Chocolate Chip Baked Oats (Without Banana)

Who knew cake for breakfast could be just as healthy as it is delicious?! These chocolate chip baked oats are soft and tender, made with blended oats and sweetened with maple syrup. Plus, they’re packed with melty chocolate chips, berries, and nutrients.

This easy oatmeal breakfast recipe doesn’t require much prep time, either. Just blend the oats, add the rest of the ingredients, blend until smooth, pour into ramekins, and bake!

chocolate chip baked oats with raspberries in a ramekin

Healthy Blended Oats with Chocolate Chips

I’m a huge fan of oatmeal. It’s filling, easy to customize, and delicious (as long as it’s made right)! But did you know you can take oatmeal one step further by blending the oats first (to make oat flour)?

It’s easy, it tastes like cake, and it’s divine. It’s no wonder baked oats became a viral TikTok recipe (just like yogurt custard toast).

This particular version doesn’t use banana, is sweetened with maple syrup, and features a tasty chocolate chip and raspberry flavor combination. If you’re a chocolate lover like me, it’s an absolute must-try!

Plus, the almond butter (or other nut butter) makes these oats super moist while also adding protein.

This individual baked oats recipe for one is made in a ramekin, so it’s perfect for single serving breakfasts – or snacks, or dessert! But, you can easily double, triple, or even quadruple the recipe (as long as your blender is large enough).

Blended baked oats are easy to customize, too – you can add any mix-ins or toppings you want!

Ingredient Notes

Here are a few notes on some of the ingredients in this blended baked oatmeal recipe:

  • Old-fashioned oats (also known as rolled oats) are blended to make homemade oat flour – the base for this recipe! Quick oats should also work here. Use gluten-free certified oats to make this recipe gluten-free!
  • Almond butter helps make these baked oats moist. You can easily swap that out for peanut butter or another type of nut butter instead, if desired. If you have a nut allergy, you can use Sunbutter instead!
  • Raspberries make a delicious addition here, and their sweet-tart flavor pairs perfectly with the chocolate chips. Feel free to use another type of berry or fruit, like chopped strawberries or bananas.
  • These baked oats are sweetened with maple syrup, but you can also use honey. If using maple syrup, be sure to use pure maple syrup, not pancake syrup or maple-flavored syrup.

Chopped nuts would also be super good in these blended oats.

Be sure to check out these other tasty breakfast recipes!

ramekin of blended oats  with chocolate chips and raspberries next to a gold fork

How to Make Chocolate Chip Baked Oats

This baked oats recipe is super simple to make in the blender!

Start by placing old-fashioned oats in the blender. Blend until they reach a fine powder consistency.

Next, add milk, egg, almond butter, maple syrup, vanilla extract, baking powder, and salt to the blender. Give the ingredients a quick stir (so the blended oats aren’t all at the bottom) and blend until smooth.

(You may need to use a spoon or spatula to scrape down the sides of the blender and stir again to make sure everything is combined.)

Then, stir in chocolate chips and raspberries (or any other mix-ins you’d like!). Pour the batter into a greased ramekin and top with additional chocolate chips and berries.

Next, bake! The baked oats are done when a toothpick inserted in the center comes out mostly clean. (Some crumbs are fine).

It’s ok if it’s slightly under-baked in the center, as it will continue to cook a bit after it’s removed from the oven.

(I made a triple batch in the photos above.)

Let cool for at least 5-10 minutes, then dig in! Feel free to top the oats with additional nut butter or Greek yogurt.

If you prefer sweeter oats, drizzle more maple syrup on top.

raspberry blended baked oats with chocolate chips in ramekins

Storage Tips

These chocolate chip raspberry oats are best enjoyed the same day they’re made (the texture will dry out a little over time), but they can be stored in the refrigerator for 2-3 days.

Be sure to completely cover the ramekins with foil, or transfer the oats into an airtight container.

Can baked oats be reheated?

Yes! To reheat, microwave for 30-45 seconds, or until heated through. Or, re-bake in the oven at 350 degrees Fahrenheit for 5-10 minutes.

Chocolate Chip Blended Oats Toppings & Recipe Variations

Want to switch up this recipe with different toppings or mix-ins? Here are some ideas:

  • Use peanut butter instead of almond butter
  • Add chopped nuts like pecans or walnuts
  • Swap out the raspberries for blueberries, chopped strawberries, banana slices, or another fruit
  • Use Biscoff spread instead of almond butter
  • Stir in crushed Oreos or add a Nutella swirl on top before baking
gold fork with raspberry chocolate chip blended oats on it

Which oats should I use for blended baked oats?

Old-fashioned oats (also known as rolled oats) or quick oats should both work in this recipe. I don’t recommend using steel-cut oats, as they’re thicker and won’t blend as finely.

Are baked oats healthy?

Depending on how they’re made, baked oats can definitely be healthy!

This particular recipe is made with no refined sugar and no butter, and has nutrients from the oats, almond butter, egg, and raspberries. It’s a filling and nutritious breakfast!

What size ramekin should I use?

I use 8 oz ramekins to make my baked oats. But, you can use a smaller size if needed – just reduce the baking time.

individual chocolate chip baked oats with raspberries in ramekins

If you make these chocolate chip baked oats, I’d love if you shared your thoughts with a rating and comment below!

More tasty breakfast recipes to try:

Chocolate Chip Baked Oats

These chocolate chip baked oats are made with blended oats and sweetened with maple syrup for an easy, tasty & healthy breakfast recipe!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 serving

Ingredients
  

  • ½ cup old-fashioned oats (or rolled oats)*
  • ¼ cup milk of choice
  • 1 large egg
  • 2 Tbsp almond butter (or other nut butter)
  • Tbsp pure maple syrup (or honey)
  • ½ tsp vanilla extract
  • ½ tsp baking powder
  • pinch of salt
  • 2 Tbsp chocolate chips
  • handful of raspberries (optional)

Instructions
 

  • Preheat the oven to 350° Fahrenheit (176° Celsius). Grease an oven-safe ramekin**. Set aside.
  • Add oats to a blender. Blend until they reach a fine powder.
  • Add milk, egg, almond butter, maple syrup, vanilla extract, baking powder, and salt to the blender. Stir lightly, then blend until smooth. Pause halfway through and use a spatula or spoon to scrape down the sides of the blender (so everything is incorporated).
  • Stir chocolate chips and raspberries into the batter. Pour into the prepared ramekin. Top with additional chocolate chips and raspberries if desired.
  • Bake for 25-30 minutes, until a toothpick inserted in the center comes out mostly clean. (Some crumbs are ok). Allow to cool for 10 minutes, then enjoy!

Notes

*You can also use quick oats in this recipe. I don’t recommend using steel-cut oats.
**I use 8oz ramekins, but you can use smaller ramekins – just be sure to reduce the bake time.
Storage Tips: These blended baked oats are best enjoyed the same day they’re made, but they can be stored in the refrigerator for 2-3 days. (Completely cover the ramekins with foil, or transfer the oats into an airtight container.)
To Reheat: Microwave for 45-60 seconds, or until heated through. Or, re-bake in the oven at 350 degrees Fahrenheit for 5-10 minutes.
Keyword almond butter, chocolate chips, oat flour, oats, raspberries

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