Chocolate Baked Oatmeal can be enjoyed right away but it’s also the ultimate make ahead breakfast! Reheat one slice at a time for a quick healthy meal to start your day all week.

Baked oatmeal is such a fun option to feed your family, guests, or just meal prep for yourself. It takes very little work to make but you’ll get 9 very indulgent, nutritious, and totally satisfying servings out of it.

This version is loaded with big chocolate flavor so it truly tastes like a dessert. I already have Strawberry Banana Baked Oatmeal and Baked Banana Chocolate Chip Oatmeal on the website too. So take your pick depending on your craving!

Baked Chocolate Oatmeal Ingredients

  • Old fashioned rolled oats: I recommend old fashioned rolled oats for this breakfast casserole instead of quick cooking oats. They have a hearty texture that works beautifully here. You can opt for gluten free oats too.
  • Cocoa powder: Cocoa powder gives us that chocolatey taste that makes this dish so indulgent tasting.
  • Baking powder: Baking powder helps to create air bubbles during the baking process which gives us a lighter finished texture.
  • Ripe bananas: Ripe bananas add natural sweetness and contribute to the moistness of the finished texture. If your bananas aren’t quite ripe yet it’s really worth waiting a few days before using them.
  • Milk: If you can tolerate dairy, whole milk, 2%, 1%, and skim milk all work well. If dairy free, almond milk and oat milk are yummy in this baked oatmeal.
  • Eggs: The eggs help bind together the oatmeal and create a casserole texture.
  • Pure maple syrup: Pure maple syrup is made from 100% maple sap that’s been boiled down to a thicker consistency. It’s often my sweetener of choice in baked goods. It adds just the right amount of sweetness, doesn’t overpower the dish, and is made with just that one ingredient (maple syrup)!
  • Vanilla extract: It doesn’t take much vanilla but it adds so much flavor.
  • Chocolate chips: I like dark chocolate in this dish but semi-sweet also works great.

What milk is best to use in baked oatmeal?

If you can tolerate dairy, whole milk, 2%, 1%, and skim milk all work well.

If dairy free, almond milk and oat milk are yummy in this baked oatmeal.

Can you skip the eggs?

The eggs are there to bind together the oatmeal and create a casserole texture. Don’t skip them! You can use a flax seed egg if you’d like though.

Is this baked oatmeal gluten free?

Yes, if you use gluten free oats.

Is this baked oatmeal dairy free?

Yes, if you use a dairy free milk. I love both oat milk and almond milk in this recipe!

Can you prep the oatmeal mixture ahead of time?

You can’t prepare the oatmeal mixture ahead of time and let it sit. The oats will soak up all the liquid and the finished texture will be too thick. So make sure you stir everything together and bake right away!

Is baked oatmeal good for meal prep?

Absolutely! Make this ahead of time and heat up slices throughout the week. It reheats beautifully. You’ll love how convenient it is to enjoy all week long!

You can refrigerate the entire dish or slice into separate servings and freeze. It will last 4 to 6 days in the fridge.

How to Serve Baked Oatmeal

Scoop it into bowls or (if you’re really want it to be impressive) slice into squares and top with additional maple syrup or honey, nutella, whipped cream, vanilla yogurt, fresh banana slices, or strawberries and serve!

5 from 1 vote

Baked Chocolate Oatmeal

Chocolate Baked Oatmeal can be enjoyed right away but it's also the ultimate make ahead breakfast! Reheat one slice at a time for a quick healthy meal to start your day all week.

Ingredients 

  • cups old fashioned rolled oats
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • 2 ripe bananas
  • 2 cups milk
  • 2 eggs
  • ¾ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips, I like dark chocolate in this dish but semi-sweet also works great

Instructions

  • Preheat oven to 350 degrees. Grease the bottom and sides of an 8 x 8 or 9 x 9 baking dish with melted butter or spray with a nonstick spray.
  • In a large bowl, stir together oats, cocoa powder, and baking powder.
  • Peel the ripe bananas and add to a separate bowl. Use a fork to mash the bananas. Then add milk, eggs, maple syrup, and vanilla extract to the bowl with the bananas.
  • Pour the wet ingredients into the bowl with the oats. Stir until well combined.
  • Pour into the prepared baking dish. Spread the chocolate chips over the oatmeal. Bake for 50 to 60 minutes or until oatmeal has set. 50 minutes will be soft and more like a traditional oatmeal. 55 to 60 minutes will be firmer so you can slice into squares. Once removed from the oven, let the oatmeal sit for 5 to 10 minutes.
  • Scoop or slice into 9 servings. Enjoy as is or top with additional maple syrup or honey, nutella, whipped cream, vanilla yogurt, fresh banana slices, or strawberries and serve!

Nutrition

Serving: 1slice, Calories: 329kcal, Carbohydrates: 53g, Protein: 8g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 39mg, Sodium: 90mg, Potassium: 483mg, Fiber: 5g, Sugar: 30g, Vitamin A: 191IU, Vitamin C: 2mg, Calcium: 160mg, Iron: 3mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

Share the Love: