QiMeal
Chocolate Chip Blended Baked Oats
Chocolate Chip Blended Baked Oats · ready in 33 min · 2 servings · 399 kcal per serving · easy · 9 ingredients
This viral style breakfast turns oats into a warm cake like bake with banana sweetness, protein powder body, and melty chocolate chips.
- Prep
- 10 min
- Cook
- 23 min
- Total
- 33 min
- Serves
- 2
- kcal
- 399
- Difficulty
- easy
Ingredients · 2 servings
- 80 gOat
- 1Egg
- 1Banana, peeled
- 30 gProtein powder, whey based
- 30 gChocolate chip, divided
- 1 tspBaking powder
- 1 pinchSalt
- 80 mlWater
- 1 tspButter, softened
Equipment
oven, blender, measuring spoon, mixing bowl, spatula, 2 ramekins, pastry brush, baking tray, oven mitts, toothpick, cooling rack, spoon
Instructions
- Gather Ingredients
Gather oats, egg, banana, protein powder, chocolate chips, baking powder, salt, water, and butter, plus a blender, bowls, ramekins, and oven. · 5 min
What to look for: Ingredients are measured and tools are ready.
- Heat Oven
Heat the oven to 204°C / 400°F, then butter 2 small ramekins so the batter releases cleanly after baking. · 5 min
What to look for: Ramekins are evenly coated with a thin butter layer.
- Blend Batter
Blend oats, egg, banana, protein powder, baking powder, salt, and water until the mixture looks smooth and pourable. · 2 min
What to look for: Batter is pale, thick, and mostly free of oat pieces.
- Add Chocolate
Fold most chocolate chips into the batter, then divide it between the ramekins and scatter the remaining chips on top. · 3 min
What to look for: Chocolate chips are spread through the batter with a few visible on top.
- Bake Oats
Bake the ramekins until the tops rise, the edges look set, and the centers still feel softly springy, about 15 to 18 minutes. · 18 min
What to look for: Tops are domed with glossy melted chocolate and set edges.
- Rest Serve
Rest the baked oats for 5 minutes, then serve warm while the crumb is tender and the chocolate chips are glossy. · 5 min
What to look for: Bakes have settled slightly and steam gently when spooned.
Nutrition (per serving)
| kcal | 399 |
|---|---|
| Protein | 23 g |
| Carbohydrates | 53 g |
| of which sugars | 17 g |
| Fat | 12 g |
| of which saturated | 6 g |
| Fibre | 7 g |
| Sodium | 440 mg |
Nutri-ScoreB
Allergens
Contains: gluten, milk, eggs
May contain: soybeans, peanuts, tree nuts
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Microwave on medium power until warm in the center, adding a small splash of water if the crumb seems dry.
Ingredient substitutions
Oat
- Gluten free oat: Use the same weight and blend until fully smooth.
Egg
- Banana: Use 60 g extra mashed banana for 1 egg, with a softer and less risen texture.
Banana
- Honey: Use less honey by weight and add a little extra water to keep the batter pourable.
Protein powder
- Oat: The bake will be less protein rich and more like plain baked oatmeal.
Chocolate chip
- Dark chocolate chip: Use the same weight for a deeper cocoa flavor.
Baking powder
- Egg: Whisk the egg well before blending to add a little lift, though the result is denser.
