Chocolate Chip Baked Oats, Vegan

When you eat these delicious vegan chocolate chip baked oats, you’ll wonder if you are eating oatmeal chocolate chip cookies in a bowl instead! Vegan baked oats are made with old-fashioned oats, brown sugar, oat milk, vegan yogurt, and chocolate chips,

I actually consider this vegan oatmeal dish in the same category as pancakes and waffles – yummy breakfast food…but not necessarily a healthy breakfast. But yeah, yummy for sure!

Breakfast food that tastes like dessert? I’m okay with it…once in a while! Chocolate chip baked oatmeal is easier than pancakes or waffles…which also fall into the dessert for breakfast category…IMHO…

You are going to love these vegan chocolate chip baked oats if:

• you love the taste of oatmeal cookies but are not *totally* okay with cookies for breakfast.
• you need something quick and easy that will impress.
• you are looking for something new and different (and tasty) for your weekend vegan breakfast.
• you need a quick and easy recipe that serves one – or you can double, triple, or even quadruple this recipe depending on the capacity of your blender.

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Ingredients and substitutions for chocolate chip baked oatmeal

The ingredients listed are for making vegan chocolate chip oats. If you are not vegan, then of course use what you’d like. I have not personally tested nonvegan substitutions but do let me know if you try any and how it works for you.

• old fashioned oats – Do use “old fashioned” oats – which are the same as “rolled oats” -for this recipe. Do not use quick oats. When I tried quick oats, the texture was not quite the same. Don’t use steel-cut oats either. Rolled or old-fashioned oats are easy enough to find in your grocer’s cereal aisle. Read more about the difference between steel-cut oats, quick oats, and rolled oats in this article by Healthline.
• light brown sugar – This recipe has a huge amount of sugar in my opinion. I tried making it with less sugar many times, and frankly…it didn’t taste as good. I did cut down on some of the sugar by using monk fruit packets to substitute for the granulated sugar. I know that some artificial sweetener brands also have a brown sugar option. If you are comfortable with sugar substitutes then feel free to do that. You could also try maple syrup. I really like the flavor that brown sugar adds though. Brown sugar lends more realistic cookie-flavor undertones.
• monk fruit packets. If you are not comfortable with sugar substitutes then this is equivalent to two teaspoons of table sugar.
• oat milk – I use oat milk without added sugar (because there is already so much in the recipe!) You could also use almond milk, cashew milk, or another plant milk of choice.
• vegan yogurt or sour cream – This is to give the baked oats a little extra body and depth of flavor. If you are not vegan then use the brands you like. Use unsweetened and unflavored vegan yogurt.
• vanilla extract
• baking powder
• pinch of salt – just a little pinch for depth of flavor
• mini vegan chocolate chips – Again, if you are not vegan then use the chocolate chips you’d like. I do recommend the small mini size. The brand I use is Enjoy Life mini chocolate chips.
• blender – Any blender will do. It is not necessary to use a high-speed blender for this recipe.
• You’ll also want a small 4-ounce ramekin or individual baking dish. I use these 4-ounce baking dishes all the time. (They make great ice cream cups as well. In fact, you will probably spy them in some of my favorite ice cream posts!)

How to make vegan baked oats with chocolate chips

The recipe card below has the complete list of ingredients with measurements along with concise directions. Read more for more detailed instructions along with a few tips.

Step 1: Prepare

• Preheat the oven to 350°
• Spritz a little cooking spray into the ramekin – or lightly grease with cooking oil or vegan butter.
• Measure the ingredients.

Why do I measure the ingredients ahead of time? I think the most time-consuming part of this recipe with this recipe (besides the baking part) is measuring and prepping the ingredients. This is why I do it ahead of time so that I can just dump and blend.

In fact, this recipe would be a great recipe to make with a child. Everything could be correctly measured by your child (with your help if necessary) and ready to dump in the blender. That way there will be no errors in measurements.

Measure out the rolled oats, plant milk and yogurt, sugars, baking soda, and vanilla. The pinch of salt can just be added when you get ready to blend. Measure the vegan chocolate chips but set them aside separately because you will not be adding them to the blender.

Step 2: Blend

Add the ingredients to your blender. Add everything except for the chocolate chips. In any order, you can add in the rolled oats, plant milk, yogurt, brown sugar and sugar substitutes, baking powder, vanilla extract, and a pinch of salt.

Blend until smooth for about 30 seconds. Some baked oats recipes call for unblended oats. For this recipe, we blend the oats. This makes our baked oats recipe a little more cake-like and less like oatmeal.

Can you make more than one serving of baked oats?

This recipe is for one serving BUT you can certainly make more than one serving at a time if your blender is large enough.

A smaller blender like the one pictured can only make one serving at a time. However, with a larger capacity blender, you can make up to four servings at once – so…. depending on the size of your blender, the answer is yes.

Step 3: Bake

By now your oven should be preheated. Pour the blended ingredients into the prepared ramekin. If you are making more than one, then you pour the batter evenly into all of the little 4-ounce baking dishes.

Now you add two tablespoons of the chocolate chips. Reserve one tablespoon for sprinkling on top. Add the chips and then gently stir in. Try not to slosh the batter onto the sides of the baking dish while stirring. If you accidentally do, then wipe with a clean cloth before baking.

Finally, sprinkle the remaining mini chocolate chips evenly over the top. If you have forgotten this step and accidentally stirred in the entire three tablespoons it’s okay! Because who doesn’t like chocolate. Just sprinkle a few extra on top for aesthetics!

Place the ramekins on a baking sheet and put the baking sheet in the oven with the rack in the center position. The reason that I use a baking sheet is that the little casserole dishes will be very hot when finished baking. It’s so much easier to handle the hot small ramekins when they are on a baking sheet.

Bake at 350° for 15 to 20 minutes. The baked oats will be lightly browned on top and will “look” baked. The toothpick test does not work for this recipe. If you wait until the toothpick comes out clean then your oats will be overbaked.

A shorter baking time makes for a softer center and is frankly the way I like it best! A longer baking time will give you a more solid center. The oats are baked even though the center is a little bit soft. The baked oats don’t need to be firm all the way through like cake does. This is NOT cake – even if it tastes like cake!

Allow cooling for about ten minutes or until you can comfortably handle the ramekin. WARNING: the baking dish will be very hot right out of the oven!

If you have any leftovers then put some plastic wrap over the top and refrigerate for up to three days. If you’d like to make this recipe ahead of time, then use this method. Microwave for 30 seconds and then in 10-second increments until it is warmed to your liking.

Some more delicious vegan breakfast ideas from Veggie Fun Kitchen:

These are all winners at my breakfast table and the ones my kids ask for when they come for a visit!

• Banana Pancakes
• Apple Cinnamon Dumplins in the Instant Pot
• Tater Tot Breakfast Casserole
• Vegan Scrambled Egg with Tofu and Peppers
• Hash Brown Breakfast Casserole with JUST Egg

The printable recipe card