Chocolate Baked Oatmeal is the perfect, healthy, make ahead breakfast for busy weekdays! It’s easy to make and perfect drizzled with peanut butter!
Chocolate Baked Oatmeal:
Dessert for breakfast? Well, it basically feels and tastes that way! This is a decadent tasting breakfast, but it’s a great healthy option you can feel good about having every single day if you want! I came up with this recipe because I tend to eat oatmeal a lot during the week and I often find myself adding a bit of unsweet cocoa powder to my bowl along with pure maple syrup, or honey, and definitely peanut butter. So, why not make a big batch, bake it, and have breakfast for the whole family for a few days? Yes, kids love this. Or, at least mine do, and I love sending them off to school knowing they had something warm and filling to tide them over until lunch. If you like make ahead breakfasts, definitely try our Ham & Cheese Egg Muffins and this Tater Tot Breakfast Casserole is a family fave to make and then reheat too!
- OATS! I always have old fashioned oats on hand, so that’s what I generally use here. If you want, you can use quick cooking oats but you’ll need to watch it, as they may not cook as long. I don’t recommend using steel cut oats here.
- Maple syrup is our sweetener for this baked oatmeal. You can sub out and use honey or brown sugar if you want. I just love the maple and chocolate flavors together.
- Bananas! These also help to sweeten the oatmeal naturally, and the recipe does’t really taste overly of banana.
- Vanilla extract, Salt, Cinnamon….all of these add great flavor!
- Unsweetened Cocoa Powder, make sure it is not sweet! You can use regular or dark if you’re a dark chocolate lover.
- Eggs, they bind the oatmeal together.
- Baking Powder! Check the date on your baking powder before making any recipe that calls for it. It’s important that it’s fresh.
- Milk, you can use regular cows milk (whole, 2%, whatever your preference). Or, you can use nut or soy milk.
Baked Oatmeal Notes:
- This recipe can be doubled if you have a big family! I typically make this in a 9×9 dish and cut into 4-6 squares, depending on how hungry everyone will be. If doubling, use a 9×13 inch dish.
- Make this ahead when you have time! You can store this in the refrigerator for up to 5 days for best results. Simply zap it in the microwave for about 30-60 seconds to reheat.
- Don’t skip the peanut butter drizzle! It really makes this oatmeal extra amazing. If you don’t like/can’t tolerate peanut butter, you can use almond butter, cashew butter…any nut butter that you like.
- Serving ideas: We love this served with extra nut butter for drizzling. Warmed milk of your choice, strawberries, raspberries, or sliced bananas are also great. If you love texture and crunch, it’s amazing topped with cashews, pecans, or walnuts!
- If you aren’t a fan of vanilla extract, or just want extra flavor, you can use almond extract or even banana extract!
Chocolate Baked Oatmeal
- 2 Large Ripe Bananas
- 2 Large Eggs
- 1 1/2 Cups Milk
- 1/3 Cup Maple Syrup
- 1 teaspoon Vanilla Extract
- 2 1/2 Cups Old Fashioned Oats
- 1/2 Cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- OPTIONAL: 1/3 Cup Creamy Peanut Butter for topping
- Preheat oven to 350 degrees. Grease a 9x9 inch baking dish and set aside.
- In a large bowl, mash the bananas with a fork until mostly smooth. Then, whisk in the eggs, milk, syrup, and vanilla extract until well combined.
- In a second large bowl whisk together the oats, cocoa powder, baking powder, salt, and cinnamon.
- Add the wet ingredients to the dry mixture and stir together with a spatula until combined.
- Pour into prepared baking dish and bake for 25-35 minutes, until set.
- Allow the oatmeal to cool for 15 minutes before serving.
- OPTIONAL TOPPING: Melt the peanut butter in a small bowl in the microwave for 30 seconds to 1 minute. Drizzle over oatmeal as desired.