Discover Vegan Blended Baked Oats with Chocolate
These delightful vegan blended baked oats, enhanced with dark chocolate chips, draw inspiration from a popular viral recipe but offer a timeless addition to your morning meals. When freshly prepared, they boast a soft, soufflé-inspired texture that proves utterly captivating. The blend includes rolled oats, nut or seed butter, ripe banana, plant-based milk, and dark chocolate chips, creating a nutritious start to the day. The preparation method provides flexibility with choices for oven baking or air fryer cooking.
The Rise of Blended Baked Oats
Blended baked oats, typically presented in ramekins or single-serve containers, surged in popularity on TikTok around 2021.
Years later, this trend remains as enjoyable and flavorful as ever. Despite its past viral fame, it merits a permanent position in your breakfast collection.
Working as a dietitian allows me to connect with many teenagers and young adults in my practice.
These insightful, witty, and perceptive individuals help me stay current with social media fads, slang, and innovative recipes.
One client introduced me to the blended baked oats phenomenon during its peak. The concept of blending oats before baking intrigued me, though my skepticism toward trends initially held me back.
I’m happy to acknowledge my errors in judgment regarding recipes, and this was certainly one such case!
Having now prepared baked oatmeal in this blended style, even if belatedly, I can confirm it’s an engaging technique yielding delicious outcomes. This experience reinforces the value of maintaining an open perspective throughout life and professional endeavors.
Understanding Blended Baked Oats
This marks neither my initial attempt nor my first article on baked oatmeal. Oatmeal bakes rank among my preferred vegan meal prep breakfast options.
Traditional baked oatmeal recipes I favor involve combining rolled oats with liquid ingredients and oven-baking the mixture.
The outcome is a substantial, hearty dish with distinct texture from the intact oats.
The current vegan blended baked oats variation stands apart positively. Instead of baking whole oats, blend them together with plant milk, nut or seed butter like tahini, baking powder, and a touch of cinnamon.
Transfer this smooth batter into individual dishes and bake or air fry until puffed and firm.
The final product resembles cake far more than conventional baked oats. During preparation, it evoked thoughts of a soufflé’s airy consistency.
Upon removal from the oven or air fryer, allow a few minutes for cooling; the oats will slightly deflate, as shown in these images.
Initially, they rise impressively high and fluffy. Even after refrigeration, they preserve a delightful tender quality.
Essential Ingredients
Preparing blended baked oats emphasizes technique over rigid formula. I’ve selected ingredients that resonate with my tastes, yet ample room exists for customization.
I’ll suggest proven substitutes. As I experiment further with this dish, I’ll expand the recipe options accordingly.
Rolled Oats
I appreciate various oatmeal forms: steel cut, rolled, and quick cooking varieties. Rolled oats feature prominently in my cooking.
They appear in my favored protein-packed vegan overnight oats, savory turmeric chickpea oats, and numerous baked oatmeal creations.
Opt for rolled or quick oats in this recipe; steel cut oats are unsuitable here.
For those with celiac disease or gluten sensitivity, choose certified gluten-free rolled oats.
Nut or Seed Butter
Incorporating nut or seed butter into vegan blended baked oats fulfills multiple roles: it replaces eggs, enhances tenderness and flavor, and supplies beneficial fats.
The fats promote prolonged satiety.
I’ve experimented with almond, peanut, cashew, sunflower seed butter, and tahini.
Each imparts a unique taste profile; peanut butter yields a pronounced peanut essence, for instance.
Tahini stands as my top choice, delivering the silkiest texture. Though tahini carries a subtle bitterness, baking tempers it into a gentle toasted note, allowing the chocolate to dominate.
Banana
Ripe banana—half for one serving, one full for two—also acts as an egg substitute.
It contributes fluffiness, moisture, and subtle natural sweetness. Dark chocolate chips provide the recipe’s sole other sweetness.
For banana-averse individuals, substitute with quarter-cup pumpkin purée or applesauce.
