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Banana Cocoa Baked Oats

Banana Cocoa Baked Oats

By Kate

Oats blended with ripe banana, egg, almond milk and almond butter. Cinnamon, baking powder for rise, vanilla and salt round flavor. Chocolate chips stirred and topped for melty pockets. Baked in ramekins until edges firm with creamy center. Rest lets texture set. Substitutions: swap almond milk with oat or dairy. Use sunflower seed butter if nut allergy. Timing flexible; use toothpick and feel for softness. Whir in blender till mostly smooth but some texture remains. Split chocolate chips to stir in and sprinkle for bursts. Oven temp lowered to 340F. Baking time 20 to 30 minutes. Tactile cues guide doneness.
Prep: 7 min
Cook: 30 min
Total: 37 min
Serves: 2 servings
breakfast vegan option baking oats
Introduction
Banana cocoa baked oats. Starts with rolled oats ground in blender with ripe banana, egg, nut butter, and almond milk. Cocoa powder added for rich color, aroma. Batter thick but pourable. Oats soften while baking but retain bite if blended right. Chocolate chips hold some shape melting into gooey pockets on top and inside. Oven temperature lowered from usual 350F to 340F; slower heat encourages even rise without cracking. Resting after baking clears center that seems wobbly now. Tap rims of ramekins, look for golden edges, slight pulling from sides. Toothpick still moist crumbs, no raw batter. Quick prep, hands-off baking. Mix once, then wait and smell the warm cocoa-banana scent filling kitchen. Subtle cinnamon, vanilla notes. Sweetness balanced by nut butter. Backup plans for allergies, ingredient swaps, tweaks for consistency. All about sensing—hear the crackle, see the blush, feel the jiggle. Get rustic, approachable baked oats that behave.

Ingredients

  • 3⁄4 cup rolled oats
  • 1 medium ripe banana
  • 3⁄4 cup unsweetened almond milk
  • 1 large egg
  • 2 tablespoons almond butter
  • 2 teaspoons maple syrup
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1⁄8 teaspoon salt
  • 1 tablespoon cocoa powder
  • 3 tablespoons chocolate chips

    • About the ingredients

    Rolled oats work best for structure and texture; instant means gummy sludge. Ripe banana must be soft but not rotten—ideal is sweet spots all over with black spots. Almond milk chosen for mild flavor, but any milk works including dairy, oat, soy. Egg binds mixture creating custardy interior; skip if vegan by adding flax egg or chia seed slurry but expect firmer results. Almond butter chosen instead of peanut to cut intensity and let banana shine. Nut butters vary in oiliness; stir well before measuring. Maple syrup used for sweetness; honey or agave workable but shift flavor profile. Baking powder is key for lift. Cinnamon, vanilla, salt balance flavors, prevent flatness. Cocoa powder optional but adds depth and brightness, can be unsweetened or Dutch processed—adjust baking powder accordingly. Chocolate chips split to stir and top—two textures in one bake. Backup is nuts or dried cherries for mix-ins.

    Method

  • Heat oven to 340F. Grease two 8-ounce ovenproof bowls or ramekins with neutral oil or butter. Set aside.
  • Place oats, banana chunks, almond milk, egg, almond butter, maple syrup, baking powder, cinnamon, vanilla, salt, and cocoa powder into blender pitcher. Pulse then blend about 45 seconds. Mixture should be mostly uniform but not watery. Stop before turning fully smooth.
  • Transfer to bowl, fold in 1 tablespoon chocolate chips by hand. Preserve some chip texture, not all melt.
  • Divide batter between ramekins evenly. Level tops with spatula. Press remaining chocolate chips atop each bowl, slightly embedding them.
  • Bake about 22 to 28 minutes. Edges firm when shaken gently but center keeps slight jiggle. Check with toothpick: slight crumbs but not wet batter is good. Overbaking makes dry, underbaking yields too liquid.
  • Remove from oven. Let cool 5 to 7 minutes. Rest time solidifies structure and lets flavors meld. Serve warm.
  • Notes: Use rolled oats, not instant. Instant can make runny batter. Almond butter chosen for mildness; peanut butter or sunflower seed butter works. Maple syrup adds nuanced sweetness; honey can replace but taste transforms.
  • If mixture too thick, splash a bit extra milk. Too thin: add a tablespoon more oats before blending again. Ramekins must be heatproof. No metal lids. Use glass or ceramic.
  • Swap chocolate chips for chopped nuts or dried fruit. Cocoa powder optional, adds depth and changes batter color.
  • Avoid overblending banana to keep slight oat bite. Smoother blends lose chew. Letting bake rest transfers heat internally completing cooking. Test each oven, times vary.

    • Technique Tips

    Preheat oven first to set proper heat environment. Butter or oil ramekins so baked oats release cleanly without scraping. Blending sequence maximizes homogeneity while preventing overprocessing. Pulse to break oats before full blend. Blend 45-60 seconds to mix but not liquify. Pouring batter thick but self-leveling. Folding in some chocolate chips at end creates pockets resisting melt. Pour evenly to ensure same cooking time. Finish spread with chips creates glossy chocolate finish. Oven temperature lowered to 340F from usual 350F to avoid crust cracking or overbrowning. Bake 22-28 minutes depending on oven hotspots; watch visual clues—edges pulled slightly from ramekin sides, surface matte with faint cracks. Jiggle test for slight give in center; toothpick inserted comes out crumbly with faint moisture but no raw batter. Rest for 5-7 minutes off heat to stabilize custard. Serve warm; cold turns denser and less melty, but still good. Common issues: batter too runny add oats; too thick add milk. Overbake: dry interior. Undercook: too loose, runny. Visual and tactile cues trump timer always. Let fall into rhythm with kitchen aromas and texture tests.

    Chef's Notes

    • 💡 Use rolled oats, not instant. Instant yields gummy mess. Rolled keeps structure. Runny batter? Add oats to thicken. Thick? Splash milk.
    • 💡 Check doneness with toothpick. No raw batter, slight crumbs okay. Jiggle in center, golden edges pull from ramekins. Visual cues matter.
    • 💡 Swap almond milk for oat or dairy. Allergies? Use sunflower seed butter instead of almond butter. Changes texture slightly but still good.
    • 💡 Baking powder crucial for rise. If no rise, check freshness. Cocoa powder optional. Adds color and depth. Adjust recipe slightly.
    • 💡 Don’t overblend banana. Keep some texture. Blending too much makes it lose that nice oat bite. Important for the overall feel.

    Kitchen Wisdom

    Can I store leftovers?

    Yes. Keep in fridge up to three days. Reheat gently in microwave, add splash of milk if too dry.

    What if batter is too thick?

    Add more milk, mix again. Thick batter means less rise, not pleasant. Balance is key.

    Can I use other sweeteners?

    Maple syrup best, honey okay, agave too. Flavor shifts but works. Just adjust for sweetness needed.

    What if I want to add mix-ins?

    Nuts, dried fruit work. Swap for chocolate if desired. But lessen chocolate chips if add-ins.

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