Description
This Chocolate Baked Oats recipe is a delicious and wholesome breakfast or snack option that combines the rich flavors of chocolate and oats. It’s easy to prepare, baked to perfection, and yields a moist, fudgy texture with melty chocolate chips throughout. Perfectly portioned for nine servings, it’s a comforting, nutrient-packed treat that can be enjoyed warm or cold, topped with yogurt, berries, or a sprinkle of sea salt for extra flavor.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 2 cups chocolate milk
- 2 Tbsp melted butter
- â…“ cup Greek yogurt (plain or vanilla)
- 1 tsp vanilla extract
- ¼ cup maple syrup
Dry Ingredients
- 2 cups quick cooking oats
- ¼ cup cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- ½–1 tsp espresso powder (optional)
- ½–¾ cup chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to warm up while you prepare the batter.
- Combine Wet Ingredients: In a mixing bowl, whisk the two large eggs until smooth. Add the chocolate milk, melted butter, Greek yogurt, vanilla extract, and maple syrup. Stir thoroughly to integrate all liquid components.
- Add Dry Ingredients: To the wet mixture, add the quick cooking oats, cocoa powder, baking powder, salt, and the optional espresso powder if using. Mix well until the batter is uniform.
- Incorporate Chocolate Chips: Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Prepare Baking Pan: Grease an 8×8 inch baking pan to prevent sticking and pour the chocolate oat mixture inside, spreading it out evenly.
- Bake: Place the pan in the preheated oven and bake for 30 to 40 minutes, until the edges and top are set and a toothpick inserted in the center comes out mostly clean but can have a little moisture, indicating it will continue to cook after removal.
- Cool and Serve: Allow the baked oats to cool for about 10 minutes to set further. Slice into portions and optionally top with flakey sea salt, yogurt, or fresh berries as desired.
Notes
- Make sure not to overbake to keep the baked oats moist and fudgy in texture.
- Espresso powder is optional but enhances the chocolate flavor if included.
- Use quick cooking oats for best texture; old-fashioned oats can also work but may alter the consistency.
- Can be stored in an airtight container in the refrigerator for up to 4 days and reheated before eating.
- For a dairy-free version, substitute chocolate milk with almond or oat milk and use a plant-based yogurt.
- Feel free to add nuts or dried fruits for extra texture and flavor variations.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
