Chocolate Baked Oatmeal

Name: Chocolate Baked Oatmeal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving
Ingredients: 2 cups old fashioned rolled oats; 2 cups non-dairy milk; ¼ cup cocoa powder; ¼ cup pure maple syrup; 1 teaspoon baking powder; Scant 1/2 teaspoon sea salt; 1 Tablespoon ground flaxseed*; 1 ripe banana; 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

User Reviews

4.4

507 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6
Calories
313 kcal
Course
Breakfast
Cuisine
American

Chocolate Baked Oatmeal

Odette Barnes

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This chocolate baked oatmeal with peanut butter feels decadent, but it's loaded with healthy ingredients and so easy to whip up!

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Ingredients

Servings

2 cups old fashioned rolled oats
2 cups non-dairy milk
¼ cup cocoa powder
¼ 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

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Instructions

Preheat the oven to 375°F.
Spray an 8x8 square baking dish with cooking spray.
In a large bowl, mix together the oats, non-dairy 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.

Notes

Storage: Store in the refrigerator in an airtight container for 4-6 days.
Storage:
Store in the refrigerator in an airtight container for 4-6 days.
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.
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.
Storage: Store in the refrigerator in an airtight container for 4-6 days.
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.

Nutrition Information

Show Details

Serving 1/6 of recipe Calories 313kcal (16%) Carbohydrates 45g (15%) Protein 8g (16%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 330mg (14%) Potassium 337mg (10%) Fiber 6g (24%) Sugar 17g (34%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 313 kcal

% Daily Value*

Serving	1/6 of recipe
Calories	313kcal	16%
Carbohydrates	45g	15%
Protein	8g	16%
Fat	13g	20%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Sodium	330mg	14%
Potassium	337mg	7%
Fiber	6g	24%
Sugar	17g	34%