Who doesn’t love chocolate for breakfast? This chocolate baked oatmeal can be prepped ahead of time in just 10 minutes and makes for an easy make-ahead, one-bowl breakfast. Loaded with cocoa powder, chocolate chips, and peanut butter, this oatmeal can be enjoyed for breakfast, a snack, or even dessert!
Why I Love This Recipe
If you’ve been around the blog, you know I am a huge fan of baked oatmeal.
With its hearty texture, it’s both satisfying and delicious, plus it’s so easy to make with whatever ingredients you have on hand.
It comes together in just ten minutes, making it a tried-and-true make-ahead breakfast that the whole family can enjoy throughout the week.
I don’t know about you, but I love taking the guesswork out of what to eat for breakfast and find that having something ready to serve takes the edge off the hectic morning routine.
This chocolate version is a dessert lover’s dream breakfast. It’s loaded with cocoa powder, gooey peanut butter, and melty chocolate chips. If you’re craving something warm and sweet in the morning, this is the breakfast you need.
But hey, if you’re not in the chocolate mood and are craving something a little more fruit-forward, check out my Peach Baked Oatmeal and Apple Baked Oatmeal recipes.
Ingredients You’ll Need
Notes on Ingredients
peanut butter: adds a creamy consistency. Feel free to swap for any other nut or nut-alternative butter you have in your pantry.
egg: helps to bind all of the ingredients together.
maple syrup: provides a touch of sweetness.
vanilla extract: also for sweetness and is a flavor enhancer.
milk or non-dairy milk alternative: any type of regular cow’s milk or non-dairy milk alternative will work. I like using almond milk for it’s mild, neutral taste.
old-fashioned oats: old-fashioned rolled oats work best in baked oatmeal because they are large and retain their texture well with baking. To make this recipe gluten free, be sure to grab certified gluten-free rolled oats.
cocoa powder: creates the primary chocolate flavor.
baking powder: allows the oats to rise in the oven and also lightens the texture.
salt: essential flavor enhancer.
chocolate chips: no explanation needed! I use semi-sweet chocolate chips but you can substitute for dark chocolate chips, chocolate chunks, or any chopped up chocolate bar.
Prepare baking dish. Grease 9-inch square or 11×7 baking dish and preheat oven to 350 degrees F.
Combine wet ingredients. In a large bowl, whisk peanut butter, egg, maple syrup, vanilla, and milk until combined.
Stir in dry ingredients. Add rolled oats, cocoa powder, baking powder, salt and 1/4 cup chocolate chips and stir until combined.
Add to baking dish. Pour mixture into prepared baking dish and top with remaining 1/4 cup chocolate chips.
Bake and serve. Bake until center of oatmeal is just set, about 35-40 minutes. Allow oatmeal to cool for at least 10-15 minutes on a wire rack before serving.
Expert Tips
Bake oatmeal according to your desired texture. For a softer, chewier oatmeal, bake oatmeal until just before center is fully set, closer to 35 minutes. For a drier, crispier oatmeal, bake until fully set, about 40 minutes.
Make this a make-ahead breakfast! Mixture can be made ahead of time (like on a Sunday!) and stored overnight in the fridge. Let sit out at room temperature while the oven preheats and stir mixture before baking. Bake in the morning and you’ve got breakfast for the entire week!
For extra flavor and staying power, garnish with a generous dollop of peanut butter or Greek yogurt. The extra protein and fat from the peanut butter or Greek yogurt will help keep you fuller longer!
Storage and Preparation
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in microwave for one minute with a little splash of almond milk or milk.
Baked oatmeal is also freezer-friendly. To store in the freezer, bake as directed, let cool completely, then store in an airtight container in the freezer for up to 3 months.
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
Who doesn’t love chocolate for breakfast? This chocolate baked oatmeal can be prepped ahead of time in just 10 minutes and makes for an easy make-ahead, one-bowl breakfast. Loaded with cocoa powder, chocolate chips, and peanut butter, this oatmeal can be enjoyed for breakfast, a snack, or even dessert!
2 tablespoons peanut butter
1 egg
1/3 cup maple syrup
1 teaspoon vanilla extract
2 cups milk or non-dairy milk alternative (I used unsweetened almond milk)
2 cups old-fashioned oats
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips, divided
Preheat oven to 350 degrees F. Grease 9-inch square or 11×7 baking dish.
In a large bowl, whisk peanut butter, egg, maple syrup, vanilla, and milk until combined.
Add rolled oats, cocoa powder, baking powder, salt and 1/4 cup chocolate chips and stir until combined.
Pour mixture into prepared baking dish and top with remaining 1/4 cup chocolate chips.
Bake until center of oatmeal is just set, about 35-40 minutes.
Let cool for at least 10-15 minutes on a wire rack before serving (oatmeal will continue to set while it cools).
Notes
For a softer, chewier oatmeal, bake oatmeal until just before center is fully set, closer to 35 minutes. For a drier, crispier oatmeal, bake until fully set, about 40 minutes.
For extra flavor and staying power, garnish with a generous dollop of peanut butter or Greek yogurt!
