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Chocolate Hazelnut Baked Oats

Chocolate hazelnut baked oats in a white ramekin with handles.
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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!

Ingredients

Scale
  • 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

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 2nd 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

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

Find it online: https://thatspicychick.com/chocolate-hazelnut-baked-oats/