Make it a great morning with this chocolate baked oatmeal recipe! This high protein, veggie-filled, and super nourishing blended baked oats is such a treat, and a must to make ahead for easy mornings! When you blend the oats, it takes an average chocolate-baked oatmeal into a breakfast treat – like chocolate cake! Just know, it’s secretly so good for you!
Healthy chocolate baked oatmeal recipe
A first meal without a solid amount of protein in it just won’t work for me. When I cook oatmeal, I pump it up with eggs (you’ve gotta try my custard oatmeal!).
While this baked chocolate oatmeal doesn’t have eggs for the protein boost, it does have a scoop of chocolate protein powder! That adds to the sweetness, and it will also help you to feel fuller for longer.
Meal prep this baked blended oats recipe and you’re on your way to a great start to the day!
Why you’ll love this recipe
You’ll love these healthy chocolate oats because…
- It’s super chocolaty!
- Packed with protein – 18 grams per serving
- Super easy to mix up in the blender
- Gluten-free
- Naturally sweetened
- Filled with hidden veggies and more fiber (11 grams per serving!)
Why blend it?
Most baked oatmeal recipes out there have you mix all the ingredients together and bake as is. And I love those recipes! I have a zucchini oatmeal bake that’s made that way, and it’s the most common way I make an oatmeal bake.
But when you blend the oat mixture, it gives your breakfast bake a cake-like texture that is something special.
The whole family will be shocked by how good it turns out!
What you need for baked chocolate oats
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- zucchini
- ripe banana
- almond milk
- rolled oats
- chocolate protein powder
- cocoa powder
- baking powder
- pure maple syrup
- pure vanilla extract
- dark chocolate chunks
How to make this nutritious breakfast
- Preheat the oven to 350 degrees F. Oil a small oven safe dish lightly with avocado oil or coconut oil, or line it with parchment paper to prevent sticking.
- Into a blender or a food processor add the zucchini, banana, almond milk, oats, chocolate protein powder, cocoa powder, baking powder, maple syrup, and vanilla. Blend on high for 20-30 seconds, or until everything is smooth and combined.
- Pour into the prepared baking dish and top with the chocolate chunks.
- Bake for 27-30 mins until the center of the baked oats is set. Remove and allow to cool for 5-10 minutes. Enjoy as is, or top with a little almond butter or cashew butter for a delicious breakfast.
Watch me make this healthy breakfast
The full how to video can be watched below, or on my YouTube channel!
Can you make a larger size?
The recipe is written to serve two, but it can very easily be doubled or tripled!
If you double the recipe to serve 4, use an 8×8 square baking pan.
If you triple the recipe to serve 6, use a 9×13 baking pan.
Add 10-15 more minutes to the baking time if you choose to increase the quantity of the recipe.
How to store leftovers
You can very easily prep this in advance and store it safely. Once cooled, either top with plastic wrap, or transfer to an airtight container for storage in the fridge for up to 5 days.
It can be enjoyed cooled straight from the fridge, at room temperature, or warmed in the oven.
To warm it through, heat it in a 300-degree F oven for 10-15 minutes, or until to your desired temperature.
Substitutions
Below you’ll find a list of substitutions that will work well in this double chocolate baked oats recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Zucchini – Some good substitutes for zucchini include yellow summer squash and canned pumpkin. Both of those alternatives offer a mild flavor that would pair really well with the chocolate flavor.
Banana – To avoid any banana flavor, you can substitute unsweetened applesauce or canned pumpkin.
Almond milk – Use your favorite non-dairy milk option in place of the almond milk here – oat milk, hemp milk, coconut milk, cashew milk, and regular dairy milk with all do!
Rolled oats – Quick oats and oat flour are good substitutes for the old fashioned rolled oats.
Chocolate protein powder – You can use any flavor of protein powder here. If you’d like to keep the strong chocolate flavor but don’t use a chocolate protein powder, add a little more cocoa powder to the mix.
Cocoa powder – Cacao powder is a great alternative to cocoa powder.
Maple syrup – Honey and agave nectar are both good substitutes for maple syrup.
Chocolate chunks – Dark chocolate chips, mini chocolate chips, or a chocolate bar that’s cut into pieces will work as a substitute for the chocolate chunks.
More great recipes you’ll love
- Healthy chocolate oatmeal
- High protein overnight oatmeal recipes
- Egg white oatmeal
- Healthy country breakfast sausage recipe
- Protein waffles recipe
Healthy Chocolate Baked Oatmeal Recipe
Ingredients
- 1 zucchini diced
- ½ ripe banana
- ½ cup almond milk
- 1 cup rolled oats
- 1 scoop chocolate protein powder
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1.5 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 tbsp dark chocolate chunks
Instructions
- Preheat the oven to 350 degrees F. Oil a small oven safe dish lightly with avocado oil or coconut oil, or line it with parchment paper to prevent sticking.
- Into a blender or a food processor add the zucchini, banana, almond milk, oats, chocolate protein powder, cocoa powder, baking powder, maple syrup, and vanilla. Blend on high for 20-30 seconds, or until everything is smooth and combined.
- Pour into the prepared baking dish and top with the chocolate chunks.
- Bake for 27-30 mins until the center of the baked oats is set. Remove and allow to cool for 5-10 minutes. Enjoy as is, or top with a little almond butter or cashew butter for a delicious breakfast.
Nutrition
If you try this new baked oatmeal recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
