Sounds decadent, but this chocolate baked oatmeal with peanut butter is loaded with healthy ingredients. Of course, it’s still absolutely delicious and so easy to whip up.

I shared a variation of this chocolate baked oatmeal on Instagram and it was such a hit, I knew I had to make a version to share on the blog! My birthday, Valentine’s Day and Galentine’s Day land in this month so I figured now was the perfect time! I would love to wake up to this on my birthday (hint, hint, Isaac!) and also think it would be so fun to serve at a Galentine’s Day brunch.

Slice of chocolate baked oatmeal in a bowl drizzled with peanut butter.

How to Make Baked Oatmeal with Chocolate

One of the reasons baked oatmeal is so popular is because baked oatmeal recipes are so easy to whip up and perfect for meal prep! You literally need one bowl and one baking dish. Anytime I can cut back on dishes, I’m going to! We do wayyyy too many dishes around here to be adding more mixing bowls, especially now that we have a baby. From pump parts to bottles… it seems like our sink is always fill with dishes.

Mixing bowl with ingredients for chocolate peanut butter baked oatmeal.

To make this baked oatmeal, you start by mixing together the rolled oats, almond milk, cocoa powder, maple syrup, baking powder, sea salt, flaxseed, mashed banana, coconut oil, peanut butter, vanilla in a large bowl. Once that’s combined, add in your chopped chocolate.

Mixture for chocolate baked oatmeal in a mixing bowl with chopped dark chocolate about to be mixed into the batter.

Pour the oatmeal mixture into a baking dish that has been sprayed with cooking spray and spread remaining chocolate pieces on top. Then, you’ll just bake until the oatmeal has set. Remove from the oven and let cool for a few minutes and then drizzle peanut butter on top and serve!

Baked Oatmeal Dietary Swaps

I get a lot of questions about ingredient swaps for certain recipes so I thought I would share some easy swaps here if you’re trying to adapt the recipe to follow a certain diet.

  • Oats – be sure you use certified gluten-free oats if you need the recipe to be gluten-free.
  • Almond milk – you can actually use any type of milk in place of the almond milk. Regular dairy milk or another plant-based option will work.
  • Peanut butter – as you know, I love the combination of peanut butter + chocolate, but if you have a nut allergy or prefer a different seed or nut butter, feel free to swap!
  • Chocolate – if you’re looking to keep this recipe vegan or dairy-free, be sure to use vegan chocolate. I like using the Lily’s chocolate, which is sweetened with stevia and lower in sugar.
  • Flaxseed – if you don’t have flaxseed on hand, you can use an egg instead or omit the flaxseed altogether.

Baking dish of chocolate baked oatmeal cup into 6 squares and drizzled with peanut butter.

Can You Make Baked Oatmeal Ahead of Time?

Yes, you can totally make baked oatmeal ahead of time. Here’s what I recommend:

Option 1: Bake and Reheat Before Serving

  1. Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool, cover the baking dish and place in the fridge. You can do this 1-2 days in advance.
  2. When ready to serve, take oatmeal dish from fridge, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

Option 2: Prep as Much as You Can Without Baking

  1. Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
  2. Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
  3. In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.

Chocolate Baked Oatmeal Serving Suggestions:

Like I said, this would be the perfect baked oatmeal for a brunch! But what do you serve with chocolate baked oatmeal?!

  • Yogurt parfaits – could have them pre-made in little mason jars or it could be fun to have a build-your-own yogurt parfait bar!
  • Breakfast meat – can’t go wrong with breakfast meat at a brunch. Bacon or sausage would love lovely or try tempeh bacon for your vegan friends!
  • Fruit salad or fruit kabobs – every brunch needs fruit!
  • Fun drinks – I feel like drinks can really elevate the brunch! Serve fresh squeezed juices, mimosas and/or fun coffee drinks.

Hand holding a bowl with a slice of chocolate baked oatmeal that is drizzled with peanut butter.

More Oatmeal Recipes:

Love Baked Oatmeal? Try These!

If you make this chocolate baked oatmeal, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is not only helpful for the EBF team, but for other EBF readers as well!

Print
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Slice of chocolate baked oatmeal in a bowl drizzled with peanut butter.

Chocolate Baked Oatmeal


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6
  • Diet: Gluten Free

Description

This chocolate baked oatmeal with peanut butter feels decadent, but it’s loaded with healthy ingredients and so easy to whip up!


