I'm always in favor of a delicious breakfast recipe that can feed a crowd, and this is definitely one that you will want to keep in your back pocket the next time you are hosting friends or family at your home. It's moist, delicious, and loaded with chocolate flavor. It's not only great for breakfast or brunch, but it makes a tasty (and dare I say, relatively healthy) dessert as well!
❤️ Reasons to Love This Recipe
- It's easy. You can easily whip this recipe up from scratch the day that you plan on serving it. You literally just combine your dry ingredients, mix your wet ingredients, mix them together and bake. So easy!
- It's simple. It uses just a few readily-available ingredients. We recommend keeping these ingredients on hand so you can bake this oatmeal often!
- As mentioned above, it's a crowd pleaser. This recipe is great for entertaining and it doesn't take much effort at all!
- Rolled oats. Be sure to use rolled oats, not quick or steel cut oats.
- Light brown sugar. For a low sugar version, we like to use Swerve brown sugar. (affiliate link)
- Cinnamon. Adds flavor and pairs well with the chocolate! 😋
- Baking powder.
- Salt. Enhances flavor.
- Milk. We used 2% milk, but you can use whole or 1% milk as well. You can also substitute soy or nut milk.
- Large eggs. To make this recipe without eggs, substitute two very ripe medium bananas.
- Unsalted butter. Melted and cooled.
- Vanilla extract.
- Semi-sweet chocolate chips.
See recipe card for quantities.
Preheat oven to 350 F (175 C). Spray an 8 inch square baking dish with cooking spray. Set aside.
In a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt. Set aside.
Add milk, eggs, butter, and vanilla to a blender or medium bowl. Blend or beat on low speed for 30 seconds.
Pour wet ingredients into oat mixture.
Stir in chocolate chips.
- Large bowl. Used to mix the dry ingredients
- Blender. Used to mix wet ingredients. I find the blender to be convenient for mixing wet ingredients for baked goods. Of course, you can always use a bowl and electric mixer instead.
- Medium bowl. Used to mix the wet ingredients if not using the blender method.
- Electric mixer. Used to mix the wet ingredients if not using the blender method.
- 8-inch square ceramic baking dish.
- Low Sugar - Substitute Swerve products for the sugar used in this recipe: Swerve brown sugar. (affiliate link).
- Vegan - The base recipe for this chocolate chip baked oatmeal contains no bananas. However, to make a vegan version, you can substitute two very ripe mashed bananas for the eggs, almond milk for the milk, and coconut oil or unsalted vegan butter for the butter. The bananas act as a binding agent and add a nice banana bread flavor to these oats.
- Gluten Free - Use certified gluten-free rolled oats to make a gluten-free version of this recipe.
- Peanut Butter Chocolate Chip Baked Oatmeal - Drizzle some homemade peanut butter syrup over the top. You can find the recipe in our post for peanut butter pancakes.
- Nutty Version - Stir in ¾ cup of chopped nuts, like pecans, peanuts, walnuts, or almonds. For added flavor, toast them in a skillet first. To toast, add dry nuts to a skillet over low-medium heat. Cook, stirring often, until nuts are lightly browned, about 2-3 minutes. Visit My Baking Addition's tutorial for how to toast nuts for more toasting options.
Store leftovers in an airtight container in your refrigerator. It will keep for up to a week in the fridge.
You can also portion it out into individual freezer-safe containers and store in the freezer for up to 3 months. To reheat, remove to a microwave-safe bowl or plate and heat in the microwave on high for about a minute. If it's not hot enough, continue heating at 30-second intervals until heated through.
🌾 Related Recipes
Oats and breakfast go together like peas and carrots, and we have many oat-based breakfast recipes to choose from!
Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!
Chocolate Chip Baked Oatmeal
- 3 cups rolled oats Be sure to use rolled oats, not quick or steel cut oats.
- 1 cup light brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- ½ cup unsalted butter Melted and cooled.
- 2 teaspoons vanilla extract
- ¾ cup semi-sweet chocolate chips
- Preheat oven to 350 F (175 C). Spray an 8 inch square baking dish with cooking spray. Set aside.
- In a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt. Set aside.3 cups rolled oats, 1 cup light brown sugar, 2 teaspoons cinnamon, 2 teaspoons baking powder, 1 teaspoon salt, 2 teaspoons vanilla extract
- Add milk, eggs, butter, and vanilla to a blender or medium bowl. Blend or beat on low speed for 30 seconds.1 cup milk, 2 large eggs, ½ cup unsalted butter, 2 teaspoons vanilla extract
- Pour wet ingredients into oat mixture.
- Stir in chocolate chips.¾ cup semi-sweet chocolate chips
- Spread mixture into prepared 8 by 8 inch baking pan and bake for 35 to 40 minutes.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.