Chocolate baked oatmeal takes chocolate for breakfast to a whole new level! Enjoy these baked chocolate oats for breakfast, snack or even a healthy dessert.
I don’t know about you, but including chocolate in my breakfast is a major pleasure point. Usually, it’s chocolate chips on my cooked oatmeal or in leftover oatmeal cookies or better yet, these baked chocolate oats.
It never dawned on me to include chocolate in a baked oatmeal recipe until recently. All of my favorite baked oatmeal recipes (baked oatmeal with strawberries, pumpkin pie oatmeal and even peach oatmeal) taste great with chocolate alongside or on top…but chocolate in it?
I don’t regret this at all. These chocolate chip baked oats encompass everything you need in a healthy breakfast – energizing carbs, antioxidants, satiating protein (utilize the topping suggestions!) and healthy fats.
Chocolate baked oats only require 11 total ingredients, and not counting the spices, it’s really only 7. It sounds simple and it is. You’ll need:
One reason I love this chocolate baked oatmeal so much is because you only need to dirty one mixing bowl. If you do plan on making this in advance or the night before, I may suggest mixing the dry and wet ingredients separately and combining them in the morning before baking.
Otherwise, after preheating your oven, you’ll coat your baking dish. Mix your dry ingredients and beat in the remaining ingredients.
Transfer to your baking pan and bake for 30-35 minutes, or until the oats look perfectly tender and all liquid has been absorbed.
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.
Yes, baked oatmeal is a great freezer friendly meal, and one of my favorite healthy freezer meals for new moms. Freeze for up to 3 months. Make sure to free in smaller, single serving portions for easier reheating.
If you chose to freeze your baked oatmeal, 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 super dry, and cook at 400 for 15-20 minutes, until cooked through.
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.
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.
1. Preheat oven to 350 degrees.
2. Coat the inside of a 9x9 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.
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