Baked Chocolate Oatmeal
Baked chocolate oatmeal is so easy to make, great for meal prep and the perfect breakfast or filling snack recipe. Chocolate baked oatmeal without banana is ready in about 1 hour and only uses one bowl and one baking dish.
Baked oatmeal with chocolate is soft and chewy and can even be cut into bars for a quick on the go breakfast!
Why you will love this recipe
- So easy to make – all you need is one bowl to mix the ingredients for this baked chocolate oatmeal. This would be a great recipe for beginner chefs or for your kids to help you in the kitchen with. It’s so easy to make – just measure and stir.
- Simple ingredients – you probably have all the ingredients to make chocolate baked oats in the pantry or fridge right now! If you are missing an ingredient or two, check the substitutions below (they are also pantry ingredients) so you don’t’ haven’t run out to the store to make these.
- Great anytime! These chocolate baked oats are perfect for breakfast or an easy make ahead afterschool snack. These baked chocolate oats are also a great way to satisfy your chocolate cravings in the afternoon or evening (add some whipped cream on top to make them extra special).
- Perfect for company! Made with no eggs, this baked chocolate oatmeal is vegan, gluten free, and dairy free and would satisfy just about anyone for breakfast. Perfect for holiday breakfast (you can make it in advance) or breakfast potlucks in the office.
- Meal prep friendly – this make ahead breakfast is perfect for meal prep. Once the chocolate baked oats without banana cool, they can be cut into individual squares and stored in the fridge for a quick to grab breakfast. They are like really big, soft granola bars once cooled.
Ingredients
- Dairy free milk – use you favorite dairy free milk (almond milk, oat milk, cashew milk, coconut milk (from the carton), rice milk, flax milk, etc.). If you are not dairy free or vegan, you could also use regular milk.
- Maple Syrup – maple syrup naturally sweetens the chocolate baked oatmeal, helping it get that “just enough” sweetness. The maple syrup pairs really well with the chocolate, giving the baked oats a deep, rich flavor.
- Ground Flax – ground flax replaces the eggs in this recipe (making it egg free and vegan). Ground flax is also a great source of fiber and can help the baked oatmeal be more filling. If you don’t have ground flax you can use chia seeds!
- Rolled oats (sometimes called old fashion oats) – rolled oats create the perfect texture for baked oatmeal. You can also use quick oats if you have those on hand instead.
- Cacao powder (or cocoa powder) – raw cacao powder gives the chocolate baked oats the chocolate flavor in every bite. You can also use cocoa powder if you don’t have cacao powder, but it’s a little more bitter so you may need to add 1-2 more tablespoons of maple syrup to offset the bitterness.
- Baking powder – baking powder help the baked oats rise when cooking.
- Chocolate chips – you can use chocolate chips or chocolate chunks to give these baked chocolate oats that gooey, rich chocolate you are probably looking for when you hear “chocolate oatmeal”. Use your favorite chocolate (make sure it’s dairy free for dairy free and vegan recipes). My favorites include Trader Joe’s Dark Chocolate Chips, Enjoy Life Brand Chocolate chips and Pascha Chocolate.
How to make baked chocolate oatmeal
Start by preheating the oven to 350F.
In a large bowl combine the dairy free milk, maple syrup and ground flax. Stir well.
Add the oats, cacao powder and baking powder. Stir well until all the cacao powder is dissolved in the dairy free milk mixture.
Add ½ the chocolate chips to the bowl and stir.
Spray a large casserole dish with avocado oil (or olive oil spray). Add the chocolate baked oatmeal ingredients. Sprinkle the rest of the chocolate chips on top.
Bake in a 350F oven for 40 minutes.
Note: If you serve this immediately, it will be very soft (just like oatmeal you make on the stove). If you let the baked oats cool for 20+ minutes, it will start to take on a more structured texture. Once fully cool, you can slice this into squares, and they will stick together.
Top tips
- Be sure to use a dairy free chocolate chips if you are serving this to vegans or anyone with a dairy intolerance or that avoids dairy. Dairy free chocolate chips are easier to find than ever in the local grocery store. Enjoy Life Brand is in most stores and available online. Trader Joe’s also came out with a 72% dark chocolate chip that is dairy free and has no added soy.
- If you need this recipe to be certified gluten free, be sure to buy certified gluten free oats. Oats are naturally gluten free but can get contaminated with wheat and gluten in the processing of the oats.
- Make these into chocolate baked oatmeal bars. Let the baked oats cool completely then cut them into squares. The texture when cooled is like a giant soft granola bar.
- If you tend to have some trouble digesting oats, I highly recommend trying sprouted oats. We use these exclusively in our home and I notice the difference between using sprouted oats and regular oats in my digestion.
- To double the recipe, use a larger casserole dish. If you want to double the recipe, use a 9X13 casserole dish and bake it for 5-10 more minutes to ensure it cooks through.
Other mix in ideas
- Chopped nuts or seeds: pecans, walnuts, almonds, cashews, pistachios, pumpkin seeds, sunflower seeds
- Fruit: Strawberries, raspberries, cherries (pitted), banana. Note: add 5 minutes to the baking time if you add any fruit.
