Chocolate Baked Almond Butter Oats

Basically chocolate cake for breakfast…ish! Not quite as sweet but equally as delicious and my go to “sweet” breakfast at the moment. Dare I say I’m tiring of eggs just a little bit, at least for breakfast. I’m craving them more in the form of omelettes or soft boiled eggs for lunch.

These baked oats are mighty fine and dandy with lots of little added extras to make for a great consistency and oats that will keep you a whole lot fuller for longer!

I used almond butter, but you could replace it with any nut butter of choice, and you can replace the collagen with a plant protein. Stick with 2 tbsp of plant protein total as opposed to subbing 4 tbsp for the collagen and peanut flour. Hopefully you’ll see what I mean when you refer to the recipe and notes below!

The look like cake by the way was a total food styling accident, but I’m loving it and will most definitely be doing it again! Sliced and stacked!


Chocolate Baked Almond Butter Oats

Print Recipe
By Serves: 2 Prep Time: 5 minutes Cooking Time: 30 minutes


  • 100g (1 cup) oats
  • 2 tbsp cacao powder
  • 2 tbsp milled flaxseed
  • 1 tsp baking powder
  • 2 tbsp unflavoured collagen powder*
  • 2 tbsp peanut flour*
  • Pinch of salt
  • 1 small ripe banana mashed
  • 1 tbsp drippy almond butter
  • 250ml non dairy milk of choice



Preheat oven to 180C (350F).


Grease an oven safe dish with some spray oil. I tend to use a 6 inch square dish to bake this amount!


You can also bake too individual dishes and bake them for about 22 minutes.


Mix together dry ingredients in a bowl.


Mix together mashed banana and almond butter.


Add the banana mixture and milk to the oat mixture and whisk to combine.


Place into prepared dish and bake for 30 minutes.


Allow to cool fully before slicing. I like to "set" mine in the fridge overnight. They can easily be reheated in the microwave, though I must see what happens in the air fryer!


*You can replace the 2 tbsp of collagen with plant protein or leave it out entirely or add more peanut flour. Equally you can replace the peanut flour with plant protein. Don't add more than 2 tbsp of plant protein total as it will dry the mixture out too much.

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