Chocolate Baked Oatmeal

Recipe by David Turner

If you’re looking for a delicious yet wholesome breakfast to make at the beginning of the week and enjoy on rushed mornings, look no further than our chocolate baked oatmeal. Mashed banana lends smooth creaminess (with little to no banana flavor), maple syrup brings balanced sweetness, and sliced almonds add crunch. Who says you can’t have chocolate for breakfast?

15 mins
35 to 40 mins
50 mins
one 8” square pan
Chocolate Baked Oatmeal  - select to zoom
Chocolate Baked Oatmeal  - select to zoom
Chocolate Baked Oatmeal  - select to zoom
Chocolate Baked Oatmeal  - select to zoom


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  1. Preheat the oven to 325°F with a rack in the center position. Lightly grease an 8" square pan.  

  2. In a medium bowl, mix together the oats, cocoa, flax, baking powder, and salt until thoroughly combined.

  3. In a separate medium bowl, whisk together the milk, banana, maple syrup, oil, and vanilla.

  4. Add the wet ingredients to the dry ingredients and stir to combine. Add 1/3 cup (57g) of the chocolate chips and stir to combine. 

  5. Transfer the mixture to the prepared pan, and spread into an even layer.

  6. Top the oatmeal mixture with the remaining 3 tablespoons (about 33g) chocolate chips and nuts.

  7. Bake the oatmeal for 35 to 40 minutes, or until set but not dried out.

  8. Serve the baked oatmeal warm with sliced almonds on top, and perhaps some extra milk and/or maple syrup drizzled on top, if desired.  

  9. Store leftover baked oatmeal in the refrigerator, covered, for up to several days. 

Tips from our Bakers

  • To prepare the oatmeal the night before baking: Follow the recipe up until the point when the oatmeal mixture is in the prepared pan but not yet baked (step 5). Cover and refrigerate the pan overnight. When ready to bake, uncover the pan, add the remaining chocolate chips, and bake according to recipe instructions. This overnight preparation should only be used with old-fashioned rolled oats; quick-cooking oats get gummy if soaked overnight before baking.

  • To use steel-cut oats: Substitute 1/2 cup (45g) of the old-fashioned oats for 1/4 cup (35g) steel-cut oats and prepare according to the tip above for soaking overnight. 

  • Want to boost the protein? Substitute 1/4 cup (23g) of the old-fashioned oats for 1/4 cup (45g) of quinoa. Prepare the recipe as written for same-day or overnight with no other ingredient adjustments needed. 

  • Not vegan? No flax meal? Reduce the milk (animal-based is fine) to 1 1/2 cups (340g), add 2 large eggs, and omit the flax meal. Prepare as otherwise directed for same-day or overnight versions.