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4.4 from 507 votes

Chocolate Baked Oatmeal

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F.
  2. Spray an 8x8 square baking dish with cooking spray.
  3. 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. 
  4. Carefully pour oatmeal mixture into the prepared baking dish.
  5. Scatter remaining chocolate on top.
  6. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.