I’m always in favor of a delicious breakfast recipe that can feed a crowd, and this chocolate chip baked oatmeal 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!
If you love this recipe, but don’t need to feed a crowd, whip up a serving of this single serving baked oatmeal. To make this chocolate chip version, stir in a tablespoon of chocolate chips (or how ever much suits your fancy!).
What You’ll Love About This Recipe
Ingredients
- 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.
Instructions
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.
Click here to see how to make this chocolate chip baked oatmeal in a visual story.
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Substitutions
- 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 oats 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.
Variations
- 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 3/4 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.
- Single Serving – Check out our recipe for single serving baked oatmeal.
Storage
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!
- Single Serving Baked Oatmeal
- Cinnamon Oatmeal Pancakes
- No Bake Oatmeal Peanut Butter Bars
- Cherry Vanilla Granola
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Chocolate Chip Baked Oatmeal Recipe
Equipment
Ingredients
- 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
Instructions
- 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.
