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My chocolate baked oatmeal is a must try for chocolate lovers! These baked oats taste decadent, but are made with wholesome ingredients. They only take 15 minutes to prep, keep for up to 5 days, and can be eaten for breakfast, as a snack, or even a healthy dessert!
I love having a combination of savory and sweet things to eat for breakfast. I always have eggs, like this broccoli crustless quiche, and then I like to have either have a muffin or baked oatmeal along with it. Banana bread baked oatmeal was one of my go-to’s, until I made this chocolate baked oatmeal. I’m obsessed!
It’s perfectly baked and has a soft fudgy middle thanks to the chocolate chips. The banana keeps it moist and makes it taste like chocolate banana bread, while the Greek yogurt adds extra protein.
I love to meal prep baked oatmeal so I have something quick on hand for breakfast or a snack during the week. Aside from being great for meal prepping, they’re perfect for brunch or a special holiday breakfast! These chocolate baked oats are also a delicious dessert option when you want something a little healthier.
Ingredient Notes
Banana – You’ll need a small ripe banana for this recipe. The more spots the banana has the sweeter it is. The oatmeal isn’t supposed to have an overpowering banana flavor, like the blueberry banana baked oatmeal, so be sure to use one on the smaller side.
Unsweetened cocoa powder – I love this Guittard unsweetened cocoa powder because it has a wonderful fudge-like flavor without the bitterness that some cocoa powders have. Be sure to use unsweetened and not hot cocoa mix with has added sugar.
Egg – Binds the oatmeal together as it bakes.
Milk – Any type of milk can be used. Dairy or non-dairy. I either use low-fat milk or unsweetened vanilla almond milk.
Greek yogurt – Plain Greek yogurt adds moisture and extra protein to the baked oats. Any fat content will work, but I find that low-fat or full-fat Greek yogurt give it the best flavor and texture.
Maple syrup – The sweetener. You can substitute with honey if you prefer.
Vanilla – Vanilla extract or vanilla bean paste (my favorite) enhance the flavor of chocolate. I always add a generous amount when baking with chocolate as you’ll notice with my chewy chocolate chip cookies!
Oats – The star ingredient. They’re a great source of fiber and are part of what makes this chocolate baked oatmeal for filling. Oats are naturally gluten-free, but you need to check the bag to make sure it says they are certified gluten-free.
Baking powder – You need baking powder to make the baked oatmeal rise.
Salt – Don’t forget the salt! It enhances the flavors of the ingredients and balances out the sweetness.
Chocolate chips – I use either semi-sweet chocolate chips or dark chocolate chips to keep the oatmeal from being overly sweet. Dark chocolate is my personal favorite.
Tips for Making Chocolate Baked Oatmeal
- Use old-fashioned rolled oats. Don’t substitute with quick oats or steel-cut oats. The texture, amount of liquid needed, and baking time won’t be the same.
- Skip the banana. If you don’t like banana, substitute with 1/2 cup applesauce. If you do this I recommend increasing the amount of pure maple syrup to 1/2 cup.
- No cocoa clumps. To keep clumps of cocoa powder from forming when you add the wet ingredients, whisk the cocoa powder in with the oats until it’s broken up and incorporated.
- Baked oatmeal consistency. If you want the chocolate banana baked oatmeal to have a fudgy, gooey consistency, serve it immediately. If you prefer a firmer texture, similar to a muffin, let the baked oatmeal rest for 15 minutes before serving.
Toppings for Chocolate Baked Oatmeal
This baked oatmeal can definitely be served without toppings and it will be delicious. However, if you want to additional flavors, texture, or nutritional components try adding any of these toppings.
- Fresh fruit – I love adding sliced strawberries. Chocolate and strawberries are a classic flavor pairing. Raspberries or sliced bananas would also be delicious!
- Nut butter – Peanut butter would be my top pick. I love chocolate and peanut butter together as you’ll find out when you make these chocolate peanut butter overnight oats. Almond butter works well too and for an extra chocolatey topping, add nutella.
- Sea salt – Love sweet and salty? Top it with a little flaky sea salt when it comes out of the oven.
- Dessert toppings. For a dessert baked oatmeal, top it with whipped cream and extra chocolate chips.
Serving Suggestions
Chocolate baked oatmeal isn’t just a great weekday breakfast or snack, it’s perfect for brunch too! I love making it for Valentine’s Day, Easter, Mother’s Day, or any special occasion.
I love serving it with this tater tot breakfast casserole or crustless vegetable quiche. For another sweet side dish make my berry fruit salad or strawberries and cream yogurt quinoa parfaits.
Storage and Reheating
Storage – Chocolate baked oatmeal will keep in an airtight container in the fridge for 4-5 days. You can also freeze baked oatmeal once it has cooled for up to 3 months. I like to cut it into individual servings then wrap them in plastic wrap and store them in a freezer bag or container.
Reheating – Reheat the baked oatmeal in the microwave for 30 seconds or until it’s warm. You can also eat it cold or at room temperature.
More Oatmeal Recipes
Easy Chocolate Baked Oatmeal
Ingredients
- 1/2 cup mashed banana 1 banana
- 1 1/2 cups milk
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350° F. Spray an 8×8 or similar sized baking dish with cooking spray.
- In a large mixing bowl mash the banana. Add in the milk, Greek yogurt, egg, maple syrup, and vanilla then whisk together until combined.
- In a separate mixing bowl, whisk together the oats, cocoa powder, baking powder, and salt.
- Pour the dry ingredients in with the wet and stir together until combined. Stir in the chocolate chips. Pour the mixture into the prepared baking dish and smooth into an even layer.
- Place the baking dish on the middle rack of the oven and bake for 35-40 minutes or until the middle is set. Remove from the oven and let it cool for 5-10 minutes before serving.
- Serve warm topped with flaky sea salt, fruit, maple syrup or toppings of your choice if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Chocolate Baked Oatmeal, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
This made for a wonderful week of easy breakfasts for me. I could slice and piece heat it and add strawberries. I normally don’t eat chocolate in the morning but I will be making this one again soon.
It’s so nice to have something effortless on hand for breakfast during the week. Thanks for trying to oatmeal and for the review!