These Chocolate Baked Oats are an easy, healthy breakfast packed with 10 grams of protein, fiber and the most delicious chocolate flavors.
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Preheat the oven to 350°F (180°C). Spray cooking oil in an 8-oz oven-safe ramekin or 2 small 4-oz ramekins for two small servings. Set aside.
In a smoothie blender, add the oats and blend on low-medium speed until it forms a flour-like texture.
Stop the blender and add the remaining ingredients, except the chocolate chips, and blend until smooth. The batter should be runny, not thick, and that's normal.
Pour the batter into the ramekin(s).
Bake on the center rack of the oven for 20-25 minutes or until set on top. The longer you bake it, the more the center dries out and sets like a cake. For a runny center, bake for 20 minutes or less.
Remove from the oven, add the chocolate chips on top, and cool down for 10 minutes before serving.
Store leftovers in the fridge, wrap the top of the ramekins with foil, and keep them for up to 2 days. Note that baked oats taste better lukewarm straight after baking. Stored baked oats get dense and dry in the center.