Description

Delicious and wholesome Chocolate Baked Oats made with quick cooking oats, chocolate milk, cocoa powder, and chocolate chips. This comforting baked oatmeal recipe is perfect for a warm breakfast or snack, combining creamy, rich flavors with a soft, fudgy texture. It’s easy to prepare and can be customized with toppings like yogurt, berries, or sea salt for an extra indulgent touch.

Ingredients

Scale

Wet Ingredients

2 large eggs
2 cups chocolate milk
2 Tbsp melted butter
⅓ cup Greek yogurt (plain or vanilla)
¼ cup maple syrup
1 tsp vanilla extract

Dry Ingredients

2 cups quick cooking oats
¼ cup cocoa powder
½ tsp baking powder
½-1 tsp espresso powder (optional)
½ tsp salt

Add-ins

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 right temperature while you prepare the batter.
Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs until smooth and slightly frothy. Add the chocolate milk, melted butter, Greek yogurt, maple syrup, and vanilla extract. Stir gently to combine all wet ingredients.
Add Dry Ingredients: To the wet mixture, add the quick cooking oats, cocoa powder, baking powder, salt, and optional espresso powder. Stir thoroughly until the batter is smooth and all ingredients are well incorporated.
Incorporate Chocolate Chips: Fold in the chocolate chips evenly throughout the batter to add luscious pockets of melted chocolate in the bake.
Prepare Baking Pan: Grease an 8×8 inch baking pan lightly with butter or non-stick spray to prevent sticking. Pour the chocolate oat batter into the pan, spreading it out evenly with a spatula.
Bake: Place the pan in the preheated oven and bake for 30 to 40 minutes. Check for doneness by inserting a toothpick in the center; it should come out mostly clean with slight moisture allowed for fudginess.
Cool and Serve: Remove the baked oats from the oven and let cool for about 10 minutes to set. Slice into portions and serve. For extra flavor, sprinkle with flaky sea salt or top with additional Greek yogurt and fresh berries.

Notes

Espresso powder is optional but enhances the chocolate flavor if used.
You can substitute chocolate milk with regular milk and add more cocoa powder for a dairy alternative.
Use quick cooking oats for the best texture; old-fashioned oats can be used but might result in a chewier bake.
Storage: Keep leftovers refrigerated in an airtight container for up to 4 days. Reheat before serving.
For a vegan version, replace eggs with flax eggs and use plant-based milk and yogurt.