By Karyl Laeving. Updated December 2025. ⭐⭐⭐⭐⭐from 127 votes.
These Fluffy Chocolate Chip Baked Oats deliver all the joy of warm, melty chocolate cake-yet they’re built from pantry staples like oats, milk, and an egg. With a soft, spoon-able crumb and golden top, this blender-mix breakfast is wholesome, cozy, and wildly easy. Perfect for busy mornings when you want comfort without compromise.
Table of Contents
Chocolate Chip Baked Oats (Cake-Like Breakfast!)
- Total Time: 27 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
Warm, cake-like chocolate chip baked oats made from blended rolled oats, milk, egg, and a touch of banana or maple syrup for a cozy single serve breakfast.
Ingredients
1/2 cup (45g) rolled oats
1/2 cup (120ml) milk of choice (dairy or nondairy)
1 large egg
1/2 medium ripe banana (50g), mashed, or 1 tbsp (15ml) maple syrup
1/2 tsp (2g) baking powder
1/2 tsp (2.5ml) vanilla extract
Pinch of salt
2 tbsp (28g) chocolate chips, plus extra for topping if desired
Cooking spray or a little oil, for greasing the ramekin
Instructions
1. Preheat the oven to 350°F (175°C). Lightly grease an 8 oz (240ml) ramekin with cooking spray or a little oil.
2. Add the rolled oats to a blender and blend until they form a fine, flour like oat flour.
3. Add the milk, egg, banana or maple syrup, vanilla extract, baking powder, and salt to the blender. Blend until the batter is smooth and creamy.
4. Stir in the chocolate chips by hand so they stay whole and evenly distributed.
5. Pour the batter into the prepared ramekin and sprinkle a few extra chocolate chips on top if desired.
6. Bake for 22 to 25 minutes, until the top is puffed, the edges are lightly golden, and the center springs back when gently touched.
7. Let the baked oats cool for 2 to 3 minutes to set, then serve warm. Add yogurt, nut butter, or fresh berries on top if you like.
Notes
For gluten free baked oats, use certified gluten free rolled oats.
For dairy free baked oats, use a plant based milk and dairy free chocolate chips.
For an egg free version, replace the egg with 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp warm water, rested for 5 minutes).
For extra protein, replace 2 tbsp of the oats with 2 tbsp of your favorite protein powder and reduce the milk by 1 to 2 tbsp if needed.
For a gooier center, press a small piece of chocolate or 1 tsp nut or seed butter into the middle of the batter before baking.
Adjust sweetness to taste by using a riper banana or adding an extra teaspoon of maple syrup if you prefer a sweeter breakfast.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin baked oats (about 350g)
- Calories: 390
- Sugar: 18
- Sodium: 160
- Fat: 14
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 5
- Protein: 13
- Cholesterol: 190
About This Recipe
What It Is
Chocolate Chip Baked Oats are a single-serve, cake-like breakfast made by blending rolled oats with milk, egg, vanilla, and chocolate chips, then baking the mixture until it puffs into a fluffy ramekin-sized treat. Think: personal breakfast cake meets nourishing oat bowl.
Why It Works
Blending the oats creates an oat-flour batter that rises beautifully with baking powder. The egg adds lift and tenderness, while milk keeps everything moist. Chocolate chips melt into gooey pockets that feel indulgent but still fit within a balanced morning meal.
When to Make It
• Quick weekday breakfasts
• Cozy weekend brunches
• After-school snacks
• Meal-prep mornings (bake two at a time!)
From rushed mornings to slow Sundays, these baked oats strike the perfect balance between comfort and simplicity.
Why You’ll Love It
- Cake-like texture that’s soft, warm, and fluffy
- One blender, one ramekin-nearly no cleanup
- Naturally sweetened and easy to make dairy-free or gluten-free
- Kid-approved thanks to the melty chocolate chips
- Customizable with mix-ins, toppings, and flavor variations
Key Ingredients & Notes
Rolled Oats (½ cup / 45g)
Rolled oats blend into a fine flour that gives baked oats their signature cake-like texture. Avoid instant oats (too powdery) and steel-cut oats (too coarse). If gluten-sensitive, choose certified gluten-free oats. For more on oat nutrition, Healthline offers a solid overview of fiber and whole-grain benefits.
Milk of Choice (½ cup / 120ml)
Any milk works-dairy or nondairy.
- Almond or oat milk keeps things light
- Soy milk adds extra creaminess and a bit more protein
- Dairy milk gives the richest flavor
Egg (1 large)
Acts as a binder and helps the oats rise. For vegan or egg-free baked oats, substitute
1 flax egg (1 tbsp ground flaxseed + 3 tbsp warm water).
Banana or Maple Syrup
Choose your sweetness style:
- ½ medium ripe banana (50g) for extra moisture + natural sweetness
- 1 tbsp (15ml) maple syrup for a lighter banana flavor
Banana also contributes binding power thanks to its natural pectin (more on pectin science at BBC Good Food).
Baking Powder (½ tsp / 2g)
The magic lift. Without it, your baked oats will be dense. Fresh baking powder ensures the fluffiest rise.
Vanilla Extract (½ tsp / 2.5ml)
Adds depth and warmth. Pure vanilla makes a noticeable difference.
Salt (pinch)
Balances sweetness and brings out the chocolate flavor.
