There was a time when the only thing I ate for breakfast was oats. They were cheap, filling, and reliable — but if I’m honest, they weren’t always exciting. Discovering baked oats completely changed that for me.
Baked protein oats are still nourishing and balanced, but they feel indulgent. Almost like dessert for breakfast. These hot chocolate baked protein oats are one of my favourite versions — rich, chocolatey, comforting, and perfect if you’re starting meal prep and want something sustainable for weight loss (of course, paired with movement and enough overall food).
From a nutrition coaching perspective, this recipe is built to keep you full and satisfied: slow-digesting oats, added protein, and enough volume to prevent that mid-morning snack hunt. It’s a great example of how weight loss meal prep recipes don’t need to feel restrictive or boring.
Ingredients
Base
- 360 ml plant-based milk
Soy, oat, or almond all work well - ¾ tsp apple cider vinegar
Creates a dairy-free “buttermilk” for a softer bake - 300 g plant-based yoghurt
(200 g original + 100 g replacing bananas)
Sub: thick soy yoghurt works best - 110 g rolled oats
- 75 g oat flour
Sub: blend rolled oats until flour-like - 45 g plant-based chocolate protein powder
Sub: plain protein + extra cocoa + sweetener - 1 tsp baking powder
- 35–40 g dark cocoa powder
Hot Chocolate Soak
- 2 tbsp cocoa powder (40–50 g)
- 2 tbsp maple syrup (adjust to taste)
- 150 ml hot plant-based milk
Topping
- 75 g plant-based mini marshmallows
Add just before serving for best texture
Step-by-Step Method
1. Make the plant-based “buttermilk”
Mix the plant-based milk with apple cider vinegar and set aside for 10 minutes.
Coach tip:
This improves texture and lift, especially in baked oats no banana recipes.
2. Mix the base
In an 8-inch square baking dish, combine:
- Plant-based yoghurt
- Rolled oats
- Oat flour
- Chocolate protein powder
- Cocoa powder
- Baking powder
Pour in the milk mixture and stir until a thick batter forms.
Coach tip:
A thicker batter = fudgier centre. If it looks pourable, add 1–2 tbsp oat flour.
3. Bake
- Oven: 170°C for 30–40 minutes
- Air fryer: 180°C for 25 minutes
Bake until risen and just set in the middle.
Coach tip:
Slightly underbaking keeps these more like chocolate protein baked oats rather than cake.
4. Add the hot chocolate soak
While warm, poke holes all over the oats using a skewer or fork.
Whisk the soak ingredients and pour evenly over the bake.
Allow to cool fully so it absorbs.
Coach tip:
This step is what gives “choc baked oats” that gooey brownie-like texture.
5. Add marshmallows
Reheat a portion for 20–30 seconds, then top with marshmallows so they soften.
Tips and Variations
- Let the bake cool fully before slicing — it sets as it cools
- Store marshmallows separately for meal prep
- For extra richness, add a handful of chocolate chips baked oats-style into the batter
- Chocolate chip baked oats: Fold 40 g dark chocolate chips into the batter
- Brownie baked oats: Add 1 tbsp nut butter and reduce oat flour slightly
- Baked oats no banana: This recipe already is
- Lower-calorie version: Reduce marshmallows and sweetener
- Higher-protein version: Add an extra 10 g protein powder + splash of milk
Storage, Serving & Reheating
- Fridge: Store sliced portions in an airtight container for up to 5 days
- Freezer: Freeze individual portions for up to 2 months
- Reheat: Microwave 30–60 seconds until warm
- Serve with: Extra yoghurt, berries, or nut butter
Some Useful products I have found for this recipe:
This Dual Air Fryer by Swan is my go to for any recipe that requires that extra level of crispeness.
Hot Chocolate Baked Protein Oats
There was a time when the only thing I ate for breakfast was oats. They were cheap, filling, and reliable — but if I’m honest, they weren’t always exciting. Discovering baked oats completely changed that for me.
Baked protein oats are still nourishing and balanced, but they feel indulgent. Almost like dessert for breakfast. These hot chocolate baked protein oats are one of my favourite versions — rich, chocolatey, comforting, and perfect if you’re starting meal prep and want something sustainable for weight loss (of course, paired with movement and enough overall food).
From a nutrition coaching perspective, this recipe is built to keep you full and satisfied: slow-digesting oats, added protein, and enough volume to prevent that mid-morning snack hunt. It’s a great example of how weight loss meal prep recipes don’t need to feel restrictive or boring.
Ingredients
Base
Hot Chocolate Soak
Topping
Instructions
-
Make the plant-based “buttermilk” Mix the plant-based milk with apple cider vinegar and set aside for 10 minutes.
-
Mix the base In an 8-inch square baking dish, combine: Plant-based yoghurt Rolled oats Oat flour Chocolate protein powder Cocoa powder Baking powder Pour in the milk mixture and stir until a thick batter forms.
-
Bake Oven: 170°C for 30–40 minutes Air fryer: 180°C for 25 minutes Bake until risen and just set in the middle.
-
Add the hot chocolate soak While warm, poke holes all over the oats using a skewer or fork. Whisk the soak ingredients and pour evenly over the bake. Allow to cool fully so it absorbs.
-
Add marshmallows Reheat a portion for 20–30 seconds, then top with marshmallows so they soften.
Nutrition Facts
Nutrition Facts
Servings: 6 ServingCalories:268.56kcalTotal Fat:5.71gTotal Carbohydrate:47.95gDietary Fiber: 6.57gSugars: 16.03gProtein:12.07gMagnesium: 118.4mg
Note
- Let the bake cool fully before slicing — it sets as it cools
- Store marshmallows separately for meal prep
- For extra richness, add a handful of chocolate chips baked oats-style into the batter
- Chocolate chip baked oats: Fold 40 g dark chocolate chips into the batter
- Brownie baked oats: Add 1 tbsp nut butter and reduce oat flour slightly
- Lower-calorie version: Reduce marshmallows and sweetener
- Higher-protein version: Add an extra 10 g protein powder + splash of milk
