This chocolate baked oatmeal with peanut butter feels decadent, but it’s loaded with healthy ingredients and so easy to whip up!
- 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
- 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.
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Serving Size: 1/6 of recipe
- Calories: 235
- Sugar: 13g
- Sodium: 344mg
- Fat: 8g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 7g
Keywords: chocolate baked oatmeal