Why You’ll Love This Recipe

Convenient: Prepare ahead of time and reheat for quick breakfasts throughout the week.
Nutritious: Packed with fiber from oats and protein from eggs and milk.
Customizable: Easily adapt with your favorite add-ins like nuts, fruits, or spices.
Family-Friendly: A hit with both kids and adults, making breakfast time enjoyable for everyone

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups milk of choice (dairy or non-dairy)
2 large eggs
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1/4 cup melted butter or coconut oil
1/2 cup semi-sweet chocolate chips

Directions

Preheat Oven: Set your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper.
Mix Dry Ingredients: In a large bowl, combine the oats, baking powder, cinnamon, and salt.
Combine Wet Ingredients: In another bowl, whisk together the milk, eggs, maple syrup, vanilla extract, and melted butter until well combined.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir until fully incorporated.
Add Chocolate Chips: Fold in the chocolate chips, reserving a few to sprinkle on top.
Bake: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the reserved chocolate chips on top. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
Cool and Serve: Allow the baked oatmeal to cool for a few minutes before slicing. Serve warm, optionally with a drizzle of milk or a dollop of yogurt.

Servings and Timing

Servings: 6
Preparation Time: 10 minutes
Cooking Time: 35-40 minutes
Total Time: 45-50 minutes

Variations

Fruit Add-Ins: Incorporate sliced bananas, berries, or diced apples for added flavor and nutrition.
Nutty Delight: Add chopped walnuts, pecans, or almonds for a crunchy texture.
Spice It Up: Enhance the flavor with nutmeg, cardamom, or pumpkin spice.
Vegan Option: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and plant-based milk.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual portions and freeze for up to 3 months.
Reheating: Reheat in the microwave for 1-2 minutes or in the oven at 350°F (175°C) until warmed through.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be softer and less chewy.

Can I make this recipe gluten-free?

Absolutely. Use certified gluten-free oats to ensure the dish is gluten-free.

Is it possible to prepare this the night before?

Yes, assemble the mixture, cover, and refrigerate overnight. Bake in the morning as directed.

Can I reduce the sugar content?

Certainly. Adjust the amount of maple syrup or honey to your taste, or use a sugar substitute.

What can I use instead of eggs?

Flax eggs or chia eggs are good substitutes for binding in this recipe.

How do I prevent the oatmeal from being too dry?

Ensure accurate measurement of ingredients and avoid overbaking.

Can I add protein powder to this recipe?

Yes, adding a scoop of your favorite protein powder can boost the protein content.

What’s the best way to serve this baked oatmeal?

Serve warm with a drizzle of milk, a spoonful of yogurt, or a spread of nut butter.

Can I double the recipe for a larger crowd?

Yes, double the ingredients and use a larger baking dish. Adjust baking time as needed.

How do I know when the baked oatmeal is done?

The top should be golden brown, and a toothpick inserted in the center should come out clean.

Conclusion

Baked Oatmeal with Chocolate Chips is a versatile and delightful dish that combines the comfort of oatmeal with the indulgence of chocolate. Whether you’re preparing it for a family breakfast, meal prepping for the week, or seeking a wholesome snack, this recipe is sure to satisfy. Customize it to your liking and enjoy the warm, hearty goodness in every bite.

Baked Oatmeal with Chocolate Chips

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Baked Oatmeal with Chocolate Chips blends hearty oats with rich chocolate for a warm, comforting breakfast that’s nutritious, satisfying, and perfect for make-ahead mornings.

Author: Laura
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Grease or line a 9×9-inch baking dish with parchment paper.

In a large bowl, mix oats, baking powder, cinnamon, and salt.
In another bowl, whisk together milk, eggs, maple syrup, vanilla extract, and melted butter.
Pour wet ingredients into dry ingredients and stir to combine.
Fold in chocolate chips, reserving a few for topping.
Pour mixture into the baking dish, spread evenly, and sprinkle reserved chocolate chips on top.
Bake for 35-40 minutes until center is set and top is golden brown.
Let cool slightly before slicing. Serve warm with milk or yogurt if desired.

Notes

Add fruits like bananas or berries for extra nutrition.
Include nuts for added crunch and protein.
Substitute with flax eggs and plant-based milk for a vegan option.
Store in fridge for up to 5 days or freeze for 3 months.
Reheat in microwave or oven until warmed through.

Nutrition

Serving Size: 1 piece
Calories: 280
Sugar: 14g
Sodium: 180mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 8g
Cholesterol: 65mg