What’s not to love about starting your day with double chocolate oatmeal? This easy chocolate baked oats recipe is a decadent, nutritious way to start your morning! No one will be able to resist waking up to fudgy chocolate chip gooeyness mixed with wholesome oats and bananas.

a double stacked bowl of chocolate oatmeal with a blue striped towel underneath
We enjoy chocolate baked oats with overnight guests, special birthday or holiday mornings, or even as a make-ahead, freezer breakfast idea.

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Our Favorite Double Chocolate Baked Oats Recipe

There is no better way to start your day than chocolate for breakfast! Baked chocolate oatmeal has become a family favorite recipe of ours, requested on the most for special mornings, right up there with our famous double chocolate chip pancakes.

Personally, I love how this also fits into an easy gluten-free breakfast idea, satisfying the sweet tooth, but leaving you satiated. The recipe doesn’t need a lot of extra sugar because making chocolate oatmeal with bananas adds natural sweetness. You can use any preferred sweetener, brown sugar, pure maple syrup, or alternatives, and adjust the amount to your liking.

This chocolately oatmeal casserole also makes a great meal-prep breakfast. I particularly like to make it ahead of time for family vacations and holidays. I’ve also served it on busy weekday mornings. Whether you plan to eat the whole dish at one time, or in individual make-ahead servings, it can be baked, cooled, and frozen.

Ingredient Tid Bits

  • Mashed bananas – This is a great way to use up overripe bananas, but if you prefer to make the recipe without banana, substitute 3/4 cup unsweetened applesauce.
  • Milk – Any milk you have on hand works, and including non-dairy options for a dairy-free recipe.
  • Butter – Melted butter adds a nice flavor, but I’ve also used melted coconut oil, which works for a dairy-free modification as well.
  • Sugar – This totally adaptable. Use brown sugar, pure maple sugar, coconut, date sugar, or omit completely and rely on bananas for natural sweetness.
  • Rolled oats – I prefer old fashioned oats instead of quick-cooking because it gives it a fudgier chocolate texture from not binding as much. For a gluten-free recipe, be sure to use certified gluten-free oats.
  • Chocolate chips – Can’t have double chocolate oatmeal without the chocolate chips! Of course you can leave these out or substitute dairy-free baking chips.

Let’s Make This Together!

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

Easy peasy start and bonus tip

I’m all about saving on dish clean up. Start with mashing the bananas in a large bowl. This is where the rest of the ingredients will go in. Whisk in the eggs, milk, brown sugar, and vanilla.

A little tip about the melted butter…Make sure it is cooled after melting, but sometimes it will still solidify again after hitting the cold milk (kind of like how it’s shown below). It’s not a big deal if it does because as the oatmeal bakes it will remelt. The other option is to wait until the oats are stirred in, then add the melted butter at the end.

butter, milk, and eggs being whisked together in a large bowl.

Add oatmeal and double chocolate goodness

The fudgy dark chocolate taste comes from adding both unsweetened cocoa powder and chocolate chips. Stir that in, along with the baking powder, salt, and oatmeal.

Pour the mixture into a greased 2-quart baking dish. I usually use either a 8X8 or 11×7-inch pan. Bake for 35-40 minutes, or until edges are golden brown and center is almost set. You don’t want to over bake the oatmeal, risking it becoming dry instead of moist and fudgy.

the dry ingredients and chocolate chips being stirred into the oatmeal mixture.
overhead shot of chocolate oatmeal in white oval baking dish with fresh strawberries laying next to it
What’s the best part of chocolate baked oatmeal? The bonus toppings, of course! Check out our favorite suggestions below.

My Favorite Serving Ideas and Add-Ins

The beauty of chocolate chocolate chip oatmeal is all the layers of yumminess to add! If you love peanut butter, serve a dollop on top. I have also used peanut butter in the recipe as well. Swap out the melted butter for the same amount of creamy peanut butter, or do a half and half mixture.

Adding chopped nuts, shredded coconut, orange zest, fresh or frozen berries to the mixture before baking is also an option. If using frozen berries (blueberries, raspberries, blackberries, or strawberries), the baking time will increase slightly.

To really wow your family or guests, offer a baked oatmeal serving bar. Usually I put out additional milk, nuts, berries, fresh banana slices, coconut, peanut butter or additional maple syrup to pour on top. For more decadent options, sprinkles, more chocolate chips, Nutella, and whipped cream make special treats. For weekday mornings, flaxseed, chia seeds, or nut butters adds a bonus morning boost.

Bonus 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, but the knife shouldn’t come out clean. 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.
a bowl of oatmeal by a window with a fresh strawberry on top
It feels like a treat, but is actually a hearty, filling breakfast. Making chocolate oatmeal with bananas means having to add less sugar to the recipe.

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a double stacked bowl of chocolate oatmeal with a blue striped towel underneath
4.84 stars (6 ratings)

Fudgy Chocolate Baked Oatmeal With Bananas

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 9
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
What's not to love about starting your day with double chocolate oatmeal? This easy chocolate baked oats recipe is a decadent, nutritious way to start your morning! No one will be able to resist waking up to fudgy chocolate chip gooeyness mixed with wholesome oats and bananas.
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Ingredients
 

Equipment

Instructions
 

  • Preheat oven to 350°F. Grease a 2 quart baking dish and set aside.
  • In a large mixing bowl mash bananas. Add milk, eggs, melted and cooled butter, brown sugar, and vanilla extract. Whisk to combine.
    2 ripe bananas, 1 ⅔ cup milk, 2 large eggs, 4 tablespoons butter, melted and cooled, ⅓ cup brown sugar, 2 teaspoons vanilla extract
  • Add the oats, cocoa powder, baking powder, salt, and ¾ cup chocolate chips. Stir until well combined and pour into prepared baking dish. Sprinkle remaining ¼ cup chocolate chips on top.
    3 cups old fashioned rolled oats, ½ cup unsweetened baking cocoa, 1 teaspoon baking powder, ¼ teaspoon salt, ¾ cup semisweet chocolate chips, ¼ cup semisweet chocolate chips
  • Bake for 35-40 minutes, or until edges are set and center is almost set. (Insert a knife to check. You'll want it to come out without liquid, but not dry.) Cool for 5-10 minutes before slicing or spooning for serving.

Notes

Storing / Freezing
Freezing Instructions: Bake and cool completely. Slice and wrap portions in plastic wrap. Transfer wrapped oatmeal to a freezer safe container or ziplock freezer 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.
Refrigerating: Refrigerate baked and cooled oatmeal up to a week. Wrap serving-size portions in plastic wrap and refrigerate. Rewarm in the microwave.
 
Calories: 348kcal, Carbohydrates: 51g, Protein: 8g, Fat: 14g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 161mg, Potassium: 402mg, Fiber: 6g, Sugar: 26g, Vitamin A: 356IU, Vitamin C: 2mg, Calcium: 132mg, Iron: 2mg
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