This family favorite chocolate baked oatmeal is an easy and healthy yet decadent breakfast or meal prep recipe that tastes like dessert!
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Wake up and start your day off right with these chocolate baked oatmeal. Seriously, who can go wrong with chocolate for breakfast?
If you’ve been on my site before, then you know I am obsessed with baked oatmeal.
Today, I am bringing you my first fully chocolate baked oatmeal recipe that serves four.
These chocolate baked oats is made without bananas or nut butters, so it’s a great option for those with allergies. It also can easily be made gluten free by using gluten free oats.
Top with a dollop of yogurt, nuts, fruit or your favorite toppings, and you have yourself the best sweet breakfast treat.
This chocolate baked oatmeal requires just 9 pantry staple ingredients, is easy to make ahead and pack for work or school. I promise it will be loved by both kids and adults alike!
Rolled oats: this recipe works best with old fashioned rolled oats. Use gluten free oats, if needed.
Almond milk: feel free to use any type of milk you like.
Maple syrup: for natural mild sweetness. For extra sweetness, add an additional one to two tablespoons of maple syrup.
Egg: since this is a nut free and banana free recipe, we need something to bind everything together. Egg also adds some richness.
Cocoa powder: this is what makes this baked oatmeal super chocolatey. I used unsweetened baking cocoa.
Vanilla: for depth of flavor.
Baking powder: the primary leavening agent in this recipe.
Salt: to bring out all the delicious flavors of the baked oats.
Chocolate chips: for pockets of gooey melted chocolate.
Preheat the oven to 400°F. Grease or line an 8×8 inch baking dish.
In a large mixing bowl, add the beaten eggs, almond milk, maple syrup and vanilla. Mix until wet ingredients are well combined.
To the mixing bowl, add old fashioned rolled oats, baking powder, cocoa powder, salt and chocolate chips. Mix until dry ingredients are completely mixed into the wet ingredients.
Allow the batter to sit for 10 minutes (this allows the oats to absorb some of the liquid). Next, pour the batter into the greased baking dish.
Bake the chocolate oatmeal at 400°F for 30-35 minutes, or until the center of the baked oatmeal is set.
Allow the baked oatmeal to cool for 10 minutes before cutting into four pieces and removing from the pan.
Top with desired toppings and enjoy!
What to Serve with Chocolate Baked Oatmeal
This baked oatmeal is a great stand-alone breakfast or can be paired with a number of other dishes to create a delicious brunch spread.
Baked Oatmeal Toppings
- Peanut butter drizzle
- A dollop of yogurt
- Chopped nuts and/or seeds
- Fresh or frozen and thawed fruit, such as strawberries and raspberries
- A drizzle of maple syrup
- Breakfast meat such as bacon, turkey bacon or sausage
- Eggs cooked the way you like, such as scrambled, over easy or poached
- Fruit salad
- Yogurt parfait
Frequently Asked Questions
Can you make chocolate baked oats ahead of time?
Yes, you can either prepare and bake according to directions, allow to cool and store in the fridge until ready to reheat and serve (see instructions below).
Alternatively, you can prepare the batter, store in the fridge up to overnight and in the morning bake it off.
How do you store baked oatmeal?
Store slices of baked oatmeal in separate airtight containers in the fridge for up to four days.
To freeze baked oatmeal, allow baked oatmeal to cool completely, cut into four squares and wrap each square individually in plastic wrap, then seal in a freezer bag.
Freeze baked oatmeal for up to 3 months.
How should I reheat baked oatmeal?
To reheat from the fridge: preheat oven to 350°F and cook oatmeal for 10-15 minutes, or until heated through or microwave for 30 seconds.
To reheat from frozen: place baked oatmeal in fridge to thaw overnight. Reheat at 350°F for 10-15 minutes or microwave for 30 seconds.
Is chocolate baked oatmeal healthy?
Oats are loaded with healthy fiber, protein, vitamins, minerals and antioxidants. Because of the fiber in the oats, and added fat from the eggs, baked oatmeal will keep you feeling full and satisfied all morning long.
Can I make this into baked oatmeal cups?
Yes, and they’re perfect for meal prep! Divide the oatmeal batter amongst a greased or lined muffin tin, top each with chocolate chips and bake at 400°F for 15-20 minutes.
- Rolled Oats: while I believe rolled oats provide the best texture, you can use quick oats in a pinch.
- Maple syrup: you can use an equal amount of any liquid sweetener you prefer, such as honey or monk fruit syrup, in place of the maple syrup.
- Almond milk: any traditional or plant-based milk will work in this recipe.
More Breakfast Recipes You’ll Love
- Pumpkin Coffee Cake
- Oat Flour Banana Chocolate Chip Muffins
- Veggie Egg White Bites
- Enchilada Egg Skillet
- Southwest Frittata
If you make this Chocolate Baked Oatmeal, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Chocolate Baked Oatmeal
- 2 cups rolled oats
- 1 1/2 cups almond milk
- 2 eggs beaten
- 1/3 cup maple syrup
- 2 tsp vanilla
- 1 1/2 tsp baking powder
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
- Preheat the oven to 400°F. Grease or line an 8×8 inch baking dish.
- In a large mixing bowl, add the beaten eggs, almond milk, maple syrup and vanilla. Mix until wet ingredients are well combined.
- To the mixing bowl, add old fashioned rolled oats, baking powder, cocoa powder, salt and chocolate chips. Mix until dry ingredients are completely mixed into the wet ingredients.
- Allow the batter to sit for 10 minutes (this allows the oats to absorb some of the liquid). Next, pour the batter into the greased baking dish.
- Bake the chocolate oatmeal at 400°F for 30-35 minutes, or until the center of the baked oatmeal is set.
- Allow the baked oatmeal to cool for 10 minutes before cutting into four pieces and removing from the pan. Top with desired toppings and enjoy!