Chocolate Chip Baked Oats
If you’ve been searching for the perfect chocolate chip baked oatmeal recipe, you’re in the right place. This oatmeal chocolate chip bake is soft, chewy, and packed with melty chocolate chips in every bite; like a giant oatmeal cookie you can eat for breakfast. It’s quick to prep, made with simple pantry ingredients, and perfect for busy mornings, meal prep, or even holiday brunch.
I’ve been making baked oatmeal recipes for years, and this chocolate chip version is one of my family’s all-time favorites. As a recipe developer who focuses on quick, wholesome meals, I love how versatile this dish is; you can enjoy it warm with Greek yogurt and fruit for extra protein, or serve it cold straight from the fridge for a grab-and-go snack. With just six ingredients and no bananas, eggs, dairy, or gluten, it’s a recipe that works for nearly everyone at the table.
If you love baked oatmeal as much as I do, you’ll want to try some of my other reader favorites like this chocolate baked oatmeal, cozy cinnamon roll baked oatmeal, or my fall inspired apple pie baked oatmeal. Each one is simple, satisfying and perfect for meal prep too.
Ingredient spotlight
This isn’t the full ingredient list, just a few important ones to call out. See the recipe card below for exact amounts.
- Rolled oats (old fashioned oats): These give the bars their soft, chewy texture. Quick oats can work in a pinch, but the texture won’t be quite the same.
- Ground flax (or chia seeds): Works as the egg replacement to bind the bars together.
- Chocolate chips: Use your favorite brand and size – mini chips spread out nicely, but regular chips work too.
- Vanilla extract (optional): Adds a cookie-like flavor boost.
How to make chocolate chip baked oatmeal
Start by combining the ground flax, dairy free milk and maple syrup in a bowl. Stir well. 
Add rolled oats, baking powder and vanilla. Stir well. 
Add in half the chocolate chips in the recipe and stir well. 
Spray casserole dish with non-stick (I like to use avocado oil). Pour into a baking dish (8X8) and bake at 350F for 45 minutes. 
Allow the baked oats to cool for at least 20-30 minutes for the best results (especially if you plan on cutting this into squares and saving for later in the week).
Top tips
- Cut into squares for grab-and-go snacks — great for after school or work.
- Double the recipe for easy meal prep so you have breakfast ready all week.
Chocolate Chip Baked Oatmeal
Guided Recipe Video
Ingredients
- 2.25 cups dairy free milk
- ⅓ cup maple syrup
- 2 tablespoons ground flax
- 2.5 cups rolled oats
- 1 teaspoon baking powder
- ⅓ cup chocolate chips
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 350F.
- Add the dairy free milk, maple syrup and ground flax to a large bowl. Stir the flax immediately or it will clump.2.25 cups dairy free milk, ⅓ cup maple syrup, 2 tablespoons ground flax
- Add the rolled oats and baking powder to the bowl with the wet ingredients. Stir well.2.5 cups rolled oats, 1 teaspoon baking powder
- Add the chocolate chips and vanilla extract (optional) to the bowl with the rest of the ingredients. Stir to incorporate.⅓ cup chocolate chips, 1 teaspoon vanilla extract (optional)
- Spray a 8X8 casserole dish with non-stick spray (olive oil or avocado oil spray) and add the oatmeal mixture.
- Bake at 350F for 45 minutes.
- After 45 minutes, take out of the oven and allow to cool at least 20 minutes before cutting into even pieces or serving with a spoon.
Recipe Notes
- Stir in the ground flax immediately when it’s added to the wet ingredients, or it will clump.
- Bake until set: The oatmeal should be lightly browned on top and no longer jiggle in the center. It should feel firm to the touch right out of the oven.
- Let it rest 20–30 minutes after baking. Since there are no eggs, the baked oats need time to set or they may fall apart when cut.
- Sweetness tip: This recipe is lightly sweetened with maple syrup. If you prefer more of a dessert-style bake, increase maple syrup to ½ cup and reduce the milk by 2 tablespoons.
Nutrition Information
How to serve
- Warmed up on a plate with sliced fruit and a drizzle of maple syrup (this is perfect for holiday meals)
- Cut into squares for a snack on the go
- Top with peanut butter and jelly for an open face, super filling peanut butter and jelly sandwich.
Mix Ins (stir these into the batter)
These add flavor and texture to the baked oats:
- Fresh fruit: Sliced bananas, strawberries, raspberries, cherries
- Dried fruit – cranberries, raisins, chopped dates, dried cherries, candied ginger
- Veggies: Shredded zucchini (squeeze out all liquid), shredded carrots (check out this carrot cake baked oatmeal recipe)
- Coconut flakes
- Nuts or seeds
- Sprinkles
- Spices: Cinnamon, pumpkin pie spice, nutmeg, ground ginger
- Molasses (to make it more like gingerbread)
Topping ideas
These take the baked oats to the next level.
- Nut butter drizzle
- Extra chocolate chips on top before baking (they melt in)
- Creamy Maple Cashew Frosting
- Whipped cream or whipped coconut cream for a decadent breakfast or simple dessert
- Maple Yogurt Frosting – combine 1/4 cup greek yogurt (regular or dairy free) and 1-2 tablespoons maple syrup. Add a dash of vanilla for extra flavor.
Common questions
Can I double this recipe?
Yes. Use a 9×13 pan and add about 10 minutes to the bake time.
How can I add more protein?
- Vegan protein powder – add 1–2 scoops, plus ¼–½ cup water.
- Collagen peptides – stir right in, no adjustments needed.
- Hemp hearts – stir in with the batter.
- Yogurt topping – spread on right before serving for a boost of protein.
Can I make baked oats ahead of time?
Yes! Bake the oatmeal, let it cool, then cover and store in the fridge for up to 5 days. If serving for a holiday breakfast, make it the night before and reheat at 350°F for about 20 minutes.
Can I warm up baked oats?
Absolutely. It’s delicious cold, room temperature, or warmed. Reheat individual portions in the microwave or toaster oven.
Can I freeze baked oatmeal?
Yes, it freezes very well. Cut into squares, layer with parchment paper, and store in a freezer-safe bag for up to 3 months. Defrost overnight in the fridge or reheat from frozen in the microwave or toaster oven.
Can I make these into muffins?
Yes! Divide the batter into lined muffin cups and bake at 350°F for about 25 minutes.
Storing leftovers
- Fridge – store leftovers in the fridge for up to 5 days.
- Freezer – freeze up to 3 months. I recommend freezing individual servings (place parchment paper or wax paper between servings) to make it easy to grab one serving at a time once frozen.
I’ve never tried baked oats before but I have heard nothing but good things about them! Sucker for anything chocolate chip too, so this will definitely be my first recipe I am trying for baked oats!