Make this simple Baked Chocolate Oatmeal recipe is a healthy breakfast option made with just a few ingredients. All you need is one bowl, one baking dish and 30 minutes to make it!
Why You'll Love This Recipe
Mornings can be hectic but we still want to eat a healthy and filling breakfast. Baked oatmeal is currently my go-to dish that I can quickly whip up or even make ahead of time. It's simple but the best because this chocolate version tastes like dessert!
This oatmeal is made with almond milk (but any milk works), no eggs, and no bananas or butter. It's a healthy option that's delicious, satisfying, and filling.
You can bake this oatmeal in one dish or muffin pan. Ramekins or cocottes work great too!
- oats: use old-fashioned, not instant;
- cocoa powder: unsweetened, best if it's Dutch-processed;
- milk: any kind works, I used almond milk;
- peanut butter: creamy or crunchy; if it's very thick, warm it up slightly;
- brown sugar:
- baking powder and baking soda:
- cinnamon: optional but adds delicious flavor to this breakfast dish;
- vanilla extract: adds flavor; almond or peppermint extract can be used as well;
- chocolate: semi-sweet or milk; chopped bar, chunks, or chips.
How to make baked chocolate oatmeal?
- Preheat oven to 375 degrees F. Butter a baking dish.
- Mix milk, sugar, vanilla, and peanut butter in a mixing bowl.
- Add oats, cocoa powder, baking powder, baking soda, and salt.
- Mix everything together.
- Pour into prepared dish. Sprinkle chocolate chips on top.
- Bake for 25 to 30 minutes or until the top is set.
How to serve baked oatmeal?
This chocolate version didn't need anything in my opinion, but sliced bananas or fresh berries pair with it perfectly. Drizzle it with honey or maple syrup just before serving.
If you want to serve it as a dessert, whipped cream is the perfect topping.
You can take this recipe as a base and add more ingredients, according to your liking and preferences. Here are just a few that will work great:
- nuts and seeds (chopped walnuts and sunflower seeds, etc.),
- chia seeds and ground flaxseed,
- unsweetened coconut (especially if you are using coconut milk),
- mashed banana, especially if you have an over-ripe one,
- add protein powder,
- bake it in individual ramekins or a muffin pan.
I store leftovers in a container with a lid, in the fridge for up to 3 days. You can warm up oatmeal in the microwave of an air fryer.
Yes! You can bake it a day before, then warm up or serve at room temperature the next day. It will last well for up to 3 days.
Absolutely! After baking, make sure to cool the oatmeal completely. Divide into servings and freeze on a baking sheet. Then place it in a freezer bag. Store it for up to 3 months.
More breakfast recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Baked Chocolate Oatmeal
- 1 ¾ cup almond milk
- ¼ cup packed brown sugar
- ⅓ cup peanut butter
- 1 teaspoon vanilla extract
- 2 cups old-fashioned oats
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup chocolate chips
- Preheat the oven to 375° F.
- Butter a 8" square or 6" x 9" baking dish and set aside.
- In a mixing bowl, whisk together milk, brown sugar, peanut butter and vanilla. If the peanut butter is very thick, warm it up for 15 seconds in the microwave.
- Add oats, cocoa powder, baking powder, baking soda and salt.
- Pour the mixture into prepared baking dish. Sprinkle chocolate chips on top.
- Bake for 25 to 30 minutes OR until the top is set.
- Remove from the oven and let cool for about 10 minutes. Serve.
- You can use any milk in this recipe. Water works too!
- Do not use instant or quick-cooking oats.
- You can use regular or natural peanut butter. I used creamy but crunchy works too!
- You can add flaxseeds, chia seeds, nuts, berries, etc.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.