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This high protein chocolate baked oats recipe is like eating decadent chocolate cake for breakfast. These oats are packed with chocolate flavor and made with wholesome ingredients like, oats, flaxseed and Greek yogurt.
A Healthy Breakfast That’s Like Dessert
This high protein baked chocolate oatmeal recipe is so insanely good and the perfect way to start your day! It’s also perfect for making ahead and setting yourself up for an easier week. Make sure to try my Cookie Baked Oats, Cinnamon Roll Oatmeal Bake or my Carrot Cake Baked Oats next!
Here’s why you’ll love this one:
- Packed with protein and fiber. These oats have 24 grams of protein and 10 grams of fiber per serving, making them a great option for a high protein, high fiber breakfast.
- Meal prep friendly. This baked oatmeal recipe is a great way to get yourself ready for the week. Make them ahead and heat up when you’re ready to eat!
- SO chocolate-y. If you’re a chocolate lover, these chocolate oats truly taste like you’re having gooey chocolate cake for breakfast.
- Easy. Wholesome, simple ingredients get thrown into a blender and poured into ramekins to bake. That’s it!
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Old fashioned rolled oats: Old fashioned oats are the high fiber base for these oats. Quick oats or instant oats will work too. You can also sub in oat flour and you won’t need to blend the ingredients.
- Cocoa powder: Unsweetened cocoa powder gives these oats their rich chocolate flavor.
- Protein powder: Chocolate protein powder and unsweetened cocoa powder give these oats their rich chocolate flavor and bonus nutrition. Clean Simple Eats is my personal favorite.
- Ground flax seed: Ground flax adds healthy fats, fiber ad helps to hold the oats together too.
- Plain Greek yogurt + milk: Greek yogurt and milk adds moisture and protein to these oats. Any will work but I generally recommend at least 2% for baking. Dairy free milk like almond milk or oat milk will also work.
- Eggs: For the perfect cake-like texture.
- Maple syrup: Just a touch of pure maple syrup or honey adds the right amount of sweetness.
- Vanilla extract: Pure vanilla extract helps to bring out the chocolatey flavor.
- Baking powder + salt: These ingredients balance the flavor and help the oats rise for a light fluff texture.
- Chocolate chips: Chocolate chips make these double chocolate!
Variation Ideas
- Chocolate peanut butter: Add 1/4 cup of peanut butter to the batter and top with an extra drizzle of peanut butter before serving. You could do this with any other nut butter too, like almond butter or cashew butter.
- Dark chocolate: Use dark chocolate cocoa powder and dark chocolate chips.
- Mix up the chocolate chips: Use white chocolate chips, peanut butter or butterscotch chips, or a blend of your favorite flavors.
- Go nuts: Add 2 tablespoons chopped walnuts or pecans for a nutty flavor and more healthy fats.
- Add fresh fruit: Top these baked oats with slices of ripe bananas, fresh berries or any other fruit that you like.
How To Make Chocolate Baked Oats
- Add ingredients to blender. Add all ingredients except for chocolate chips into a food processor or high speed blender. Blend on high until batter is smooth.
- Add chocolate chips. Carefully stir in chocolate chips in with the oat mixture.
- Pour. Prep four ramekins or a baking dish by spraying lightly with oil. Pour batter evenly ramekins and top with more chocolate chips as desired.
- Bake. Bake at 350 for 20-25 minutes depending on how firm you like your baked oats. When baked oats are ready, they will feel firm but still a little spongy in the middle.
How to Store
Cover ramekins with plastic wrap or foil (or transfer to an airtight container) and refrigerate for up to 4 days.
Jamie’s Tips
Recipe Tips
- No ramekins? Bake in an 8×8″baking dish instead. Grab these ramekins for next time!
- Don’t over bake. When these oats are finished they’ll be firm but a little spongey. These oats have a super moist and decadent interior, so avoid over-baking or you’ll get dry oats.
- Reheat carefully. When you reheat these, I recommend setting your microwave on half power for 1-1.5 minutes to avoid drying them out.
- Don’t forget to oil or line the ramekins. Make sure to spray the ramekins or line them with parchment paper so that the oats don’t stick.
More Oatmeal Recipes
If you’ve made and loved these Chocolate Baked Oats or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Protein Chocolate Baked Oats
High protein baked chocolate oats that taste like decadent chocolate cake for breakfast.
Ingredients
- 2 cups rolled oats
- 1/4 cup cocoa powder
- 1/2 cup chocolate protein powder
- 3 tbsp ground flaxseed
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cup plain Greek yogurt
- 1/2 cup milk
- 2 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350 degrees and prep four ramekins or a baking dish by spraying lightly with oil.
- Add all ingredients except for chocolate chips into a food processor or high speed blender. Blend on high until batter is smooth, 1-2 minutes stopping to scrape down the sides as needed.
- Stir in chocolate chips.
- Pour batter evenly into each ramekin and top with more chocolate chips as desired.
- Bake at 350 for 20-25 minutes. When baked oats are ready, they will feel firm at the top with some give if you press down. A fork should come out mostly clean with a few crumbs.
Nutrition
Serving: 1ramekin | Calories: 443kcal | Carbohydrates: 62g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 376mg | Potassium: 616mg | Fiber: 10g | Sugar: 25g | Vitamin A: 183IU | Vitamin C: 0.03mg | Calcium: 333mg | Iron: 3mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
I have a LOT of unflavored protein powder. Would adding more than the listed 1/4 cup of cocoa powder balance it out?
Yes, but too much cocoa powder can make it bitter so I would be careful not to add too much! Protein powder also adds a bit of sweetener usually too, so you may need a couple more tablespoons of maple syrup :).
Great! Thank you!
What would you suggest for attempting to scale this to five servings? I’d like to try and prep these for a full (work) week of breakfasts. Thank you for any advice!
You could pour into five ramekins instead of four and it would just make five slightly smaller servings! Otherwise you may be able to bump up the oat flour a little bit but I haven’t tested it myself :).
I love baked oats and this is a tried and true recipe. I sometimes will add a dollop of Nuts n More chocolate hazelnut high protein nut butter in the middle to turn it into a lava cake. No more than a tablespoon, but it makes it so decadent and adds a tiny bit of healthy fats and protein. I’ve also swapped the eggs for Greek yogurt before (I do 1:1 ratio so 40g of yogurt for 40g of oats) and it’s also delicious. I’ll bake for 16 minutes if I use the yogurt. All in all, a really great recipe that provides a lot of flexibility!
So glad you enjoy these! Thank you so much for trying them and leaving a review!
Can I omit flaxseed in this recipe at all as I don’t have it? And if I bake it in one big ceramic dish would the bake time be the same or longer?
You can omit it for sure if you don’t have it. Yes, you can bake in a larger ceramic dish but it will very likely need a few extra minutes!
I love this recipe, it turns out great every time I make it! I don’t love the flavour of the chocolate protein powder I bought recently, and this has been a great way to use it instead.
Love that! It’s definitely a great way to use up protein powder that you have around!
This is a great recipe! Can I add a few tablespoons of egg whites to increase the protein? Thanks
I haven’t tried but I’m sure you could1
Hi! Is the bake time the same if you prep it in a baking dish? Don’t have ramekins and don’t have space to add to my kitchen 🙂 thank you!
Whoops just saw you already answer this in another comment!
I don’t have any flax, but I do have ground chia seeds, could I use that instead?
That would work!