Chocolate Protein Baked Oats with Blueberries
Chocolate baked oats come out soft and a bit like cake, with banana and blueberries in every bite. The chocolate protein powder adds a gentle cocoa flavour, and the mixture comes together using just one bowl before being transferred to a baking tin. Once they cool, you can slice them easily and store them in the fridge for breakfast all week. If you need a gluten-free option, just use certified gluten-free oats.
Nutrition
- Calories 339kcal 167kcal
- Fat 7.3g 3.6g
- Carbs 49.3g 24.2g
- Protein 16.6g 8.1g
- Fibre 7.3g 3.6g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
Chocolate baked oats are easy to make and turn out soft but sturdy enough to slice. Banana adds natural sweetness, while blueberries bring a fresh, slightly tart flavour that goes well with the chocolate. They store well in the fridge, so you can have breakfast ready for busy mornings.
Tips and Variations
- Add a spoonful of peanut butter for a nuttier flavour and softer texture.
- Replace the blueberries with raspberries or chopped strawberries.
- Use oat milk or soya milk instead of almond milk.
- Mix in some chopped dark chocolate for a deeper chocolate flavour.
- Add chia seeds if you would like a little more fibre.
- Serve the oats warm or cold with Greek yoghurt and fresh fruit on top.
Meal Storage
Keep the baked oats in an airtight container in the fridge for up to 4 days. They’ll get firmer and easier to slice as they chill.
Freezer tips
Wrap each portion well and freeze for up to 2 months. This makes it easy to grab a quick breakfast when you need it.
Let the oats defrost overnight in the fridge or warm them gently in the microwave.
Frequently Asked Questions
Yes, you can. Just use the same amount of finely ground oats instead of protein powder. The texture will be a bit softer and the chocolate flavour won’t be as strong.
Yes, you can use frozen blueberries. Add them straight from the freezer and gently fold them into the mixture. You might need to bake the oats for a few extra minutes.
Let the oats cool before slicing, since they firm up as they rest. If the centre still looks wet when warm, bake for another 5 to 10 minutes.
Store the oats covered in the fridge for up to 4 days. You can eat them cold or quickly reheat a portion in the microwave.
Closing Note
Chocolate baked oats are soft, filling, and easy to portion for the week. You can enjoy them warm from the oven or chilled from the fridge, topped with yoghurt and fresh blueberries if you like. If you want another make-ahead breakfast, try these banana and blueberry baked oats.
- 🧊 Freezer Friendly
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