Double Chocolate Baked Oatmeal (Great for Meal Prep!)

Chocolate baked oatmeal takes chocolate for breakfast to a whole new level – you just need one bowl and 40 minutes! Enjoy these baked chocolate oats as a healthy oatmeal idea for breakfast, snacktime or even a healthy, antioxidant-rich 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 baked oatmeal with chocolate is the right way to do it, and it works great as a meal prep baked oatmeal!

When I was pregnant, it was a staple healthy pregnancy breakfast because somehow, chocolate always sounded good – even when other things (like eggs) didn’t.

And anything with oatmeal always helped me feel better because the fiber aids in digestion and keeping me fuller, longer. 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, as a parent, you can feel good about this serving this chocolate baked oats recipe for breakfast – or really, any baked oatmeal recipe! We also love Blackberry Baked Oatmeal and Strawberry Baked Oatmeal.

Why You’ll Love Double Baked Chocolate 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 and can be made and frozen in advance!
• 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 dealing with a picky eater toddler, 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 more so 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.
• Eggs – I did test these with flax eggs if you want to make a vegan chocolate baked oatmeal and they worked great!
• 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.

How To Make Double Chocolate 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 four.

After preheating your oven to 350 degrees Farenheit, coat your baking dish.

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. You can also use the “fork” test; stick a fork in the middle of the chocolate baked oatmeal. If it comes out clean, it’s cooked through! If it’s still gooey or cakey, it needs more time.

Once your baked chocolate oats are done in the oven, let them cool for 15-20 minutes before slicing.

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!, or stasher bags)
• 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 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.
• For a sweet and savory brunch spread, I love pairing this chocolate oatmeal with quinoa egg muffins or sweet potato breakfast casserole – the sweet and savory go so nicely together.

Servings 8 servings

Double Chocolate Baked Oatmeal (Great for Meal Prep!)

Sarah Schlichter, MPH, RDN

Chocolate baked oatmeal takes chocolate for breakfast to a whole new level – you just need one bowl and 40 minutes! Enjoy these baked chocolate oats as a healthy oatmeal idea for breakfast, snacktime or even a healthy, antioxidant-rich dessert!

5 from 2 ratings

Print Pin

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Ingredients  

1x2x3x

• 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 

1. Preheat oven to 350 degrees.
2. Coat the inside of a 9×9 baking dish with butter, oil or non-stick spray.
3. Mix dry ingredients (oats, baking powder, salt, cinnamon, cocoa powder).
4. Beat in milk, eggs, coconut oil, maple syrup, and vanilla extract. It may look a little watery.
5. Add in chocolate chips last, reserving some for topping the mixture.
6. Bake for 30-35 minutes, until oats are tender and moisture has been absorbed.
7. Drizzle with a little maple syrup, to taste.

Notes

STORAGE: 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.

You can freeze it for up to 3 months. Make sure to freeze in smaller, single serving portions for easier reheating. It’s one my favorite healthy freezer meals for new moms.

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.

 

Equipment

Carrington Farms gluten free, hexane free, NON-GMO, free of hydrogenated and trans fats in a BPA free bottle, liquid coconut cooking oil, unflavored, 16 Fl Oz

Healthworks Cacao Powder (16 Ounces / 1 Pound) | Cocoa Chocolate Substitute | Certified Organic | Sugar-Free, Keto, Vegan & Non-GMO | Peruvian Bean/Nut Origin | Antioxidant Superfood

Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont, Grade A, Amber Color, Rich Taste, All Natural, Easy Pour Jug, 32 Fl Oz, 1 Qt

Wisenvoy Baking Dish Ceramic 9×9 Baking Pan Brownie Pan Casserole Dish Square Lasagna Pan Dish Pan Bakeware Sets

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 26gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 45mgSodium: 185mgPotassium: 206mgFiber: 3gSugar: 10gVitamin A: 122IUVitamin C: 0.01mgCalcium: 127mgIron: 1mg

Did you make this recipe?Let us know how it was!