Baking oats at 350°F transforms their starches into cake-like texture while keeping 4g fiber per serving intact.
Double Chocolate Baked Oats
Indulge in a guilt-free treat with our Double Chocolate Baked Oats, perfect for breakfast or a satisfying snack! Packed with luscious cacao powder and studded with gooey dark chocolate chips, this wholesome delight will satisfy your sweet tooth while keeping you fueled for the day. Get ready to enjoy a deliciously nutritious twist on your typical chocolate cake!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This American breakfast revolution started when health-obsessed Californians in the 1980s decided regular oatmeal was too boring and cake was too guilty—so they created this glorious middle ground that lets you eat chocolate for breakfast while pretending it's virtuous, essentially turning Scottish porridge into a proper dessert that your grandmother would absolutely lose her mind over.
Regional Twist
In Vermont's maple country, they ditch the sweetener entirely and fold in real maple syrup with the vanilla extract, then top with candied maple oats for a proper New England sugar rush.
📝 Ingredients
Shopping List
- 2 tablespoons (30 ml) cacao powder
- 1 cup (118 ml) dark chocolate chips
- 1 cup (237 ml) milk
- 1 cup (90 g) rolled oats
- 1 cup (59 ml) sweetener
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- salt (to taste)
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a mixing bowl, combine rolled oats, cacao powder, baking powder, and salt.
- 3
In another bowl, mix milk, sweetener, and vanilla extract.
- 4
Combine the wet and dry ingredients, then fold in dark chocolate chips.
- 5
Pour the mixture into a baking dish and bake for 25-30 minutes until set.
- 6
Let cool slightly before serving. Enjoy hot or cold, optionally drizzled with peanut butter or caramel syrup.
💡 Pro Tips
- ✓Bloom your cacao powder in 2-3 tablespoons of hot milk (160-180°F) before mixing to eliminate bitterness and create deeper chocolate flavor through proper hydration of cocoa particles.technique160-180°F
- ✓Reserve 1/3 of chocolate chips to press on top before baking so they maintain their shape and create textural contrast instead of melting completely into the oats.technique1/3 reserved
- ✓Let the oat mixture rest for 10-15 minutes before baking to allow oats to absorb liquid and swell, preventing a dry, crumbly texture in the final product.timing10-15 minutes
- ✓Bake until the center reaches 200-205°F internal temperature rather than relying on time, as oat absorption varies and underbaked oats will be gummy while overbaked ones become tough.timing200-205°F
- ✓Use old-fashioned rolled oats instead of quick oats because their thicker structure (0.5-0.7mm vs 0.3mm) maintains better texture and prevents mushiness during the 25-30 minute bake time.ingredient0.5-0.7mm thickness
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Baking oats at 350°F transforms their starches into cake-like texture while keeping 4g fiber per serving intact.
Double Chocolate Baked Oats
Indulge in a guilt-free treat with our Double Chocolate Baked Oats, perfect for breakfast or a satisfying snack! Packed with luscious cacao powder and studded with gooey dark chocolate chips, this wholesome delight will satisfy your sweet tooth while keeping you fueled for the day. Get ready to enjoy a deliciously nutritious twist on your typical chocolate cake!
The Story
This American breakfast revolution started when health-obsessed Californians in the 1980s decided regular oatmeal was too boring and cake was too guilty—so they created this glorious middle ground that lets you eat chocolate for breakfast while pretending it's virtuous, essentially turning Scottish porridge into a proper dessert that your grandmother would absolutely lose her mind over.
Regional Twist
In Vermont's maple country, they ditch the sweetener entirely and fold in real maple syrup with the vanilla extract, then top with candied maple oats for a proper New England sugar rush.
📝 Ingredients
Shopping List
- 2 tablespoons (30 ml) cacao powder
- 1 cup (118 ml) dark chocolate chips
- 1 cup (237 ml) milk
- 1 cup (90 g) rolled oats
- 1 cup (59 ml) sweetener
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- salt (to taste)
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a mixing bowl, combine rolled oats, cacao powder, baking powder, and salt.
- 3
In another bowl, mix milk, sweetener, and vanilla extract.
- 4
Combine the wet and dry ingredients, then fold in dark chocolate chips.
- 5
Pour the mixture into a baking dish and bake for 25-30 minutes until set.
- 6
Let cool slightly before serving. Enjoy hot or cold, optionally drizzled with peanut butter or caramel syrup.
💡 Pro Tips
- ✓Bloom your cacao powder in 2-3 tablespoons of hot milk (160-180°F) before mixing to eliminate bitterness and create deeper chocolate flavor through proper hydration of cocoa particles.technique160-180°F
- ✓Reserve 1/3 of chocolate chips to press on top before baking so they maintain their shape and create textural contrast instead of melting completely into the oats.technique1/3 reserved
- ✓Let the oat mixture rest for 10-15 minutes before baking to allow oats to absorb liquid and swell, preventing a dry, crumbly texture in the final product.timing10-15 minutes
- ✓Bake until the center reaches 200-205°F internal temperature rather than relying on time, as oat absorption varies and underbaked oats will be gummy while overbaked ones become tough.timing200-205°F
- ✓Use old-fashioned rolled oats instead of quick oats because their thicker structure (0.5-0.7mm vs 0.3mm) maintains better texture and prevents mushiness during the 25-30 minute bake time.ingredient0.5-0.7mm thickness