By Made all in the same pan it bakes in, these chocolate protein baked oats are completely egg-free and taste like a brownie for breakfast! Enjoy them with a dollop of Greek yogurt and a drizzle of nut butter for an extra protein punch.
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We are a bit obsessed with baked oats around here. After the success of our cinnamon roll protein oats and pumpkin baked oats with our toddler, we wanted to keep the good times rolling with a chocolate version. So, let's roll!
Jump to:
brownies for breakfast? yes, please!
- High-Protein Without Protein Powder: This recipe gets its protein entirely from whole foods, including flaxseeds (or eggs), Greek yogurt, chia seeds, and hemp seeds.
- Toddler-Approved: Even picky eaters will love these chocolatey squares. Ours ate it every day for a week - no joke.
- Meal Prep Friendly: Bake once, and enjoy breakfast for the next few days!
here's what you'll need
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Rolled oats: The base of this dish adds fiber and texture. If you're a fan of oats, check out our list with more protein oat ideas.
- Egg whites or flaxseed mixture: For a protein boost, use 1 cup of egg whites or a vegan-friendly mix of 1 cup water + 6 tablespoon flaxseed.
- Maple syrup: A natural sweetener for just the right amount of sweetness. Honey works too.
- Greek yogurt: We use plain, non-fat but whole milk or vanilla would work.
- Milk: Use your favorite-dairy or non-dairy.
- Cocoa powder: Make sure it's unsweetened.
- Chocolate chips: Optional but highly recommended!
- Salt and vanilla: Everybody's favorite side kicks, making the other flavors pop.
- Chia seeds and hemp seeds: Small but mighty additions that bring extra protein, fiber, and healthy fats.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: flaxseeds
For this recipe, we wanted to create an egg free version of our viral cinnamon roll baked oats. So this one utilizes flaxseeds that have 2 grams of protein per tablespoon and lots of healthy omegas and fiber. Mix 1 tablespoon of flax seeds with 3 tablespoon of water to replace 1 egg.
let's make chocolate protein oats
Be sure to scroll to the recipe card for the full chocolate baked oats recipe!
- Preheat your oven: Set your oven to 350°F (175°C).
- Prepare the flaxseed mixture: Combine the water and flaxseeds in a small bowl. Stir and let it sit for at least 5 minutes to thicken. This mixture acts as a binder and is a great substitute for eggs.
- Mix it all together: In a 9x13 baking dish, combine the oats, maple syrup, Greek yogurt, milk, cocoa powder, chocolate chips, salt, vanilla extract, chia seeds, and hemp seeds. Once the flaxseed mixture is ready, stir it in.
- Bake to perfection: Bake for 30-35 minutes or until the oats are set and no longer jiggly in the center.
- Cool, slice, and serve: Let the oats cool before slicing into squares. Serve topped with the remaining Greek yogurt and a drizzle of maple syrup.
quick recipe video
expert tips
- Double the Batch: These freeze beautifully, so consider doubling the recipe and freezing half for later.
- Toppings Galore: Swap the Greek yogurt topping for peanut butter, almond butter, or your favorite nut butter.
common questions
If the batter is too dry or too wet, you can add more oats (if too wet) and add more milk (if too dry). If the baked oats are still jiggly in the center after baking, continue to bake for another 5-10 minutes. It's ok if it's still a little soft in the center because it will keep baking as it cools.
You can use some whole eggs (up to 3), but the taste and texture will change. 1 cup of egg whites is the best substitute. Egg yolks add richness and act as a binder, while egg whites act as a leavener, so they keep the flavor lighter.
No! Steel-cut oats take much longer to bake, so they won't work for this recipe.
troubleshooting & testing notes
Egg whites versus eggs versus flaxseeds
We tested with all three and all were great. But flaxseeds produce more tender baked oats, while egg whites are a close second. Egg yolks are fine but lead to a stiffer slice.
how to store & meal prep it
This recipe is meant to serve a crowd or be made for a meal-prepped breakfast. If you have leftovers, here's how to handle them:
- Fridge: Store in a sealed container for up to one week.
- Freezer: Store in a sealed container for up to three months. Thaw in the fridge overnight before reheating.
- Reheating: I enjoy eating this cold, but you can also reheat it in the microwave for 30 seconds if you like it hot!
serving ideas
These baked oats are a hit for brunch! If you're hosting a gathering and need some ideas for pairings with these oats, here are my top things:
- Berries are a great complement to this hearty chocolate-filled baked oats. I like serving it with a side of mixed berries, or you can whip up a protein berry smoothie without protein powder to drink with it.
- Coffee is one drink I can't live without. It's one of the highlights of my mornings! So, our protein coffee without protein powder is a great pairing to have alongside these oats.
- Fried Eggs are another great option to serve with these oats.
Recipe
Chocolate Protein Baked Oats
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup water + 6 tbsps flax seeds (or 1 cup egg whites (less carbs and fat))
- 3 cups Greek yogurt (1.5 cups for oats and 1.5 cups for topping)
- ⅓ cup maple syrup
- ½ cup milk
- ¼ cup cocoa powder
- ½ cup chocolate chips
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup chia seeds
- ¼ cup hemp seeds
Before you start!
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Instructions
- Preheat oven to 350 degrees F.
- Mix everything together in a 9x13 baking dish, leaving out 1.5 cups of Greek yogurt for tipping.
- Bake for 30 minutes, or until set.
- Let cool, then slice and serve each piece with a dollop of the remaining Greek yogurt, I also like to drizzle nut butter or maple syrup on top!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
I typically like savory breakfast because I feel sluggish if I start the day with sugar. But these oats are the perfect combination of sweet and filling. They gave me fuel for my morning!
Do you use whole flax seed or ground flax seed powder? Thanks!
I use ground flax!