Name: Chocolate Baked Oatmeal (5 min prep)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 cups milk (any); 1 large banana; 1 teaspoon butter* (melted); 1/4 cup maple syrup or honey; 1 egg*; 1 teaspoon vanilla; 2 cups old-fashioned oats; 1/4 cup cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup chocolate chips

Recipe

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Make this chocolate baked oatmeal recipe when you want a delicious and healthy breakfast that tastes like dessert!

Mix the ingredients in 5 minutes and let the oven do the rest to enjoy a warm bowl of chocolate baked oatmeal.

a bowl of chocolate baked oatmeal topped with Greek yogurt and peanut butter

Chocolate Chip Baked Oatmeal Recipe

There’s something about oats for breakfast that makes me want to find more ways to enjoy them. We’ve already made gingerbread oatmeal and oatmeal breakfast brownies. And this recipe is another that will rock your world! It’s as simple as combining ingredients and baking. Plus, you can save time the night before by getting a few steps ahead and finishing the next morning.

Ingredients

The wet ingredients in this recipe are milk (regular or non-dairy), banana for natural sweetness, butter, maple syrup (or honey), egg to bind the ingredients, and vanilla. The dry ingredients needed are old-fashioned oats (I don't recommend quick or steel-cut oats for this recipe), cocoa powder, baking powder, salt, and chocolate chips.

How to Make Chocolate Baked Oatmeal

Check out the video below and the easy steps to make this delicious oatmeal:

Blend wet ingredients.
Blend the milk, banana, melted butter, maple syrup, egg, and vanilla until the mixture is smooth.
Make the batter.
Combine the oats, cocoa powder, baking powder, and salt in a bowl for even distribution. Then pour the wet ingredients into the dry ingredient bowl and, with a wooden spoon, combine.
Transfer the mixture.
Distribute the oat mixture in a greased baking dish, top with chocolate chips, and incorporate them in the batter, leaving a few on top for some chocolatey goodness.
Bake for 30 minutes.
Bake until the oatmeal in the middle has set. Remove from the oven and serve with a drizzle of peanut butter and your favorite oatmeal toppings.

To prep this recipe ahead, combine the dry ingredients in the baking dish; then, blend the wet ingredients and refrigerate overnight. The next morning, pour the wet mix into the baking dish and combine it with the dry ingredients using a wooden spoon. Add the chocolate chips to the batter and bake.

How to Store and Reheat Leftovers

Leftovers can be refrigerated for up to 4 days. To reheat, microwave each portion of chocolate baked oatmeal in a bowl for 1 minute until warm –sometimes, I like to add a little milk since oats get denser when they cool. This oatmeal does not freeze well.

More Healthy Baked Oatmeal Recipes

I have more healthy and delicious recipes for you, like my 5-star blueberry baked oatmeal. This pumpkin baked oatmeal and this one with cranberries are Thanksgiving classics, but I know you’ll want to enjoy them year-round!

Chocolate Baked Oatmeal (5 min prep)

Servings: 6

Prep Time: 5

Cook Time: 30

Total Time: 35

Make this chocolate baked oatmeal recipe when you want a delicious and healthy breakfast that tastes like dessert!

5 from 16 votes

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Watch how it’s made:

Ingredients

2 cups milk, any
1 large banana
1 teaspoon butter*, melted
¼ cup maple syrup or honey
1 egg*
1 teaspoon vanilla
2 cups old-fashioned oats
¼ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup chocolate chips

Instructions

Prep:

Preheat the oven to 375F and grease a square 9×9 baking pan.

Blend:

In a blender, add the milk, banana, melted butter, maple syrup, egg, and vanilla. Blend until the mixture is smooth.

Measure the dry ingredients:

In a large bowl, combine the oats, cocoa powder, baking powder, and salt.

Combine:

Pour the wet ingredients into the dry ingredient bowl, and with a wooden spoon, combine.
Transfer the oat mixture to the prepared baking dish, and distribute the oats evenly in the pan with the spoon. Top with chocolate chips and incorporate them in the batter, leaving a few on top for some chocolatey goodness.

Bake:

Bake for 30 minutes until the oatmeal in the middle has set. Remove from the oven.

Serve & store:

Serve with a drizzle of peanut butter and your favorite toppings.
Leftovers can be refrigerated for up to 4 days. To reheat, microwave each portion in a bowl for 1 minute until warm. This oatmeal does not freeze well.

Notes

Coconut oil or vegan butter makes a good 1:1 substitution for butter
Swap the egg for egg flax by mixing 1 tablespoon ground flax with 3 tablespoons warm water. Wait until a gel-like mixture forms, about 10 minutes.