Get ready for the best breakfast of your life – because you’ll have this fluffy fudgy mocha baked oatmeal to greet you for breakfast this week! Fluffy, delicious and loaded with tons of secretly healthy chocolate syrup, these baked oats are the ultimate breakfast!
Inspired by everyone’s favorite, fudgy chocolate cake, I wanted to take this classic cake up a notch by adding coffee AND making it healthy to eat for breakfast! This blended baked oats recipes is:
- Easy and super quick to make/meal prep
- Super healthy unlike actual cake
- Tons of protein and nutrients
- Make the perfect balanced breakfast
Oh, and did I mention that they have tons of oats and protein in them? This homemade blended mocha baked oats recipe is the perfect way to satisfy your sweet tooth in the morning!
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How to Make these Mocha Baked Oats
How to Make the Chocolate Syrup Filling
Why these Baked Oats are Healthy
Mocha Baked Oatmeal Ingredients
I’ll leave the full list of ingredients for this Mocha Baked Oats recipe here, along with substitutions for certain ingredients and what you can use instead!
- Rolled Oats/Oat Flour: you can use either rolled oats and grind them into flour yourself or use oat flour. I recommend grinding your own oat flour, since it’s so much cheaper and super easy. Simply pop the rolled oats into a dry blender or spice grinder and blend until it becomes a fine flour.
- Protein powder: protein powder is absolutely not necessary, but it makes these waffles more balanced by adding a protein boost. I’ll link my favorite protein powder right here. It’s so good! If you’d like to leave out the protein powder, you can replace it with 2 tbsp spelt flour.
- Dutch Processed Cocoa powder: I recommend using dutch processed cocoa powder versus cacao powder, as it gives the baked oats a fudgier and much more distinct chocolate flavor.
- Dandy Blend/Instant Coffee Powder: You can use either dandy blend, linked here, which is caffeine free and made from, you guessed it, dandelion root. However, instant coffee powder or even finely ground coffee works just as well!
- Coconut sugar: just enough for some added sweetness. If you want to keep this completely sugar-free feel free to use a Monk fruit sugar blend. However, coconut sugar is just so delicious, healthy and has so much flavor that regular cane sugar.
- Almond milk: I personally like using cashew or almond milk, but any kind of plant milk will work well.
- Lemon juice: is essential to making sure this batter gets fluffy and silky smooth. However, any type of acid will work, like apple cider vinegar or white vinegar.
Can I Substitute…
- Oat flour: substitute this with any type of flour you like, such as spelt, all-purpose or whole wheat flour. Keep in mind that alternative flours like almond and coconut will not work with this recipe.
- Protein powder: You can replace it with 3 tbsp spelt flour. However, any protein powder brand will work!
- Coconut sugar: granulated monk fruit sugar, regular cane sugar, granulated date sugar or any type of granulated sweetener will work here.
- Almond milk: Any kind of plant milk will work well.
- Lemon juice: if you’re using a super tangy yogurt you can omit the lemon juice, otherwise substitute with apple cider vinegar or white vinegar.
How to Make these Mocha Baked Oats
I get it! You’re in a hurry, it’s getting late and you want to make this baked oats recipe as fast as possible. So I’ll outline my strategy for making this mocha oatmeal as quickly as possible.
- Begin by making the chocolate syrup. I recommend making this on the weekend or when you have some extra time and then storing it in the fridge to use whenever you like. Because it not only tastes great stuffed in baked oats, but also amazing on pancakes, waffles and so many other breakfast foods, or desserts.
- To make the chocolate syrup begin by adding all of the ingredients into a pot and place on the stove.Bring the mixture to a roiling boil and let cook for about 30 seconds, stirring constantly.Then turn off the heat and continue to stir until it becomes syrupy and slightly thicker. Store in a glass jar in the fridge for up to 2 weeks. I recommend making the syrup the day before and letting it thicken in the fridge before using it the next day.
- To make the baked oats, begin by preheating the oven to 375°F and greasing a ramekin with cooking spray.
- In a bowl, add the ground oats (or oat flour), protein powder, cocoa powder, dandy blend, baking powder, baking soda, salt and coconut sugar. Mix well. Then pour in the almond milk and lemon juice and whisk well. The batter should look like thick pancake batter. If the batter seems too dry, add in a dash more almond milk. If the batter looks too runny, add in some more oat flour or protein powder.
- Pour the batter into the prepared ramekin and place a generous heaping tablespoon of the chocolate syrup in the middle – the more the better. Then cover the fig filling with some of the batter and bake in the oven for 20-25 minutes until puffed and golden brown. Let cool for 2 minutes, top with extra syrup and enjoy!
How to Make the Chocolate Syrup Filling
- Add all of the ingredients into a pot and place on the stove. Bring the mixture to a roiling boil and let cook for about 30 seconds, stirring constantly.
