Healthy Double Chocolate Baked Oats (no banana)

I eat some form of oatmeal at least three times a week because it's filling, nourishing, and there are a million different ways to dress it up.

So you can imagine my shock when I realized I only had ONE oatmeal recipe on the blog! (an overnight oats recipe of course)

I knew it was time to add another oatmeal breakfast recipe to my website, especially because I specialize in pre/postnatal nutrition.

Today's recipe for chocolate baked oats is an easy baked oats recipe that my entire family scarfs down in one sitting. The best part? It only needs one bowl and five minutes of prep for a whopping eight servings of oatmeal!

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Why you'll love this recipe

No banana: bananas are great for adding a natural sweetness and leavening to a recipe, but then the recipe is just "banana" blah-blah-blah. And we don't need that here. So I'm happy to say this recipe is made with no bananas!

Easy to make: just mix everything in your baking dish! No high speed blender, food processor, or mixing bowl required.

Macro friendly: this means there is a balanced ratio between carbs, fats, and proteins in each serving to help stabilize your blood sugar and keep you fuller longer.

Diet friendly: these chocolate oats are naturally gluten free, dairy free, and refined sugar free so everybody can have some!

Great for meal prep: most of the viral recipes are made in a greased ramekin as a single serve baked oats recipe, but I wrote this one in a baking dish to make eight hearty servings so you only have to cook once!

Made with whole foods: no processed ingredients or artificial sweeteners. Just pure goodness from real, healthy ingredients.

Chewy texture: every other chocolate baked oats recipe is made with oat flour and a ripe banana, which results in a cake-like texture. THIS recipe uses regular rolled oats for a perfectly chewy texture.

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Ingredients you'll need

• Rolled oats: I always make every oatmeal recipe with quick oats, but in this case, rolled oats are actually the better choice. Quick oats absorb too much liquid and make for an overly dense texture, and steel cut oats require different amounts of liquid and baking time altogether. Only use old fashioned oats!
• Vanilla almond milk: my favorite non-dairy milk with a touch of vanilla extract. You can use any type of milk you like, including oat milk, soy milk, cashew milk, coconut milk, or even regular milk, but be sure to use unsweetened milk.
• Large eggs: to bind the wet and dry ingredients, leaven the oats, and provide a richer flavor and texture. I haven't tested this recipe with a flax egg, so let me know if that works for you!
• Liquid egg whites: for a boost in pure protein. You can use equal amounts of milk, but your chocolate oatmeal will have a lot less protein, so I don't recommend swapping out this ingredient.
• Chocolate protein powder: to bulk up the oats, add another layer of chocolate, and boost the overall protein content. Feel free to use any chocolate protein you like, either whey or plant based.
• Cacao powder: the healthier version of cocoa powder, unsweetened cacao powder is a great source of antioxidants, vitamin C, and magnesium. This brand is the one I use.
• Sugar free chocolate chips: all the flavor of chocolate without the added sugar. My favorite brand is Lily's dark chocolate chips, but any chocolate chips will work.

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How to make baked oats without banana

Step 1: prep the kitchen

Preheat the oven to 375 degrees F and spray a 9x13 baking dish with cooking spray.

Step 2: mix the wet ingredients

In your baking dish, whisk together the eggs, egg whites, milk, and vanilla extract.

Then, whisk in the protein powder, stevia, and cacao powder until smooth and well combined. (If you want to make this part faster and easier, use a frother! It's my favorite hack for blending protein powder into liquids.)

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Step 3: fold in the dry ingredients

Lastly, fold in the oats and 1/2 of the chocolate chips. Sprinkle the remaining chocolate chips on top.

Step 4: bake

Bake for 13-17 minutes until an inserted toothpick comes out almost clean and the top is springy.

For the best results, let the oats cool for 5-10 minutes before serving. This will help make sure the oats are set and don't crumble into a gooey mess.

Step 5: garnish and serve

Divide the pan into eight equal servings and top with your favorite toppings. Enjoy!

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Delicious toppings

• Fresh fruit like bananas or peaches, or fresh berries like strawberries, blueberries, or raspberries
• A smear of peanut butter, almond butter, cashew butter, or tahini
• A little bit of coconut cream or coconut milk
• A drizzle of sugar free maple syrup or pure maple syrup
• Nonfat vanilla greek yogurt or coconut yogurt
• Sugar free whipped cream or dairy free whipped cream

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Frequently asked questions

Can I make this recipe vegan?

I haven't tested this recipe without eggs, but you could try using unsweetened applesauce in place of the eggs and equal amounts of milk for the egg whites. Please leave a comment below if you try it!

How do I make this recipe for just one or two people?

Divide all of the ingredients by 3 and bake in a 4x6 oven-safe baking dish.

Can I serve this recipe to my baby or toddler?

Yes! These baked oats are an amazing healthy recipe for kids, but I do recommend omitting the chocolate chips for kids under two years old.

Can I make these baked oats ahead of time?

Yes! This recipe is great for meal prep. See the instructions below for storing.

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How to store baked oats

Let cool to room temperature, then store leftovers in an airtight container for up to 5 days in the fridge.

If you have baking dishes with lids, just pop the lid on and you're set!

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More meal prep breakfast recipes

Healthy Açai Overnight Oats

Ultimate Healthy Breakfast Burritos

High Protein Egg Muffins

BEST Protein French Toast

Fluffy Chocolate Chip Pancakes (in the blender!)

Kennabang's Favorite Protein Waffles

Next time you go to make breakfast, make this double chocolate baked oatmeal! It's rich, fudgy, and a great choice for a healthy breakfast, too.

Be sure to leave a star rating and review below the recipe card if you try this recipe so other readers know how you liked it.

You can also tag me on social media @kapaicooking.