Chocolate Scrambled Oats are a rich, high-protein breakfast perfect for satisfying your chocolate cravings. With a fluffy scrambled texture, deep cocoa flavour, and natural sweetness from banana, this breakfast is both indulgent and nutritious. Easy to make and packed with protein, it’s a delicious option for a healthy, filling start to the day.
Why not try our Protein Biscoff Baked Oats for another breakfast recipe!
Chocolate Scrambled Oats
If you want a chocolatey, high-protein breakfast, this Chocolate Scrambled Oats recipe is for you. It’s a unique alternative to traditional oatmeal, with a fluffy, scrambled texture and a deep cocoa flavour.
Think of it as breakfast with benefits, packed with protein to keep you full and fuel your day. It comes together in just a few simple steps, making it an easy and nutritious go-to meal.
Once cooked, these scrambled oats have the perfect balance of softness and texture, with a rich chocolate taste that pairs perfectly with yoghurt and fresh berries. They’re delicious, satisfying, and protein-packed. Each serving contains 520 calories and 41.4g of protein, making them ideal for a filling breakfast or a post-workout meal.
Why We Love this Recipe
- High in Protein: Keeps you full and supports muscle recovery.
- Chocolate for Breakfast: A rich cocoa flavour makes this feel like an indulgent treat.
- Unique Texture: Scrambling the oats gives them a fun, fluffy texture different from traditional porridge.
What Are Scrambled Oats?
Scrambled oats are a unique way to prepare oats, giving them a fluffy, scrambled texture instead of the usual creamy porridge consistency. This method involves lightly scrambling the oats in a pan, creating soft, bite-sized pieces with a satisfying chew.
For this recipe, scrambled oats absorb the rich chocolate flavour while maintaining a light, airy texture. The combination of banana, cocoa powder, and cinnamon enhances both taste and nutrition, making it a delicious, high-protein breakfast option. Whether you enjoy them on their own or topped with yoghurt and fresh berries, scrambled oats are a fun and satisfying twist on a classic breakfast.
Chocolate Scrambled Oats Nutrition
These Chocolate Scrambled Oats offer the perfect balance of protein, slow-releasing carbs, and indulgent chocolate flavour, making them a filling and energising breakfast. The combination of chocolate protein powder, oats, egg, and fat-free yoghurt ensures each bite is both nutritious and satisfying. Here’s the nutritional breakdown per serving:
Calories: 520
Protein: 41.4g
Carbs: 75.6g
Fat: 10.6g
Ingredients
- Chocolate Protein Powder: Boosts the protein content while enhancing the rich chocolate flavour.
- Unsweetened Cocoa Powder: Adds depth and intensity to the chocolate taste without extra sugar.
- Oats: A great source of slow-releasing carbohydrates that provide energy and a hearty texture.
- Egg: Helps bind the ingredients together while increasing the protein content.
- Fat-Free Yoghurt: Adds creaminess and extra protein while keeping the dish light.
- Banana: Naturally sweetens the oats and creates a soft, moist texture.
- Berries: A fresh, fruity topping that provides natural sweetness and antioxidants.
- Eggs: Binds everything together and adds fluffiness.
- Cinnamon & Vanilla Extract: Enhance the overall flavour with warm, aromatic notes.
How to Make Chocolate Scrambled Oats
See recipe card for ingredient quantities and full instructions.
To start, we whisk together the chocolate protein powder, unsweetened cocoa powder, oats, cinnamon, and salt in a mixing bowl. This ensures the dry ingredients are evenly combined.
Next, we mash the banana in a separate bowl until smooth. We then whisk in the egg, vanilla extract, and 50g (¼ cup) of fat-free yoghurt, creating a creamy, well-blended mixture. Slowly, we pour the wet ingredients into the dry mixture, stirring gently until a thick, chocolatey batter forms.
Once the mixture is ready, we heat a non-stick frying pan over medium heat and pour the batter into the pan, spreading it evenly. We let it cook undisturbed for 5 minutes, allowing it to set like a pancake.
