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These chocolate protein baked oats taste like dessert but they are secretly a high protein breakfast. They come out warm, fluffy, and fudgy in the middle, and every bite is pure chocolate goodness.
I make these for my kids all the time which are similar to my chocolate chip baked oats recipe but without the added protein powder. Everything goes into the blender, you pour it into ramekins, and the oven does the rest. That is it. No mixing bowls, no mess, and no complicated steps.
With over 30 grams of protein per serving, they keep you full and satisfied for hours. Whether you eat them for breakfast or as a late night treat, you are going to love them.
Recipe Overview
Ingredients you will need
Below you will find the ingredients I used to make this protein baked oats. full measurements are listed in the recipe card below.
- Rolled oats: The base of the recipe. Quick oats also work.
- Ripe banana: Adds natural sweetness and helps bind everything together. No ripe banana? Use 1/3 cup unsweetened applesauce instead.
- Egg: Helps the oats set and gives them that cake-like texture.
- Almond milk: Or any milk you have on hand.
- Creamy peanut butter: Adds healthy fat and a subtle nutty flavor. Any nut butter works.
- Chocolate protein powder: This is what bumps up the protein. Whey or plant-based both work.
- Cocoa powder: Deepens the chocolate flavor.
- Maple syrup: Honey or agave also work.
- Dark chocolate chips: Stirred in and sprinkled on top.
- Vanilla extract, baking soda, and salt
Tips for the Best Results
- Use a ripe banana. The riper, the sweeter. Brown spotted bananas are perfect.
- Blend until smooth. No oat chunks means a fluffy, even texture all the way through.
- Do not overbake. Check at the 28 minute mark. A slightly moist crumb is better than a dry one.
- Ovens vary. Always use a toothpick to check. The toothpick should come out with just a few moist crumbs.
- Using smaller ramekins? You will get 4 servings instead of 2. Start checking for doneness around 18 to 20 minutes.
How to make protein bakes oats
Preheat oven to 350 F, spray two large ramekins with pam spray, and set aside.
Add the ingredients to blender: In a high-powered blender, add all the ingredients except for the chocolate chips.
Blend: Blend at high speed for 1-2 minutes until it’s blended well and smooth.
Pour into ramekins: Transfer an equal amount of the mixture into the ramekins and add equal amounts of chocolate chips into each.
Add chocolate chips: Using a small spoon, mix the chocolate chips into the batter. and top with more chocolate chips.
Bake: Bake for 28-32 minutes or until a toothpick comes out clean. Enjoy.
Common Questions
Yes, you can use plant-based instead of whey protein and even skip the protein powder entirely if you prefer.
The base of baked oats is rolled oats, eggs, milk, and a sweetner. It is usually made by blending together oats, milk, a sweetener like maple syrup or honey, eggs to set them, and other ingredients to add in flavors like fruits or chocolate chips. It is then placed in an oven safe dish and baked.
A blender gives the best texture, but you can also use a food processor. Just make sure everything is blended until fully smooth before baking.
Yes! Make a batch, let them cool, cover, and store in the fridge for up to a week. Reheat in the microwave when you are ready to eat.
Variations
- Make it vegan: Use a flax egg, plant-based protein powder, dairy free chocolate chips, and maple syrup.
- Skip the protein powder: You can leave it out without changing anything else in the recipe.
- Swap the nut butter: Almond butter, cashew butter, or sunflower seed butter all work great.
- Add a topping: A drizzle of peanut butter or a spoonful of Greek yogurt on top takes it to the next level.
- Cut the calories: Use just 1 tablespoon of chocolate chips per serving or skip them altogether.
How to Store and Reheat
- Store leftovers covered in the fridge for up to one week. To freeze, wrap tightly and freeze for up to 3 months.
- Reheat in the microwave for 20 to 30 seconds straight from the fridge. If frozen, let thaw on the counter first, then microwave.
More Healthy Desserts
- Sweet Potato Brownies
- Blueberry Peach Crisp
- Cottage Cheese Cookie Dough
- Flourless Peanut Butter Muffins
- Peanut Butter Banana Baked Oatmeal
- Healthy Banana Oatmeal Cookies
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Made these? Please consider leaving me a ⭐️ review and a comment below and let me know how it went. And tag me on Instagram so I can see your creations!
Chocolate Protein Baked Oats (Fluffy & High Protein)
Video
Ingredients
- 1 Cup Rolled Oats, use gluten-free option
- 1 Ripe Banana
- 1 large Egg
- 1/2 Cup Almond Milk, or any milk
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 2 tablespoons Creamy Peanut Butter, or any other nut butter
- 1/3 cup Protein Powder, chocolate flavor, one scoop
- 2 tablespoons Cocoa Powder
- 2 tablespoons Maple Syrup, or honey
- 1/4 cup Dark Chocolate Chips
- 1/8 teaspoon Salt
Instructions
- Preheat oven to 350 F, spray two large ramekins with pam spray, and set aside.
- In a high-powered blender, add all the ingredients except for the chocolate chips. (1 Cup Rolled Oats, 1 Ripe Banana, 1 large Egg, 1/2 Cup Almond Milk, 1 teaspoon Vanilla Extract, 1 teaspoon Baking Soda, 2 tablespoons Creamy Peanut Butter, 1/3 cup Protein Powder, 2 tablespoons Cocoa Powder, 2 tablespoons Maple Syrup, and 1/8 teaspoon Salt)
- Blend at high speed for 1-2 minutes until it's blended well and smooth.
- Transfer an equal amount of the mixture into the ramekins and add equal amounts of the 1/4 cup Dark Chocolate Chips into each. Save some chocolate chips (about 1 tablespoon) to top the batter if you like.
- Using a small spoon, mix the chocolate chips into the batter and top with more chocolate chips.
- Bake for 28-32 minutes or until a toothpick comes out clean. Enjoy.
Notes
- No ripe banana? Use 1/3 cup unsweetened applesauce instead.
- For 4 smaller servings, use smaller ramekins and check for doneness at 18 to 20 minutes.
- Store covered in the fridge for up to one week.
- Freeze for up to 3 months. Reheat in the microwave for 20 to 30 seconds.
- The Ramekins are large. You will get a large serving. You can use smaller sizes and get 4 servings instead of 2.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved it.
I made this yesterday and it came out way better than I expected. I quadrupled the recipe so I could have it for breakfast throughout the week. I’ll definitely be making it again.
Great! I left them covered overnight on my kitchen counter and it was fine. I do recommend storing them in the fridge if you are making large batches.
⭐️⭐️⭐️⭐️⭐️
This was so delicious ❤️
You could also use PB2 instead of peanut butter and really cut down on the calories.
I made this. Wow was it so good.