Rich cocoa baked oats combine banana, dark chocolate, and toasted-tasting hazelnuts for a dessert that lands somewhere between baked oatmeal and a soft chocolate oat cake. It is fiber-rich and satisfying while still tasting like an actual dessert.
Estimated nutrition
Per serving
Based on 6 servings
- Calories
- 405 kcal
- Protein
- 13 g
- Carbs
- 54 g
- Fat
- 18 g
- Fiber
- 7 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 200 g rolled oats
- 50 g unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp fine salt
- 240 g ripe banana, mashed
- 2 large eggs
- 500 ml milk
- 60 ml pure maple syrup
- 1 tsp vanilla extract
- 50 g dark chocolate, chopped
- - 60 g hazelnuts, roughly chopped
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Espresso Powder — Intensifies cocoa flavor.
- Flaky Sea Salt — A measured finishing amount can sharpen chocolate flavor.
Instructions
- 1
Heat the oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) square baking dish.
- 2
Combine the oats, cocoa powder, baking powder, and salt in a large bowl.
- 3
In another bowl, whisk the mashed banana, eggs, milk, maple syrup, and vanilla until well combined.
- 4
Pour the wet mixture into the oats and stir thoroughly.
- 5
Fold in 35 g dark chocolate and 40 g hazelnuts.
- 6
Transfer the mixture to the baking dish and spread evenly.
- 7
Sprinkle the remaining 15 g chocolate and 20 g hazelnuts evenly over the top.
- 8
Bake for 28–32 minutes, until the center is set but still moist.
- 9
1. Rest for 10 minutes before cutting into 6 portions.
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