Chocolate Baked Oatmeal


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!

Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.

Chocolate Baked Oatmeal

4 from 157 votes
This chocolate baked oatmeal with peanut butter feels decadent, but it’s loaded with healthy ingredients and so easy to whip up!
Slice of chocolate baked oatmeal in a bowl drizzled with peanut butter.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


  • 2 cups old fashioned 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


  • Preheat the oven to 375°F.
  • Spray an 8×8 square baking dish with cooking spray.
  • 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. 
  • Carefully pour oatmeal mixture into the prepared baking dish.
  • Scatter remaining chocolate on top.
  • 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.
  • For storage: store in the refrigerator in an airtight container for 4-6 days.
  • 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.



  • 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.


Serving: 1/6 of recipe Calories: 313kcal Carbohydrates: 45g Protein: 8g Fat: 13g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Sodium: 330mg Potassium: 337mg Fiber: 6g Sugar: 17g
Course: Breakfast
Cuisine: American
Keyword: chocolate baked oatmeal


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Recipe Rating

    1. Kelly Cram
      December 6, 2022 AT 7:28 am

      5 stars
      Oh my gosh, this was sooooo good! Thanks for sharing! I underbaked it slightly, so it was a bit messy and goey to get out of the pan, but that’s not necessarily a bad thing with chocolate, peanut butter and banana. I’ll definitely be making this again and baking it just a touch longer.

      1. Brittany Mullins
        December 7, 2022 AT 11:09 am

        Oh YUM! This sounds delicious, I am excited to hear that you are loving this recipe, Kelly. Thank you so much for sharing your review & star rating, it means so much to me.

    2. Dan
      October 20, 2022 AT 2:15 pm

      3 stars
      Tasty but nutritional value below is wrong, each service cals from the oats alone are 114 cals so pb, choc, coconut oil, maple syrup at the size of the portion, incorrect

      1. Brittany Mullins
        October 24, 2022 AT 10:26 am

        Hi Dan- Thank you so much for pointing this out. I have gone back and updated the nutritional info for this recipe. I am not sure what was omitted or skipped but the calories are now 313 per serving. Thanks again!

    3. Sam
      August 2, 2022 AT 2:27 am

      5 stars
      Delicious…. This is my favourite baked oats recipe! If I had to make it into blended baked oats, would I just reduce the milk to maybe 1 cup?

      1. Brittany Mullins
        August 2, 2022 AT 11:45 am

        Hi Sam – I would check out my Blended Baked Oats recipe that is already on the blog, especially since you enjoyed this recipe. Thank you for your review + star rating, I so appreciate you being here!

    4. Emilie
      July 14, 2022 AT 8:47 am

      5 stars
      This baked oatmeal recipe is delicious. Really not to sweet for breakfast, the taste of the cocoa is predominant. The texture is soft and chewy wich my family and me enjoyed. The almond butter drizzle add extra creaminess! I replaced the almond milk by soy milk and the result was surely as Tardy! Thank you for tour amazing recipes:)

      1. Brittany Mullins
        July 14, 2022 AT 2:06 pm

        Woo! I am so happy that you and your family enjoyed this recipe, Emilie! Thank you for your star rating + review, I so appreciate you being here!

    5. Maria
      January 2, 2022 AT 2:17 pm

      What can I use if you don’t have flaxseed?

      1. Brittany Mullins
        January 2, 2022 AT 4:11 pm

        You can replace the flaxseed with chia seeds or an egg or leave it out completely.

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.



Eating oatmeal doesn’t have to be boring!



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