Ingredients

  • 2 cups rolled oats*
  • 2 cups milk (I use unsweetened almond milk)
  • 1/4 cup cocoa powder
  • 1/4 cup pure maple syrup, plus more for serving
  • 1 teaspoon baking powder
  • Scant 1/2 teaspoon sea salt
  • 1 Tablespoon ground flaxseed*
  • 1 ripe banana, mashed (about ½ cup)
  • 1 Tablespoon melted coconut oil
  • 2 Tablespoons peanut butter + more for drizzling
  • 1 teaspoon vanilla extract
  • ¼ cup chopped chocolate or chocolate chips*
  • cooking spray

Instructions

  1. Preheat the oven to 375°F.
  2. Spray an 8×8 square baking dish with cooking spray.
  3. In a large bowl, mix together the oats, almond milk, cocoa powder, maple syrup, baking powder, sea salt, flaxseed, mashed banana, coconut oil, peanut butter and vanilla. Stir together, then add 1/8 cup of the chopped chocolate. 
  4. Carefully pour oatmeal mixture into the prepared baking dish.
  5. Scatter remaining chocolate on top.
  6. Bake for 25-30 minutes, or until the oatmeal has set. Remove from the oven and let cool for a few minutes. Portion and serve with a drizzle of peanut butter on top.
  7. For storage: store in the refrigerator in an airtight container for 4-6 days.
  8. To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

Notes

  • If you need this recipe to be gluten-free be sure to purchase certified gluten-free oats.
  • For a vegan version, be sure to purchase dairy-free/vegan chocolate.
  • If you don’t have flaxseed on hand, you can add an egg instead or omit.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 235
  • Sugar: 13g
  • Sodium: 344mg
  • Fat: 8g
  • Carbohydrates: 37g
  • Fiber: 6g
  • Protein: 7g

Keywords: chocolate baked oatmeal

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    118 comments
    1. Stacey
      January 19, 2021 AT 8:14 pm

      This was so delish! I modified it a little bit and it still turned out super moist! Put a heaping Tbs. pumpkin in place of coconut oil and not as much syrup. I used whole milk because thats all I had. Thanks for the recipe. I’m wondering if others might be using quick oats and not rolled oats if they’re ending up with runnier consistency? Just a thought.

      1. Brittany Mullins
        January 20, 2021 AT 9:22 am

        Hi Stacey! Soo happy to hear this chocolate baked oatmeal turned out well for you! And, good point about the quick oats vs rolled oats as that would definitely make a difference. I’ll have to check with the other commenters! Lastly, thank you so much for coming back to leave a comment/star rating. I really appreciate it!

    2. Rayya
      January 8, 2021 AT 2:32 am

      Can I leave the peanut butter out or will it change the consistency? 🙂

      1. Brittany Mullins
        January 8, 2021 AT 9:33 am

        It will change the consistency a tiny bit, but you can leave it out!

    3. Claudia
      January 6, 2021 AT 10:52 pm

      This was so delicious. I absolutely loved it! Like many others said, it did need some extra time to bake, but turned out well. Totally recommend!

      1. Brittany Mullins
        January 7, 2021 AT 4:13 pm

        So glad you enjoyed this recipe, Claudia. Thanks for the review, I appreciate it!

    4. Amelie
      December 4, 2020 AT 8:52 am

      Used rasberries instead of bananas and it was soooooo good. Hubby and I devoured it. This will be a regular thing on the breakfast menu now!

      1. Brittany Mullins
        December 4, 2020 AT 6:25 pm

        Ahh yay! So glad this recipe turned out for you. Love that it worked with raspberries. 🙂

    5. Joseph Andrews
      November 29, 2020 AT 8:39 am

      This came out mushy even after I drained almost a cup of liquid out before baking.

      1. Brittany Mullins
        November 29, 2020 AT 4:51 pm

        Oh no! You definitely shouldn’t have to drain liquid out before baking. Did you change anything about the recipe? How long did you bake it for?

    6. Lorin
      November 23, 2020 AT 10:46 am

      I followed the instructions however, my bars took over almost an hour in the oven. Which I felt the bars still were pretty liquidy inside. 😕

      1. Brittany Mullins
        November 23, 2020 AT 12:18 pm

        Hi Lorin. This recipe isn’t really supposed to make bars. It’s baked oatmeal so it is supposed to be creamy like oatmeal and have less structure. Check out my recipe for baked oatmeal bars if you’re looking for an oatmeal bar recipe.

