freezing

You can Freeze Baked Oats by wrapping individual slices tightly or store in a freezer-safe container for up to 3 months. Defrost overnight in the fridge or microwave from frozen in short intervals, adding a little milk if needed. For an extra treat, top with nut butter, yogurt, or extra chocolate chips after reheating.

Nutrition

Calories: 356kcalCarbohydrates: 54gProtein: 18gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 22mgSodium: 43mgPotassium: 498mgFiber: 9gSugar: 10gVitamin A: 141IUVitamin C: 4mgCalcium: 195mgIron: 4mg

Keyword Baked oats, Breakfast meal prep, Breakfast recipe, Double Chocolate Baked Oats

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