Chocolate Baked Oats

When I made my original Baked Oats, I didn’t think they could get much better. They were filling, fruity and perfectly satiated my morning sweet tooth. But then I remembered a story my mother used to tell me. When I was little, she used to ask me what I wanted for breakfast, and my response was always the same: “tocolate”. For any of you that don’t know what I meant, or for those non-Speech Pathologists that don’t know about the phonological process ‘stopping’, I’ll translate: “chocolate”. So, in honour of my 3 year old self, welcome Chocolate Baked Oats to the stage.

Chocolate takes any breakfast to the next level, and with these gorgeous baked oats you don’t have to worry about a stomach ache, guilt or time pressure. As with my berry baked oats, these can be made ahead of time for a meal prep and kept in the fridge. Super convenient, and bloody delicious.

If you’re feeling super luxurious, top them with peanut butter. I tried it and it felt like an out of body experience… seriously.

Chocolate Baked Oats

Delicious, low FODMAP chocolate baked oats. For when nothing but chocolate will do for breakfast.

Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 servings


  • 1 cup gluten free rolled oats
  • 1 banana, mashed
  • 1/2 cup desiccated coconut
  • 1/4 cup cacao
  • 1 egg
  • 1 cup almond milk
  • 1 cup frozen raspberries
  • 3 tbsp maple syrup


  1. Preheat the oven to 160 degrees (Celsius) fan forced.

  2. In a mixing bowl, combine all the ingredients.

  3. Pour the mixture into a greased oven-safe dish and bake in the oven for 30 minutes or until cooked to your liking.

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