- Extracts: Make this mint chocolate oatmeal by adding about 1/8 teaspoon of peppermint extract. Make this chocolate coconut baked oats by adding up to ½ teaspoon coconut extract and about ¼ cup shredded coconut flakes. Make this an almond chocolate baked oatmeal by adding up to ½ teaspoon of almond extract and about ¼ cup of chopped slivered almonds.
- Coffee: Use 1 cup brewed, cooled coffee in place of some of the dairy free milk or add 1-2 tablespoons espresso powder or instant coffee.
- Crunch: Shredded coconut flakes, cacao nibs
- Protein: hemp hearts, collagen peptides (not vegan or vegetarian), vegan protein powder (add an additional 1/3 cup of dairy free milk per serving of vegan protein powder).
Topping ideas for chocolate baked oatmeal
- Nut butter: Almond butter, sunbutter, peanut butter, tahini, coconut butter
- Jelly: Strawberry jelly, raspberry jelly, mixed berry jelly
- Fruit: Raspberry, strawberries, cherries (pitted), sliced bananas
- Sweetness: Maple syrup or honey drizzled over top makes this like a yummy breakfast casserole.
- Yogurt frosting: combine about ¼ cup dairy free yogurt with 1 tbsp. maple syrup (you can also use regular yogurt if you can tolerate it).
- Maple cashew frosting – this blends up in about 5 minutes and leftovers are great on Air Fryer Baked Apples or stuffed inside a pitted date for a simple snack.
- Chocolate Tahini Sauce – I love Soom brand tahini and I typically buy this on Thrive Market. It’s so good and such a great way to take dishes like this to the next level.
- Dairy free whipped cream (or make your own whipped coconut cream)
How to serve baked oatmeal with chocolate
- Right out of the oven on a plate with a drizzle of maple syrup and sliced fruit
- Cooled and cut into squares for breakfast on-the-go all week long
- Covered in almond butter and sliced fruit for a fun twist on pb&j
Baked Chocolate Oatmeal
Ingredients
- 2 cups dairy free milk
- 1/3 cup maple syrup
- 2 tbsp ground flax
- 1/4 cup cacao powder
- 2.5 cups rolled oats
- 1 tsp baking powder
- 1/3 cup chocolate chips, divided
Instructions
- Preheat oven to 350F.
- In a large bowl, combine the dairy free milk, maple syrup and ground flax. Stir well.2 cups dairy free milk, 1/3 cup maple syrup, 2 tbsp ground flax
- Add the cacao powder, rolled oats and baking powder to the bowl with the dairy free milk mixture. Stir well.1/4 cup cacao powder, 2.5 cups rolled oats, 1 tsp baking powder
- Add in half the chocolate chips to the bowl with the oats. Stir well.1/3 cup chocolate chips, divided
- Spray a 8X8 casserole dish with olive oil or avocado oil spray. Add chocolate baked oatmeal batter to the dish. Add the rest of the chocolate chips on top.
- Bake in 350F oven for 40 minutes.
- Serve immediately after baking or allow to cool to cut into squares.
Recipe Notes
- Make these into chocolate baked oatmeal bars. Let the baked oats cool completely then cut them into squares. The texture when cooled is like a giant soft granola bar.
- To double the recipe, use a larger casserole dish. If you want to double the recipe, use a 9X13 casserole dish and bake it for 5-10 more minutes to ensure it cooks through.
Nutrition Information
Common questions
What are the best oats for baked oatmeal
Rolled oats (sometimes called old fashioned oats) give the baked oatmeal the best texture. You can also use quick oats (or quick cooking oats). However, I don’t recommend steel cut oats.
What size baking dish do you need to make baked oats
This recipe for baked chocolate oatmeal uses a 8X8 pan. If you don’t have one exactly this size, the recipe is very forgiving, so just use what you have. If you only have a large lasagna pan, double the recipe before baking.
How to tell the chocolate baked oats are done baking?
The oatmeal bake will be darker on top then when you put it in the oven and should not jiggle in the center when you take it out of the oven. Since this is made without eggs, it will be soft right out of the oven but will firm up as it cools.
Can you double the recipe?
Yes, however you will want to use a larger 9×13 pan and add 5-10 minutes to the baking time to ensure it’s cooked through in the center.
Can you make this in advance?
Yes, chocolate baked oatmeal is great for meal prep or to prepare in advance for breakfast (like holiday breakfast). It can be enjoyed up to 5 days after baking when kept in the refrigerator.
Reheat individual servings it in the microwave, toaster oven or air fryer (350F for 3-4 minutes).
Reheat the entire baked chocolate oatmeal in the oven 350F for 15-20 minutes covered with foil or a lid, until warmed through.
Can you freeze baked oatmeal?
Yes, baked oatmeal freezes very well. Allow the chocolate baked oats to cool completely, then cut into squares. I recommend that you place a piece of parchment paper between the squares when freezing.
Defrost individual servings in the fridge overnight or in the microwave or toaster oven.
You can also freeze the entire casserole dish full of baked oats. Cover with plastic wrap then foil. Defrost in the fridge overnight before reheating in the oven the next day, covered.
Storing leftovers
Fridge: Store in the fridge in an airtight container for up to 5 days.
Freezer: Store in the freezer for up to 3 months in a freezer safe bag or container. I recommend putting parchment paper between the slices of vegan chocolate oatmeal bars to make it easy to get single servings out of the freezer.
