Chocolate baked oats may seem like a rich, indulgent, and decadent breakfast but it has a healthy secret! Thanks to the blended base of oats, cocoa, banana, and eggs, each bite tastes and feels like cake but is filled with protein and fiber. Serve it as-is or topped with berries and yogurt.
Preheat oven to 350° Prepare an 8 x 8 baking pan by greasing it with cooking oil.
Put all ingredients in a blender. Blend for 1 minute
Spread the batter evenly in the prepared pan. Sprinkle with dark chocolate chips or milk chocolate chips, if desired.
Bake 30 minutes
Allow the oat cake to cool for 5 minutes before slicing
Serve individual slices as is, or topped with fresh berries, or Greek yogurt.
Notes
Blend until just combined: Don’t blend the batter for too long or the final texture of your chocolate baked oats will be too dense.
Don’t overbake: Keep an eye on the time and check 5-7 minutes before you think it’s done. Each oven is slightly different and overbaking will result in firm, crispy oats.
Use ripe bananas: As bananas ripen, the starches convert into sugars, resulting in a sweeter overall flavor and better consistency. Let your bananas turn spotty!
Fridge: Once cooled, transfer the slices to an airtight container and store them in the fridge for up to 3-4 days.
Freezer: For a longer storage option, transfer the slices to a freezer-safe container or bag and freeze them for up to 3 months. It’s best to freeze them in individual portions for easier reheating.
Reheating: Reheat slices in the oven at 350 degrees F for 7-8 minutes, or until warmed through. Alternatively, heat them in the microwave in 30-second increments.