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.
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.
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.
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.
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!
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.
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.
Store the Baked Chocolate Oatmeal in an airtight container in the fridge for up to 4 days. Reheat as described below.
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.
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.
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.
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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Baked Chocolate Oatmeal
Ingredients
- 2 ¼ cups (560 ml) oat milk – dairy, soy or nut milk can be used. See Note 1
- 1 ½ teaspoon vanilla extract
- ⅓ cup (80 ml) maple syrup
- 2 ¼ cups (180 g) old-fashioned rolled oats
- ¼ cup raw cacao powder See Note 2
- 1 ½ tablespoon chia seeds See Note 3
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- coconut oil – for greasing the baking dish.
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Lightly grease an 8 x 10 inch (20 x 25 cm) baking dish with coconut oil.
- In a large bowl, add the rolled oats, chia seeds, cacao powder, baking powder and salt. Mix well.
- To the dry ingredients, add the milk, maple syrup and vanilla and mix until well combined.
- Pour the mixture into your baking dish.
- Bake for approximately 35 minutes, until the mixture is set and lightly golden brown. Remove from the oven, and rest for 10 minutes before serving.
- Serve with additional milk and maple syrup if you wish, or enjoy as is or with yoghurt and berries.
Notes
- Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Raw Cacao Powder: is the raw, unsweetened version of cocoa powder.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Tim
I am loving baked oatmeal lately for a quick breakfast for the kids and this recipe was a hit! Everyone loved that they were having “chocolate for breakfast” and not a single crumb was left behind. Thanks!
Alexandra
Hi Tim, thank you for your lovely comments on the Baked Chocolate Oatmeal. I am so pleased that your family enjoyed them – it certainly is a great way to start the day. 🙂
Jessica
I had this oatmeal for breakfast this morning and it was amazing! You can’t beat chocolate for breakfast.
Alexandra
Hi Jessica, thank you for your lovely comments on the Baked Chocolate Oatmeal. I am so pleased that you enjoyed it. 🙂
Robert
My kids and I made this baked oatmeal for breakfast on my wife’s birthday. She said it was the best baked oatmeal she’s ever had and really enjoyed the chocolate flavor. The recipe was easy enough for my kids to make it with me. 5 stars!
Alexandra
Hi Robert, thank you for your lovely feedback on the Baked Chocolate Oatmeal. I’m so happy to hear that your wife enjoyed it for her birthday and I’m sure that your children enjoyed helping. 🙂