Chocolate Baked Oatmeal -

Chocolate Baked Oatmeal

This dark chocolate baked oats recipe is a super easy, hearty, make-ahead healthy breakfast that feels just a little indulgent. You can make it on a Sunday and eat it all week.

Course Breakfast/Brunch

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 362kcal

Author Ann Otis

Ingredients

1 ¾ cup milk
2 eggs
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats
¼ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon of cinnamon
½ teaspoon kosher salt
⅓ cup maple syrup
3 tablespoons olive oil
½ cup chocolate chips divided
Fruit for serving

Instructions

Preheat the oven to 350F and grease a 2 quart baking dish (9x9 works well)
In a large bowl, whisk together the milk, eggs, and vanilla.
Add the rolled oats, cocoa powder, baking powder, cinnamon, salt, maple syrup, olive oil, and ¼ cup of chocolate chips. Stir until just combined.
Pour the mixture into the prepared baking dish and bake in the preheated oven for 25-30 mins or until set.
Immediately sprinkled the remaining chocolate chips evenly on top. Serve warm with berries, bananas, or other fruit of choice.

Video

Notes

Storage Instructions

Refrigeration: Store the chocolate baked oats in an airtight container. They will remain fresh for about 5 days in the fridge.

Freezing: For long-term storage, wrap individual portions tightly in cling film or freezer-safe containers. They can be stored in the freezer for up to 3 months. When you're ready to eat, thaw them overnight in the refrigerator or reheat directly from frozen.

Nutrition