Baked Chocolate Oatmeal

Fudgy Baked Chocolate Oatmeal recipe is a decadent and nutritious way to start your morning! No one will be able to resist waking up to double chocolate gooeyness mixed with wholesome oats, bananas, and a dollop of peanut butter on top!

Chocolate Oatmeal Recipe

I am no stranger to enjoying chocolate for breakfast. From chocolate granola, chocolate pancakes, and chocolate chip almond flour muffins, there are plenty of ways to indulge while still starting off the day healthy.

Baked chocolate oatmeal is filled with satiating protein, fiber, and potassium from the oats and bananas, but for an added boost of protein serve with a dollop of peanut butter or any preferred nut butter.

This recipe also makes a great meal-prep breakfast. Like Banana Baked Oatmeal, it can be baked, cooled, and frozen in individual servings for an easy heat and serve breakfast on busy mornings!

Ingredients needed

Below are the standard ingredients to make chocolate oatmeal, but the recipe is easily adaptable to make it more indulgent or healthy!

• Mashed bananas
• Milk (or non-dairy milk for dairy free recipe)
• Eggs
• Butter (or coconut oil for dairy free)
• Brown sugar (substitute pure maple sugar or coconut sugar for low / no refined sugar)
• Vanilla
• Old fashioned rolled oats
• Unsweetened cocoa powder
• Baking powder
• Chocolate chips (substitute dairy free chocolate chips or omit for a healthier recipe)

How to make baked chocolate oatmeal

1. Preheat the oven to 350°F. Spray a 2 quart baking dish with cooking spray and set aside.
2. In a large mixing bowl mash ripe bananas. Add milk, eggs, melted butter, brown sugar, and vanilla extract. Whisk to combine.
3. Add dry ingredients – oats, cocoa powder, baking powder, chocolate chips, and salt. Stir until well combined and pour into prepared baking dish.
4. Bake for 35-40 minutes, or until edges are golden brown and center is almost set.

Can I add peanut butter?

Turn this oatmeal into a chocolate peanut butter version by simply swapping out the melted butter with the same amount of creamy peanut butter.

Not only does this make a great dairy free version when paired with an alternative milk, but adds 3 grams of protein per serving!

Can I make this recipe dairy free?

Yes, transform chocolate oatmeal into a dairy free recipe by making these easy adaptations.

• Substitute an equal amount coconut oil for the butter OR replace the butter with 1/4 cup creamy peanut butter
• Use a non-dairy milk for the milk.
• Replace regular chocolate chips with non-dairy chips, such as Enjoy Life.

WHAT KIND OF OATS SHOULD I USE?

Wondering what type of oats to use? Any baked oatmeal recipe may be made with old fashioned rolled oats or quick cooking oats, but there will be a difference in baking time and texture.

Whole rolled oats gives a wholesome, heartier consistency since they become less saturated with the liquid. For soft, scoopable portions bake until the oatmeal is almost set.

Quick cooking oats bind together more because they absorb the milk better. The oatmeal will be more sliceable, but also has a tendency to dry out more. Slightly underbake if using quick oats.

For gluten free baked oatmeal use oats that are certified gluten free. This means they were processed in a dedicated facility that doesn’t share equipment with wheat products.

If you love oats as a naturally gluten free breakfast option, check out Easy Applesauce Muffins, Flourless Gluten Free Waffles, or Flourless Pancakes recipes as well!

WHAT ELSE CAN BE ADDED?

Make your own version of chocolate baked oatmeal by adding in some the mix-ins suggested below.

• Chopped nuts, such as walnuts, pecans, almonds, or macadamia nuts
• Fresh or frozen fruit, such as blueberries, raspberries, blackberries, or strawberries.
• Dried fruits, like dates, cranberries, or raisins
• Coconut, sweetened or unsweetened

HOW TO SERVE

Just like traditional oatmeal, the topping options are endless! We often serve ours with additional milk, maple syrup, nuts, and fresh berries or banana slices.

For a more a decadent treat (great for holidays!) sprinkle with additional chocolate chips, a dollop of peanut butter, warm nutella on top, or whipped cream.

Or make it healthier by adding ground flaxseed, chia seeds, or nut butters.

Freezing / storing

This recipe is freezer friendly and perfect for make ahead, meal prep breakfasts.

First, bake and cool the oatmeal completely. Slice portions and wrap pieces in plastic wrap. Transfer wrapped oatmeal to a freezer safe container or ziplock bag up to 3 months.

When ready to eat, thaw serving portion overnight in the refrigerator or defrost frozen oatmeal in the microwave at 30% power.

Finish heating at full power, top with desired toppings, and enjoy!

Alternatively, refrigerate baked and cooled oatmeal up to a week. Wrap serving-size portions in plastic wrap and refrigerate. Rewarm in the microwave.

Making oatmeal cups

Instead of an oatmeal casserole, turn this recipe into individual oatmeal cups!

1. Preheat oven to 350°F and spray 12 muffin tins with cooking spray. Avoid using muffin liners because the oatmeal sticks to them.
2. Prepare batter as directed.
3. Divide oatmeal mixture between the muffin tins, filling to the top.
4. Bake for 20-25 minutes, or until tops appear set.

Best Tips and Tricks

• It’s best to slightly undercook the oatmeal so it stays fudgy and moist. Insert a knife into the middle to make sure it’s not liquidy. It should be just barely set.
• Use 2% or whole milk for best results. Skim milk may be substituted, but the mixture will be thinner and have to bake longer.
• For a crowd, double the recipe and bake in a 9X13 inch pan. Increase baking time by 10 minutes.
• Mix the dry ingredients with the wet right before baking. If the oats sit in the liquid too long before baking, moisture will be absorbed, and dry out.
• Cool the butter before whisking with cold milk or it will resolidify.

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