Chocolate Baked Oats
These chocolate baked oats are rich, cozy, and taste like dessert — but they’re made with wholesome ingredients that work just as well for breakfast or meal prep. They’re soft and cake-like with deep chocolate flavor, easy to customize, and perfect for mornings when you want something warm and comforting.
If you love baked oatmeal but want something a little more indulgent, this chocolate baked oatmeal is the best of both worlds. It feels like a treat, but it’s packed with protein and made with simple ingredients you probably already have on hand.
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Why You’ll Love These Chocolate Baked Oats
This recipe is a favorite because it’s:
- Rich, chocolatey, and dessert-like
- Easy to make with simple pantry ingredients
- Naturally high-protein and filling
- Perfect for breakfast, snack, or meal prep
- Cozy, comforting, and kid-friendly
It’s the kind of recipe that makes mornings feel special without any extra effort.
Ingredients for Chocolate Baked Oats
These baked chocolate oats come together with a short list of ingredients that create the perfect texture and flavor.
- Rolled oats
The base of the recipe, providing structure and heartiness. - Cocoa powder
Adds rich chocolate flavor. - Protein powder
Boosts protein and makes the baked oats more filling. - Egg
Helps bind everything together and gives a cake-like texture. - Milk of choice
Adds moisture and richness. - Maple syrup or honey
Naturally sweetens the oats. - Chocolate chips
Melt into pockets of chocolate throughout. - Baking powder & salt
For lift and balance.
How to Make Chocolate Baked Oats
These chocolate baked oats are simple and beginner-friendly.
Step 1. Mix the batter
In a bowl, whisk together oats, cocoa powder, protein powder, baking powder, and salt. Add the egg, milk, and maple syrup and stir until fully combined.
Step 2. Fold in chocolate chips
Stir in chocolate chips, reserving a few for the top.
Step 3. Bake
Pour the mixture into a greased baking dish and sprinkle the remaining chocolate chips on top. Bake until set but still soft in the center.
Step 4. Cool and serve
Let cool slightly, then serve warm.
Ingredient Swaps & Variations
This chocolate baked oatmeal is easy to adapt.
No protein powder -> Add extra oats or a spoonful of nut butter.
Dairy-free -> Use almond milk, oat milk, or coconut milk.
Egg-free -> Replace egg with a flax egg.
Sweeter oats -> Add extra chocolate chips or a drizzle of maple syrup.
Extra cozy -> Top with Greek yogurt, nut butter, or berries.
Tips for the Best Chocolate Baked Oats
- Don’t overbake — they should be soft and slightly fudgy
- Use rolled oats, not quick oats, for best texture
- Let them cool slightly to set before slicing
- Add toppings after baking for the best texture
How to Store & Reheat
These chocolate baked oats are perfect for meal prep.
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Freeze individual portions for up to 2 months
- Reheat: Microwave for 30–45 seconds until warm
Frequently Asked Questions
Yes — they’re made with oats, protein, and natural sweeteners, making them a balanced breakfast or snack.
Absolutely. They store and reheat well, making them great for meal prep.
Yes! They’re kid-friendly and taste like dessert while still being nourishing.
You can, but this recipe is designed for whole oats for a more traditional baked oatmeal texture.
You May Also Like
Triple Chocolate Lava Cake Baked Oats
Ingredients
- 3/4 cup oats
- 1 tbsp cacao powder
- 1/4 tsp baking powder
- 3/4 cup almond milk
- 1/4 cup applesauce
- 2 tbsp maple syrup
- 1 scoop protein powder
- 1/4 cup chocolate gems
- 4 pieces dark chocolate
Instructions
- Combine all ingredients except your chocolate into a blender
- Blend until combined and smooth
- Pour 2/3 mixture into 14oz ramekin
- Stir in chocolate chips
- Add in your chocolate pieces for the lava cake portion
- Pour remaining oat mixture on top
- Top with extra chocolate chips
- Bake at 350F for 18-22 minutes or microwave for 2 minutes until the top is set but the center is still soft
- Let cool slightly then dig in!
Notes
- Don’t overbake. Chocolate baked oats should be set around the edges but still soft and slightly fudgy in the center. They will continue to firm up as they cool.
- Use rolled oats. Old-fashioned rolled oats give the best texture. Quick oats can turn mushy, and steel-cut oats will not cook through properly.
- Protein powder matters. This recipe works best with unflavored or vanilla protein powder. Different brands absorb liquid differently, so if the batter seems too thick, add a splash of milk.
- Sweetness is flexible. Adjust the maple syrup or honey to taste, or sprinkle extra chocolate chips on top for a sweeter finish.
- Make it dairy-free. Use almond milk, oat milk, or another dairy-free milk as needed.
- Great for meal prep. These chocolate baked oats store well in the fridge for up to 5 days and can be reheated in the microwave for 30–45 seconds.
- Freezer-friendly. Slice into portions and freeze for up to 2 months. Thaw overnight or reheat directly from frozen.
- Serving ideas. Top with Greek yogurt, nut butter, fresh berries, or a drizzle of maple syrup for extra flavor and texture.
