This Chocolate Chip Baked Oatmeal brings all the flavor of an oatmeal chocolate chip cookie to a filling and fueling breakfast!
Try this berry-filled Baked Oatmeal next time!
Chocolate Chip Baked Oatmeal
All the flavors of Oatmeal Chocolate Chip Cookies shine in this delicious baked oatmeal—me and my kids can’t get enough!
If you’ve never tried baked oatmeal, it’s soft, chewy, rich, and slightly custardy. Unlike creamy oatmeal, this baked version has pockets of melted chocolate and a lightly crisp topping.
I like baked oatmeal to be chewier and less creamy, so this recipe uses less milk than most. For a creamier texture, serve squares in bowls with a drizzle of milk on top—such a treat!
Chocolate Chip Baked Oatmeal Ingredients
- Milk: Any milk works, but plant-based options like unsweetened almond vanilla milk or macadamia nut milk are my favorites.
- Eggs: I use one whole egg and an extra yolk. Save the whites for an egg wrap.
- Pure Maple Syrup: It’s not the same as corn or pancake syrup.
- Vanilla extract, cinnamon, and salt: These add key flavor to the oatmeal.
- Melted Coconut Oil: Melted butter also works.
- Baking Powder: Make sure it’s fresh before using!
- Mini Chocolate Chips: Swap with chopped nuts, dried fruit, or fresh fruit.
- Optional Topping: Sprinkle sparkling sugar on top for a crunchy topping.
Tips For Success
- Use Old-fashioned oats: Quick oats and steel-cut oats won’t work.
- Bake immediately: Don’t let the batter sit, or the oats will absorb the liquid and bake up dry. Mix and bake right away.
- Use an 8×8-inch pan: Lightly grease or line your 8×8 pan with parchment for easy serving and cleanup.
How To Make Chocolate Chip Baked Oatmeal
- Prep Pan: Parchment makes cleanup easier and helps the bars come out easily.
- Wet ingredients: Use room-temp ingredients so the coconut oil doesn’t harden.
- Dry ingredients: Old-fashioned oats work best!
- Pour in pan: Sprinkle some sugar on top! The sugar adds a nice crunch.
- Bake it: Don’t let the mix sit too long before baking—it can dry out.
Quick Tip
Bake less for softer oats or longer for firmer ones. Let them cool 5–10 mins for easier cutting. Adjust syrup to make it sweeter or less sweet.
Storage
Leftover Chocolate Chip Baked Oatmeal store well!
Cool completely, store in an airtight container, and enjoy within 4 days.
Reheat portions in a bowl, adding milk, creamer, or syrup for extra creaminess.
More Breakfast Recipes To Love:
- Chocolate Chip Pancakes with buttermilk
- Soft-Baked Oatmeal Breakfast Bars with dark chocolate
- Oatmeal Smoothie with cinnamon
- Chocolate Peanut Butter Breakfast Cookies no baking required
- Dutch Baby with a vanilla syrup
Chocolate Chip Baked Oatmeal
This Chocolate Chip Baked Oatmeal tastes like dessert for breakfast, bringing together all the delicious flavors of an oatmeal chocolate chip cookie in a nutritious meal!
Equipment
Ingredients
- 1 cup unsweetened vanilla almond milk or milk of choice
- 1 large egg
- 1 egg yolk see note 1
- 1/3 cup maple syrup see note 2
- 1-1/2 teaspoons vanilla extract
- 1/3 cup melted coconut oil or melted butter
- 2 cups old-fashioned oats see note 3
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3/4 cup mini chocolate chips
- 1-1/2 tablespoons turbinado sugar or sparkling sugar
Instructions
- Preheat oven to 350°F (176°F). Line an 8×8-inch pan with parchment paper or grease with nonstick spray.
- Add the milk, egg, egg yolk, maple syrup, vanilla extract, and coconut oil or melted butter to a large bowl. Use a whisk to mix until smooth. Add in the oats, baking powder, cinnamon, salt, and mini chocolate chips (see note 4). Stir with a wooden spoon until combined.
- Use a spatula to scrape every bit of batter from the bowl into the prepared pan. Using the back of the spatula, smooth in an even layer. If desired, sprinkle coarse sugar, turbinado sugar, or brown sugar on top. Bake for 25–30 minutes or until lightly golden on top and the middle is set. The longer it bakes, the firmer the oatmeal is. Remove sooner for softer baked oatmeal.
- Remove and allow to cool slightly. Cut and serve in bowls. If desired, pour a drizzle of milk and maple syrup over the bars.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Discard or save extra egg whites to use in a different recipe.
Note 2: Not to be confused with corn syrup or pancake syrup, pure maple syrup contains just 1 ingredient and is a great natural sweetener! These bars are sweet, so feel free to reduce the maple syrup if you’d like less-sweet bars. You can always drizzle more maple syrup over baked bars if you want them sweeter.
Note 3: Use old-fashioned oats. Quick oats and steel-cut oats won’t work properly in this recipe.
Note 4: Again, these bars are sweet with lots of chocolate. If you’d like your oatmeal less sweet, reduce it to 1/2 cup. You can replace mini chocolate chips with 1/2 cup of regular-sized chocolate chips.
Nutrition Note: The nutrition information does not include the optional sugar topping.
Storage: Don’t make the batter ahead of time—as soon as it’s made up, it needs to bake. Leftover baked bars store nicely though! Let cool completely and transfer to an airtight container. Enjoy leftovers for up to 4 days after being made. Cut out individual portions, add to a bowl, and microwave. Add some creaminess back in with a drizzle of milk, coffee creamer, or extra maple syrup.
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 63g | Protein: 10g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 338mg | Potassium: 249mg | Fiber: 7g | Sugar: 21g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
My go to easy breakfast recipe and my husband’s favorite that I make weekly. I dump everything straight into my baking pan and mix to dirty less dishes. Also I have done it with 1 egg and 1 yolk, but there is not much difference if you just add 2 eggs instead so that is what I do.
Yay! I’m so thrilled to hear this! Thanks Abby!