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Chocolate Baked Oatmeal (with Strawberries)

This Chocolate Baked Oatmeal with Strawberries is your one-stop shop for a hearty, healthy, and tasty breakfast any day of the week! Can be made ahead of time.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 servings
Calories: 361 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 2 ½ cups old fashioned rolled oats
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 tsp baking powder
  • ½ tsp table salt
  • 2 cups whole milk
  • ⅓ cup pure maple syrup
  • 1 large egg
  • 2 TB applesauce
  • 1 TB pure vanilla extract
  • ⅔ cup fresh strawberries chopped
  • 1 cup semi sweet chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 375F with rack on middle position. Grease inside of an 8x8 baking pan and set aside.
  2. In a bowl, whisk together the oats, cinnamon, ginger, nutmeg, baking powder, and salt until well combined.
  3. In a separate bowl, whisk together the milk, maple syrup, egg, applesauce, and vanilla extract until well combined.
  4. Gently stir the oat mixture with the milk mixture until incorporated. Stir in half of the chocolate chips.
  5. Pour the mixture into greased baking pan. Scatter the berries and remaining chocolate chips evenly over the top.
  6. Bake 35-40 minutes or until top is golden and toothpick inserted in center comes out mostly clean*
  7. Let cool at room temp for at least 10 minutes before serving. Serve warm or at room temp, with additional maple syrup, if desired.

Notes

  • I bake my oatmeal for 38 minutes, but each oven is different. Check for a golden-brown top and clean toothpick inserted in center. 
  • If you bake this up the night before, cover it and let it cool at room temperature overnight. Reheat in the oven or toaster oven the next morning.
  • This recipe as written results in a tender, deliciously moist baked oatmeal that cuts easily into squares. If you prefer a drier, crispier, crumbly texture, use ½ cup less milk.
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  • I bake my oatmeal for 38 minutes, but each oven is different. Check for a golden-brown top and clean toothpick inserted in center. 
  • If you bake this up the night before, cover it and let it cool at room temperature overnight. Reheat in the oven or toaster oven the next morning.
  • This recipe as written results in a tender, deliciously moist baked oatmeal that cuts easily into squares. If you prefer a drier, crispier, crumbly texture, use ½ cup less milk.
  • This recipe is part of our Sweet Breakfast Recipes Collection.
  • Serve it warm or at room temperature, with additional maple syrup, if desired.

Nutrition Information

Calories 361kcal (18%) Carbohydrates 47g (16%) Protein 8g (16%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.03g Cholesterol 32mg (11%) Sodium 237mg (10%) Potassium 417mg (12%) Fiber 6g (24%) Sugar 23g (46%) Vitamin A 151IU (3%) Vitamin C 7mg (8%) Calcium 162mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 361

% Daily Value*

Calories 361kcal 18%
Carbohydrates 47g 16%
Protein 8g 16%
Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.03g 2%
Cholesterol 32mg 11%
Sodium 237mg 10%
Potassium 417mg 9%
Fiber 6g 24%
Sugar 23g 46%
Vitamin A 151IU 3%
Vitamin C 7mg 8%
Calcium 162mg 16%
Iron 3mg 17%

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