Now, it’s time to scramble! Using a spatula, we break the mixture apart and scramble it like eggs, stirring occasionally for another 2-3 minutes until fully cooked and slightly crispy on the edges.
Finally, we transfer the chocolate scrambled oats to a bowl and top them with the remaining 50g (¼ cup) of fat-free yoghurt and fresh or frozen berries. Ready to enjoy!
Tips
- Let the oats set – Don’t stir too early or they won’t hold their scrambled texture.
- Use a non-stick pan – This prevents sticking and makes scrambling easier.
- Adjust sweetness – If you prefer a sweeter taste, add a drizzle of honey or sweetener.
Recipe Variations & Substitutions
- Dairy-Free Option: Swap the fat-free yoghurt for a plant-based alternative like coconut or almond yoghurt to keep the recipe dairy-free.
- Nutty Chocolate Twist: Stir in 1 tablespoon of peanut butter or almond butter for extra creaminess and a rich, nutty flavour.
- Lower Carb Version: Reduce the oats to 30g (¼ cup) and add an extra egg to increase the protein while lowering the carb content.
- Extra Fibre Boost: Mix in 1 teaspoon of chia seeds or ground flaxseeds for added fibre, omega-3s, and a thicker texture.
Storage
Chocolate Scrambled Oats are best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 24 hours. When ready to eat, simply reheat them in a pan over low heat or microwave for 30-45 seconds until warmed through.
Frequently Asked Questions
Yes! If you prefer to skip the banana, you can replace it with 50g (¼ cup) of unsweetened applesauce or a few teaspoons of your preferred sweetener. This will help maintain the slight sweetness and moisture that the banana provides.
You can customise your Chocolate Scrambled Oats with a variety of toppings. Try nut butters like peanut or almond butter, chopped nuts for added crunch, sugar-free chocolate chips, shredded coconut, or a drizzle of honey or maple syrup. For a boost of texture, granola or crushed biscuits work well too!
Yes, you can use quick oats, but the texture may be slightly different. Quick oats cook faster and tend to be softer, so your scrambled oats may turn out less chewy than when using regular rolled oats. If using quick oats, you may need to reduce the cooking time slightly.
More High Protein Breakfast Ideas
Try this Chocolate Scrambled Oats recipe and let us know what you think! Follow us on Instagram for more high protein, low calorie recipe ideas.
Chocolate Scrambled Oats
Equipment
- 1 Frying Pan
- 1 Mixing Bowl
- 1 Spatula
Ingredients
- 40 g Oats
- 1 scoop Chocolate Whey Protein Powder
- 1 tbsp Unsweetened Cocoa Powder
- 1 pinch Salt
- 1 large Egg
- ½ tsp Vanilla Extract
- ½ tsp Ground Cinnamon
- 100g g Fat Free Greek Yoghurt (keep half for the topping)
- 50 g Summer Berries (frozen or fresh)
Instructions
- Prepare the Mixture: In a mixing bowl, mash the banana until smooth. Add the oats, chocolate protein powder, egg, unsweetened cocoa powder, vanilla extract, cinnamon, salt, and 50g (¼ cup) of fat-free yoghurt. Mix everything together until well combined.
- Cook the Oats: Heat a frying pan over medium heat and lightly grease if needed. Pour the mixture into the pan and let it cook undisturbed for 5 minutes, allowing it to set.
- Scramble the Oats: Using a spatula, start breaking and scrambling the mixture like you would with eggs. Continue cooking for another 2-3 minutes, stirring occasionally until fully cooked.
- Serve: Transfer the chocolate scrambled oats to a bowl. Top with the remaining 50g (¼ cup) of fat-free yoghurt and 50g (⅓ cup) of fresh or frozen berries.
Notes
•If you prefer a sweeter taste, add a drizzle of honey, maple syrup or sweetener. •Feel free to swap the banana for apple sauce if needed.
