Chocolate Baked Oatmeal

If you love a warm, hearty breakfast but are also someone who doesn’t pass up a little sweet treat here and there, you’re going to love this Chocolate Baked Oatmeal. Heart-healthy, wholesome oats, combined with all the flavors of an ooey-gooey brownie will let you live your dessert for breakfast dreams! It stores well in the fridge and reheats easily so you can make it once and enjoy several days of quick and tasty breakfast. 

Breakfast is definitely the one meal where I don’t want to spend as much time in the kitchen. Mornings are for coffee and getting myself out the door. It’s so easy to fall into the habit of hitting the drive-through or grabbing something quick at the coffee shop. This is something with healthy ingredients that you can throw together with little effort on the weekend or the evening before and have ready to go. 

If you’ve gotten tired of your boring old overnight oats routine and were wishing for something with a more cake-like texture, this one is for you. You can even mix it up by serving your chocolate oats with some fresh fruit (I love to pair it with fresh berries). 

What you’ll love about this recipe: 

• rich chocolate flavor that will satisfy your brownie cravings

• a double chocolate breakfast sweet treat that will keep you satisfied until lunchtime

• comes together quickly and easily; there is no need to pull out special equipment or spend a lot of prep time

• simple ingredients that you might already have stocked in your pantry

• great breakfast meal prep: bake once and eat for days!

Recipe Ingredients

Here is what you’ll need to make Chocolate Baked Oatmeal: 

Ingredient Notes

Rolled Oats: If you are allergic or sensitive to gluten, be sure to use gluten-free oats. Note that other types of oats, like steel cut oats, will not work in this particular recipe. You’ll want to use rolled oats, which are also sometimes labeled old-fashioned oats. These are a flattened grain that cook much more quickly than steel cut oats.

Plain Unsweetened Oat Milk: Feel free to swap this out with almond milk or your preferred milk or non-dairy milk of choice. 

Almond Butter: Peanut butter is an acceptable and tasty substitute that will work here with no problem.

Egg: If you need to omit the egg you’ll do just fine with substituting flax eggs. 

Maple Syrup: Be sure to use pure maple syrup for the best results.

Cocoa powder: This should be unsweetened cocoa powder. 

Banana: This is the time to use up your very ripe bananas! 

How to make Chocolate Baked Oatmeal: Step by Step

1.  Preheat your oven to 350 and spray a baking dish with cooking spray.

2. Mash your ripe banana in a large mixing bowl. 

3. Add the remaining wet ingredients: milk, egg, maple syrup, almond butter, and vanilla extract. Stir to combine. 

4. Add the dry ingredients: oats, cocoa powder, baking powder, and salt. Stir until all ingredients are combined. 

5. Stir 3 Tbsp of chocolate chips into the mixture. 

6. Pour the mixture into your prepared baking dish and top with the remaining additional chocolate chips. 

​7. Bake for 45 minutes or until a toothpick inserted in the center comes out mostly clean. 

Storage & Reheating

​Storage: Allow your chocolate baked oats to cool before placing in an airtight container or covering tightly with plastic wrap and storing in the fridge. Feel free to divide into individual portions for storage for a quicker grab-and-go breakfast. 

Reheating: This will reheat perfectly in the microwave. One serving will take about 45 seconds. 

Additions and Substitutions

Egg: Feel free to sub in a flax egg if eggs aren’t on the menu for you. 

Almond Butter: Peanut butter or cashew butter would also be tasty options.

Oat Milk: The type of milk is really up to your preference for this one. Soy milk, almond milk, dairy milk, and coconut milk will all work.

I hope you enjoy this Chocolate Baked Oatmeal as much as I do! If you make it I’d love to hear what you think – leave a comment and rating with your feedback letting me know how it worked out for you.