Chocolate Baked Oatmeal For One

Decadent Chocolate Baked Oatmeal For One made with pumpkin puree for a creamy texture and egg whites for a protein bump. The perfect single serve oats recipe for when you crave a baked chocolate ‘dessert’ for breakfast!

For some reason I struggle with every single serve breakfast or dessert recipe I try – mug cakes, oats, breads, you name it!

This one took me 4 tries to nail.

I’m pretty sure if I’d sized-up and made this oatmeal in a baking dish instead it would have been right the first time itself. Ah well. Maybe next time.

Side note, that last one was so good – creamy on the top, baked all around. You might see a lot more baked single serve oats coming along. I already have ideas.

Ingredients for Healthy Single Serving Baked Oats

This chocolate baked oatmeal is super easy to make and all you need are a few pantry staples – and since it’s a single serve recipe, you don’t need too much quantity either! 

• Instant or Quick Oats
• Unsweetened Cocoa Powder: Raw Cacao would work too.
• Baking Powder: Try to go low sodium if possible.
• Stevia Sweetener: This keeps the chocolate oatmeal sugar free and low calorie. Zero calorie Erythritol or a Monk Fruit sweetener are good alternatives
• Unsweetened Almond Milk: To keep the baked oatmeal dairy free and sugar free, but use regular milk if you wish.
• Pumpkin Puree: This is the normal canned puree, not pumpkin pie filling (which has added sugar). You can use mashed banana in place.
• Egg White: From one large egg; This really gives it that rise and airy texture without all the fat and cholesterol from the yolk. 
• Vanilla Extract: For a subtle flavor that complements the chocolate

How to make Chocolate Baked Oatmeal for One

• Bowl 1 (small): Mix together all the dry ingredients – oats, cocoa powder, baking powder and stevia sweetener, until uniform.
• Bowl 2 (medium): Whisk all the wet ingredients – milk, pumpkin puree or mashed banana, egg white and vanilla
• Add dry mix (2) to wet mix (1) and stir until the mix is uniform.
• Grease a large ramekin or oven-safe dish with coconut oil or cooking spray. You want one that’s about 1½ cups or 12 ounces in volume.
• Pour mixture into the ramekin.
• Bake 25 minutes at 350°F. The top of the oats will look wet, but they’re cooked. You’ll have something like creamy oats top, but completely baked oats all around. Don’t over bake it or the bottom and sides will completely dry out.
• Cool a bit, add some sugar-free chocolate chips or chocolate syrup and dig in! Fresh fruit would be amazing too.

Tips for this Single Serve Chocolate Baked Oats

• Use Instant or Quick Oats – I use the instant oats since they’re a bit finer and give a texture when baked – rolled oats would make it more chewy
  If that’s all you have, blend it in a food processor for a bit so it shreds a little. Be sure to use gluten free oats if you need.
• Be sure to mix the dry ingredients completely and get rid of any lumps of the cocoa – you want a smooth chocolate flavor and not chunks of dry powder in the oats.
• Don’t add too much liquid or the top will be too soft. You would need to bake it longer to get it to firm up, but this would make the sides dry out.
• Use only the egg whites – I haven’t tried it with a whole egg, but the texture would be different since it would “bind” the oats more. You can replace this with additional pumpkin puree or mashed banana for a Vegan chocolate baked oatmeal with no eggs.

Can you store Baked Oatmeal?

Just like a regular baked oatmeal, this single serving chocolate baked oatmeal also keeps.

You can put in the fridge in an airtight container and it should be fine for 3-4 days. Microwave it to reheat – about 45 seconds to a minute should be good.

For longer-term storage, you can freeze the baked oats in zipper bags. They last about 2-3 months. Reheat in a 350°F oven for about 20 minutes until it’s warmed though, or use a microwave.

You can also double or triple up this baked oat recipe and use ramekins, a muffin tin or baking dish to make baked chocolate oatmeal cups, muffins, bars or something for two. They all freeze really well

Some more easy Single Serve dessert and breakfast recipes

• Banana Chocolate Lava Mug Cake
• Guilt-free Chocolate Chunk Pumpkin Mug Cake
• Chocolate Chip Pancake Mug Cake (Vegan & Paleo)
• Microwave Banana Bread in a Mug (Paleo-friendly)

Some more Easy Baked Oatmeal Recipes:

• Banana Protein Baked Oatmeal Bars
• Pumpkin Pecan Baked Oatmeal Bars
• Carrot Cake Baked Oatmeal
• Peanut Butter Banana Oatmeal Bake

Chocolate Baked Oatmeal For One

5 from 1 vote

Print recipe Pin Recipe

Prep Time2 minutes mins

Cook Time25 minutes mins

Total Time27 minutes mins

Servings: 1 ½ cups

Calories: 235kcal

Course: Breakfast

Cuisine: American

Decadent Chocolate Baked Oatmeal For One made with pumpkin puree for a creamy texture and egg whites for a protein bump. The perfect single serve oats recipe for when you crave a baked chocolate ‘dessert’ for breakfast!

Ingredients

• ½ cup Instant or Quick Oats
• 1½ tablespoon Unsweetened Cocoa Powder, 7½g
• Stevia Sweetener, 2 tablespoon sugar worth (Use your brand’s Conversion Chart)
• ¼ teaspoon Baking Powder
• ½ cup Almond Milk, Unsweetened
• 2 tablespoon Pumpkin Puree (not pumpkin pie filling), 32g, see notes for sub
• 1 Egg White, about 2 Tbsp
• ½ teaspoon Vanilla Extract

Instructions

• Preheat the oven to 350°F.
• Lightly grease a large 1½ cup (12 oz) ramekin or oven-safe dish.
• In a bowl, mix oats, cocoa, sweetener and baking powder.
• In large bowl whisk together milk, pumpkin puree or mashed banana, egg white and vanilla.
• Add dry-oat mix to wet and stir to form a smooth batter.
• Transfer batter into the ramekin/dish.
• Bake for 25 minutes. The top will be slightly wet in the middle, but that’s expected. Cooking longer will make the oats dry on the inside.
• Let cool a few minutes, sprinkle on some chocolate chips if desired, and dig in!

Notes

• To replace pumpkin puree, use mashed banana or Greek Yogurt + extra 1 teaspoon sugar-worth sweetener.
• For Vegan option, replace egg whites with 2 tablespoon pumpkin puree or mashed banana. Use less sweetener in this case.
• Nutritional value is calculated using pumpkin puree and egg whites.

Storage:

• Fridge: 3-4 days in an airtight glass container. Reheat in microwave for 45-60 seconds until warmed through.
• Freezer: 3-4 weeks wrapped in plastic wrap and placed in a freezer bag, or in an airtight container. Reheat in a 350°F oven for about 20 minutes.

Nutrition:

• Servings: 1½ cups, 12oz | Serving size: 1½ cups
• Calories: 235kcal
• Fat: 4.9g | Saturated fat: 0g
• Carbohydrates: 37.9g | Fiber: 8.8g | Sugar: 1.6g
• Protein: 10.9g