These single serve baked protein chocolate oats are an easy and delicious breakfast recipe. They’re naturally gluten free, vegan friendly, and take only 5 minutes of prep time and have over 30 grams of protein per serving!
Chocolate for breakfast?! Sign me up. I love any excuse to eat dessert for breakfast, and these baked protein chocolate oats are the best way to do that.
They have about 30 grams of protein in one serving thanks to the egg, protein powder, nut butter and oats themselves.
This recipe makes just a single serving, though you could definitely double or triple the recipe so you have breakfast throughout the week!
I love to serve it with fresh berries (strawberries and chocolate are the best together), sliced banana and a drizzle of peanut butter. If you love this recipe, try my protein pancakes or strawberry protein balls next!
OATS. I used quick oats for this recipe because I prefer a smoother texture, but you can sub for rolled oats if you prefer.
PROTEIN POWDER. I used a chocolate pea protein, but you can use hemp protein, whey protein etc. I suggest one that is stevia sweetened!
COCOA. The chocolate protein powder doesn’t add quite enough of a chocolate flavor, so we’ll add a bit more cocoa to boost the flavor.
NUT BUTTER. You can use almond butter, peanut, cashew etc. It helps with the flavor and texture of these chocolate oats.
EGG. One egg will help bind all ingredients together, add moisture and add 6 extra grams of protein!
MILK. I used almond milk, but any kind of milk works. Either dairy or non-dairy, whatever you have on hand.
MAPLE SYRUP. Maple syrup or honey will naturally sweeten the oats. You can sub for a keto friendly sweetener or just a few drops of stevia for a lower sugar option.
How to make protein chocolate oats
Whisk together all wet ingredients in a bowl until smooth, start with just 2 tablespoons of milk.
Mix in the dry ingredients. Feel free to add in any other mix-ins at this point such as berries, nuts etc.
If your batter seems too thick/dry, add in the remaining two tablespoons of milk. How much you need will depend on the exact protein powder you used.
Transfer to your ramekin and top with chocolate chips if desired.
Bake for 18-22 minutes or until a toothpick comes out clean. If you like a more well done center, just bake for longer!
Remove from the oven and let cool for 5-10 minutes, then serve! I love topping mine with fresh berries or sliced banana.
I love serving these chocolate oats with fresh berries, banana, a drizzle of nut butter or some yogurt on top.
You can bake it up in a shallow dish and cut into bars and serve that way!
Make it vegan!
This recipe only calls for one egg so it is very easy to veganize! Just swap the egg for 1/4 cup of apple sauce or mashed banana.
Alternatively, you can use a store bought egg replacer or make one flax egg by mixing one tablespoon of ground flax seeds with 3 tablespoons of water.
Frequently asked questions
Can I make it in advance?
Yes! This recipe makes just one serving so you likely won’t have leftover, but if you want to make it the night before you definitely can.
My only suggestion is to underbake it slightly so the center is still a bit gooey as it will firm up as it sits in the fridge. Just reheat it in the oven or microwave in the morning and you’re good to go!
Are oats gluten free?
Yes! Oats are naturally gluten free, but they are often contaminated with gluten during processing, so be sure to use certified gluten free oats if you have Celiac or a gluten sensitivity.
I like the Bob’s Red Mill gluten free quick oats for this recipe.
How can I add protein to my oatmeal?
Adding a few tablespoons of protein powder to your oatmeal is a great way to boost the nutrient content. Another great way is to add eggs, nut butter, or seeds like chia, flax or hemp seeds.
There’s no need to add anything extra to this recipe, it already has all the best ingredients to make it a high protein breakfast!
Try these high protein recipes next!
Chocolate Baked Protein Oats
by: claire cary
- 1 large egg see notes for vegan
- 1 tablespoon nut butter see notes
- 2-4 tablespoons milk of choice I used almond
- 1 tablespoon maple syrup or honey
- ½ teaspoon vanilla extract
- ½ cup quick oats
- 3 tablespoons chocolate protein powder
- 1 tablespoon cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 1-2 tablespoons chocolate chips optional
- Preheat the oven to 350 Fahrenheit.
- Spray a 12-14 ounce ramekin with oil and set aside.
- Whisk together all wet ingredients in a bowl until smooth, start with just 2 tablespoons of milk.
- Mix in the dry ingredients. Feel free to add in any other mix-ins at this point such as berries, nuts etc.
- If your batter seems too thick/dry, add in the remaining two tablespoons of milk. How much you need will depend on the exact protein powder you used.
- Transfer to your ramekin and top with chocolate chips if desired.
- Bake for 18-22 minutes or until a toothpick comes out clean. If you like a more well done center, just bake for longer!
- Remove from the oven and let cool for 5-10 minutes, then serve! I love topping mine with fresh berries or sliced banana.