Chocolate Baked Oatmeal (TikTok Blended Oatmeal)

5 from 8 votes
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This chocolate baked oatmeal is the perfect way to enjoy ‘cake’ for breakfast! Blended oatmeal turns your chocolate oatmeal from creamy to decadent and cake-like. Plus, all you need is 8 ingredients for a gluten-free breakfast in under 30 minutes– optionally dairy-free, vegan, and sugar-free!

Baked chocolate oatmeal topped with chopped hazelnuts

If you’ve already seen my recently posted vanilla chocolate chip baked oatmeal, then you’ll know I’m jumping headfirst into the latest TikTok food trend – blended oatmeal. This chocolate baked oatmeal is rich, decadent, packed with chocolate flavor, and is like eating cake for breakfast – only so much healthier!

I’m no stranger to oatmeal for breakfast, and even traditional baked oatmeal, which shucks the traditional ‘gooeyness’ of oatmeal for a firmer, sliceable texture. Blended oatmeal is the new thing, though – blending the oats into a fine flour before baking. The results are similar to using oat flour in any baked recipe, providing a cake-y/warm gooey biscuit texture without the wheat flour, eggs, butter, oil, etc. within general cakes. I think you get my point.

A spoonful of baked chocolate oats

Best of all, just like traditional oatmeal, this chocolate baked oatmeal is very versatile for catering to various dietary needs. Within this recipe, I’ve used dairy-free milk, an unrefined sweetener, and there is a selection of options you can use as a ‘binder’ – to keep this recipe egg-free. Keep reading for more tips and tricks!

And if you’re interested in seeing more of the TikTok trends that I’ve tried and tested then feel free to check out my recipes for baked feta pasta with tomatoes (or mushrooms), the tortilla trend, pancake cereal, and Dalgona latte. I also recently shared this ‘instant’ nut milk hack.

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The Ingredients

Read the recipe card at the bottom of the post for the full ingredients quantities and instructions.

Ingredients for chocolate oatmeal
  • Oats: I use rolled oats blended into fine flour in the first steps of the recipe. I haven’t tried this recipe with instant oats, though I imagine it would work.
  • Milk: use any milk that you’d like, dairy or non-dairy. I like to use oat milk or coconut milk.
  • Cacao powder: or cocoa powder for rich chocolatey flavor.
  • Coffee grounds: Or espresso powder. These are optional but help to add depth to the chocolate flavor without tasting like coffee.
  • Binder: since this recipe is egg-free you can use half a banana, 1/2 Tbsp chia seeds, or applesauce.
  • Baking powder: to help provide a lift to the baked oatmeal. If you want to make this on the stovetop instead, then omit this.
  • Sweetener: you can use the sweetener of your choice: maple, agave, honey (if not vegan), or even granulated sugar. Feel free to use a sugar alternative if preferred (such as erythritol).
  • Salt: just a pinch will enhance the chocolate and oat flavors.

Optional Add-Ins

  • Chocolate: For extra double (or even triple) chocolate flavor, feel free to add chocolate chips or chunks to the chocolate baked oatmeal. I use homemade dark chocolate (which can be left unsweetened or sweetened with sugar or a sugar alternative) and leave it in the freezer for at least 30 minutes if it’s not tempered (this will help it hold its shape slightly when baked if you don’t want it completely melted).
  • Nutella: for a different way of adding extra chocolate flavor, you could add a spoonful (or two) of this homemade Nutella (all natural!) to the center of your batter before baking. Alternatively, drizzle some over the top when serving.
  • Nut/Seed butter: swirl a little of your nut or seed butter of choice into the batter, over the top of it, or added to the food processor to mix with the rest of the ingredients.
  • Jam: swirl a spoonful of any jam into the chocolate oatmeal batter for a hint of berry flavor. Strawberry, raspberry, and blackberry jam are all great options. You could also spoon some directly into the center of the batter for a ‘surprise’ once it’s baked.
  • Raspberries: add a few berries to the batter, folding them in.
  • Zest: citrus zest is a super simple way to ramp up the flavor. You could also top the oatmeal with Candied Orange Slices in Syrup (Caramelized Orange)

Quick Variations

  • Sugar-free: for sugar-free chocolate baked oatmeal you can either use a sugar alternative such as monk fruit sweetener or erythritol or omit sweetener entirely, though I feel like it needs a little.
  • Gluten-free: make sure to use certified gluten-free oats otherwise this blended oatmeal recipe is already gluten-free.
  • Vegan: this recipe is actually already vegan as I use dairy-free milk.

How To Make Chocolate Baked Oatmeal

First, preheat the oven to 175ºC/350ºF.

If you’re not using oat flour, first process the rolled oats in a food processor into a fine flour. Then, add all of the remaining ingredients and blend again into a smooth mixture.

Steps for making chocolate oats

Feel free to taste the batter at this point and add extra sweetener or cacao powder, etc. For extra chocolatey goodness and a melty center you could press a square of chocolate into the center of the batter.

Then, pour the chocolate oatmeal mixture into an oven-safe dish, sprinkle with some crushed hazelnuts (optionally), and bake in the oven for between 20-25 minutes. 20 will yield a softer center while 25 is more “cake-like”.

