Chocolate Chip Baked Oatmeal

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This Chocolate Chip Baked Oatmeal is like eating dessert for breakfast — we’re channeling all the best flavors from an oatmeal chocolate chip cookie into this nutritious meal! 

Looking for a different flavor of baked oatmeal? Try our Berry-filled Baked Oatmeal next time!

Chocolate Chip Baked Oatmeal

Chocolate Chip Baked Oatmeal

All the flavors you know and love from Oatmeal Chocolate Chip Cookies come through in this nutritious baked oatmeal that the whole family will love — my kiddos can’t get enough of this!

If you’ve never had baked oatmeal, it’s super chewy, soft, rich, and a little custardy. We love super creamy Oatmeal, but baked oatmeal is quite different. This baked breakfast casserole has pools of melted chocolate and an ever-so-slightly crisp topping.

We prefer baked oatmeal to be chewier and softer than super creamy, so you’ll notice this recipe has a bit less milk than most recipes. If you’d like creamier baked oatmeal, serve up squares of this Chocolate Chip Baked Oatmeal in bowls and drizzle additional milk on top — such a treat!

Process shots- -combining egg, yolk and milk with a whisk; adding oil, vanilla and maple syrup; whisking to combine.

Chocolate Chip Baked Oatmeal Ingredients

  • Milk. Any milk works, but we prefer plant-based milk in this recipe. We use unsweetened almond vanilla milk most often and macadamia nut milk is another favorite.
  • Eggs. The eggs bind everything together and give rise to the oatmeal. We use one whole egg and an additional yolk for richness. Save those extra egg whites and add them to this egg wrap for lunch!
  • Pure maple syrup. Not to be confused with corn syrup or pancake syrup, pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. It contains just one ingredient and is a fantastic natural sweetener! See “quick tip” below for more info.
  • Vanilla extract, cinnamon, and salt. All these ingredients are big contributors to the flavor of the oatmeal. 


Pancake syrup is made with corn syrup and maple extract. Pure maple syrup is quite pricey (a lot more than pancake syrup), because it is so labor-intensive to make (you can read more of the process here) and is a natural ingredient (not made in a factory). We rely on the flavor and stickiness of pure maple syrup for both taste and consistency of this baked oatmeal.

Process shots-- adding oats, cinnamon, salt, baking powder and chocolate chips to the oats; gently stir until incorporated

Chocolate Chip Baked Oatmeal Ingredients, Continued

  • Melted coconut oil. The oil adds a nice texture and richness. It’s very helpful in keeping this oatmeal from tasting gluey. For firmer oatmeal bars, use melted butter instead.
  • Baking powder. This ingredient gives the oatmeal rise; again, it helps to avoid rubbery bars. Make sure your baking powder is fresh before adding it in!
  • Miniature chocolate chips. We love using mini chips because they dot every part of the oatmeal with chocolate — no plain bites of oatmeal in this recipe! Use whatever chocolate you like best and, if desired, replace the chocolate chips with coarsely chopped nuts, dried cranberries or cherries, or coarsely chopped fruit.
  • Optional: Our favorite way to finish off this baked oatmeal is with a generous sprinkling of turbinado sugar or sparkling sugar. It adds such a delicious crunchy topping!

Process shots--smooth the mixture evenly into a pan; bake as directed

Baked Chocolate Chip Oatmeal Recipe Tips

  • Use old-fashioned (rolled) oats. Avoid quick oats and steel-cut oats, they won’t work the same and will yield inconsistent results.
  • Bake soon after assembly. Don’t make the batter ahead of time and let it sit — the oats will absorb the liquid and bake up dry. As soon as everything is mixed together, pop it in the oven!
  • Save (and enjoy) leftovers. This recipe is divine the first day it’s made, but leftovers heat up very nicely! Warm individual leftover bars in a bowl in the microwave and add a splash of milk to add additional creaminess if desired.
  • Use the right-sized pan. This recipe is for an 8×8-inch pan. Very lightly grease with cooking spray or line with parchment paper for easier serving and clean-up.

Chocolate Chip Baked Oatmeal

Baked Oatmeal FAQs

1What is Baked Oatmeal?

Baked Oatmeal is a sweet breakfast casserole made mainly from old-fashioned oats, eggs, and milk. It’s soft and custardy with a very chewy texture and a hint of cinnamon spice.

2What is the texture of Baked Oatmeal?

Baked Oatmeal has a very different consistency than a creamy bowl of oats. It’s firm with a slightly custardy texture and is very chewy.

3Which oats are best for baking?

Old-fashioned oats are the only oats that work properly in this recipe.

Avoid quick oats and steel-cut oats; they won’t work the same and will yield inconsistent (dry or under-baked) results.

Chocolate Chip Baked Oatmeal


Customize your oatmeal! For softer oats, bake less and top with milk or creamer. For firmer oats, bake longer and cool for 5-10 minutes (they cut cleaner when cooled). Reduce maple syrup for less sweetness or add more post-baking for sweeter bars. 

