Description

This Chocolate Baked Oats recipe combines wholesome oats with rich chocolate flavors, creating a warm, comforting breakfast or snack that’s both satisfying and nutritious. Perfect for a crowd, it bakes up moist and tender with hints of cocoa and espresso, finished with melty chocolate chips throughout. A simple, make-ahead dish that’s easy to customize with your favorite toppings.

Ingredients

Scale

Wet Ingredients

2 large eggs
2 cups chocolate milk
2 Tbsp melted butter
⅓ 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

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the oats evenly.
Mix Wet Ingredients: In a large bowl, whisk the 2 large eggs thoroughly. Then add 2 cups of chocolate milk, 2 tablespoons of melted butter, ⅓ cup of Greek yogurt, 1 teaspoon vanilla extract, and ¼ cup maple syrup. Stir well to combine all the wet ingredients.
Add Dry Ingredients: To the wet mixture, add 2 cups of quick cooking oats, ¼ cup cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt, and the optional ½ to 1 teaspoon espresso powder. Stir everything until combined.
Incorporate Chocolate Chips: Fold in ½ to ¾ cup of chocolate chips gently into the batter, distributing them evenly without overmixing.
Prepare Baking Dish: Grease an 8×8 inch baking pan to prevent sticking. Pour the chocolate oat mixture into the prepared pan and spread it evenly.
Bake: Place the pan in the oven and bake for 30 to 40 minutes. The baked oats are done when the edges and top are set and a toothpick inserted into the center comes out mostly clean, allowing for slight moisture.
Cool and Serve: Remove the baked oats from the oven and let cool for about 10 minutes. Slice them into squares and serve warm. Optionally, sprinkle with flaky sea salt or top with yogurt and fresh berries for extra texture and flavor.

Notes

For a stronger chocolate flavor, increase the cocoa powder slightly or add extra chocolate chips.
Espresso powder is optional but enhances the chocolate depth without adding caffeine.
You can substitute the chocolate milk with regular milk and add 2 tablespoons of sugar if preferred.
Store leftovers refrigerated for up to 4 days and reheat before serving.
This recipe is easily doubled for larger batches or meal prep.