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, 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.
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.
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!
Naturally, yes, oats are gluten free. However, during processing they can become contaminated with gluten. So if you are needing these to be 100% gluten free, you need to use certified gluten-free oats.
It depends what you define as "healthy." But yes, I consider these healthy. They are made with whole grains and are a good source of fiber. In addition, I added flaxseeds and use cacao, which both provide antioxidants and other vitamins and minerals.
Absolutely! These chocolate baked oats are perfect for food prep! I will make these over the weekend and keep leftovers in the fridge for the week. They are great warmed up in the microwave.
Steel cut oats are much more dense and require longer cooking times, so they won't turn out the same in this baked oatmeal recipe. I do not recommend using them.
How to Serve
Drizzle you favorite nut butter, like almond butter or peanut butter, on top to add in additional healthy fats and protein.
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 Healthy!
Chocolate Baked Oats
- 1 large mixing bowl
- 1 square baking dish
- 1 ¾ cups milk of choice
- ¼ cup pure maple syrup (see notes)
- 2 eggs (room temp)
- 1 tsp. pure vanilla extract
- ¼ cup melted coconut oil
- 2 ½ cups rolled oats (certified gluten free if needed)
- 2 tsp. baking powder
- ½ tsp. fine sea salt
- ⅓ cup cacao powder
- ⅓ cup ground flaxseeds
- ¼ cup chocolate chips (optional)
- Preheat oven to 375 degrees F. Lightly grease either an 8x8 or 9x9 baking dish and set aside (you could also line with parchment paper for easy clean-up).
- In a large bowl, whisk the milk, maple syrup, eggs, vanilla, and coconut oil.
- Add the remaining ingredients (rolled oats, baking powder, salt, cacao powder, and ground flaxseeds) to the bowl and then fully mix until ingredients are combined.
- Pour oat mixture evenly into the prepared baking dish. Sprinkle with chocolate chips if desired.
- Bake for 35-40 minutes, or until middle of oats have set. If using a 9x9 pan, be sure to check between 30-35 minutes. Try not to overbake.
- Allow to slightly cool. Slice and enjoy!
- This isn't overly sweet, which I like, but if you think you'd like a little sweeter oatmeal, you could increase increase maple syrup to ⅓ cup, or add in ¼ cup coconut sugar as well.
- To keep this dairy free, be sure to use dairy free milk.
- Use certified gluten-free oats for a gluten-free chocolate baked oatmeal.
- These chocolate baked oats will stay good stored in the fridge for up to 5 days.