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Chocolate Chip Baked Oatmeal

4.72 from 14 votes
This Chocolate Chip Baked Oatmeal is like eating dessert for breakfast -- we're channeling all the best flavors from an oatmeal chocolate chip cookie into this nutritious meal! 
Print Recipe

Chocolate Chip Baked Oatmeal

4.72 from 14 votes
This Chocolate Chip Baked Oatmeal is like eating dessert for breakfast -- we're channeling all the best flavors from an oatmeal chocolate chip cookie into this nutritious meal! 
Course Breakfast, Dessert, Snack
Cuisine American, Vegetarian
Keyword Chocolate Chip Baked Oatmeal
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings (1 8x8-inch pan)
Chelsea Lords
Calories 469kcal
Cost $5.01


  • 8x8-inch baking pan


  • 1 cup unsweetened vanilla almond milk (or milk of choice)
  • 1 large egg
  • 1 egg yolk Note 1
  • 1/3 cup pure maple syrup Note 2
  • 1 and 1/2 teaspoons vanilla extract
  • 1/3 cup melted coconut oil (or melted butter -- these are more crumbly with coconut oil and more sturdy with butter)
  • 2 cups old-fashioned oats Note 3
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt (or 1/4 teaspoon regular table salt)
  • 3/4 cup miniature chocolate chips
  • Optional: 1-1/2 tablespoons turbinado sugar or sparkling sugar (or light brown sugar)


  • PREP: Preheat the oven to 350 degrees F (176 degrees C). Line an 8x8-inch pan with parchment paper or grease with nonstick spray.
  • BATTER: Add the milk, egg, egg yolk (discard the whites or save for another recipe), maple syrup (Note 2), vanilla extract, and coconut oil (measure when melted) or melted butter to a large bowl. Use a whisk to mix until smooth. Add in the oats, baking powder, cinnamon, salt, and miniature chocolate chips (Note 4). Stir with a wooden spoon until combined.
  • BAKE: 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 in the oven, the firmer the oatmeal is; remove sooner for softer baked oatmeal.)
  • ENJOY: Remove and allow to slightly cool. Cut and serve in bowls. If desired, pour a drizzle of milk and maple syrup over the bars -- so good!
  • STORAGE: Don't make the batter ahead of time -- as soon as it's made up, it needs to bake or it will dry out (oats will absorb the liquid). Leftover baked bars store nicely though! Let cool completely and then 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.

Recipe Notes

Note 1: Egg whites: Discard or save extra egg whites to use in a different recipe.
Note 2: Maple syrup: Not to be confused with corn syrup or pancake syrup, pure maple syrup contains just one 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 to be sweeter).
Note 3: Oats: Use old-fashioned oats. Quick oats and steel-cut oats won't work properly in this recipe.
Note 4: Chocolate: Again, these bars are sweet with lots of chocolate. If you'd like your oatmeal less sweet (and with less chocolate), reduce it to 1/2 cup. If not using miniature chocolate chips, you'll want to only use 1/2 cup of regular-sized chocolate chips.
Nutriton information does not include the optional sugar topping.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. These look so soft and delicious! Oatmeal chocolate chip is one of my very favorite cookies – so I know I would love this! Have a great weekend Chelsea!

  2. 5 stars
    Made this recipe this morning and I’ve got to say – WOW! Very good, but it is VERY rich! I even used almond milk…I can’t imagine using regular milk! Also, for my family, I think less chocolate chips (which is surprising because we all have a major sweet tooth) BUT we will definitely make this again. Thank you for sharing!

  3. 5 stars
    These are so delicious! I have always loved oats with chocolate and have been looking for a new recipe! Thank you so much for sharing this with everyone!

  4. 5 stars
    This really is the most delicious recipe that I have found for baked oatmeal! It’s my go to.

    I love pumpkin chocolate chip things too. How could I make this into a pumpkin chocolate chip cookie baked oatmeal?

    1. Yay!! That makes my day to hear that 🙂 Thank you! I’m not completely sure how to recommend turning it into pumpkin without personally testing it, but I think you could replace the oil with pumpkin and then add a few teaspoons of pumpkin pie spice and maybe a teaspoon of cinnamon 🙂

  5. 5 stars
    Can you make this ahead of time for the next morning ? Do it keep well in the fridge ? Have you tried freezing it?

  6. 5 stars
    I made this for our Sunday brunch today and it was a bit with my hubby! I was craving oatmeal chocolate chip cookies last night and wanted something sweet this morning so this was perfect. I really appreciated that it was just made of oats and didn’t include flour.

  7. 4 stars
    I made this today and idk what happened but it ended up being wayyyy too many chocolate chips. Still delicious obviously, but I might half the amount of chocolate next time

  8. If I double the recipe can I use a larger baking dish? I know the recipe specifically states using a 8X8 pan. I am making this for a large group and prefer to make it in one pan.

    1. Unfortunately there isn’t a pan that is exactly double an 8×8. So while I think it should be okay in a 9×13 (I haven’t personally tested), it will be thicker and take longer to bake (maybe end up a bit more moist).

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