Triple Chocolate Baked Oatmeal

“Lauren!” you might have gasped. “Triple chocolate? For breakfast? What happened to your nutrition concerns?”

No fear. It sounds much unhealthier than it actually is. In fact, I was so curious, that I entered the ingredients list into a nutritional calculator to see how this stacked up. Considering how I rarely do this, I was stunned at how great the results were. Despite all the chocolate, it gives you nearly 30 grams of fiber (what?!), 18 grams of protein, and a laundry list of vitamins and minerals, all for under 500 calories. Unbelievable.

Of course, the one hit you will take is in the sugar department, but I think that’s the choice you make when you decide to put chocolate chips in your oatmeal. 🙂

Triple Chocolate Baked Oatmeal by the Oatmeal Artist

Of course, it does contain chocolate chips, so it is a bit indulgent for breakfast, but that’s all relative, right?

If you make this with a banana like I did, this baked oatmeal is naturally sweetened, packed with nutrients, and filling. If you’re not a fan of banana-flavored chocolate, you could sub hearty sweet potatoes, rich avocado, or neutral-flavored zucchini.

Triple Chocolate Baked Oatmeal #vegan

So what makes this oatmeal triple chocolate? First, the oatmeal itself is like a fudgy brownie thanks to a heaping tablespoon of cocoa powder. Next, chocolate chips are mixed into the batter right before baking (use whichever kind of chip suites your fancy; I went with white chocolate). Next, it’s topped with chocolate nut butter…or PB2 if you prefer…or my Faux-reo Cookie PB2.

Triple Chocolate Baked Oatmeal #vegan #oatmealartist

Random Recommendations:

Triple Chocolate Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 banana (or 1 small), mashed*
  • 1/4 cup quick cook steel cut oats (I use Country Choice Organic)
  • 1 rounded tbsp cocoa powder
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/4 cup milk of choice
  • 1/2 tsp vanilla extract
  • handful of chocolate chips (I used white chocolate, but any kind will do)
  • chocolate nut butter or PB2

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. Mix mashed banana with dry ingredients.
  3. Add liquid ingredients and stir until combined. It should be a rather wet batter, but not TOO soupy.
  4. Fold in chocolate chips.
  5. Transfer mixture to prepared ramekin. Transfer to the ramekin and bake for 22-25 minutes, or until it no longer looks “wet” on top.
  6. Top with chocolate nut butter and any other additional toppings (nuts, fresh fruit, coconut, etc.) and enjoy!

Just an FYI:

*Possible substitutions for the banana include 1/4 cup mashed sweet potato or pumpkin, 1/3 an avocado (mashed), or 1/4 cup finely grated or pureed zucchini or yellow squash.

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

8 Responses to Triple Chocolate Baked Oatmeal

  1. Cassie says:

    YUM! Dessert for breakfast = alwayssss!

  2. Christine says:

    I love chocolate, but recently bought a canister of carob powder and a bag of carob chips. I had carob chips in a cookie once — a long time ago in college. I’ve never had carob powder. Do you have any ideas for recipes using carob? Or could I simply use it as a substitute for cocoa powder?

  3. Christine says:

    Update: I tried using carob powder as a substitute for cocoa powder. It tasted dreadful. I don’t know why carob is considered a chocolate alternative because they taste nothing alike. The carob powder also has a funny smell to it.

    I really wanted to like carob. Besides, I have a whole can to use. Oatmeal recipes using carob are relatively scarce, but I did find a couple online. I tried one by Oh She Glows for Carob Banana Chia overnight oats this morning. The recipe can be found here.

    It was excellent! The flavors blended well, and the banana mellowed out the taste of the carob. The recipe was sort of an overnight oats-chia pudding hybrid. I would try adjusting the proportions of ingredients to make an overnight oatmeal more like the ones you post.

    • Lauren Smith says:

      Seriously, I cannot stand carob. Bleh.

      • Christine says:

        That’s what I thought too! It smelled foul and tasted even worse. That changed after I tried the Carob Banana Chia overnight oatmeal from Oh She Glows. The oatmeal tasted excellent! Oh She Glows says that the recipe grows on you, so maybe carob is an acquired taste.

  4. Inspiring…. Just do it.

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