Chocolate Chips (2 tbsp / 28g)
Mini chocolate chips melt most evenly throughout the batter. Use dairy-free chips if needed. Want a “lava” effect? Press a few chips into the center before baking.
How to Make Fluffy Chocolate Chip Baked Oats
(Ramekin size: 8 oz / 240 ml, lightly greased)
1. Preheat Your Oven
Set your oven to 350°F (175°C). This moderate temperature prevents over-browning while ensuring an even rise.
2. Blend the Oats
Add ½ cup (45g) rolled oats to a blender. Process until finely ground and flour-like-about 10–15 seconds. You’re creating fresh oat flour, which gives the batter its soft, airy texture.
3. Add Remaining Wet Ingredients
Into the blender, add:
- ½ cup (120ml) milk
- 1 large egg
- ½ banana (50g) OR 1 tbsp maple syrup
- ½ tsp vanilla
- ½ tsp baking powder
- Pinch of salt
Blend until the mixture is smooth, creamy, and slightly thickened (about 10 seconds).
4. Fold in Chocolate Chips
Stir in 2 tbsp (28g) chocolate chips by hand. Blending them breaks them apart, so stirring is key.
5. Pour & Bake
Transfer the batter into your greased 8-oz ramekin.
Bake for 22–25 minutes, or until:
- the top is puffed
- edges are lightly golden
- the center springs back when touched
For a gooier center, remove at the 22-minute mark.
6. Cool Slightly & Serve
Let cool 2–3 minutes. The steam sets the crumb into a tender, spoonable texture. Add extra chocolate chips on top if desired-you deserve it.
Pro Tips for Success
- Blend oats first for the fluffiest texture. If you blend everything together at once, you may end up with small oat bits.
- Use a small ramekin so your oats rise tall and cake-like. Wide bowls bake flat.
- Don’t skip the rest after baking-those 2–3 minutes help the crumb set.
- For extra protein, swap 2 tbsp oats with 2 tbsp whey or plant protein; reduce milk by 1–2 tbsp.
- For a gooey center, press a small square of chocolate or 1 tsp nut butter into the middle before baking.
- Taste before sweetening-ripe bananas make the oats naturally sweet.
- Double the batch and bake in two ramekins for weekly meal prep.
Variations & Substitutions
Flavor Variations
- Peanut Butter Cup: Add 1 tbsp peanut butter + sprinkle mini chips on top
- Berry Chocolate: Fold in ¼ cup blueberries
- Mocha Morning: Add 1 tsp cocoa + 1 tsp instant espresso
- Cinnamon Roll: Swirl 1 tsp cinnamon + a little maple on top
Dietary Options
- Gluten-Free: Use certified GF oats
- Dairy-Free: Choose oat, soy, or almond milk + dairy-free chips
- Egg-Free: Use a flax egg, adding 2 extra minutes to bake time
- Low-Sugar: Use sugar-free chocolate chips and maple instead of banana
Ingredient Substitutions
- Replace maple syrup with honey (for ages 1+)
- Swap chocolate chips for chopped dark chocolate-King Arthur Baking discusses why higher cocoa percentages melt differently for varied textures
- Replace banana with applesauce for a lighter flavor
Serving & Storage
Serving Ideas
Enjoy warm with:
- A drizzle of warm almond butter
- A dollop of Greek yogurt
- Fresh berries for brightness
- A side of Healthy Greek Yogurt Brownies if you want a brunch spread with extra protein
Refrigeration
Cool completely, then refrigerate for up to 3 days in an airtight container.
Freezing
Freeze for up to 2 months. Thaw overnight or microwave straight from frozen.
Reheating
Warm in the microwave for 20–30 seconds. Add a splash of milk if reheating from chilled.
Shelf Life
Best within 3 days refrigerated, though the texture remains great for up to 5.
FAQs
How do I make baked oats without a blender?
Use store-bought oat flour. Combine all ingredients in a bowl and whisk until smooth. The texture may be slightly denser, but still delicious. Add an extra tablespoon milk if the batter seems thick.
Can I double or triple the recipe?
Absolutely. Bake in separate ramekins, or multiply the recipe and bake in a small 6-inch baking dish for 28–32 minutes. Check the center for doneness as larger batches may need an extra minute or two.
Can I make baked oats without banana?
Yes-simply replace the banana with 1–2 tbsp maple syrup. For added moisture, add 1 extra tablespoon milk. The oats will still rise beautifully and taste like a warm breakfast cake.
Can I add protein powder?
Yes! Replace 2 tbsp oats with 2 tbsp protein powder and reduce the milk slightly. Whey protein creates the fluffiest texture; plant protein produces a denser, brownie-like oat cake.
Why are my baked oats gummy?
Undercooking or too much banana can cause gumminess. Bake for the full 22–25 minutes, and use only ½ banana (50g). Make sure your baking powder is fresh for proper lift.
Conclusion
If you tried these Fluffy Chocolate Chip Baked Oats, leave a ⭐⭐⭐⭐⭐ rating, share your delicious variations, or upload a photo-I love seeing your creations come to life!
Ready for another cozy breakfast? Don’t miss Apple Cinnamon Overnight Oats, Chocolate Chip Baked Oats, or Chocolate Banana Blender Muffins over on Flavor & Recipes.
Join the newsletter for weekly wholesome treats, kitchen hacks, and reader-favorite recipes!
