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.
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It never dawned on me to include chocolate in a baked oatmeal recipe until recently. When I was pregnant, it was a staple healthy pregnancy breakfast.
As a Registered Dietitian, 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 oats with chocolate.
I don’t regret this baked chocolate oatmeal 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.
Ingredients For Chocolate Baked Oatmeal
This chocolate oatmeal recipe requires 11 total ingredients, and not counting the spices, it’s really only 7.
- coconut oil or butter
- old fashioned oats
- baking powder
- cocoa powder
- maple syrup
- vanilla extract
- chocolate chips or chunks
- banana, optional for topping
Want chocolate baked oats without banana? No problem, leave them out, and/or substitute with another fruit option!
How To Make Baked Oats with Chocolate
One reason I love this chocolate baked oatmeal so much is that 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.
- 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.
- Adding in a teaspoon of coffee grounds can bring out the flavor a ton! I promise, it doesn’t turn it into a coffee tasting chocolate oatmeal.
- You could use a flax egg(s) to make this a vegan chocolate oatmeal.
- Don’t have coconut oil? You can use butter or neutral oil, like canola or avocado oil.
- Other add-in’s and topping ideas: chia seeds, flax seeds, hemp seeds, raisins, dried cherries, blueberries, yogurt. Raspberries and strawberries also go really well as a topping, as well as sliced bananas.
- I prefer to use a 9×9 baking dish. It seems to be a great size for optimizing surface area and getting thick but not overly thick slices.
- Making two batches at once and freezing one for later is one of my favorite baked oatmeal meal prep tricks!
- Want to add more protein? Try a protein powder or collagen!
- Berries! I prefer strawberries and raspberries because they go so well with chocolate. Serve this on Valentine’s Day and it’s perfect.
- Bananas – sliced or even sauteed. Have you ever sauteed bananas in butter or coconut oil? Game changer!
- 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, or layer them on top. Delicious!
- For a sweet and savory brunch spread, I love pairing this with an asparagus mushroom quiche or sweet potato breakfast casserole – the sweet and savory go so nicely together.
Yes, 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.
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.
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.
- 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
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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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 9x9 Baking Pan Brownie Pan Casserole Dish Square Lasagna Pan Dish Pan Bakeware Sets
Amount Per Serving: Calories: 199Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 219mgCarbohydrates: 23gFiber: 2gSugar: 17gProtein: 5g