Chocolate Hazelnut Baked Oats

These Chocolate Hazelnut Baked Oats are easy to make and taste like a rich chocolate cake! Packed with protein and fiber, full of juicy raspberries and crunchy hazelnuts, and topped with a drizzle of peanut butter and chocolate hazelnut spread, this healthy breakfast is guaranteed to start off your morning right!

this recipe

Of all the baked oats recipes I’ve shared on here, this Chocolate Hazelnut Baked Oats is the one that I make most often.

We have here a rich chocolate baked oats base with crunchy hazelnuts and juicy pops of raspberries. Topped with a drizzle of natural peanut butter and chocolate hazelnut spread, this chocolate baked oats tastes heavenly and like a decadent dessert cake!

However, this is a nutritious breakfast made with heart healthy oats. It is also packed with protein thanks to chocolate protein powder. It’ll start off your morning right and keep you full and satisfied for hours!

There’s no banana in this chocolate baked oats recipe like in the viral TikTok baked oats. I like to use unsweetened apple sauce instead to create the most moist, soft and fluffy cake-like texture!

If you love baked oats, try some of my other flavors! My Biscoff baked oats, carrot cake baked oats, and almond butter baked oats are a few of my favorites!

Ingredient Notes and Substitutes

• Blended Oats (oat flour): I used blended old fashioned rolled oats which is essentially homemade oat flour. Use store-bought oat flour for convenience if preferred. If you have old fashioned rolled oats, blend them up using a mini blender such as a Nutribullet before using in this recipe. Use glute-free certified oat flour if needed.
• Chocolate Truffle Protein Powder: I used PEScience Select Protein, a whey-casein protein blend with a rich chocolate flavor. Feel free to use any type of chocolate protein powder (whey, casein, or plant-based). Note that plant-based protein/vegan powders absorb more liquid than whey-based proteins so you will need to add more milk. For baked oats, plant-based and whey-casein protein powders work best as pure whey protein powders can result in a dryer texture if baked for too long.
• Unsweetened Cocoa Powder: I highly recommend using a Dutch processed unsweetened cocoa powder as it has a richer chocolatey flavor.
• Fine Sea Salt: A small pinch to bring out the chocolate flavors!
• Baking Powder: Helps the baked oats rise.
• Unsweetened Apple Sauce: Binds the ingredients together and gives these baked oats a soft and fluffy cake-like texture. Substitute with half of a small banana (mashed – about 50 grams) or 3 tablespoons plain Greek yogurt.
• Liquid Egg Whites: Helps the baked oats rise and makes them taste more cake-like. I like using the type from a carton as it is convenient for baking needs. You can use egg whites from an egg or a whole large egg instead if preferred. Note that if using a whole egg, you may need to add a few extra minutes to the baking time.
• Unsweetened Almond Milk: Or use any plant-based or regular milk.
• Granulated White Sugar Replacement: I used Lakanto Monkfruit Sweetener which is a sugar substitute made from monk fruit and erythritol. Feel free to use regular granulated white sugar or other artificial or natural sweetener of choice. Liquid sweeteners such as sugar-free or pure maple syrup, honey, agave syrup or date syrup can be used instead too.
• Raspberries: Fresh or frozen will work. If using frozen, you may need to add a couple of minutes to the baking time in order to avoid having wet spots within the baked oats.
• Hazelnuts: Unsalted hazelnuts either pre-roasted or raw work. 
• To Serve: Smooth natural peanut butter and Artisana Organics Hazelnut Cacao Spread. You can use any drizzly type of peanut butter, smooth or even crunchy if you prefer. Artisana Naturals Hazelnut Cacao Spread is basically Nutella but without the palm oil or any added sugar. It’s a natural chocolate hazelnut spread and absolutely divine! Feel free to use any chocolate hazelnut spread you love.

Full ingredient list and amounts are in the recipe card below.

How to Make Chocolate Hazelnut Baked Oats

1. Combine the dry ingredients. Mix together the blended oats, chocolate protein powder, unsweetened cocoa powder, salt and baking powder in a medium bowl until combined well.

