I’m just going to tell you right now that when I first tested this Chocolate Protein Baked Oats recipe, I ate almost the entire pan the second I was done taking pictures.
And no, this is not a cute single serving recipe baked in a ramekin like you’ve seen on TikTok.
Okay technically it’s only two servings, so I guess being like “omggg I ate the entire pan guys” is a little dramatic. THEY’RE GOOD, OKAY?! That’s all I’m trying to say.
Chocolate Protein Baked Oats ingredients
Oats – I used rolled oats, but you can use basically any type of oats EXCEPT for steel-cut. Don’t use those.
Cocoa Powder – Mmm, chocolate.
Salt – Just a pinch to balance the flavor. A sprinkle of flaky salt on top after it bakes is also *chef’s kiss*
Eggs – We’ll talk more about this later. I wanted to make this baked oats recipe without banana, so I opted for eggs to bind the ingredients together instead.
Monk Fruit Syrup – For sweetness. This is important since we’re not using banana, but you can use any liquid sweetener you like (maple syrup, honey, etc.). Feel free to adjust to your taste!
Chocolate Chips – Yes. More chocolate. My tip is to add the chocolate chips the second you take the baked oats out of the oven. If you sprinkle them on before it bakes, they’ll sink. Still delicious, just not as pretty.
Btw you can leave the chips out if you want, or play around with other add-ins like nuts, hemp seeds, caramel chips, or maybe…a peanut butter swirl?!
Baked oats without banana
The viral TikTok baked oats use mashed banana as the base. These Chocolate Protein Baked Oats are made without banana. I went this route because:
1. With every banana-based recipe comes several comments from people asking how to make it sans banana.
2. These are protein baked oats, so I thought I’d let eggs do their thing.
3. I didn’t want this recipe to be like the 5 million other baked oats recipes out there.
Can I make these baked oats vegan?
One reason you see banana as the base in most baked oats recipes is because it replaces the eggs, making the recipe vegan-friendly. You can absolutely swap the egg in this protein baked oats recipe for mashed banana, pumpkin puree, or even 2 flax eggs.
Keep in mind that I have not tested these swaps for this recipe! Baked oats are pretty forgiving though – give it a shot and report back in the comments!
Let’s make chocolate protein baked oats!
Chocolate Protein Baked Oats
- High powered blender
*This recipe may contain affiliate links to products we use and love.
- 1 cup rolled oats
- 2 scoops chocolate protein powder I used
Sculpt & Debloat with Probiotics
- 1 Tbsp cocoa powder
- 1 tsp baking powder
- pinch salt
- 2 eggs
- 2 Tbsp monk fruit syrup or maple syrup
- ½ cup almond milk or milk of choice
- 1 tsp vanilla extract
- 2 tbsp chocolate chips
- Preheat your oven to 350°F. Lightly grease a small baking dish. I used a 9-in oval, but a loaf pan or something similar would work!
- Add all of the ingredients except for the chocolate chips to a high-powered blender. Blend for about a minute, until the batter is smooth.
- Pour batter into your prepared baking dish and bake for 17-20 minutes, or until a toothpick comes out clean.
- Remove from oven and sprinkle with chocolate chips.
Dessert for breakfast? Yes.
Who doesn’t want to get 21 grams of protein while feeling like they’re eating cake for breakfast?! If you struggle to eat a balanced breakfast that actually keeps you full, you’ll love this. It makes a great snack too….and a dessert.
Not a chocolate lover? That’s ok! Just use vanilla protein and leave out the cocoa and chocolate chips. Add some sprinkles and you have something more like vanilla cupcake baked oats! I also hiiiiighly recommended Cassey’s Cinnamon Roll Baked Oats. IYKYK.
Let me know in the comments if you try these!!
PS – If you want some more easy, high-protein recipes check out Cassey’s protein cookbook!