Chocolate Protein Baked Oats For One (Air Fryer, Oven)

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.

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.

Ingredients

Ingredient Substitutions

• 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.

Click here to discover more about my Plant Plate System and some of the benefits of eating this way.

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-Based Protein

• Plant protein powder 
• Soy milk

Leaves, Fruit & Veg 

• fruit (Optional)

Aesthetic Additions

• dried coconut or fruit

Nutrient Packed Carbohydrates

• Rolled oats

Taste 

• Cocoa Powder
• Sea salt
• Peanut butter powder, 

In addition, the baking powder is essential for consistency.

Recommended Equipment

Here are the main kitchen equipment tools I have used to create this recipe.

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.

Serving Sizes

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.

Recipe

Now it’s your turn to make magic with food.