Why You’ll Love Vegan Blended Baked Oats with Dark Chocolate Chips Recipe
This recipe is easy to make, naturally vegan, and perfect for a quick breakfast or snack. Blending the oats creates a smooth batter that bakes up light and tender, almost like a mini breakfast cake. The banana adds natural sweetness, while the dark chocolate chips make each bite feel extra special.
It also works in both the oven and air fryer, making it flexible for busy mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rolled oats
- Unsweetened soy, oat, almond, or cashew milk
- Ripe banana
- Ground flaxseed
- Salt
- Baking powder
- Vanilla extract
- Nut or seed butter, such as tahini, almond butter, cashew butter, sunflower butter, or peanut butter
- Vegan dark chocolate chips
Directions
Preheat the oven to 375°F / 190°C or preheat an air fryer to 325°F / 165°C. Lightly oil two small ramekins.
Add the rolled oats, non-dairy milk, banana, ground flaxseed, salt, baking powder, vanilla extract, and nut or seed butter to a blender. Blend until smooth, about 1 1/2 to 2 minutes.
Stir half of the chocolate chips into the batter. Divide the batter evenly between the prepared ramekins.
Sprinkle the remaining chocolate chips over the tops.
Bake in the oven for 22 to 25 minutes, or until the oats are puffed, golden on top, and set. For the air fryer, cook for 15 to 18 minutes, until similarly puffed and cooked through.
Serve immediately while warm.
Servings and timing
This recipe makes 2 servings.
Prep time: 10 minutes
Cook time: 15 to 25 minutes
Total time: about 35 minutes
Variations
Use peanut butter for a richer, nuttier flavor, or tahini for a slightly earthy taste. Almond butter or cashew butter will make the oats mild and creamy.
You can swap the dark chocolate chips for chopped vegan chocolate, cacao nibs, blueberries, raspberries, or chopped nuts.
For extra warmth, add a pinch of cinnamon. For more sweetness, add a small drizzle of maple syrup to the batter.
Storage/Reheating
These baked oats are best enjoyed right after cooking, while they are warm and fluffy.
To store, cover the ramekins and refrigerate overnight. Reheat in the oven or air fryer at 300°F / 150°C for about 5 minutes, or until warmed through.
FAQs
Can I make these baked oats without a blender?
The texture will be different. Blending makes the oats smooth and cake-like. Without blending, the recipe will have a more traditional oatmeal texture.
Can I use quick oats instead of rolled oats?
Yes, quick oats can work, though the texture may be slightly softer.
Can I use frozen banana?
Yes, but thaw it first and drain any extra liquid before blending.
What milk works best?
Soy, oat, almond, or cashew milk all work well. Use unsweetened milk to better control the flavor.
Can I make this recipe nut-free?
Yes. Use sunflower seed butter or tahini instead of nut butter.
Can I make it sweeter?
Yes. Add a little maple syrup, agave, or an extra few chocolate chips.
Can I double the recipe?
Yes. Double all ingredients and use four ramekins, or bake in a larger dish while adjusting the cooking time as needed.
How do I know when baked oats are done?
They should be puffed, golden on top, and set in the center.
Can I prepare the batter ahead of time?
It is best baked right after blending because the baking powder works best when fresh. You can blend it shortly before cooking.
Are these baked oats good for breakfast?
Yes. They are made with oats, banana, flaxseed, and non-dairy milk, making them a filling vegan breakfast option.
Conclusion
Vegan blended baked oats with dark chocolate chips are a simple, cozy, and satisfying recipe that feels like dessert but works beautifully for breakfast. With a soft cake-like texture, melty chocolate, and easy oven or air fryer options, this is a great recipe to make when you want something warm, quick, and comforting.
