This chocolate peppermint baked oatmeal makes for the ultimate holiday breakfast especially when topped with crushed candy canes. It’s vegan, gluten-free, naturally sweetened and super easy to whip up.

Looking for a tasty, yet healthy, breakfast option? Why not try this chocolate peppermint baked oatmeal recipe! Packed with fiber, protein and healthy fats, this oatmeal will keep you satisfied all morning long. Plus, the chocolate and peppermint flavors are a perfect combination for the holidays!

Why You Need to Make This Recipe

• The chocolate + peppermint flavor is… chef’s kiss and perfect for the holidays!
• Diet friendly! This recipe is gluten-free and vegan.
• Festive enough for Christmas brunch, but simple enough for weekly meal prep.
• Tastes like dessert, but is packed with healthy ingredients.
• Super simple to whip up and you only need one bowl!

Ingredients Needed

• old fashioned rolled oats – my fave brand is Bob’s Red Mill gluten-free old fashioned rolled oats.
• cocoa powder – for the chocolate flavor! Make sure you’re using unsweetened cocoa powder. Cacao powder works as well.
• baking powder – helps the baked oatmeal rise.
• sea salt – to bring all the flavors together.
• ground flaxseed – instead of an egg we’re using flaxseed to help bind the dish together. If you don’t need this recipe to be vegan, you can swap the flaxseed for 1 regular egg.
• unsweetened almond milk – any dairy-free milk works but I used unsweetened vanilla almond milk. You can make your own following my homemade almond milk recipe.
• applesauce – a great way to add sweetness and moisture to this baked oatmeal recipe. It can also help to bind the ingredients together and make the oatmeal denser.
• coconut oil – to add moisture to the baked oatmeal. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
• maple syrup – pure maple syrup is the perfect natural sweetener to use for baked oatmeal in my opinion! Just be sure to use pure maple syrup, not the artificial kind labeled “pancake syrup” and made from corn syrup… NOT the same!
• peppermint extract – can’t have chocolate peppermint without the peppermint! It adds that refreshing minty flavor to this baked oatmeal.
• chocolate – for added chocolaty goodness! Use chopped chocolate or chocolate chips. I like using Lily’s chocolate chips because they’re sugar-free and low-calorie.
• candy canes – use this for a festive topping. Crushed peppermint candies work just as well.
• icing – we’re whisking together powdered sugar, vanilla extract and almond milk to make a simple icing to drizzle on top of the baked oatmeal.

Substitutions & Notes

• Oats: Rolled oats work best for baked oatmeal and I don’t recommend swapping them for quick oats or steel cut oats as the liquid ratio and cook time will differ. If you’re looking for a baked oatmeal recipe that’s made with steel cut oats I suggest checking out this baked steel cut oatmeal recipe instead.
• Baking powder: I have made baked oatmeal before without the baking powder and it turned out just fine, so if you don’t have any on hand you should be fine to skip it!
• Flaxseed: If you don’t have flaxseed on hand, chia seeds or 1 egg will work as a substitute.
• Almond milk: Any dairy-free or regular dairy milk will work for this recipe.
• Applesauce: If you don’t have applesauce on hand, 1 ripe mashed banana will work as a substitute.
• Coconut oil: Butter, ghee or any neutral oil like avocado oil or olive oil will work as a substitute.
• Maple syrup: Any liquid sweetener like honey, agave or monk fruit maple syrup will work instead of maple syrup.
• Icing: Feel free to skip the icing if you prefer! You could also drizzle this baked oatmeal with melted coconut butter, peanut butter, almond butter or any nut/seed butter!

How to Make

Preheat the oven to 375°F and spray an 8×8 square baking dish with cooking spray. Mix the oats, cocoa powder, baking powder, sea salt, and flaxseed in a large bowl. In the same bowl add almond milk, applesauce, coconut oil, maple syrup and peppermint extract. Stir together, then add chopped chocolate or chocolate chips.

Carefully pour oatmeal mixture into the prepared baking dish. Scatter additional chocolate on top, if desired. Bake for 40-50 minutes, or until the oatmeal has set. Remove from the oven and immediately top with crushed candy canes. Let cool.

While baked oatmeal is cooling, make icing by combining powdered sugar, vanilla extract and almond milk (start with 1 teaspoon) in a small bowl. Whisk until all lumps of sugar have dissolved and icing is the thickness you desire. You don’t want it to be super thick, but also don’t want it to be too runny. Drizzle icing on top of baked oatmeal, portion and serve.

What to Serve With Baked Oatmeal

This baked oatmeal is the perfect addition to your holiday brunch menu! Here’s what else I would serve it with:

• Egg dish: this dairy-free spinach quiche or sausage egg casserole are great for feeding a crowd.
• Fruit salad: a fruit salad is a must for brunch and this easy fruit salad is the perfect addition.
• Salad: I love serving a side of greens with my brunch. This Christmas Salad or roasted butternut squash salad would be delicious.
• Cocktail: serve mimosas, bellinis or these festive apple cider mimosas at your holiday brunch.
• Coffee: can’t have brunch without coffee, IMO! A warm cup of plain coffee, this creamy iced coffee or a homemade pumpkin spice latte sound like the perfect way to satisfy that caffeine craving.

How to Store & Reheat

This baked oatmeal is a great meal prep recipe and stores really well in the fridge or freezer. Here’s how to store and reheat this baked oatmeal:

At room temperature: store in an airtight sealed container for 1-2 days.

In the fridge: store in an airtight container for 4-5 days.

In the freezer: store in an airtight, freezer-safe container for up to 3 months. When freezing, I recommend waiting to add the candy canes and icing until ready to serve. I also recommend cutting the oatmeal into portions, wrapping each in plastic wrap and placing the portions in a large freezer bag. The individual servings make it easier for reheating.

To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.

To reheat individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your candy canes and icing and enjoy!

More Baked Oatmeal Recipes

• Pear Baked Oatmeal
• Cranberry Orange Baked Oatmeal
• Gingerbread Baked Oatmeal
• Maple Pecan Baked Oatmeal
• Blueberry Lemon Baked Oatmeal
• Peach Baked Oatmeal
• S’mores Baked Oatmeal
• Tahini Baked Oatmeal
• Strawberry Banana Baked Oatmeal
• Chocolate Baked Oatmeal
• Blueberry Baked Oatmeal
• Protein Baked Oatmeal
• Cauliflower Brownie Baked Oatmeal
• Coffee Cake Baked Oatmeal
• Quinoa Breakfast Bake
• Chai Baked Oatmeal Cups
• Coffee Baked Oatmeal
• Almond Joy Baked Oatmeal

More Festive Recipes

• Chocolate Peppermint Cookies
• Gluten-Free Snickerdoodles
• Chocolate Peppermint Smoothie
• Easy Peppermint Bark
• Almond Crescent Cookies
• Gingersnap Cookies
• Healthy Chocolate Peanut Butter Fudge

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