Chocolate Hazelnut Baked Protein Oats (Vegan Gluten-Free)

These Chocolate Hazelnut Baked Protein Oats are rich and chocolatey, made in one bowl and are single-serve. They are high in protein and fibre, naturally gluten-free and vegan and taste like chocolate brownie cake.

I love a baked oats recipe, and this one just happens to be single-serve, too, making it an ideal quick breakfast to make (although you can make it to serve 2-4 people as well). The flavours are amazing together: chocolate and hazelnut. These two work so well together and they taste like chocolate brownie with notes of Nutella throughout. With ripe banana as the natural sweetener and lots of oats and oat flour, these baked oats are naturally high in fibre and are rich in antioxidants from the cacao powder. I love making these to eat warm or to prep the night before and quickly warm up (or eat cold) the next day.

Why will I love these oats?

These oats are amazing:

• Rich, chocolatey and nutty
• Made with real wholefood ingredients
• Tastes like chocolate brownie cake for breakfast
• Naturally high in fibre
• Full of protein
• Packed with antioxidants and mood-boosting serotonin from cacao
• Naturally sweetened with banana
• Contains flax or chia seeds for fibre and omegas
• Made with vegan, egg-free and dairy-free ingredients
• Naturally gluten-free
• Easily nut-free
• Ready to eat in less than 20 minutes
• Great to make ahead of time for meal prep
• Single-serve recipe
• Can also be made to serve 2-4 people
• Keeps well in the fridge
• Delicious warm or cold

If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the baked oats:

• Ripe banana: this is the natural sweetness in the recipe. You can swap it for applesauce, mashed sweet potato/pumpkin or dairy-free yoghurt.
• Oats and oat flour: half oats and half oat flour makes for the cakiest and most delicious texture, You can make your own oat flour by blending oats into a flour-like texture.
• Chocolate protein powder: I use the Form Chocolate Hazelnut protein powder as the flavour is amazing. My code NourishingAmy10 saves you 10% off their website.
• Cacao powder: this makes the oats really chocolatey and adds antioxidants. Choose one that is 100% raw cacao/cocoa powder.
• Ground flaxseed or chia seeds: these add omega fatty acids, as well as fibre and help bind the egg-free mixture.
• Baking powder: for the rise.
• Plant-based milk: use your favourite dairy-free milk like oat, almond, soya or hazelnut.
• Hazelnuts: just a few on top for added crunch. Make sure they are raw/roasted without added sugars.
• Dark chocolate: use your favourite bar of dark chocolate, chips or buttons and add little pieces on top. Choose a wholefoods chocolate bar to keep this breakfast healthier and lower in added sugars, like HU Kitchen, Raw Chocolate Company or Conscious Chocolate.

To serve these oats, I like toa dd some dairy-free yoghurt, extra hazelnuts and chocolate. You can also add a drizzle of syrup and some extra berries.

Can I make this for more than one person?

Yes, simple multiply the ingredients by 2 or 4 to serve 2 or 4 people. You can then make the oats in single serve ramekins/dishes as shown here (baking for the same time) or bake in a larger dish, increasing the bake time for 25-30 minutes.

 Are these gluten-free and nut-free?

These are naturally gluten-free as long as your oats do not contain gluten, and to make these nut-free, swap the hazelnuts on top for extra chocolate or some sunflower seeds. Also check that your milk, chocolate and protein do not contain nuts.

How do I make them?

These oats are simple to make in a few steps:

• Mash the banana and stir in the other wet ingredients: to combine.
• Add in the dry ingredients: and combine.
• Pour into a dish: and smooth over the top.
• Press in the hazelnuts and chocolate: and bake for 18 minutes.
• Allow to cool for 5 minutes: and then serve with your favourite toppings.

How long will they last?

Once cool, keep these oats covered in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and enjoy cold or warm back up in the oven for 5-10 minutes.

What other recipes can I try?

For more breakfast ideas:

• Chocolate Raspberry Baked Protein Oats
• Blueberry Chocolate Chip Sheetpan pancakes
• Date and Tahini Granola
• Apple and Raspberry Breakfast Crumble
• Banana Blueberry Baked Protein Oats

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Chocolate Hazelnut Baked Protein Oats so please do let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With choc hazelnut love x

p.s. this recipe was first made with Form protein who I love and this blog post is not sponsored.