Blending oats creates amylose chains that thicken like cornstarch—discovered by accident in 1960s smoothie experiments.
Chocolate Blended Oats
Start your day off right with these indulgent Chocolate Blended Oats! This luscious breakfast treat blends velvety oats with rich cocoa and your favorite fruits for a delightful balance of flavors and textures. Whip it up in minutes for a satisfying morning boost that’s both nutritious and oh-so-tasty!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 2 cups plant based milk or regular milk (480 ml)
- 1/4 cup of milk (if you add the protein powder) (60 ml)optional
🫙Pantry Staples(4)
- 4 scoops of chocolate protein powder
- 80g melted dark chocolate for the top (2.82 oz)
- ¼ cup maple syrup (Optional if you like sweetness. I did not add this as the sugar from the fruit is enough for me) (60 ml)optional
- 1¾ cups rolled oats or old-fashioned oats (420 ml)
📦Other(3)
- 4 tsp cacao powder (20 ml)
- 2 tbsp chia seeds (30 ml)
- Handful of strawberries or raspberries at the bottom of the container.
👨🍳 Instructions
- 1
Add all of the ingredients to a blender. Blend on high for about 1 minute, or until mostly smooth. Mixture will be a bit thin.
- 2
Add your fruit to your container and then evenly distribute the mixture to make 4 servings. Top with the melted dark chocolate. Close the container and put in the fridge for at least 1.5hrs (or overnight) until the oats are thick and the chocolate topping is firm. Store in the fridge for up to 5 days.
💡 Pro Tips
- ✓Blend oats for exactly 45-60 seconds to achieve optimal particle size - longer creates a gummy texture due to over-developed starches, while shorter leaves unpalatable chunks.timing45-60 seconds
- ✓Use a 1:3 ratio of oats to liquid for proper overnight hydration, as oats absorb approximately 2.5 times their weight in liquid during the 1.5-hour minimum setting time.technique1:3 ratio
- ✓Temper melted chocolate to 88-90°F before topping to prevent it from melting the cold oat mixture and creating an uneven layer when it sets.ingredient88-90°F
- ✓Add fruit to the bottom of containers rather than mixing in to prevent enzymatic breakdown of pectin, which would create excess moisture and thin the final texture.technique
- ✓Refrigerate for minimum 1.5 hours at 35-40°F to allow beta-glucan fibers in oats to fully hydrate and create the signature creamy, pudding-like consistency.timing1.5 hours at 35-40°F
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Blending oats creates amylose chains that thicken like cornstarch—discovered by accident in 1960s smoothie experiments.
Chocolate Blended Oats
Start your day off right with these indulgent Chocolate Blended Oats! This luscious breakfast treat blends velvety oats with rich cocoa and your favorite fruits for a delightful balance of flavors and textures. Whip it up in minutes for a satisfying morning boost that’s both nutritious and oh-so-tasty!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 2 cups plant based milk or regular milk (480 ml)
- 1/4 cup of milk (if you add the protein powder) (60 ml)optional
🫙Pantry Staples(4)
- 4 scoops of chocolate protein powder
- 80g melted dark chocolate for the top (2.82 oz)
- ¼ cup maple syrup (Optional if you like sweetness. I did not add this as the sugar from the fruit is enough for me) (60 ml)optional
- 1¾ cups rolled oats or old-fashioned oats (420 ml)
📦Other(3)
- 4 tsp cacao powder (20 ml)
- 2 tbsp chia seeds (30 ml)
- Handful of strawberries or raspberries at the bottom of the container.
👨🍳 Instructions
- 1
Add all of the ingredients to a blender. Blend on high for about 1 minute, or until mostly smooth. Mixture will be a bit thin.
- 2
Add your fruit to your container and then evenly distribute the mixture to make 4 servings. Top with the melted dark chocolate. Close the container and put in the fridge for at least 1.5hrs (or overnight) until the oats are thick and the chocolate topping is firm. Store in the fridge for up to 5 days.
💡 Pro Tips
- ✓Blend oats for exactly 45-60 seconds to achieve optimal particle size - longer creates a gummy texture due to over-developed starches, while shorter leaves unpalatable chunks.timing45-60 seconds
- ✓Use a 1:3 ratio of oats to liquid for proper overnight hydration, as oats absorb approximately 2.5 times their weight in liquid during the 1.5-hour minimum setting time.technique1:3 ratio
- ✓Temper melted chocolate to 88-90°F before topping to prevent it from melting the cold oat mixture and creating an uneven layer when it sets.ingredient88-90°F
- ✓Add fruit to the bottom of containers rather than mixing in to prevent enzymatic breakdown of pectin, which would create excess moisture and thin the final texture.technique
- ✓Refrigerate for minimum 1.5 hours at 35-40°F to allow beta-glucan fibers in oats to fully hydrate and create the signature creamy, pudding-like consistency.timing1.5 hours at 35-40°F