Chocolate Baked Oatmeal

November 2, 2021
Last Updated: March 24, 2024
1 Comment
Breakfast

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.

chocolate baked oatmeal in white baking pan with serving size in white bowl topped with peanut butter and raspberries

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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.

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?

baked oats with chocolate and bananas in white casserole dish after baking

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.

You’ll need:

coconut oil or butter
old fashioned oats
baking powder
salt
cinnamon
cocoa powder
milk
eggs
maple syrup
vanilla extract
chocolate chips or chunks
banana, optional for topping

ingredients in small bowls to make chocolate baked oatmeal

Ingredients Needed

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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.

mixing bowl with dry ingredients for baked chocolate oats

Otherwise, after preheating your oven, you’ll coat your baking dish.

Mix your dry ingredients and beat in the remaining ingredients.

mixing bowl with wet and dry ingredients for chocolate baked oats

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.

Recipe Tips

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!

chocolate baked oatmeal in white bowl topped with peanut butter and raspberries

Serving Suggestions

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.

FAQ

Can you freeze baked oatmeal?

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.

Reheating 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.

8 servings

Baked Chocolate Oats

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

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.

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

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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Sarah Schlichter is a Registered Dietitian with a Master’s in Public Health Nutrition. She specializes in family nutrition, sports nutrition and intuitive eating. She also co-hosts the podcast, Nail Your Nutrition.
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