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Chocolate peppermint baked oatmeal in a baking dish.
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5 from 3 votes

Chocolate Peppermint Baked Oatmeal

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakast
Cuisine: American
Keyword: Chocolate Peppermint Baked Oatmeal
Servings: 6




  • Preheat the oven to 375°F and spray an 8×8 square baking dish with cooking spray.
  • In a large bowl, mix together the oats, cocoa powder, baking powder, sea salt and flaxseed.
    Oats, cocoa powder, baking powder, sea salt and flaxseed in a 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.
    Adding chocolate chips to the oatmeal mixture.
  • Carefully pour oatmeal mixture into the prepared baking dish. Scatter additional chocolate on top, if desired.
    Oatmeal mixture spread into a baking dish.
  • Bake for 40-50 minutes, or until the oatmeal has set. Remove from the oven and immediately top with crushed candy canes. Let cool.
    Baked oatmeal in a baking dish with a small bowl of crushed peppermints next to it.
  • 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.
    Icing whipped in a bowl.
  • Drizzle icing on top of baked oatmeal, portion and serve.
    Drizzling icing on top of the baked oatmeal.


Serving: 1/6 recipe | Calories: 294kcal | Carbohydrates: 53g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Sodium: 339mg | Potassium: 248mg | Fiber: 8g | Sugar: 22g