Chocolate Chip Baked Oatmeal Recipe

If you’re craving a cozy, wholesome breakfast that feels like a warm hug in a bowl, you’re going to adore this Chocolate Chip Baked Oatmeal Recipe. I absolutely love how this comes together with simple ingredients and teaches you that healthy can still mean indulgent. Trust me, once you try it, this baked oatmeal becomes a staple you’ll reach for on busy mornings or lazy weekends alike.

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Ingredients You’ll Need

These ingredients come together beautifully — the rolled oats create a hearty base while the ripe banana adds natural sweetness plus moisture. Using non-dairy milk and nut butter makes this recipe wonderfully creamy and dairy-free, which I appreciate for a light start to the day.

• Gluten-free rolled oats: I always go for certified gluten-free oats to keep this recipe safe for sensitive diets.
• Unsweetened non-dairy milk: Almond, oat, or cashew milk all work great; I find almond milk adds a subtle nuttiness.
• Ripe banana: The riper, the better — it acts as a natural sweetener and binds the oat mixture wonderfully.
• Flaxseed meal (or chia seeds): This is my secret for that perfect “egg” substitute and extra fiber boost.
• Maple syrup (or liquid sweetener): Adds just the right touch of sweetness without overpowering.
• Nut or seed butter: I usually opt for almond butter for depth, but peanut or sunflower butter work too!
• Vanilla extract: Brings out the warm flavors and complements the chocolate chips beautifully.
• Baking soda, cinnamon, baking powder, and salt: These pantry essentials make sure your oatmeal rises lightly and tastes just right.
• Dark chocolate chips: I always pick good-quality chips — they melt just right without losing that satisfying little snap.

Variations

I love tweaking this Chocolate Chip Baked Oatmeal Recipe to keep it fresh and exciting. Whether adding nuts or switching up the chocolate, there’s endless room to make it your own. Don’t hesitate to experiment — it’s all about what feels comforting to you.

• Add-ins: Sometimes I toss in chopped walnuts or pecans for an extra crunch — my family goes crazy for the texture contrast.
• Fruit swaps: Try stirring fresh or frozen berries into the batter for a fruity twist that complements the chocolate perfectly.
• Sweetener swaps: I’ve swapped maple syrup out for honey or agave when I’m fresh out — all work well.
• Vegan & allergy-friendly tweaks: Using sunflower seed butter and coconut sugar makes this a great option for nut-free eaters.

How to Make Chocolate Chip Baked Oatmeal Recipe

Step 1: Prepare Your Oven and Baking Dish

First thing, preheat your oven to 350°F (175°C) and move the rack to the middle position so that your oatmeal bakes evenly. Grease a small baking dish lightly — I use a touch of coconut oil or a non-stick spray. This little prep ensures your baked oatmeal will come out cleanly and have a nice golden crust.

Step 2: Blend the Oats into Flour

Throw your gluten-free rolled oats into a high-speed blender and pulse until they turn into a fine oat flour. This step is key because it creates that soft, cakey texture without being too dense — I discovered this trick early on, and it changed everything!

Step 3: Add Remaining Ingredients Except Chocolate

Next, add in your mashed ripe banana, non-dairy milk, flaxseed meal, maple syrup, nut butter, vanilla extract, baking soda, baking powder, cinnamon, and salt to the blender. Blend until smooth — the batter should look creamy and pourable. This syncs all the flavors just right, and the cinnamon makes it smell heavenly.

Step 4: Mix in Most Chocolate Chips by Hand

Once the batter is ready, pour it into a bowl and fold in all but about a tablespoon of the dark chocolate chips with a spoon. I like folding them in by hand so they don’t completely melt in the batter, giving you those delightful chocolate pockets when you bake.

Step 5: Bake and Add Finishing Touches

Spread the batter evenly in your greased baking dish, then sprinkle the remaining chocolate chips right on top. Pop it in the oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the edges look beautifully golden. Your kitchen will be filled with the most inviting aroma — it’s one of my favorite signals that breakfast is nearly ready.

After baking, let it cool for about 5 minutes before serving to set up nicely. This step helps the texture settle — I’ve found serving it too hot causes it to feel mushy, so patience truly pays off here.

How to Serve Chocolate Chip Baked Oatmeal Recipe

Garnishes

I love topping this baked oatmeal with a little drizzle of almond butter or a splash of warm non-dairy milk. Fresh berries or sliced bananas on top add a refreshing burst of flavor and make the dish feel even more special. Sometimes, a sprinkle of flaky sea salt on the chocolate chips amplifies the taste beautifully — it’s a small touch that makes all the difference.

Side Dishes

When I want to turn this into a fuller meal, I serve it alongside crispy turkey bacon or a colorful fruit salad. A cup of rich coffee or a calming herbal tea rounds out the experience perfectly for me. You might find your favorite sides that make this easy breakfast feel like a brunch celebration.

Creative Ways to Present

For birthdays or weekend get-togethers, I’ve baked this recipe in mini muffin tins for adorable individual portions — perfect for passing around and sharing. Another fun idea is layering warm baked oatmeal with yogurt and fruit in a glass parfait, which looks stunning and tastes just as good as it sounds.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered in the refrigerator for up to 4 days; the baked oatmeal maintains its flavor and texture surprisingly well. When I pull it out, it’s a quick and satisfying breakfast option without any extra work.

Freezing

Freezing is a game changer. I slice up the baked oatmeal and freeze individual pieces wrapped in parchment paper inside a freezer bag. When I want a quick breakfast, I just thaw a slice overnight or pop it in the microwave — it tastes almost as fresh as the day I made it.

Reheating

For reheating, I prefer the microwave because it’s fast and keeps the oatmeal moist. Sprinkle a little water or non-dairy milk over the slice before microwaving to avoid dryness. You can also warm it in the oven at 300°F for about 10 minutes if you want a crispier edge.

FAQs

Final Thoughts

I feel like this Chocolate Chip Baked Oatmeal Recipe is one of those recipes that quietly becomes a crowd favorite once you introduce it. It’s comforting, easy, and adaptable — everything I look for in a breakfast that starts my day on the right foot. I hope you give it a try soon, because nothing beats sharing warm, gooey bites with people you love (or just enjoying on your own). Here’s to many delicious mornings ahead!

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