If you have never had the oatmeal plus chocolate combo before, this Chocolate Baked Oats recipe is the perfect way to try it. Its quick, simple and utterly delicious!
A Chocolate Baked Oats recipe has been on my to-do list for AGES. I’m not sure why I let it sit there for so long because I knew it would be delicious. But, I’ve finally done it and oh boy is this recipe good. The combo of oatmeal and chocolate makes breakfast taste like dessert. Which I think we can all agree is a win.
I love this baked chocolate oatmeal recipe because its great to make for meal prep. And thats how I typically use it. It only takes 10 minutes to mix together, then it goes into the oven to bake. Then I have breakfast done for most of the week.
I portion it out into small containers and store them in the fridge. And its great heated up in the microwave for the quickest breakfast ever.
Ingredients and Substitutions for Chocolate Baked Oats
This recipe is super simple and you probably have the ingredients kicking around in your kitchen right now. Its also super flexible substitution-wise. Make this recipe you own!
Old Fashioned Rolled Oats: Okay, I know I just said this recipe is super flexible but please use old fashioned rolled oats. Other varieties of oats absorb differently and will effect the texture of this recipe.
Plant Milk: Usually I specify plain unsweetened plant milk but here, any plant milk will work. Even chocolate plant milk. But, I used Silk Plain Unsweetened Soy Milk.
Mashed Banana: Mashed banana adds a little sweetness. And I’ll remind you one more time: be sure that you banana is overripe, okay?
Nut Butter: I used peanut butter, but almond butter, cashew butter or sunflower seed butter will work! Teddie peanut butter is my all time favorite nut butter so I always keep a few jars around.
Agave Nectar: To balance the bitterness of the cocoa powder, some sweetness is necessary. I used agave nectar, but maple syrup would also work!
Baking Powder: Baking powder gives this baked oatmeal a little lift.
Baking Dish Size Options
I recommend baking in a one quart baking dish if you have one. BUT if you don’t have one, you can baked these Chocolate Baked oats in an 8×8 pan OR divide the mixture between four six ounce ramekins.
For both the 8×8 and the ramekin options, reduce the baking time to closer to 25-30 minutes.
How to Store Chocolate Baked Oats
These Chocolate Baked Oats are so delicious warm out of the oven. But most often, I use this recipe for meal prep. So, I allow the oats to cool completely then portion them into about 4 containers and store in the refrigerator.
Then in the morning, pop them into a microwave for a 30 seconds or so to heat up. Breakfast in seconds!
Looking for More Oat Recipes?
Chocolate Baked Oatmeal
- 1/2 Cup Peanut Butter
- 1/3 Cup Cocoa Powder
- 1 Large Overripe Banana, mashed well about 1/2 cup
- 1/2 Cup Agave Nectar Or Maple Syrup
- 1 Cup Plant Milk of Choice
- 2 Cups Rolled Oats
- 1 tsp Baking Powder
- 1/4 tsp Kosher Salt or 1/8th tsp of finer grain salt
- Preheat oven to 350*. Lightly grease a 1 quart baking dish.
- In a large mixing bowl, combine peanut butter, cocoa powder and mashed banana. Stir well to combine.
- Add agave and stir well. Add plant milk and stir until the mixture is homogenous.
- Add oats, baking powder and salt. Stir well once more.
- Pour mixture into a prepared 1 quart baking dish. Allow to sit for 5 minutes.
- After 5 minutes has elapsed, bake the oats in a 350* oven for 38-42 minutes or until the enter is set.
- Serve warm.