Chocolate Baked Oatmeal
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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.
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.
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.
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.
- Milk – my fave is oat milk. But, almond milk, coconut milk, or regular milk can work if that’s what you prefer!
- 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.
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
- 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.
- 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
- Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
- Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
- 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.
More Oatmeal Recipes
Love Baked Oatmeal? Try These!
- Strawberry Banana Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- S’mores Baked Oatmeal
- Cranberry Orange Baked Oatmeal
- One Pan Baked Oatmeal
- Protein Baked Oatmeal
- Chocolate Peppermint Baked Oatmeal
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Chocolate Baked Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- 2 cups non-dairy milk
- ¼ cup cocoa powder
- ¼ 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
- ¼ cup chopped chocolate or chocolate chips*
- cooking spray
Instructions
- Preheat the oven to 375°F.
- Spray an 8×8 square baking dish with cooking spray.
- In a large bowl, mix together the oats, non-dairy 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.
Video
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.
- Storage: Store in the refrigerator in an airtight container for 4-6 days.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Thanks for the recipe. I did have to bake it for 40 minutes but turned out great. Chocolate for breakfast is always a good idea!
Cook time can totally vary based on your oven. I’m glad you enjoyed this baked oatmeal. Thanks for the review, Sam!
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.
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!
Can I leave the peanut butter out or will it change the consistency? 🙂
It will change the consistency a tiny bit, but you can leave it out!
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!
So glad you enjoyed this recipe, Claudia. Thanks for the review, I appreciate it!
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!
Ahh yay! So glad this recipe turned out for you. Love that it worked with raspberries. 🙂
This came out mushy even after I drained almost a cup of liquid out before baking.
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?
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. 😕
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.
Oh my gosh!!! 🤦🏼♀️ Good to know! Hahaha they were very good though!
I’m glad you enjoyed them! 🙂
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!
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
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!
How would I store this
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.