This vegan, gluten-free chocolate and peanut butter protein baked oats gives you over 50g of protein. This hands-off complete-meal breakfast recipe will keep you going until your next meal, and satisfy your sweet cravings.
Here’s what happens when you eat this recipe…
You’ll get your entire recommended daily intake of protein in one serving of this pancake.
Can you believe that this recipe contains over 50g of protein?
You’ll also get a lot of your daily intake of fiber, iron, and calcium in this recipe too.
Not only is this recipe chock-full of protein, but it’s also absolutely delicious. It is chocolate and peanut butter flavored. (yum) I reduced the calories in this recipe by using cocoa powder and peanut butter powder.
Have you ever dreamed of the day when you’d be able to eat a plate full of cakes for breakfast?
Well now you can, because this pancake tastes exactly like cake. And you get to eat 9 of them in one meal.
The best thing about this pancake recipe is that it is baked in the oven, leaving you free to do something else instead of standing over a hot stove. No flipping pancakes are required for this recipe.
This recipe serves just one person because it’s pretty big.
But despite its size, it only contains 396 calories. All of my meals contain around 400 calories so you can eat 3 meals a day and consume around 1200 calories per day. This is how I personally eat, with an extra snack in the evening of around 200 calories. Eating this way helps me keep my weight in a healthy range.
This recipe is a complete meal that you could eat for breakfast, lunch, or dinner. It’s mainly made from storecupboard ingredients, so if you don’t have any fresh fruit or vegetables, this meal will keep you on track until you get to the store.
Although this recipe is a complete meal, you could potentially eat it as a snack.
If you cut this oven pancake into 9 squares, each square contains just 44 calories. So it makes a great sweet snack, packed with protein.
My whole family loves this recipe, and I often wrap this up and take this out on day trips to eat instead of sandwiches when we’re on the go.
- Video Demonstration
- Why You’ll Love This Recipe
- Ingredient Substitutions
- The Structure Of A Plant Based Plate
- Recommended Equipment
- How To Make This Recipe
- How To Serve
- Serving Sizes
- How To Reduce The Calories
- How To Increase The Calories
- How To Store Leftovers
- More Tasty Breakfast Recipes
- 🥬️🥭️ 7 Day Meal Plan
- FREE Gifts
- Chocolate Protein Baked Oats For One
If you’d like to see how easy it is to throw all this together, check out my video where I walk you through the recipe step by step. Click here to subscribe to my Youtube channel.
Why You’ll Love This Recipe
- This recipe and all recipes on my website are suitable for the special diets, vegan, plant based, gluten free, dairy free, egg free, free from refined sugar, and vegetarian.
- This recipe contains 396 calories per serving.
- This recipe contains 50g protein per serving which is ALL of your recommended protein intake for one day.
- One serving (the full recipe) contains 65% of your recommended daily intake of calcium.
- One serving (the full recipe) contains 55% of your recommended daily intake of iron.
- One serving (the full recipe) contains 36% of your recommended daily intake of fiber.
- This recipe is made from a combination of vegan protein, whole food sources of carbohydrates, fruit, essential fats, and ingredients that make the dish extremely tasty.
- This recipe is made extra tasty by the addition of cocoa powder and peanut butter powder.
- I have simplified this recipe by limiting the number of ingredients and using everyday ingredients such as rolled oats and protein powder.
- Rolled oats: I haven’t tested this recipe with any other grain. You can’t replace rolled oats with any other type of oats as they require different cooking/soaking times.
- Plant protein powder: You can use any type of plant protein. If you use an unsweetened plant protein I suggest adding 1 teaspoon of plant sweetener, a banana, or 1 tablespoon liquid sweetener to sweeten the pancake. Don’t remove this because the consistency will be too wet. You could replace this with cocoa powder or peanut butter powder.
- Soy milk: You can use any type of milk or even water for this recipe.
- Baking powder: I haven’t tested this recipe without using baking powder. This helps the recipe to rise.
- Cocoa powder: You can replace the cocoa powder with peanut butter powder or protein powder.
- Sea salt: You can remove the salt if you like.
- Peanut butter powder: I use a variety of peanut butter powder with no added sugar, salt or oil which reduces the calorie count. You can replace this with cocoa powder or protein powder.
The Structure Of A Plant Based Plate
Each of the recipes I create fits into my Plant Plate System. This system incorporates 5 food groups into every meal.
The 5 food groups are 1) Plant Protein, 2), Leaves, Fruit, And Veg, 3) Aesthetic Additions, 4) Nutrient Packed Carbohydrates, and 5) Taste
This recipe is a complete meal because it contains all 5 components of my Plant Plate and contains around 400 calories per meal.
The diagram below helps you see the 5 different components of a Plant-Based Plate.
Here’s how this recipe is structured according to the Plant Plate System.
Adding each ingredient to the following categories helps you to easily see how to make substitutions. It also lets you know the exact reason why the ingredient is in the recipe.
