Baked Chocolate Oatmeal

Name: Baked Chocolate Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 1/4 cups (560 ml) oat milk - dairy, soy or nut milk can be used. (See Note 1); 1 1/2 tsp vanilla extract; 1/3 cup (80 ml) maple syrup; 2 1/4 cups (180 g) old-fashioned rolled oats; 1/4 cup raw cacao powder (See Note 2); 1 1/2 tbsp chia seeds (See Note 3); 1/2 tsp sea salt; 1 tsp baking powder; coconut oil - for greasing the baking dish.

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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Begin your day on the right note with my Baked Chocolate Oatmeal. Packed with healthy ingredients, this is a filling breakfast that will keep you satisfied for longer. The Chocolate Baked Oats are nutrient dense and so full of rich, chocolatey flavour that you could easily forget it’s healthy and think you’re eating dessert.

White rectangular dish of baked chocolate oatmeal, cut into six pieces, with a spoon of yoghurt and strawberry half on each piece.

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Why you’ll love this recipe:
Ingredients in this recipe:
How to Make Chocolate Baked Oatmeal:
Tips for success and FAQs:
Variations and substitutions:
Serving suggestions:
More delicious recipes for you to try:
Baked Chocolate Oatmeal

Why you’ll love this recipe:

It’s the perfect recipe for meal prep. For an easy breakfast, make it ahead of time, serve cold or reheat in the morning and garnish with your choice of toppings.

You do not need any culinary skills or special equipment to make these Baked Chocolate Oats.

You will love this Baked Chocolate Oatmeal because:

It is made from simple, readily available ingredients.
This make-ahead breakfast is perfect for busy weekday mornings when it is a great advantage to have breakfast ready to go.
It is an easily made, healthy breakfast that is egg-free, nut-free, refined sugar-free and vegan. Use certified gluten-free oats if required.
The healthy oatmeal is almost cake-like, but with texture from the rolled oats and rich chocolatey flavour.
This is a great hands-off way to prepare rolled oats.
For a portable breakfast option, try my Baked Chocolate Oatmeal Cups.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Raw cacao powder – is made from minimally processed cocoa beans and maintains the nutritional benefits of the bean. It is, in essence, chocolate in its purest form.

Milk – use milk of your preference. I like to use almond or oat milk, but you could use soy milk or dairy if it suits.

Maple syrup – we use a small amount to sweeten the Baked Chocolate Oatmeal. If you prefer more sweetness, you could add extra maple syrup when serving.

Vanilla – use vanilla that is naturally extracted, in preference to one which is artificially flavoured.

Old-fashioned Rolled Oats – the best oats for this recipe. They are a budget-friendly whole grain, complex carbohydrate, and a good source of dietary fibre.

Chia seeds – use black or white. These little seeds are a nutritional powerhouse being a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre.

Baking powder – is a raising agent. It helps lift and lighten the Baked Chocolate Oatmeal.

Salt – a great flavour booster in baked goods.

Coconut oil – to lightly grease the baking dish.

How to Make Chocolate Baked Oatmeal:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Steps 1-2 of preparing this recipe - the dry ingredients separately in a white bowl and the mixed dry ingredients.

1 – Add dry ingredients to a bowl:
In a large bowl, add your rolled oats, chia seeds, baking powder, salt and raw cacao powder.

2 – Mix dry ingredients:
Mix the dry ingredients until everything is well combined.

Steps 3-4 of preparing this recipe - all ingredients combined in a white bowl and the mixture in a baking dish ready for oven.

3 – Combine with wet ingredients:
To your dry ingredients, add the milk, vanilla and maple syrup. Mix well.

4 – Add to your baking dish:
Add the mixture to your greased baking dish.

Bake for 35 minutes until lightly golden and set.

Remove from the oven, and rest for 10 minutes before serving.

Small round white plate, with piece of oatmeal, with a spoon of yoghurt and half strawberry on top, and fork on edge of plate.

Tips for success and FAQs:

This Baked Chocolate Oatmeal is so simple to prepare and such a great way to begin the day.

It has a moist, slightly chewy texture; it’s almost like eating cake for breakfast – but healthy!

How do I keep the Baked Chocolate Oatmeal moist?

The Baked Oatmeal will become dry if it’s overcooked. Remove it from the oven when it feels just set in the centre and is pulling away slightly from the edges. If you prefer more moisture, you can add some extra milk or yoghurt when serving.

Can I prepare the oats the night before and bake them in the morning?

Yes, you can. Prepare the recipe as per the instructions – except for adding the baking powder – cover the bowl of oat mixture with clingfilm and place in the fridge for 8 hours. Add the baking powder and stir well before putting the mixture in your greased baking dish. The texture of the oats will be a little softer, but delicious all the same.

How long can I store them?

Store the Baked Chocolate Oatmeal in an airtight container in the fridge for up to 4 days. Reheat as described below.

Can they be frozen?

Yes, when cool, cut them into 6 equal pieces. If storing in layers, place them in an airtight container with a sheet of non-stick baking paper between them so they do not stick together. If you prefer individual bars, wrap each one in cling wrap and then in foil or an airtight container to prevent freezer burn. Store for up to 3 months. Be sure to label and date them as frozen items can be difficult to identify. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.

What is the best way to reheat the Baked Chocolate Oatmeal?

Put the Baked Oatmeal breakfast bars on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use the baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15 – 20 minutes or until warmed through. Uncover the bars for about the last 5 minutes.

Are Old-Fashioned Rolled Oats Gluten-Free?

There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.

Variations and substitutions:

Milk – you can use any milk of your choice for this recipe.

Raw Cacao Powder – if you are unable to find it, you can substitute it with unsweetened cocoa powder. You may wish to use a little less, as it does have a stronger taste.

Chocolate chips – to increase the chocolate flavour, you could add some chocolate chips.

White rectangular dish with baked oatmeal, with one piece missing.

Serving suggestions:

Baked Chocolate Oatmeal is the perfect make-ahead breakfast. One of my favourite parts is customising the toppings!

For this recipe, I like to use a topping of Greek or coconut yoghurt and fresh berries.

You could also try:

Slices of banana.
Other fruit of your choice.
Chopped walnuts or pecans for added texture.

This Baked Chocolate Oatmeal is a delicious, make-ahead breakfast that the whole family will enjoy. Packed with healthy ingredients and full of flavour, it is a breeze to make and is the ideal way to start the day.

Alex xx

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