2. Add the wet ingredients. Stir in the apple sauce, egg whites, almond milk and sweetener until thoroughly combined. 

3. Add the mix-ins. Add most of the raspberries (reserve a few pieces for the topping) and gently mix to combine.

4. Assemble. Pour the batter into a lightly greased ramekin and top with the reserved raspberries and hazelnuts. 

5. Bake. Bake for 25-27 minutes or until risen and the edges have slightly pulled away from the sides of the dish. Allow to cool for 5-10 minutes.

6. Serve! Drizzle the peanut butter and hazelnut cacao spread on top and enjoy warm! 

Storing and reheating: If you prefer to enjoy these chocolate baked oats later, wait until completely cool and wrap tightly with a sheet of aluminum foil. Store in the fridge for 3-4 days. Reheat in the microwave and top with the peanut butter and hazelnut cacao spread just before eating.

Full detailed instructions are in the recipe card below.

Variations

• Add hazelnut cacao spread to the batter. A tablespoon stirred into the batter will amplify the chocolate hazelnut flavor and make these baked oats taste even better!
• Make it gluten-free. Use gluten-free certified blended oats and make sure that the protein powder you’re using is free of gluten. If you have extreme sensitivities, I recommend making sure that all the ingredients you use are processed in a gluten-free facility to avoid cross-over contamination.
• Make it vegan. Use a plant-based protein powder and a flax egg (¾ tablespoon of ground flaxseed mixed with 1 and ¾ tablespoons water makes a replacement for about 40 grams of liquid egg whites). Use 79ml / ⅓ cup unsweetened almond milk as plant-based protein powders absorb more liquid than whey or whey-casein protein powder blends.
• Omit the raspberries or use other fruit. Leave out the raspberries if you prefer. Or substitute with blueberries, blackberries, diced strawberries, or any fruit you usually like with chocolate cake! 
• Leave out the protein powder. Use more blended oats (60 grams total) to replace it. Feel free to stir in more peanut butter or almond butter when adding the wet ingredients to add a little extra protein.

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More Baked Oats Recipes You’ll Love

Biscoff Baked Oats with Strawberries

Cranberry Pistachio Baked Oats

Almond Butter Baked Oats with Fresh Figs

Carrot Cake Baked Oats

Raspberry White Chocolate Baked Oats

Apricot Almond Baked Oats

Chocolate Hazelnut Baked Oats

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These healthy Chocolate Hazelnut Baked Oats are easy to make and taste like a rich chocolate cake! Packed with protein and fiber, full of raspberries and hazelnuts, and topped with a peanut butter drizzle and chocolate hazelnut spread, this is a healthy breakfast that will start off your morning right!

• Author: Lavina
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes
• Yield: 1 1x
• Category: Breakfast
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• Cooking Oil Spray, to grease the ramekin
• 40 grams / ½ cup blended Old Fashioned Rolled Oats (oat flour – note 1)
• 25 grams / ≈ ¼ cup Chocolate Truffle Protein Powder (I used PEScience Select Protein, a whey-casein blend – note 2)
• 9 grams / 1.5 TBSP Unsweetened Cocoa Powder (Dutch processed recommended – note 3)
• ⅛ TSP (a small pinch) Fine Sea Salt
• 2 grams / ½ TSP Baking Powder
• 50 grams / 3 TBLS + 1 TSP Unsweetened Apple Sauce
• 40 grams / 2 TBLS + 2 TSP Liquid Egg Whites (from a carton, or use 1 whole egg)
• 50ml / 1.7 fluid ounces Unsweetened Almond Milk (or any plant-based or regular milk)
• 10 grams / 2 TSP White Sugar Replacement, to taste (I used Lakanto Monkfruit Sweetener – note 4)
• 30 grams / ≈ ⅓ cup fresh Raspberries (or use frozen)
• 5 grams / 5 pieces unsalted Hazelnuts
• To Serve: Smooth natural peanut butter, Artisana Naturals Hazelnut Cacao Spread, to taste

