Start the day with a warm, cake-like breakfast that feels indulgent yet is good for you. These Fluffy & Moist Vegan Chocolate Chip Baked Oats are the perfect way to satisfy that craving for something sweet in the morning without added sugar or guilt. Loaded with wholesome ingredients like oats, plant-based milk, and SunButter, these cake-like oatmeal cups have the perfect balance of healthy fats, comforting flavors, and chocolatey goodness.
I am no stranger to single-serving baked oats, especially with chocolate flavors, like my High-Protein Chocolate Baked Oats or Pumpkin Baked Oats. They all have a cake-like texture but still have the health benefits of whole grains and are vegan. What's not to love? But this healthy breakfast recipe might just become your new favorite. The creamy goodness of sunflower seed butter from Sunbutter gives you a delicious surprise at the center, similar to my Chocolate Caramel Baked Oats, while melty mini chocolate chips make it taste like an oatmeal chocolate chip cookie straight from the oven. It's a simple recipe, yet it keeps everyone happy during busy mornings, whether you're serving it hot straight from the oven or meal-prepping for the week!
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Ingredients To Make Single Serving Baked Oats:
This baking dish combines simple ingredients with a tasty dollop of sunflower butter from Sunbutter. It truly makes all the difference, and every bite is deliciously creamy. Here's what you need.
- Oat Flour: Oat flour makes these baked oats extra fluffy. Either buy pre-made oat flour or make it yourself with regular oats and a blender. If you want to keep them gluten-free, make sure to use certified gluten-free oat flour. You never waste a large bag of oat flour if you plan to bake more of my goodies on the blog. Try my Gluten-Free Vegan Oatmeal Cranberry Cookies or Healthy Pumpkin Muffins next.
- Baking Powder: Gives the baked oats that subtle rise for a cake-like texture.
- Sea Salt: Balances the sweetness and enhances the overall flavor.
- Plant-based Milk: I recommend soy milk for the best results.
- Vanilla Extract: Adds warmth and depth to the flavor-you can't skip the vanilla!
- Pure Maple Syrup: This natural sweetener provides the perfect sweetness without added sugar.
- Mini Chocolate Chips: These melt beautifully throughout the baked oats, providing that classic chocolate chip cookie flavor.
- SunButter No Sugar Added Sunflower Seed Butter: This favorite ingredient adds a creamy, rich center to each bowl, giving the dish a boost of healthy fats. I highly recommend having a few jars in your pantry to make more healthy, sweet treats like my Dark Chocolate Caramel Sunbutter Cups or hearty dishes like my Vegan Creamy Gnocchi With Mushrooms.
See the recipe card for quantities.
How to Make It:
It's super easy to make this healthy breakfast. Let's have a look.
- Prepare the Oatmeal Batter: In a large mixing bowl, combine the oat flour, baking powder, and sea salt with the rest of the ingredients, except the seed butter. Stir until the oat mixture is smooth. Then, fold in the mini chocolate chips.
- Assemble: Divide the batter evenly between the prepared bowls, saving a bit of batter for the topping. Add SunButter to the center of each bowl, lightly pressing it in. Then, cover with the reserved batter.
- Garnish & Bake: Sprinkle with extra mini chocolate chips. Bake in a preheated oven for 18-22 minutes or until the tops are golden brown and a toothpick comes out mostly clean.
- Serve: Enjoy warm for a gooey, cake-like texture, or let cool for a firmer consistency.
Top Tips:
- Add extra protein: Add a scoop of vegan protein powder to the batter.
- Use regular oats: Although I love steel-cut oats, like in my Vanilla Protein Steel Cut Oats recipe, I highly recommend using regular oats or quick oats here to get that fluffy, cookie-like texture in each bite.
- To ensure the batter is fluffy: Don't overmix it-stir until just combined.
Variations and Substitutions:
Here are a few things you can substitute or do differently based on what you have on hand. But if there is one thing I would not change, it's the seed butter from Sunbutter. The recipe is centered around this creamy goodness, so don't skimp on this one.
- Milk of Choice: Feel free to use oat milk or any other milk of choice. Vanilla unsweetened almond milk, coconut milk, or cashew milk work, too, if nut allergies are no concern.
- Sweetener Swap: Instead of maple syrup, try agave nectar, date syrup, or your liquid sweetener of choice. My Pumpkin Spice Infused Maple Syrup adds some fall flavors to the mix.
- Chocolate chips: I used milk chocolate, but dark chocolate chips also work.
- Other Add-Ins: Add in some chopped perfectly ripe bananas, like in my Chocolate Chip Banana Baked Oats, or a tablespoon of flax seed for an extra nutritional boost.
Equipment Used:
- Large mixing bowl: For combining all ingredients.
- Small oven-safe bowls or ramekins: These help create the perfect single-serving portions.
- Baking sheet: To catch any overflow and make transferring easier (optional).
- Wooden spoon: To combine the ingredients.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. You can place the ramekins directly into a larger container and tightly close, or use ramekins with lids. To reheat, pop it in the oven at 350°F for about 5-7 minutes or microwave for a quick warm-up.
Recipe FAQs:
Absolutely! Prepare the batter and pour it into the bowls. Cover with plastic wrap and refrigerate overnight. Simply bake the next morning for a fresh breakfast. You can also bake larger portions using a baking dish instead of single-serving bowls.
More Sunbutter Recipes To Try Next:
Looking for other Sunbutter recipes like these chocolate chip baked oats? Try these:
These Fluffy & Moist Vegan Chocolate Chip Baked Oats are a delicious breakfast, a healthy snack, or even enjoyed as a dessert on a lazy Sunday afternoon.
If you try this Vegan Chocolate Chip Baked Oats Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
Fluffy & Moist Vegan Chocolate Chip Baked Oats
Equipment
- 2 ramekins
Ingredients
- 1 cup oat flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1 cup plant based milk I recommend soy milk for best results
- 2 teaspoons vanilla extract
- 2 tablespoons pure maple syrup
- ¼ cup mini chocolate chips regular work as well
- 2 tablespoons SunButter No Sugar Added Sunflower Seed Butter for the dollop of sunbutter in the middle of each bowl
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease two small oven-safe bowls or ramekins.
Prepare the Batter:
- In a mixing bowl, combine oat flour, baking powder, and sea salt.
- Pour in the plant-based milk, vanilla extract, and maple syrup, stirring until well combined.
Add Chocolate Chips:
- Fold in the mini chocolate chips, mixing just until evenly distributed.
Assemble:
- Pour the batter evenly into the prepared bowls, making sure to save about ¼ cup. Place 1 tablespoon of SunButter in the center of each bowl, pressing it lightly into the batter. Cover the SunButter with ¼ cup of leftover batter. Top with extra chocolate chips.
Bake:
- Bake for 18-22 minutes, or until the tops are golden and a toothpick comes out mostly clean. Allow to cool slightly.
Serve:
- Enjoy warm for a soft, rich center, or let it cool further for a firmer texture.
More Vegan Breakfast Recipes:
Make sure to try more of my healthy vegan breakfast recipes!
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