I have created this baked oatmeal recipe with chocolate chips as a way to satisfy my healthy and slightly less healthy cravings, depending on how you look at things. I am always a sucker for chocolate, so it seems natural to add it to my oatmeal as well.
Baked oatmeal is a delicious way to start the day and for meal prep. If you are wanting to break out of your normal oatmeal cooked on the cooktop, it might be time for a change! If you want another baked oatmeal recipe to try, how about this chocolate-baked oatmeal? It is a delicious, healthy-ish indulgence.
What makes this baked oatmeal recipe work?
For starters, it is so easy to make. Sure, it takes a little longer to bake than cooking on the cooktop, but it is worth it. The nice thing about baked oatmeal is that the time it takes is almost all hands-off time. So it actually is a really stress-free breakfast.
Oatmeal is a heart-healthy way to start the day. It has been known as a healthy breakfast and for good reason. The Mayo clinic has a great article about its health benefits if you are interested in reading it.
The addition of chocolate chips to this oatmeal will please almost everyone. While I love the chocolate oatmeal blend, my kids do as well. It makes the oatmeal more appealing to them with a few chocolate chips. While this might be a stretch, I think this chocolate chip version tastes a bit like oatmeal chocolate chip cookies.
It is made with simple ingredients. Most of which you probably have already in your pantry and fridge.
Ingredients
Regular oats- or old-fashioned oats. I prefer these to quick-cooking oats or instant oats as they get too mushy too quickly when they are cooked.
Eggs- I like to use this for binding the baked oatmeal together. I have tried baking it without and the result is not the same.
Pure maple syrup- This is my favorite sweetener to use. You can also use brown sugar, honey, or granulated sugar.
Nut butter- You can use peanut butter, almond butter, cashew butter, or any other nut butter you prefer.
Milk- I like to use almond milk in mine, unsweetened vanilla. Oat milk, coconut milk, dairy milk, or any other milk you love will work as well.
Yogurt- Greek yogurt is my favorite. Not only does it add protein to the oatmeal, but also adds a creaminess to the oatmeal.
Baking powder- it only takes a little, but it will give the baked oatmeal a nice rise and more of a baked good texture.
Salt- again, it only takes a pinch, but don't leave it out if you can help it.
Vanilla- You might be tempted to use pure vanilla, but you don't need to for baking. Vanilla extract will work just fine for baking!
Chocolate chips- I prefer dark chocolate chips, but you can use semi-sweet, milk chocolate, or even mini chocolate chips if you like.
How to make
Baked oatmeal is so incredibly easy to make. Let me show you just how quickly you can put it together.
Start by mixing the eggs separately. You don't want to wind up with scrambled eggs in the oats. I like to mix it first, then blend it all together.
Next, combine all the remaining ingredients together in a medium-sized bowl. Be sure to mix it well to ensure all the ingredients are well blended.
Spray your baking dishes with pan release and pour in the oat mixture. I used these cute little mini pie pans for my baking dishes. You can also use ramekins if you like. If you want to bake it in one dish, I recommend using an 8x4-inch loaf pan.
Bake for 10-15 minutes with the mini pie pans, or for 15-25 minutes if you are using a loaf pan.
Remove it from the oven. This delicious breakfast can be served right away or served cooled.
Tips and tricks for making baked oatmeal
- I like to leave my oats whole, but if you want a smoother consistency, you can always throw the whole mixture into a high-speed blender or food processor. Pulse several times to combine and break everything up.
- Be sure to cook the oatmeal all the way. I like to check it by inserting a spoon in the middle to check for doneness.
- While this makes an easy hot breakfast in the mornings, you can also use this for meal prep as well. After the oatmeal is cooked, wrap what is leftover with plastic wrap or store it in an airtight container and place it in the fridge.
- The chilled oatmeal will hold well for up to 1 week!
- You can use any kind of chocolate you like, I have even had friends that added white chocolate chips.
- Be sure to chill your oatmeal that is leftover quickly. With the eggs and milk in the recipe, it should not be left at room temperature.
FAQ Baked Oatmeal
The main reason I find for soggy baked oatmeal is adding too much milk, or not baking the oats long enough. Check the middle of the oats to ensure they are cooked.
I do not recommend this. This recipe for baked oats contains both eggs and milk, it is not food-safe to leave them out overnight. The risk of a food born illness occurring is too great.
Other oatmeal recipes you might find interesting:
Baked Oatmeal Recipe With Chocolate Chips
Ingredients
- 1 ½ cups regular oats
- 2 eggs
- ¾ cup milk I like to use unsweetened almond milk
- 1 teaspoon vanilla
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup almond butter or other nut butters of choice
- ¼ cup maple syrup
- ¼ cup Greek yogurt
- ½ cups chocolate chips Add ¼ cup into the mix and sprinkle the rest on top before baking.
Instructions
- Preheat oven to 375 degrees. Spray your baking dishes with pan release or spread with softened butter.
- Mix together your eggs in a small bowl. I like to do this separately to ensure you don't wind up with scrambled eggs in your baked oatmeal.
- Next, combine all ingredients in a medium-sized bowl. Be sure to mix well so everything is well incorporated.
- Divide into your baking dish (es), and sprinkle with the rest of the chocolate chips.
- Place in the preheated oven.
- If you are using individual serving dishes, they will take 12-18 minutes. The middle should be slightly underbaked. If you are baking in a loaf pan, it will take 18-25 minutes. Again, check the middle for doneness.
- Remove from the oven and it is ready to serve. Or if you are using this for meal prep, let it cool, then wrap it with saran wrap. It will hold in the fridge for up to 1 week.
Notes
- I like to leave my oats whole, but if you want a smoother consistency, you can always throw the whole mixture into a high-speed blender or food processor. Pulse several times to combine and break everything up.
- Be sure to cook the oatmeal all the way. I like to check it by inserting a spoon in the middle to check for doneness.
- While this makes an easy hot breakfast in the mornings, you can also use this for meal prep as well. After the oatmeal is cooked, wrap what is leftover with plastic wrap or store it in an airtight container and place it in the fridge.
- The chilled oatmeal will hold well for up to 1 week!
- You can use any kind of chocolate you like, I have even had friends that added white chocolate chips.
- Be sure to chill your oatmeal that is leftover quickly. With the eggs and milk in the recipe, it should not be left at room temperature.
Did you make this recipe? Let me know!