        1. Lorin
          November 23, 2020 AT 5:07 pm

          Oh my gosh!!! 🤦🏼‍♀️ Good to know! Hahaha they were very good though!

          1. Brittany Mullins
            November 23, 2020 AT 10:35 pm

            I’m glad you enjoyed them! 🙂

    7. Mary Ellen
      October 24, 2020 AT 12:58 pm

      I just made this today. It is so scrumptious! Mine came out a little wet and I’m not sure if I use too much banana or why, but next time I think I will add an extra quarter cup Of oats.
      I did give it extra time in the oven and that helped. But boy, is it good! I used Lillys Stevia sweetened dark chocolate chips. I forgot to add nuts so I sprinkled pecans on after I served it. I’m in love with This!

      1. Brittany Mullins
        October 24, 2020 AT 3:52 pm

        Woo! So glad you’re loving this recipe, Marry Ellen. The bananas could have been too liquidy or maybe it just needed more time to cook in the oven. But I’m glad it turned out for you!! Thanks for taking the time to leave a comment + star rating. I so appreciate it. <3

    8. NP
      October 19, 2020 AT 1:29 pm

      Turned out amazing – really healthy dessert without refined sugar, 1/9 of tray makes a decent slice which is less than 160calories. Goes really well with coconut yoghurt. Thanks!

    9. Reece
      September 13, 2020 AT 9:44 pm

      How would I store this

      1. Brittany Mullins
        September 14, 2020 AT 3:07 pm

        Hey Reece, I typically store baked oatmeal in an airtight container in the fridge. It’ll last about 5 days. Or you could portion it out and freeze the single portions for a later date. It’ll last about 3 months in the freezer.

    10. Erica
      September 10, 2020 AT 9:58 am

      I’m such a huge fan of oats for breakfast and your baked oatmeals are so delish!! This one is even more fabulous because who doesn’t like chocolate for breakfast?!
      …especially when it’s loaded with a whole bunch of nutritious ingredients!

      1. Brittany Mullins
        September 10, 2020 AT 12:45 pm

        Ahh yay! So glad you’re loving the baked oatmeal recipes, Erica! I’m always for chocolate for breakfast. Thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂

    11. Sarah A Cates
      August 28, 2020 AT 2:22 pm

      I have not made this but want to try it. However, can i leave the banana out?

      1. Brittany Mullins
        August 28, 2020 AT 5:21 pm

        Hey Sarah! I would swap in the banana with applesauce if you have it on hand. 🙂

    12. Brooke
      August 26, 2020 AT 10:47 pm

      Great way to mix up baked oatmeal! Very indulgent tasting for breakfast! I used oatmilk, an egg instead of flaxseed, added a TB of chia seeds, and agave instead of maple syrup. Ended up baking for around 40 min, and probably could have gone 5 minutes more (didn’t want to overbake, and cocoa powder can make it tricky to judge!). Really delicious! Next time I think I’ll use another half cup of oats since I think the wetness of the recipe can handle it, and add some nuts or frozen cherries 🙂

      1. Brittany Mullins
        August 28, 2020 AT 5:56 pm

        So glad this baked oatmeal was a hit, Brooke!! Thanks for making it and for coming back to leave a comment + star rating. It means the world to me. 🙂

    13. Jenifer Singleton
      July 27, 2020 AT 1:13 pm

      I’ve been looking for low cholesterol recipes with oatmeal and found this one. I used an egg and opted for sugar free syrup. To be honest, I did not love this the first day. On day two I heated up a piece in the microwave and put a squirt of sugar free syrup on top. That’s the trick! All the breakfast brownie taste with the benefits of oatmeal! This is delicious and I will definitely make it again. It’s an easy quick breakfast and fits nicely into my meal prepping plans.

      1. Brittany Mullins
        July 27, 2020 AT 9:31 pm

        Ahh yay!! So glad you ended up liking this recipe, Jenifer. 🙂 Thanks for making it and for coming back to leave a comment + star rating. It means the world to me!