- Then turn off the heat and continue to stir until it becomes syrupy and slightly thicker. Store in a glass jar in the fridge for up to 2 weeks.
See the full recipe and full tutorial in the video below:
If you’re at any point in the recipe and feeling lost or have a question, DM me on Instagram – I’ll try to respond as soon as I can and help you out!
Why these Blended Baked Oats are Healthy
Fluffy, fudgy, mocha baked oats with a rich and silky chocolate syrup…you might be wondering if this baked oatmeal is even healthy. The answer is YES!
These mocha baked oats are packed with protein, honey, oats, cinnamon, and cocoa powder which are all linked to a host of benefits. I’ll leave a few benefits of each of these ingredients down below:
- Oats: Have been linked to lowering blood sugar levels and lowering risk of heart disease. Oatmeal is also rich in antioxidants and avenanthramides. Avenanthramides have been shown to help lower blood pressure by producing nitric oxide which helps dilate blood vessels and increase blood flow. Additionally, avenanthramides and antioxidants. are also anti-inflammatory. Furthermore, oatmeal also contains a type of soluble fiber called beta-glucan that can increase growth of good bacteria in the gut!
- Honey: is widely known to be amazing for it’s healing properties and vitamins. However, the one aspect of honey I like to highlight is the host of phytonutrients this natural “syrup” contains. Phytonutrients are powerhouses in plants that protect it from harm and help heal any wounds. These phytonutrients are responsible for the antioxidants and antibacterial properties that honey has. Which is why when we ingest honey it has been shown to have immune boosting and anti-cancerous properties. I want to stress that these benefits are only shown in raw honey. These benefits are completely destroyed in honey when it’s heavily processed. Make sure to buy your honey locally and from a source you trust!
- Sun Warrior Protein Power: unlike any other protein powders, this protein powder is not only packed with plant-based protein from peas, brown rice and quinoa, it’s also sprouted. Sprouting foods, especially grains, makes them more bioavailable, meaning that it’s easier for your body to absorb nutrients and it’s easier to digest. If you want to get the same protein powder I use, click the link here – use code MWM10 for a discount.
Bottom line, these mocha baked oats are the best thing you can start your day with! Balanced, nutritious and delicious!
More Delicious Baked Oatmeal Recipes
If you make this recipe don’t forget to leave a comment or rating below. Your feedback is so helpful for the MWM team and community! Also, don’t forget to snap a picture and tag me on Instagram @munchingwithmariyah – I love seeing your recreations!
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The Best Fudgy Mocha Baked Oats
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 1 person 1x
- Category: Breakfast
- Cuisine: American
Description
Fluffy, delicious and loaded with tons of secretly healthy chocolate syrup, these baked oats are the ultimate breakfast!
Ingredients
Mocha Baked Oats
- ½ cup (45g) Rolled Oats, ground into a fine flour
- ½ scoop (15g) Vanilla or Chocolate Protein powder
- 1 tbsp (12g) Cocoa powder
- 1 tsp Dandy blend or Coffee powder
- ⅛ tsp Pink Himalayan Salt
- ¾ tsp Baking powder
- ⅛ tsp Baking soda
- 1 tsp Honey or Date syrup
- ⅔ cup (165ml) Cashew milk ((sub with any plant milk))
- ½ tsp Lemon juice
- 2 tbsp Chocolate syrup ((preferably from the fridge, it's easier to use when it's thickened in the fridge overnight))
Instructions
- Begin by making the chocolate syrup. I recommend making this on the weekend or when you have some extra time and then storing it in the fridge to use whenever you like. To make the chocolate syrup begin by adding all of the ingredients into a pot and place on the stove.Bring the mixture to a roiling boil and let cook for about 30 seconds, stirring constantly.Then turn off the heat and continue to stir until it becomes syrupy and slightly thicker. Store in a glass jar in the fridge for up to 2 weeks. I recommend making the syrup the day before and letting it thicken in the fridge before using it the next day.
- To make the baked oats, begin by preheating the oven to 350°F and greasing a ramekin with cooking spray. In a bowl, add the ground oats (or oat flour), protein powder, cocoa powder, dandy blend, baking powder, baking soda, salt and coconut sugar. Mix well. Then pour in the almond milk and lemon juice and whisk well. The batter should look like thick pancake batter. If the batter seems too dry, add in a dash more almond milk. If the batter looks too runny, add in some more oat flour or protein powder.
- Pour the batter into the prepared ramekin and place a generous heaping tablespoon of the chocolate syrup in the middle – the more the better. Then cover the syrup with some of the batter and bake in the oven for 20-25 minutes until puffed and the top begins to crack. Let cool for 2 minutes, top with extra syrup and enjoy!
SO good!! This is perfect for those days when you’re craving a brownie for breakfast lol. I made this with monk fruit sweetener and it came out great! So nice to have these single sized servings! Thank you!