- Plant protein powder
- Soy milk
Leaves, Fruit & Veg
- fruit (Optional)
- dried coconut or fruit
Nutrient Packed Carbohydrates
- Rolled oats
- Cocoa Powder
- Sea salt
- Peanut butter powder,
In addition, the baking powder is essential for consistency.
Here are the main kitchen equipment tools I have used to create this recipe.
I highly suggest you use a non-stick pan for the vegetable and sauce part of this recipe. In a non-stick pan, this recipe cooks like a dream, with minimal stirring needed.
You can get the large pan that I use by clicking here. Please note, I bought the largest size.
You can get the 10-piece cookware set that I have by clicking here. Please note, this set contains a smaller version of the large deep pan that I bought separately.
My air fryer has been one of the best kitchen gadgets I ever invested in. And I’m absolutely obsessed with it. With 2 fussy kids who don’t eat the same food as me or each other, my air fryer gets used every single day to make them fast, nutrient-packed food that they will eat.
I love cooking with an air fryer because food cooks much more quickly, is more crispy and tastier, and saves a fortune when it comes to my fuel bill.
Air Fryer Silicone Baking Dish
I often use this silicone baking dish when I’m baking with wet ingredients. It is 8 inches or 20 cm and square. It fits my Cosori Air Fryer. Make sure you measure the inside of your Air Fryer before purchasing an Air Fryer baking dish.
High Speed Blender
I have had my blender for over 11 years now and it’s still going strong. That’s pretty impressive if you ask me. It blends everything I put into it perfectly and I use it several times every day.
How To Make This Recipe
- Either blend or process all of the ingredients except the berries, or mix them by hand.
- Bake in the oven or air fryer.
How To Serve
I like to cut my pancake into 9 squares and eat them one by one. This makes me feel so indulgent because I’m eating 9 cakes for breakfast.
If you want to make more than 1 serving of this recipe, I suggest you use 2 trays in your oven at the same time. You could store one batch in the fridge for the next day.
Unless you have a large air fryer, you will probably need to cook more than 1 serving of this oven pancake in batches.
How To Reduce The Calories
If you’d like to reduce the calories of this recipe even further, I suggest just eating a smaller serving of it.
How To Increase The Calories
If you would like to increase the calories for anybody who is going to be eating a serving of this recipe, I suggest you use the optional banana, and berries, and drizzle some liquid sweetener on top or use it as a dipping sauce.
How To Store Leftovers
This recipe keeps for up to 4 days in the fridge in an airtight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up in the air fryer or oven.
More Tasty Breakfast Recipes
This recipe is part of my breakfast series.
If you’re looking for easy, vegan breakfasts, check out some of my other recipes:
- Filling Mango Spinach Smoothie (No Yogurt, No Banana)
- Delicious Raw Vegan Pancakes (Only 1 Ingredient!)
- Creamy Raw Vegan Banana Pudding Recipe (Fast, Easy)
You can see all of my complete meal vegan recipes here.
🥬️🥭️ 7 Day Meal Plan
If you want to discover all of the benefits of eating a plant-based, gluten-free diet, grab a copy of my 7-day meal plan by Green Thickies.
My 7-day detox has been doctor and nutritionist approved and featured on a major national TV channel.
Thousands of people have had incredible results with this meal plan.
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Chocolate Protein Baked Oats For One
- ¼ Cup (20g) Rolled Oats
- 1 Scoop (30g) Sweetened Plant Protein Powder
- 180ml (¾ Cup) Soy Milk
- 1 Teaspoon Baking Powder
- 2 Tablespoons Cocoa Powder
- ½ Teaspoon Sea Salt
- 2 Tablespoons (30g) Of Plain Peanut Butter Powder (No Salt Or Sugar)
Optional Ingredients (Not On Nutritional Label)
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Cinnamon Powder Or Mixed Spice Blend
- 50g Frozen Mixed Berries
- 1 Banana
- 1 Teaspoon Stevia Or Erythritol
- Preheat the oven to 180C/ 360F if you’re using the oven.
- Either blend all of the ingredients except the berries (if using) in a food processor or blender, or follow the instructions below to mix the ingredients by hand.
- Mash the banana in a bowl (if using). Add all of the ingredients to the bowl and mix until well combined.
- It is much quicker to mix the ingredients by hand than to use a blender or food processor especially if you’re not using the banana.
- Line a square (20cm/ 8 inches) tin with greaseproof/ parchment paper. Pour the mixture into the tin.
- If you’re adding the optional berries, spread those out across the top of the mixture.
- Bake for 20 to 25 minutes. You can tell that it’s done by poking a knife through the pancake. If the knife comes out clean, it’s done. Take it out of the oven before it burns on top.
- If you’re using an air fryer make sure your oven tray fits in your air fryer. Alternatively, you can line the air fryer basket with parchment paper which gives you more space to work with. This is what I do most of the time because it bakes more quickly if you have a larger surface area.
- Bake for 15 to 20 minutes at 180C/ 360F . You can tell that it’s done by poking a knife through the pancake. If the knife comes out clean, it’s done. Take it out of the oven before it burns on top.
Now it’s your turn to make magic with food.