One Bowl Chocolate Baked Oatmeal
- October 14, 2025
- Updated: May 11, 2026
- 3 Comments
Chocolate baked oatmeal takes chocolate for breakfast to a whole new level – you just need one bowl and 40 minutes of time. Enjoy these baked chocolate oats for breakfast, a snack or even a healthy dessert.
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I’ve always been a chocolate lover but as a Registered Dietitian, it felt a little outlandish to recommend chocolate for breakfast. But, this chocolate baked oatmeal is the nutritious way to do it!
When I was pregnant, it was a staple healthy pregnancy breakfast because somehow, chocolate always sounded good.
And anything with oatmeal always helped me feel better because the fiber aids in digestion! In fact, these leftover oatmeal cookies were my favorite snack.
And with kiddos, baked chocolate chip oatmeal is always a hit. The chocolate may be the selling point, but the recipe also has ample fiber, healthy fats, and protein for satiety, so it’s a great kid-friendly breakfast.
Reader Review
“My girls and I thoroughly enjoyed this recipe! We also added some shredded zucchini I had leftover. Highly recommend!”
Rachel
Why You’ll Love Chocolate Chip Baked Oatmeal
- Easy make ahead breakfast – New moms often forget about preparing breakfast recipes, and they’ll probably wake up starving after handling a newborn throughout the night. This is a great healthy breakfast for new moms.
- Nutritionally balanced – Chocolate chip baked oats encompass everything you need in a healthy breakfast – energizing carbs, antioxidants, satiating protein (utilize the topping suggestions below!) and healthy fats.
- Great to batch prep – My most favorite mom hack is to make two batches at once and freeze one for later. It’s a classic baked oatmeal meal prep trick!
- Toddler and kid friendly – If you’re going through a picky eating phase, oatmeal can be a great solution. Let kids help in the kitchen or even add their own toppings. They won’t be able to say no to chocolate chip baked oatmeal!
Gather Your Ingredients
A few notes about the key ingredients:
- cooking fat – I tested this recipe using both coconut oil and butter and they both work great. I prefer the neutral coconut oil moreso in this recipe, though.
- Oats – Old-fashioned oats work best, but rolled oats will also work. Avoid steel cut oats for this recipe, but they work great in this steel cut baked oatmeal recipe.
- Sea salt – I prefer to top my baked chocolate oats with the tiniest bit of sea salt to bring out the chocolate flavor. Chocolate + sea salt = a match made in heaven.
- Eggs – I did test these with flax eggs if you want to make a vegan chocolate baked oatmeal and they worked great.
- Sweetener – Maple syrup or honey both work great. I prefer maple syrup a little bit more.
- Fun add-in’s – Other add-in’s and topping ideas are chia seeds, flax seeds, hemp seeds, raisins, dried cherries, fruit, yogurt. This recipe only uses bananas in the topping, so if you prefer chocolate baked oatmeal with no banana, just omit them as a topping.
- You can also add in a chocolate protein powder or collagen to up the protein.
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How To Make Chocolate Chip Baked Oatmeal
One reason I love this chocolate chip baked oatmeal so much is that you only need to dirty one mixing bowl.
One bowl recipes are paramount in my kitchen, as a busy, working mom of three.
After preheating your oven, coat your baking dish.
Mix your dry ingredients in the mixing bowl first. Then, add in the remaining ingredients and give them a good stir.
My toddler also loves helping me in the kitchen, so you can involve your kids by letting them mix the ingredients or add the toppings.
Transfer to your 9×9 baking dish and bake for 30-35 minutes, or until the oats look perfectly tender and all liquid has been absorbed.
Once your baked chocolate oats are done in the oven, let them cool for 15-20 minutes before slicing.
Prep in Advance Tip
If you do plan on making this in advance or the night before, I suggest mixing the dry and wet ingredients separately and combining them in the morning before baking.
Storage Tips
- You can freeze your chocolate baked oatmeal for up to 3 months. Make sure to freeze in smaller, single-serving portions for easier reheating (you can even freeze in souper cubes – it’s very practical!)
- How to reheat baked chocolate oatmeal – After freezing, to reheat, just throw in the microwave in a microwaveable bowl. Or, you can reheat larger pieces or a whole baked oatmeal in the oven. Consider adding a little milk or liquid if it’s overly dry, and cook at 400 for 15-20 minutes, until cooked through.
- Can you make it the night before? Yes! I would recommend mixing the dry ingredients in one bowl, and the wet in another covered and refrigerated. In the morning, just mix both together and bake.
- How to store chocolate baked oatmeal – Store it covered in a tupperware or glass container in the fridge for up to 5 days. You can also freeze it, as mentioned above.
Serving Suggestions for Baked Chocolate Chip Oatmeal
- Fruit – I prefer strawberries and raspberries because they go so well with chocolate. Serve this on Valentine’s Day and it’s perfect. For those who prefer chocolate baked oatmeal with no bananas, just omit the banana slices. If you have extra blackberries, try this baked blackberry oatmeal!
- Nuts/seeds – I love chopped peanuts, hemp seeds, flax seeds, sunflower seeds, chia seeds.
- Dried fruit – You could even bake some dried fruit in these chocolate baked oats, like raisins or tart cherries, or layer them on top. Delicious!
- For a sweet and savory brunch spread, I love pairing this with quinoa egg muffins or sweet potato breakfast casserole – the sweet and savory go so nicely together.
One Bowl Chocolate Baked Oatmeal
Ingredients
- 2 cups uncooked rolled or old fashioned oats
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 Tbsp cocoa powder
- 1 1/4 cups milk I used 1%
- 1 1/2 Tbsp coconut oil or butter, melted
- 2 large eggs
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup chopped chocolate or chocolate chips, optional
Instructions
- Preheat oven to 350 degrees.
- Coat the inside of a 9×9 baking dish with butter, oil or non-stick spray.
- Mix dry ingredients (oats, baking powder, salt, cinnamon, cocoa powder).
- Beat in milk, eggs, coconut oil, maple syrup, and vanilla extract. It may look a little watery.
- Add in chocolate chips last, reserving some for topping the mixture.
- Bake for 30-35 minutes, until oats are tender and moisture has been absorbed.
- Drizzle with a little maple syrup, to taste.
Notes
Equipment
Nutrition
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Support Bucket List TummyWhat’s the tan/yellow drizzle on oatmeal in picture? There’s no mention of this topping in recipe..almond butter..? It can’t be just maple syrup.
My girls and I thoroughly enjoyed this recipe! We also added some shredded zucchini I had leftover. Highly recommend!
Chocolate for breakfast?! My dreams have come true – this is so yummy!