MOLTEN CHOCOLATE CHIP PROTEIN BAKED OATS
on Oct 30, 2024, Updated Jun 23, 2025
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Molten chocolate cake meets chocolate chip cookies meets cozy breakfast oatmeal in this protein-packed baked oats recipe.
A molten lava cookie for breakfast with 35 grams of protein? There must be a catch, right?
No catch here! This Molten Chocolate Chip Protein Baked Oats is made with pure, wholesome ingredients.
Made with protein powder, gluten-free rolled oats, and cashew butter, this morning meal is full of protein as well as fiber and healthy fats.
For optimal blood sugar balance, I pair oats with a protein source and healthy fats. That way, I’m controlling the blood sugar spike that can sometimes come with eating oats alone.
Now, I have to give a shout-out to my dear, dear friend and fellow recipe creator @rachaelsgoodeats who made a seasonal pumpkin version (!).
I kept it classic here for full year eats, but if pumpkin is the vibe you’re going for, go ahead and add a scoop of pure pumpkin puree.
You won’t be disappointed. Enjoy!
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Ingredients for Chocolate Chip Baked Oatmeal
With no added sugars or processed ingredients, you’ll feel good knowing you’re starting your day with protein, fiber, and healthy fats.
- Rolled Oats: Look for gluten-free, if that’s important to you. @bobsredmill protein oats are one of my favs as they have 10 grams of oats per serving!
- Almond Milk: Any type of nut milk (or dairy milk) will do. I used @malkorganics.
- Vanilla Extract: A must for any cookie (or baked oat) recipe, in my opinion.
- Cashew Butter: One of my ultimate favorite nut butters! Cashew butter can be substituted for almond or peanut butter too.
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Pin It- Baking Powder: A tad of this leavening agent ensures the oats rise in the oven.
- Vanilla Protein Powder: Use whichever brand you prefer. @ritual is a go-to brand for me because it’s super clean and easy for me to digest. I’d recommend sticking with a vanilla variety to get that classic chocolate chip cookie taste.
- Coconut Sugar: If you’re eating this for a snack or dessert, you may want it to be a bit sweeter. This ingredient is optional.
- Chocolate: To create that ooey, gooey center, I like to freeze the chocolate for about 30 minutes. Add as many chocolate chips as you please before popping the oats into the oven.
How to Make Molten Chocolate Baked Oats
Start by preheating the oven to 350°F. Next, grease a 12-ounce ramekin with avocado oil or coconut oil.
In a high-speed blender, add the rolled oats, almond milk, vanilla extract, cashew butter, baking powder, protein powder, and coconut sugar (if using). Blend for a few minutes until smooth like cookie dough batter.
Pour the batter into the prepared ramekin. Press the chocolate squares into the center, covering with the batter.
Recipe Tip
Freezing the chocolate for 30 minutes ahead of time will get you that desirable molten chocolate center.
Top the oats with additional chocolate chips.
Bake for 25 minutes. Remove from the oven and allow to cool slightly (if you can!) before diving into the molten chocolate goodness. ENJOY!
Other High Protein Sweet Breakfasts:
- Cinnamon Apple Breakfast Quinoa Power Porridge
- High Protein Yogurt Bowls
- Protein Chia Pudding
- Gluten-Free Sheet Pan Pancakes
- Almond Flour Pancakes
MOLTEN CHOCOLATE CHIP PROTEIN BAKED OATS
Ingredients
- ½ cup rolled oats (I look for gluten-free)
- ¾ cup almond milk (I used Malk Organics)
- ½ teaspoon vanilla extract
- 2 tablespoons cashew butter
- ½ teaspoon baking powder
- 1 scoop vanilla protein powder (I used Ritual)
- 1 ½ tablespoons coconut sugar (optional)
- 2 squares of chocolate (freeze for 30 min first, for best results)
- Chocolate chips for topping
Instructions
- Preheat the oven to 350°F.
- Grease a 12-ounce ramekin with avocado oil or coconut oil.
- Add the rolled oats, almond milk, vanilla extract, cashew butter, baking powder, protein powder, and coconut sugar (if using) to a blender and blend until smooth.
- Pour the batter into the prepared ramekin. Press the chocolate squares into the center, covering with the batter.
- Top with chocolate chips.
- Bake for 25 minutes.
- Remove from the oven and allow to cool slightly before diving into the molten chocolate goodness.
- ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing! I didn’t do mine (molten) so I added an extra 1/3 cup of oats to thicken. And I left out the chocolate squares. But wow definitely making this again soon. Perfect for breakfast prep. I doubled the recipe and it made 4 large servings! SO filling 🙂 Tysm
I also used maple syrup, fairlife whole milk and peanut butter so I made it with what I had 🙂
Sounds delicious! So glad you loved this one. Thank you so much for taking the time to leave a comment and a review!
Hello, I hope you are doing well. Is it okay to substitute the almond milk for soy milk? Thank you! – CeCe
Definitely! Any milk of your choice works.
This was is so good! My go-to breakfast from now on!