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!

Baked chocolate oats

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.

Chocolate baked 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!

Ingredient notes

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

• Mashed bananas
• Milk – Use non-dairy milk, such as almond milk, for dairy-free chocolate oatmeal
• Eggs
• Butter – Substitute coconut oil for dairy-free baked oats
• Brown sugar – Use pure maple sugar or coconut sugar for low / no refined sugar
• Vanilla
• Old fashioned rolled oats – For a gluten-free recipe, be sure to use certified gluten-free 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

(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 Easy Applesauce Muffins, Flourless Gluten-Free Waffles, or Flourless Pancakes recipes as well!

dairy-free adaptation

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

frequently asked questions

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, 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.

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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