This high-protein chocolate baked oats recipe tastes like a decadent chocolate cake for breakfast. These baked oats are rich in chocolate flavor and made with wholesome ingredients such as oats, ground flaxseed, Greek yogurt, and a boost of protein.
A Healthy Breakfast That’s Like Dessert
This high-protein baked chocolate oatmeal is an indulgent yet nutritious way to start the day. It’s easy to make, full of texture, and works well for meal prep — bake a batch and reheat portions throughout the week. The recipe uses simple, whole ingredients and blends them into a smooth batter that bakes into a moist, cake-like breakfast treat.
Why you’ll love it:
- High in protein and fiber. Each serving provides substantial protein and fiber to keep you satisfied.
- Meal-prep friendly. Make ahead for quick, reheatable breakfasts all week long.
- Deep chocolate flavor. Unsweetened cocoa and chocolate protein powder deliver a rich chocolate experience.
- Simple and approachable. Combine the ingredients in a blender, pour into ramekins, and bake — minimal fuss for maximum flavor.
Ingredients
Full recipe quantities and instructions appear in the recipe card below.
- Rolled oats (old fashioned). You can use quick oats or instant oats; oat flour also works (no blending required if using oat flour).
- Unsweetened cocoa powder for rich chocolate flavor.
- Chocolate protein powder for additional chocolate flavor and protein.
- Ground flaxseed adds healthy fats, fiber, and helps bind the mixture.
- Plain Greek yogurt and milk provide moisture and extra protein; use at least 2% milk or a dairy-free alternative like oat or almond milk.
- Eggs for structure and a cake-like texture.
- Maple syrup (or honey) for natural sweetness.
- Vanilla extract to enhance the chocolate flavor.
- Baking powder and salt to help the oats rise and balance flavor.
- Chocolate chips for extra melty chocolate pockets.
Variation Ideas
- Chocolate peanut butter: Stir 1/4 cup peanut butter into the batter and drizzle extra on top before serving. Any nut butter works.
- Dark chocolate: Use dark cocoa and dark chocolate chips for a more intense flavor.
- Swap chips: Try white chocolate, peanut butter, or butterscotch chips, or mix varieties for contrast.
- Add nuts: Fold in 2 tablespoons chopped walnuts or pecans for crunch and healthy fats.
- Top with fruit: Serve with banana slices, fresh berries, or your favorite fruit topping.
How To Make Chocolate Baked Oats
- Add ingredients to a blender. Place all ingredients except the chocolate chips into a food processor or high-speed blender. Blend on high until smooth, about 1–2 minutes, scraping down the sides as needed.
- Fold in chocolate chips. Gently stir chocolate chips into the blended batter.
- Pour into prepared dishes. Lightly oil four ramekins or a small baking dish. Divide the batter evenly and top with additional chocolate chips if desired.
- Bake. Bake at 350°F (175°C) for 20–25 minutes, depending on how firm you prefer them. They should be set and springy in the center when done.
How to Store
Allow the baked oats to cool slightly, then cover each ramekin with plastic wrap or foil, or transfer portions to an airtight container. Refrigerate for up to 4 days.
Jamie’s Tips
Recipe Tips
- No ramekins? Use an 8×8″ baking dish instead and adjust baking time slightly.
- Don’t overbake. The interior should remain moist and a bit spongy; overbaking will dry them out.
- Reheat gently. Microwave on medium power for 1–1.5 minutes to warm without drying.
- Prevent sticking. Spray or line ramekins with parchment to make serving easier.
More Oatmeal Recipes
Chocolate Protein Overnight Oats (30+ grams protein!)
Strawberry Cheesecake Overnight Oats
Chocolate Peanut Butter Overnight Oats
Blueberry Cheesecake Overnight Oats
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Protein Chocolate Baked Oats
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 the oven to 350°F (175°C) and lightly oil four ramekins or a baking dish.
- Add all ingredients except the chocolate chips to a food processor or high-speed blender. Blend until smooth, about 1–2 minutes, scraping down the sides as needed.
- Stir in the chocolate chips.
- Divide the batter evenly among the ramekins and top with extra chocolate chips if desired.
- Bake for 20–25 minutes. The baked oats should be set on top but still springy in the center; a fork should come out mostly clean with a few crumbs.
Nutrition
Nutrition information is an estimate.