4.4 from 507 votes
Chocolate Baked Oatmeal
This chocolate baked oatmeal mixes rolled oats with cocoa, mashed banana, peanut butter, and non-dairy milk to create a rich, set breakfast dish. Baking blends flavors and firms the oatmeal into a sliceable form, while chocolate chips scattered on and inside add bursts of sweetness. It's a hearty, slightly sweet morning option with practical storage and reheating instructions.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
Calories:
313 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups rolled oats old fashioned
- 2 cups non-dairy milk
- ¼ cup cocoa powder
- ¼ cup pure maple syrup plus more for serving
- 1 teaspoon baking powder
- sea salt scant 1/2 teaspoon
- 1 Tablespoon Flaxseed ground
- 1 banana mashed (about ½ cup, ripe
- 1 Tablespoon coconut oil melted
- 2 Tablespoons peanut butter plus more for drizzling
- 1 teaspoon vanilla extract
- ¼ cup chocolate chips or chopped chocolate
- cooking spray
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.
Cup of Yum
Notes
- Store baked oatmeal in an airtight container in the refrigerator for 4 to 6 days.
- Reheat whole portions covered with foil in a 350°F oven for about 20 minutes, or individual servings in a toaster oven or microwave.
- Use certified gluten-free oats and vegan chocolate to adapt for dietary needs.
- If flaxseed is not available, substitute with an egg or omit it.
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
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
330mg
(14%)
Potassium
337mg
(7%)
Fiber
6g
(24%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 6 Serving
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.