Easiest Baked Chocolate Oatmeal (Extra Fudgy)

Fudgy baked chocolate oatmeal recipe is a decadent yet nutritious way to start your morning! No one will be able to resist waking up to double chocolate gooeyness mixed with wholesome oats and bananas. Chocolate baked oats makes breakfast hit for kids and adults, especially with a dollop peanut butter on top!

Easy Chocolate Baked Oats

There is no better way to start your day than chocolate for breakfast! Chocolate baked oatmeal has become a family favorite recipe of ours, right up there with double chocolate pancakes!

Just because this gluten-free breakfast will satisfy your sweet tooth, doesn’t mean it isn’t good for you! Baked chocolate oats are 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!

Ingredient notes

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

• Mashed bananas – If you prefer to make baked oats without banana, substitute 3/4 cup unsweetened applesauce.
• Milk – Use non-dairy milk, such as almond milk, for dairy-free chocolate oatmeal
• Butter – Substitute an equal amount of melted coconut oil for dairy-free baked oats
• Brown sugar – Use pure maple sugar or coconut sugar for low / no refined sugar oatmeal. Or omit completely and rely on bananas for natural sweetness.
• Old fashioned rolled oats – For a gluten-free recipe, be sure to use certified gluten-free oats. I recommend using rolled oats instead of quick-cooking oats which results in a drier texture.
• Chocolate chips – Substitute dairy-free chocolate chips or omit for a healthier recipe.

How to make baked chocolate oatmeal

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

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.

best oats to 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 chocolate 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 oat flour waffles or flourless banana pancakes.

dairy-free adaptation

Transform this recipe into dairy-free baked chocolate oatmeal 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, such as oat milk.
• Replace regular chocolate chips with non-dairy chips, such as Enjoy Life.

Adding Peanut Butter

To turn this recipe into peanut butter chocolate baked oats, simply swap out the melted butter with the same amount of creamy peanut butter or almond butter. Alternatively, make the recipe as directed and add a dollop of peanut butter on while serving.

Recommended Add-ins

Make your own version your family will love by adding in any of these optional mix-ins!

• Chopped nuts (walnuts, pecans, almonds, or macadamia nuts)
• Fresh or frozen fruit (blueberries, raspberries, blackberries, or strawberries)
• Coconut (sweetened or unsweetened)
• Replace butter with equal amount of smooth creamy peanut butter or almond butter.

Best way to serve baked oats

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 healthy by adding ground flaxseed, chia seeds, or nut butters.

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step-by-step web story instructions for this recipe!

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

making oatmeal cups

Instead of an baked 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.

expert 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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