Make this delicious chocolate baked oats recipe at any time of day! Do you ever crave cake for breakfast? Or maybe it’s after dinner and you have no sweet treats in the house but you’re craving dessert? I got you! This chocolate baked oats recipe is perfect for those times.
This page may contain affiliate links. This means I receive a small percentage commission from any purchases you make through the link. This doesn’t cost you anything or change your customer experience. I was inspired by meabhsfitnessjourney on TikTok which I found while on the hunt for new ways to use my instant oats.
Jump to RecipeThis post is all about my chocolate chocolate baked oats recipe.
Best of all, the only equipment you need to make this super tasty, high protein, chocolate baked oats is a small oven-safe dish (such as a small lasagne or casserole dish) and a fork for combining the ingredients.
If you try out this recipe please tag me on Instagram or send me your pics as I would love to repost some of your creations.
I love mine with a drizzle of Biscoff spread or chocolate chips, or both, no judgment here!
This recipe includes 3 ingredients from myvegan.com which are all available at 35% off with THIS LINK and code ‘LIBBY’.
- Chocolate Instant Oats – Find HERE
- Chocolate Pea Protein – Find HERE
- White Chocolate Flavour Drops – Find HERE
Check out my video reel on Instagram HERE for more info on how to make this delicious breakfast oat cake!
Equipment
- Oven safe mini ceramic baking tray with high sides
Ingredients
- 30 g Instant Oats (I use chocolate flavour) or blend oats to make an oat flour
- 20 g Chocolate Protein Powder
- 5 g Cocoa Powder
- 1/2 tsp Baking Powder
- 125 ml Plant Based Milk (I use oat)
- 10 ml Agave Nectar or similar liquid sweetener
- 8-10 drops FlavDrops – Chocolate Flavour
- 1 tbsp Suggested topping: Biscoff Spread Melted for 20 secs in the microwave
- 15 g Suggested topping: Dark Chocolate Chunks
Instructions
- Add the dry ingredients (not including the suggested toppings) straight to your small, oven-safe dish and mix well with a fork.
- Add the wet ingredients to the dry and mix with a fork till you achieve a cake batter texture.
- Bake at 180 degrees C for 10-12 minutes or until a fork comes out clean after a poke test to the center of the cake.
- Prepare your toppings. e.g. melt your Biscoff spread and chop chunks of chocolate. And add to the top. Serve and enjoy.
- Please note that the cake will be very hot when removed from the oven so please allow cooling time and do not handle the dish without oven gloves or suitable protection.