These 5-minute banana chocolate-baked oats are filled with rich and indulgent flavors that are soft, a little bit sweet, and super nourishing for you! Inspired by the viral TikTok cake trend– I just had to give this easy breakfast recipe a try!
Why This Recipe Works
This chocolate-baked oatmeal recipe works for a multitude of reasons! Not only are these my favorite choco oats because of their flavors, but also because of the nutrient-dense ingredients.
If you're ever in the mood for a light and airy cake for just yourself, then you will adore this easy recipe that is ready in five minutes! Just like my mouthwatering chocolate chip cookie dough, when I get the craving for this cake, I just cannot resist.
Flavors of sweet banana, cocoa powder, and maple syrup come together to create a yummy combination. I love this recipe because it is so simple to prepare in just one bowl. We all love simplicity in recipes, right?
- Banana: Make sure the banana you are using is ripe and spotty! The spottier the banana, the more moist and sweet the "cake".
- Oats: I used quick oats for this recipe. If you test this recipe with old-fashioned oats, let me know how it goes!
- Cocoa Powder: A key element in this recipe– you can substitute the cocoa powder with cacao.
How to Make This Recipe
You are going to love how effortless this recipe is! Let's get right to it.
Step One: First, blend the oats into a fine powder.
Step Two: Next, add the banana, egg, maple syrup, cocoa powder, baking powder, and vanilla. Pulse until smooth.
Step Three: Pour into a greased microwaveable safe bowl.
Step Four: If desired, top with mini chocolate chips.
Microwave for two to three minutes. Check on the "cake" after two minutes since each microwave is different.
This recipe is made with fresh fruit and whole grains so it is naturally good for you! Maple syrup is used in place of refined sugar to add a little bit of sweetness to these chocolate-baked oats.
You will know this recipe is done if you insert a toothpick into the center of the cake and it comes out clean.
The texture of these baked oats should be soft, fluffy, and airy– similar to cake!
If you do not have a blender, then you can easily use your food processor to blend the oats.
- Don't forget to coat the bowl with nonstick spray!
- Store the leftovers (how could there be?!) in an airtight container for up to three to four days.
- If you do not want to use egg, then learn how to make a flax egg.
- Serve this cake with a glass of your choice of milk, coffee, tea, or even ice cream!
- If you want this to be a vanilla cake, then omit the cocoa powder.
- I recommend a bowl at least 16 ounces! A cereal bowl would work.
If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don't forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
Other Recipes You May Like
- ½ cup quick oats
- 1 ripe, spotty banana
- 1 egg
- 1 tbsp maple syrup
- 1 tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp vanilla extract
- Mini chocolate chips (optional)
In a blender (I used an individual blender cup attachment for my Ninja Blender) blend the quick oats into a fine flour
Now add the banana, egg, maple syrup, cocoa powder, baking powder, and vanilla. Pulse until you have a smooth batter
Pour your batter into a microwave safe bowl that is sprayed with non-stick spray.
Top with mini chocolate chips, if desired.
Microwave for 2-3 minutes. Check after 2 minutes as the power of microwaves can vary! A toothpick should come out clean when inserted.
The riper the banana the sweeter your baked oats will be- look for a nice spotty one!
Could leave out the cocoa powder if you want a vanilla baked oatmeal.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 186mgSodium: 1140mgCarbohydrates: 68gFiber: 7gSugar: 28gProtein: 13g