Before and after baking chocolate oats

How To Store

I prefer to enjoy this chocolate baked oatmeal fresh and warm from the oven. However, feel free to store any leftovers in the refrigerator, covered, for up to five days.

You can also freeze them for between 2-3 months wrapped tightly to avoid freezer burn.

To reheat, allow the chocolate baked oatmeal to thaw in the fridge and then reheat in the microwave or oven.

Baked chocolate oats topped with chopped hazelnuts

FAQs

Can I make this in the microwave?

This isn’t something I’ve tried (yet). However, it should work in a similar way to mug cakes. I suggest using a heat-proof container that’s bigger than needed to allow for it to puff up in the microwave. Microwave on high for 1 minute then increase as needed until it’s puffed up and baked through. This may take a little experimentation for your specific microwave.

What size dish should I use?

I tend to use the same small ramekin dish that I have for this, every time and haven’t measured it. I’d say to use a heat-proof dish that’s around 12oz in size.

Can you use steel cut oats?

No, unfortunately, they take a lot longer to cook and are different in texture, so they wouldn’t work for this recipe.

Related Recipes

If you try this chocolate baked oatmeal recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe card rating (below) and would love to see your recreations – just tag @AlphaFoodie.

Chocolate Baked Oatmeal (TikTok Blended Oatmeal)

5 from 8 votes
By: Samira
This chocolate baked oatmeal is the perfect way to enjoy cake for breakfast! Blended oatmeal turns your chocolate oatmeal from creamy to decadent and cake-like. Plus, all you need is 8 ingredients for a gluten-free breakfast – optionally dairy-free, vegan, and sugar-free!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1

Ingredients 
 

  • 1/2 cup rolled oats certified gluten-free if needed
  • 2/3 cup milk of choice I use coconut or oat milk
  • 1/2 banana or 1 egg (will be slightly fluffier)
  • 1/2 Tbsp cacao powder or cocoa powder
  • 1/2 Tbsp chia seeds optional
  • 1 tsp maple syrup or your preferred sugar or sugar alternative
  • 1 tsp leftover coffee grounds or 1/2 tsp espresso powder – optional
  • 1/2 tsp baking powder omit if you want to cook these on the stovetop as traditional oatmeal
  • 1/8 tsp salt
  • chocolate square or chocolate chips optional

Instructions 

  • Preheat the oven to 175ºC/350ºF.
  • If you're not using oat flour, then process the rolled oats in a food processor into a fine flour. Then, add all of the remaining ingredients and blend again into a smooth mixture.
  • Feel free to taste the batter at this point and add extra sweetener or cacao powder, etc. For extra chocolatey goodness and a melty center, you could press a square of chocolate into the center of the batter.
  • Pour the chocolate oatmeal mixture into an oven-safe dish, sprinkle with some crushed hazelnuts (optionally), and bake in the oven for between 20-25 minutes. 20 will yield a softer center while 25 is more "cake-like".

How To Store

  • I prefer to enjoy this chocolate baked oatmeal fresh and warm from the oven. However, feel free to store any leftovers in the refrigerator, covered, for up to 5 days.
  • You can also freeze them for between 2-3 months wrapped tightly to avoid freezer burn.
  • To reheat, allow the chocolate baked oatmeal to thaw in the fridge and then reheat in the microwave or oven.

Notes

Optional Add-Ins:
  • Chocolate: for extra double (or even triple) chocolate flavor, feel free to add chocolate chips or chunks to the chocolate baked oatmeal. I use homemade dark chocolate (which can be left unsweetened or sweetened with sugar or a sugar alternative) and leave it in the freezer for at-leat 30 minutes (this will help it hold its shape slightly when baked if you don’t want it completely melted).
  • Nutella: for a different way of adding extra chocolate flavor, you could add a spoonful (or two) of this homemade Nutella (all natural!) to the center of your batter before baking. Alternatively, drizzle some over the top when serving.
  • Nut/Seed butter: swirl a little of your nut or seed butter of choice into the batter, over the top of it, or added to the food processor for a
  • Jam: swirl a spoonful of any jam into the chocolate oatmeal batter for a hint of berry flavor. Strawberry, raspberry, and blackberry jam are all great options. You could also spoon some directly into the center of the batter for a ‘surprise’ once it’s baked.
  • Raspberries: Add a few berries to the batter, folding them in.
Quick Variations:
  • Sugar-free: for sugar-free chocolate baked oatmeal you can either use a sugar alternative such as monk fruit sweetener or erythritol or omit sweetener entirely, though I feel like it needs a little.
  • Gluten-free: make sure to use certified gluten-free oats otherwise this blended oatmeal recipe is already gluten-free.
  • Vegan: this recipe is actually already vegan as I use dairy-free milk.
Course: Breakfast, Dessert
Cuisine: American
Freezer friendly: 2 Months
Shelf life: 5 Days

Nutrition

Calories: 360kcal, Carbohydrates: 58g, Protein: 13g, Fat: 10g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 578mg, Potassium: 651mg, Fiber: 9g, Sugar: 20g, Vitamin A: 305IU, Vitamin C: 5mg, Calcium: 374mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




2 Comments

  1. Madona says:

    5 stars
    Amazing recipe.
    I am in love with your blog. You are one of a kind

    1. Support @ Alphafoodie says:

      Thank you so much for your comment, Madona. Glad you enjoyed the recipe.