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Instructions

1. Prep: Preheat oven to 180°C / 356°F / Gas Mark 4. Spray a 12 or 14-ounce (12cm) ramekin, oven-safe bowl or small baking dish with cooking oil spray. Use your fingers or a pastry brush to coat the inside.
2. Combine the dry ingredients: Mix together the blended oats, chocolate truffle protein powder, unsweetened cocoa powder, fine sea salt and baking powder in a medium bowl until combined well.
3. Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk, and white sugar replacement. Mix well until everything is thoroughly combined.
4. Add the mix-ins: Add most of the raspberries (reserve a few pieces for the topping) and gently mix to combine.
5. Assemble: Pour the batter into the prepared ramekin and top with the reserved raspberries and hazelnuts. Refrigerate (preferred) or allow to sit for 5-10 minutes on the counter so that the batter sets and the oats absorb some of the liquid.
6. Bake: Bake on the 2^nd rack from the top of the oven (note 5) for 25-27 minutes or until risen and the edges have slightly pulled away from the sides of the baking dish. Transfer to a cooling rack and allow to cool for 5-10 minutes.
7. Serve: Drizzle the peanut butter and hazelnut cacao spread on top and enjoy warm! Or wait until completely cool and wrap tightly with a sheet of aluminum foil before storing in the fridge for 3-4 days. Reheat in the microwave and top with the peanut butter and hazelnut cacao spread just before eating.

Equipment

12 oz. Mini Cocotte with Handles

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Lakanto Monkfruit Sweetener

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Unsweetened Dutch Processed Cocoa Powder

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Notes

1. Blended Old Fashioned Rolled Oats: Feel free to use homemade or store-bought oat flour. If you don’t have any on hand, blend old fashioned rolled oats in a mini blender until a smooth flour like consistency is achieved. Then proceed with the rest of the recipe. Use gluten-free certified oats if needed.
2. Chocolate Truffle Protein Powder. I used PEScience Select Protein, a whey-casein protein blend that with a rich chocolate flavor. Feel free to use any type of chocolate protein powder (whey, casein, or plant-based). Note that plant-based protein/vegan powders will absorb more liquid than whey-based protein so I recommend adding 2 tablespoons more milk if using one. For baked oats, plant-based and whey-casein protein powders work best as pure whey protein powders can result in a dryer texture if baked for too long.
3. Unsweetened Cocoa Powder. I highly recommend using a Dutch processed unsweetened cocoa powder as it has a richer chocolatey flavor.
4. White sugar replacement. Feel free to use any type of granulated sweetener of choice, either artificial or natural. Liquid sweeteners like sugar-free or natural maple syrup, date syrup, honey or agave syrup can also be used. Half to 1 tablespoon should be plenty enough but adjust the amount to taste.
5. Baking time and oven placement tips.
   • Small sized ovens: Bake on the center rack for 25-27 minutes for a cake-like texture.
   • Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked within 25-30 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
6. Meal prep option. Multiply the amounts for the recipe ingredients by the number of servings you would like to make. Click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings. Mix all the dry ingredients in a bowl, then add the wet ingredients and stir to combine. Then fold in the mix-ins. Pour into multiple ramekins, oven safe bowls or baking dishes and add the toppings. Bake as indicated. Note that you may need to adjust the baking time if you are making several servings. Once cooled, wrap tightly in a sheet of aluminum foil or cling wrap. Store in the fridge for 3-4 days. Reheat on high in the microwave for 1 minute or so until warm throughout. Drizzle the peanut butter and hazelnut cacao spread on top after reheating and enjoy. Although these chocolate hazelnut baked oats taste best when warm, you can also enjoy them at room temperature if desired. Remove the ramekin from the fridge 30 minutes prior to eating to allow the temperature to come up.
7. Nutritional information. Nutritional information provided is only for the baked oats and not the peanut butter and hazelnut cacao spread. Use an online calculator to calculate the nutritional information based on the brands and amount of peanut butter and hazelnut chocolate spread that you use.
8. See the ‘Variations’ section above in the post if you would like to customize these baked oats.

Nutrition

• Serving Size: 1
• Calories: 401
• Sugar: 7.1g
• Sodium: 725mg
• Fat: 10.9g
• Saturated Fat: 1.7g
• Unsaturated Fat: 9.2g
• Trans Fat: 0g
• Carbohydrates: 40.5g
• Fiber: 12.5g
• Protein: 30.6g
• Cholesterol: 34.1mg

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