Chocolate Baked Oats (no banana)

These one-bowl chocolate baked oats are a healthy and delicious way to start your day! Perfect for breakfast or brunch. Made with whole grain oats, flaxseeds, and cacao. No blender required and kid friendly.

These chocolate baked oats have a rich chocolate flavor, are lightly sweet, and are packed with whole grains, fiber, and antioxidants. It is an easy and nutritious breakfast that can be made ahead of time and reheated throughout the week.

This is one of my family's favorite breakfast recipes. This recipe is easy to throw together and requires only 10 basic ingredients.

And if you love oatmeal like me, don't stop with just this chocolate baked oatmeal recipe. Try my berry baked oatmeal, protein overnight oats, raspberry overnight oats, overnight oats with frozen berries, and blueberry chia overnight oats.

Reasons to Love This Recipe

• EASY - One bowl and no blending required for this chocolate baked oatmeal.
• GOOD-FOR-YOU INGREDIENTS - Lightly sweetened with pure maple syrup and made using cacao powder and flaxseeds. Flaxseeds add fiber, plant-based protein, omega-3 fatty acids and antioxidants, while cacao is known for it's high amount of antioxidants and magnesium. Both are true super foods.
• NO BANANA - Lots of baked oats recipes call for a banana, so if you're not a fan of the banana flavor, these are for you!
• KID APPROVED - Both my girls love these chocolate baked oats. Sort of tastes like a brownie for breakfast, but so much better for you.

What is Baked Oatmeal?

Baked oatmeal is more of a casserole and is made up of oats, milk, eggs and your favorite mix-ins. It bakes up to be soft and hearty and is more like a quick bread compared to oats that are made on the stovetop or in the microwave.

Ingredients

Ingredient Notes & Substitutions

A complete list of ingredients and the amounts can be found in the recipe card below. Specific notes and substitutions are listed here.

ROLLED OATS - Rolled oats/old fashioned oats should be used and not quick cooking oats. Be sure to use certified gluten-free if needing these to be gluten-free approved.

Clean food tip: I highly recommend organic oats. Like most grains, oats are sprayed with glyphosate (an herbicide that’s been linked to increased cancer risk) prior to being harvested.

MILK - Any type of milk can be used to make these chocolate baked oats. I use almond milk since I'm mostly dairy free.

CACAO - You can use cacao or unsweetened cocoa powder - either will result in the same flavor.

Clean food tip: Cacao is cold-pressed (less processed), whereas cocoa is treated with high temperatures (think more processing). Because of the way cacao is processed, it retains more enzymes and antioxidants. I recommend buying certified organic raw cacao to ensure you are getting the purest, most antioxidant rich form, so you can reap the greatest health benefits.  

FLAXSEEDS - Ground flaxseeds are added simply for the nutritional benefit they provide. If you don't have them, you can omit.

COCONUT OIL - I use unrefined coconut oil, but refined can be used as well. You can also use avocado oil.

Directions for Chocolate Baked Oats

Step 1: In a large bowl, whisk eggs, milk, melted coconut oil, and pure maple syrup.
Step 2: Add oats, cacao powder, ground flaxseeds, baking powder, and salt to bowl.
Step3: Mix until all ingredients are fully combined.

Step 4: Lightly grease either an 8x8 or 9x9 baking dish (you could also line the pan with parchment paper) and pour mixture into dish. Evenly spread oat mixture into pan. Top with chocolate chips if desired.

Step 5: Bake at 375 degrees F for 35-40 minutes, or until middle of oats has set. Do not overbake.

Enjoy this delicious rich chocolate baked oatmeal!

FAQs

How to Serve

Drizzle you favorite nut butter, like almond butter or peanut butter, on top to add in additional healthy fats and protein.

You can also drizzle with a little pure maple syrup, top with fresh fruit, chia jam, or coconut whipped cream.

How to Store

This chocolate baked oatmeal should be stored in an airtight container in the fridge and will stay good for up to 5 days.

You can freeze for up to 3 months in a freezer safe container. If freezing, I recommend cutting into single serving sized squares.

Exert Tips & Variations

Double the recipe and freeze half for later! If doubling the recipe, you can make in a 9x13 pan.

For dairy-free chocolate baked oats, use dairy-free milk.

For vegan baked oatmeal, sub flax-eggs and use dairy-free milk.

For some add-ins, try chopped walnuts, pecans, or almonds or some shredded coconut.

For a double chocolate baked oatmeal recipe, add ¼ cup chocolate chips into the batter and sprinkle additional chocolate chips on top before baking.

More Breakfast Recipes to Enjoy!

If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!

Eat Clean.Be Well!
-Sara

Eat Clean.Be Healthy!
-Sara