The banana-tahini-dark chocolate combination excels, though alternatives enhance versatility!
Dark Chocolate Chips
Use preferred vegan chocolate chips or finely chopped dark chocolate; mini chips work excellently.
Vegan milk chocolate made with oat milk suits as well, though increasingly available. I reserve it for snacks or desserts due to its sweetness level.
For chocolate-free mornings, swap with chopped walnuts, pecans, or hazelnuts. Shelled pumpkin seeds offer another appealing choice.
For nutty crunch with sweetness, consider crispy baked candied walnuts or pecans.
Plant Milk
A modest amount suffices: quarter cup per serving. Soy milk is my preference, but oat, almond, cashew, or light coconut milk succeed too.
Preparing Vegan Blended Baked Oats
Recipe considerations:
- As presented, yields two servings; halve successfully for one.
- Peak fluffiness occurs immediately post-baking; slight settling follows cooling, without compromising taste.
- Reheat via oven or air fryer; instructions for both provided.
- Total time, including 15-25 minutes cooking plus prep, suits leisurely weekends, yet remains straightforward.
Step 1: Preparation
Preheat oven to 375°F/190°C or air fryer to 325°F/165°C. Lightly grease two small ramekins (3-inch/7.5cm diameter, 1.5-inch/4cm height).
Without small dishes, combine in larger vessel or split into four muffin cups (two per serving).
Step 2: Blending
A personal blender or high-speed model with small jar ideal for small batches. Large blenders may challenge minimal volumes.
If blending proves difficult despite tamper, double recipe for sharing or meal prep yielding four servings.
Combine banana, oats, plant milk, flaxseed, salt, baking powder, vanilla, and nut/seed butter in blender; process until smooth, 1-2 minutes.
A compact blender excels here.
The mixture forms a velvety batter.
Step 3: Incorporate Chocolate Chips
In blender, fold in half the chocolate chips with spatula for even distribution.
Step 4: Fill and Top
Divide batter evenly into ramekins.
Sprinkle remaining chips atop portions.
Step 5: Cook
Oven: 22-25 minutes until golden, domed, set—like mini soufflés.
Air fryer: 15-18 minutes for comparable results. With 4L basket, cook one at a time; refrigerate second meanwhile.
Finished oats feature golden domes, initially puffed dramatically, settling upon cooling.
Step 6: Enjoy
These oats shine standalone, chocolate providing ample flavor sans extras.
Drizzle additional nut butter optionally.
Pair with soy milk for protein, berry yogurt, more banana, smoothie, or nuts.
Storage and Reheating
Freshest when newly baked, yet storage suits meal prep.
Cover ramekins; refrigerate up to three days.
Reheat air fryer or oven at 300°F/150°C for five minutes until warm.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 2 servings
- 2/3 cup rolled oats (65g)
- 1/2 cup unsweetened soy, oat, almond or cashew milk (120ml)
- 1 medium ripe banana*
- 1 teaspoon ground flaxseed
- 1/8 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons nut or seed butter (prefer tahini; almond, cashew, sunflower, peanut work)
- 2 tablespoons vegan mini or regular chocolate chips (30g)
- Preheat oven to 375°F/190°C or air fryer to 325°F/165°C. Oil two small ramekins.
- Blend oats, milk, banana, flaxseed, salt, baking powder, vanilla, nut butter until smooth, 1.5-2 minutes. Personal blender ideal.
- Stir 1 tablespoon/15g chips into batter. Divide into ramekins.
- Top with remaining chips.
- Bake 22-25 minutes or air fry 15-18 until puffy, golden. Air fry one if needed.
- Best fresh; refrigerate covered overnight, reheat 300°F/150°C five minutes.
*Substitute 1/4 cup pumpkin purée or applesauce.
Over time, I gravitate toward reliable recipes, nostalgic meals, and traditional techniques.
Yet embracing novelty fueled my vegan cooking evolution.
That Saturday urge for something playful led to these oats—a charming treat I trust you’ll savor.