    14. Elies
      July 14, 2020 AT 9:43 am

      This is my life saver in times of desperate chocolate craving 🙈
      I made it less sweet by using only half of the maple syrup. Thanks for sharing the recipe☺️🤗
      Greetings from Belgium! (yes its a country 😜🤣)

      1. Brittany Mullins
        July 14, 2020 AT 11:22 pm

        You’re so welcome, Elies! I’m so glad you’re loving this baked oatmeal recipe. I so appreciate you taking the time to come back to leave a comment + star rating. <3

    15. Lauren Smith
      July 11, 2020 AT 10:13 am

      This oatmeal is so tasty! I used coconut milk and substituted a little unsweetened applesauce because I didn’t have any bananas. IMO I didn’t think it needed additional drizzle of PB or syrup. I’m excited to try some of the other options here at EBF.

      1. Brittany Mullins
        July 13, 2020 AT 12:44 pm

        Ahh yay!! I’m so glad you enjoyed this baked oatmeal recipe, Lauren. Thanks for making it and for coming back to leave a comment + star rating. It means the world to me. 🙂

    16. Kaitlin
      June 28, 2020 AT 10:46 am

      This was amazing! I made a few tweaks based what I had/wanted. I used applesauce instead of bananas, put all the chocolate chips inside, put chopped walnuts on top, and used 1% milk. All in all it was amazing, thank you for coming up with this recipe! 🙂

      1. Brittany Mullins
        June 29, 2020 AT 1:24 am

        So glad you enjoyed this recipe, Kaitlin! Thanks for making it and for sharing the subs you made in your comment. It’s super helpful for other readers 🙂

    17. Kate
      June 28, 2020 AT 3:46 am

      First time trying this and I love it! I didn’t use egg or flaxseed and used almond butter and honey. It’s really healthy and almost feels like you are eating a dessert for breakfast! What’s not to love?!

      1. Brittany Mullins
        June 29, 2020 AT 1:25 am

        Ahh yay!! So glad this recipe turned out without the flax egg or regular egg – thanks for sharing and for coming back to leave a comment + star rating, Kate. I really appreciate it. <3

    18. Ruby
      June 6, 2020 AT 12:57 am

      Can I freeze them?

      1. Brittany Mullins
        June 8, 2020 AT 12:03 pm

        Yes! I would just cut the baked oatmeal into individual pieces before freezing. 🙂

    19. Maddy
      June 4, 2020 AT 7:03 pm

      Wow, this was delicious! I used one of those small cups of applesauce since I didn’t have bananas, and I used espresso chips for the chocolate chips. I also used special dark cocoa powder, so it ended up being a dark chocolate-espresso kind of baked oatmeal. Easy to prepare and incredibly tasty!

      1. Brittany Mullins
        June 5, 2020 AT 4:23 pm

        Ohh I love the espresso addition!! I might have to try that at some point. 🙂 So glad you enjoyed this recipe, Maddy. Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it!!

    20. Melissa
      June 1, 2020 AT 3:19 pm

      This is so good! I didn’t add the flaxseed and I was afraid of it tasting egg-y so I didn’t add that either and it was just fine. It tastes like dessert I’ve had it cold as a snack too! Cant believe it’s not higher in calories because it really is so good! Thank you for the recipe!

      1. Brittany Mullins
        June 2, 2020 AT 5:09 pm

        Ahh yay so glad you enjoyed this recipe, Melissa! And so glad it turned out for you without the egg or flax egg. Thanks for sharing and for coming back to leave a comment and star rating, it’s super helpful for other readers. 🙂

    21. Melissa @myhillsandvalleys
      May 31, 2020 AT 7:48 am

      I am so making this today!!

    22. Carly
      May 27, 2020 AT 12:24 pm

      So good tastes like a breakfast brownie!

    23. Glory
      May 26, 2020 AT 6:10 pm

      What can I use in place of maple syrup?

      1. Brittany Mullins
        May 26, 2020 AT 10:29 pm

        Hey Glory – You could use honey, agave, coconut sugar or really any sugar of choice. 🙂

    24. Becky
      May 22, 2020 AT 10:52 am

      Could I leave the coconut oil out?

      1. Brittany Mullins
        May 22, 2020 AT 7:53 pm

        Hey Becky – If you don’t have coconut oil on hand you could swap it with another oil or butter.

    25. Rachel
      May 5, 2020 AT 8:56 am

      I had this for breakfast this morning and it did not disappoint! Soooo yummy. I will absolutely be making this again.

      1. Brittany Mullins
        May 5, 2020 AT 11:56 am

        Ahh yay!! That makes me so happy to hear, Rachel. I’m so glad you enjoyed this baked oatmeal recipe. Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3

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