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Chocolate Baked Oatmeal Recipe

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4.1 from 48 reviews

This Chocolate Baked Oatmeal is a warm, comforting breakfast dish that combines hearty oats with rich cocoa and melty chocolate chips. It's an easy, make-ahead recipe perfect for a cozy morning treat that serves nine people.

Ingredients

Dry Ingredients

  • 2 1/2 cups oatmeal
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup light brown sugar

Wet Ingredients

  • 2 eggs
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/4 cup milk

Toppings

  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat and prepare dish: Preheat your oven to 375 degrees F. Spray an 8x8 inch casserole dish with nonstick cooking spray to ensure the oatmeal doesn't stick during baking.
  2. Combine dry ingredients: In a large mixing bowl, stir together the oatmeal, cocoa powder, baking powder, salt, and light brown sugar to evenly distribute the flavors and leavening.
  3. Add wet ingredients: Stir in the melted butter, then mix in the vanilla extract, milk, and eggs until everything is well combined, forming a batter-like consistency.
  4. Assemble the oatmeal: Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the semi-sweet chocolate chips evenly over the top to add bursts of chocolate throughout.
  5. Bake the oatmeal: Bake the dish for 25 to 30 minutes until the oatmeal is set and slightly firm to the touch. Remove from the oven and let it cool for 5 to 10 minutes before slicing and serving.

Notes

  • Use old-fashioned rolled oats for optimal texture and structure.
  • Feel free to substitute regular milk with almond or oat milk for a dairy-free option.
  • To make it vegan, replace eggs with flax eggs and use a plant-based butter alternative.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
  • You can add nuts or a pinch of cinnamon for added flavor.

Find it online: https://recipethrive.com/chocolate-baked-oatmeal-recipe/