Indulgent Chocolate Lava Cake Baked Oats

I’ve always had a soft spot for dessert-inspired breakfasts. There’s something special about starting your day with a meal that feels a bit indulgent, but still keeps you going until lunch. That’s exactly why these chocolate lava cake baked oats have become my morning go-to when I’m craving something cozy and comforting.

What I love most about this recipe is how it takes the magic of a chocolate lava cake and turns it into a breakfast-worthy dish that you can feel good about eating. The oats keep you full, while the melty chocolate center makes it feel like you’re treating yourself to something special. Plus, it’s so simple to throw together – just a few minutes of prep, and your oven does all the work.

Whether you’re looking to jazz up your weekend breakfast routine or need a pick-me-up on a regular Tuesday morning, these baked oats hit all the right notes. And the best part? They’re actually good for you, even though they taste like dessert.

What Kind of Oats Should I Use?

Quick oats are the star player in this recipe, and while the recipe specifically calls for gluten-free quick oats, you can use regular quick oats if gluten isn’t a concern for you. Quick oats work best here because they break down more easily when blended, creating that cake-like texture we’re after. While you might be tempted to swap in old-fashioned rolled oats, they’re a bit too hearty and won’t give you that same smooth, cake-like consistency. If you only have rolled oats on hand, try pulsing them in a food processor first to break them down to a finer texture similar to quick oats.

Options for Substitutions

This cozy breakfast recipe is pretty adaptable – here’s what you can swap if needed:

• Quick oats: Regular rolled oats work too, but might give a slightly different texture. Just pulse them in a blender a few times to break them down. Steel-cut oats won’t work here as they need much longer cooking time.
• Almond milk: Any milk works great – try oat milk, soy milk, regular dairy milk, or even coconut milk. Just keep the amount the same.
• Chocolate protein powder: No protein powder? Use 2 extra tablespoons of cocoa powder plus 1 tablespoon of your favorite sweetener. If using unflavored protein powder, add an extra tablespoon of cocoa powder.
• Chocolate pudding: For the gooey center, you can use Nutella, chocolate spread, or even a piece of chocolate bar pushed into the center before baking.
• Egg: For a vegan version, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
• Dark chocolate chips: Any chocolate chips work here – milk, semi-sweet, or even white chocolate. You could also chop up a chocolate bar instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making baked oats is achieving the right consistency – overmixing your ingredients can lead to a dense, rubbery texture instead of that cake-like feel you’re after, so pulse the mixture just until combined.

Getting the timing right is crucial for that perfect lava center – overbaking will result in a completely set middle instead of the gooey chocolate center, so start checking your oats at the 8-minute mark and remove them when the edges are set but the center still has a slight jiggle.

For the best chocolate flavor, don’t skip blooming your cocoa powder by mixing it with a small amount of hot water before adding it to your batter, and make sure your protein powder is well-incorporated to avoid any chalky pockets in your final product.

A helpful tip is to let the baked oats rest for 2-3 minutes after removing from the oven – this allows the chocolate center to achieve that perfect molten consistency while the outer layer sets up nicely.

What to Serve With Baked Oats?

This chocolatey breakfast treat is already pretty filling on its own, but there are some great ways to make it even better! Fresh berries like raspberries or strawberries make a perfect topping and add a nice tartness that balances out the chocolate. A dollop of Greek yogurt or a splash of cold almond milk on the side helps cut through the richness while adding extra protein. If you’re feeling extra hungry, try adding some sliced banana or a spoonful of nut butter on top – both options work really well with the chocolate flavors and make this breakfast even more satisfying.

Storage Instructions

Keep Fresh: These chocolate lava baked oats are best enjoyed right after baking while the center is still warm and gooey. If you have leftovers, you can keep them in an airtight container in the fridge for up to 2 days, though the lava center will firm up a bit.

Make Ahead: Want to save time in the morning? Mix your dry ingredients the night before, and combine with wet ingredients just before baking. You can also prepare the chocolate pudding filling and keep it ready in a separate container in the fridge.

Warm Up: If you’re reheating leftovers, pop them in the microwave for 20-30 seconds. Keep in mind that the lava center won’t be quite as runny as when freshly baked, but it’ll still be super chocolatey and delicious. Add a splash of milk if it seems dry.

Preparation Time	10-15 minutes
Cooking Time	23-27 minutes
Total Time	33-42 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-500
• Protein: 35-40 g
• Fat: 15-20 g
• Carbohydrates: 50-60 g

Ingredients

• 1/2 cup gluten-free quick oats
• 1/2 teaspoon baking powder
• 1 tablespoon cocoa powder
• 1 scoop protein powder with chocolate flavor
• 1/2 cup plain almond milk
• 1 egg
• Dash of salt
• 1/4 cup chocolate pudding
• 1 tablespoon dark chocolate chips

Step 1: Prepare the Oat Flour

Start by adding oats to a high-speed blender.

Blend the oats until they become a fine flour-like consistency.

This will serve as the base for your baked oatmeal.

Step 2: Combine Ingredients

Once your oat flour is ready, add all remaining dry ingredients and wet ingredients to the blender, with the exception of the chocolate pudding.

Blend the mixture until everything is fully combined, resulting in a smooth batter.

Step 3: Assemble the Baked Oatmeal

Grease a small ramekin to prevent sticking.

Pour half of the batter into the ramekin.

Add a layer of chocolate pudding over the batter, then top with the remaining batter to sandwich the pudding.

This layering will create a delicious, gooey center in the final dish.

Step 4: Bake

Preheat your oven to 350°F (175°C).

Place the ramekin on the center rack and bake for 23-27 minutes.

The baked oatmeal should be set and lightly golden on top by the end of the baking period.

Step 5: Serve and Enjoy

Remove the ramekin from the oven and allow it to cool slightly.

Enjoy your delicious baked oatmeal as is, or enhance the flavors by sprinkling some coarse flaky sea salt on top.

Serve warm for the best experience.