Chocolate Cake Baked Oats

Ingredients

• 45 g Rolled oats
• 1 Banana (Use 1 medium ripe banana, peeled.)
• 1 Egg
• 75 g 0% fat Greek yogurt
• 1 tbsp Unsweetened cacao powder (Approximately 5 g.)
• 0.5 tsp Baking powder
• Vanilla extract (A splash, approximately 2 g.)
• 10 g Dark chocolate chips (For topping.)

Steps

1. 1

   Preheat the oven to 180°C (350°F). Lightly grease a small oven-safe baking dish or ramekin.

2. 2

   Add the banana, rolled oats, Greek yogurt, egg, cacao powder, baking powder, and vanilla extract to a blender. Blend until smooth and evenly combined, scraping down the sides if needed.

3. 3

   Pour the blended batter into the prepared baking dish and spread it level. The batter should be thick and pourable.

4. 4

   Scatter the dark chocolate chips evenly over the surface.

5. 5

   Bake for approximately 18–22 minutes, until the oats are set in the center and the top looks lightly risen. Avoid overbaking so the middle stays moist and cake-like.

6. 6

   Let the baked oats cool for a few minutes before eating, as the center will firm slightly as it stands.

Notes

The source lists approximately 453 kcal, 20 g protein, and 5 g fiber for the serving. Baking temperature and time were not provided in the source and are practical estimates. Serve warm for softer baked oats, or cool completely for a firmer texture.

Nutrition per serving

• breakfast
• baked
• oats
• chocolate
• high-protein
• single-serving
• vegetarian