{"id":2979,"date":"2025-04-29T00:38:23","date_gmt":"2025-04-29T07:38:23","guid":{"rendered":"https:\/\/wrwofficial.com\/index.php\/2025\/04\/29\/vegan-blended-baked-oats-with-dark-chocolate-chips\/"},"modified":"2025-04-29T00:38:36","modified_gmt":"2025-04-29T07:38:36","slug":"vegan-blended-baked-oats-with-dark-chocolate-chips","status":"publish","type":"post","link":"https:\/\/wrwofficial.com\/index.php\/2025\/04\/29\/vegan-blended-baked-oats-with-dark-chocolate-chips\/","title":{"rendered":"Vegan Blended Baked Oats with Dark Chocolate Chips"},"content":{"rendered":"

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These vegan blended baked oats with dark chocolate chips are based off of a viral recipe, yet I promise that they deserve an enduring place in your breakfast routine! Freshly made, the oats have a tender, souffl\u00e9-like texture that\u2019s irresistable. Featuring rolled oats, nut or seed butter, banana, plant milk, and dark chocolate chips, the recipe is a wholesome morning treat. I give two options for preparation: oven or air fryer.<\/p>\n

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Blended baked oats\u2014usually served in ramekins or other single-serve dishes\u2014became a viral trend on Tik Tok in around 2021. <\/p>\n

I\u2019m here, three years later, to report that the recipe is as fun and tasty as ever. And in spite of its formerly viral status, it\u2019s worthy of a longterm spot in your breakfast repertoire.<\/p>\n

One of the sweet parts of working as a dietitian<\/a> is that I see a fair number of teens and twenty-somethings in my practice. <\/p>\n

These thoughtful, incisive, humorous young folks keep me up-to-date on social media trends, acronyms, and recipes. <\/p>\n

One of my clients told me about the blended baked oat trend back when it was first popular. It sounded like a cool idea, blending the oats prior to baking them. Yet the part of me that\u2019s quick to dismiss a fad was reluctant to try them.<\/p>\n

I\u2019m not too proud to admit when I\u2019ve been wrong about a recipe, and I was definitely wrong about this one!<\/p>\n

Now that I\u2019ve made baked oatmeal this way, better late than never, I can tell you that it\u2019s a fun method with tasty results. As I\u2019ve realized so many times over in my life and career, it\u2019s good to keep an open mind. <\/p>\n

What are blended baked oats, exactly?<\/h2>\n

This isn\u2019t my first time trying, or writing about, baked oatmeal. In fact, oatmeal bakes are one of my go-to vegan meal prep breakfasts<\/a>. <\/p>\n

The baked oatmeal variations that I\u2019m accustomed to making involve mixing rolled oats with some sort of liquid, then baking them in the oven.<\/p>\n

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The resulting mixture is dense and hearty, with plenty of texture from the rolled oats. <\/p>\n

Some of my favorite examples are my vegan blueberry banana oat bake<\/a>, vegan pumpkin chocolate chip baked oatmeal<\/a>, and maple brown sugar baked oatmeal<\/a>.<\/p>\n

The vegan blended baked oats that I\u2019m sharing today are different, in a good way. Rather than baking the oats whole, you\u2019ll blend them with plant milk, nut or seed butter (I like tahini), some baking powder, and a pinch of cinnamon. <\/p>\n

Then, you\u2019ll pour this \u201cbatter\u201d into individual dishes and bake or air fry them till they\u2019re puffy and set. <\/p>\n

The result is something that\u2019s much more like cake than baked oats. In fact, when I made it, I kept thinking to myself that it had an almost souffl\u00e9-like texture. <\/p>\n

After the blended baked oats have been out of the oven or air fryer for a few minutes, they\u2019ll lose some of their height, which is what\u2019s reflected in the photos here. <\/p>\n

But they really are impressively domed and fluffy at first. Even once they\u2019ve been stored, they retain a lovely, tender texture.<\/p>\n

Key ingredients<\/h2>\n

Making blended baked oats is more of a cooking method than a specific recipe. I\u2019ve chosen the ingredients that speak to me, but there\u2019s room for variation. <\/p>\n

I\u2019ll offer some substitutes that I know can work. As I continue to make this recipe, which I know that I will, I\u2019ll update the recipe card with more options. <\/p>\n

Rolled oats<\/h3>\n

I love all types of oatmeal<\/a>: steel cut<\/a>, rolled, and quick oats. But the variety that I cook with most often is probably rolled oats. <\/p>\n

Rolled oats are what end up in my favorite protein-rich vegan overnight oats<\/a>, my savory turmeric chickpea oats<\/a>, and most of my baked oatmeal recipes. <\/p>\n

You can use either rolled oats or quick oats here. I don\u2019t recommend steel cut oats for this particular recipe. <\/p>\n

If you have celiac disease or don\u2019t do well with gluten, be sure to use rolled oats that are certified gluten-free. <\/p>\n

Nut or seed butter <\/h3>\n

Adding nut or seed butter to the vegan blended baked oats achieves a few things. It serves as an egg replacer, it makes the oats tender and flavorful, and it adds healthful fats to the recipe. <\/p>\n

The latter is a win when it comes to staying satiated. <\/p>\n

I\u2019ve tested the recipe with almond, peanut, cashew, and sunflower seed butter, along with tahini. <\/p>\n

All of these nut and seed butters add their own distinctive flavor. As you can imagine, the PB version is really peanutty, and so on. <\/p>\n

My favorite option so far is tahini. I think it creates the most silky-textured baked oats. And while tahini is known for being a little bitter, that bitterness mellows with baking. Your finished oats will have a light toasted flavor, and the chocolate will shine through.<\/p>\n

Banana<\/h3>\n

Ripe banana\u2014half for a single portion, a whole one for a double portion\u2014also functions as an egg replacer. <\/p>\n

In addition, it ensures that the oats are fluffy and moist, and it adds a little naturally occurring sweetness to the recipe. (The only other source of sweetness in the recipe is the dark chocolate chips.)<\/p>\n

I know that I have some readers who really don\u2019t care for banana, so I have two suggested alternatives: pumpkin pur\u00e9e and applesauce. A quarter cup of either of these can work in the recipe. <\/p>\n

So far, I like the banana + tahini + dark chocolate chip combo best, but it\u2019s good to have options!<\/p>\n

Dark chocolate chips<\/h3>\n

Your favorite vegan chocolate chips are welcome here, as is finely chopped dark chocolate. I like to use mini chips when I make the recipe.<\/p>\n

Vegan milk chocolate, which is usually made with oat milk, is also an option and increasingly easy to find. While I enjoy it for snacking or dessert, I find it a little too sweet for the blended baked oats.<\/p>\n

If you\u2019re not in the mood for chocolate at breakfast, then it\u2019s fine to replace the chips with chopped walnuts, pecans, or hazelnuts. Shelled pumpkin seeds are also a nice option. <\/p>\n

If you want the crunch of nuts with a little added sweetness, I think that my crispy baked candied walnuts<\/a> or crispy baked vegan candied pecans<\/a> would be a great addition.<\/p>\n

Plant milk<\/h3>\n

You won\u2019t need a lot of plant milk to make the recipe (1\/4 cup \/ 60ml per serving). Soy milk is my plant milk of choice, but you can also use oat, almond, cashew, or light coconut milk. <\/p>\n

How to make vegan blended baked oats<\/h2>\n

A few things to keep in mind about the recipe:<\/p>\n