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A piece of chocolate chip baked oatmeal on a small, white plate.
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5 from 9 votes

The Best Chocolate Chip Baked Oatmeal

Whole oats, dark chocolate chips & chopped pecans mixed into a cinnamon spiced batter & baked to perfection! The perfect healthy, gluten-free breakfast, snack or dessert (make it vegan and dairy free with just a few simple substitutions).
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Baked Oatmeal, Baked Oats Recipe, Breakfast, Dairy Free Option, Dessert, Freezer Friendly, Gluten Free, Healthy Breakfast, Healthy Dessert, Oatmeal Recipe, Vegan Option, Vegetarian
Servings: 12
Calories: 220kcal
Author: Stacey Adams

Equipment

  • 8x8 Inch Baking Dish
  • Large Mixing Bowl
  • Non-stick cooking spray *or you can grease your baking dish with oil if you don't have spray.

Ingredients

  • 2 medium overripe bananas *see note below
  • 2 large eggs *see note below
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 2 tablespoons salted butter *melted & slightly cooled *see note below
  • 1 & ¾ cups unsweetened almond milk *or milk of choice
  • ¼ cup pure maple syrup *see note below
  • 2 & ½ cups whole grain oats *see note below
  • cup chopped pecans
  • cup dark chocolate chips *see note below

Recipe notes:

Ripe bananas: using super ripe bananas will make your baked oatmeal sweeter! I always let my bananas sit on the counter for AT LEAST a few days before I mash them up. 
Eggs: substitute flax eggs for vegan. Simply mix 2 tablespoons of ground flax seed with a ¼ cup water and allow the mixture to sit for 5-10 minutes until it gains a gel like texture. 
Salted butter: substitute coconut oil and ⅛ teaspoon salt for vegan.
Maple syrup: if desired, substitute agave, sugar-free agave, monk fruit sweetener or even honey (if you're not making a vegan bake).  You can add a tiny bit of vanilla extract along with your sweetener, if desired. But that is totally optional!
Whole grain oats: you can substitute quick oats but the final product may not be quite as moist.
 
Dark chocolate chips: be sure to select a dairy free brand for vegan!

Instructions

  • Preheat oven to 400°F and lightly coat an 8x8 inch baking dish with non-stick cooking spray.
  • Mash bananas in a large mixing bowl. Whisk in your eggs, cinnamon and baking powder.
    2 medium overripe bananas, 2 large eggs, 2 teaspoons baking powder, 1 teaspoon ground cinnamon
  • Add melted butter, almond milk & maple syrup. Whisk again.
    2 tablespoons salted butter, 1 & ¾ cups unsweetened almond milk, ¼ cup pure maple syrup
  • Stir in oats, chopped pecans and dark chocolate chips. Pour batter into your baking dish and sprinkle some additional pecans on top (optional).
    2 & ½ cups whole grain oats, ⅓ cup chopped pecans, ⅔ cup dark chocolate chips
  • Bake for 25-30 minutes, until golden on top.
  • Allow baked oatmeal to cool, cut into squares and serve! If desired, drizzle honey, agave or additional maple syrup on your oatmeal for a sweeter treat.

For oatmeal muffins:

  • You can also use this recipe to make baked oatmeal cups! Lightly spray a 12 cavity muffin tin with non-stick cooking spray. Portion batter into the tin and bake at 400°F for 15-20 minutes until muffin tops are a nice golden brown color.
    You may want to consider using these amazing silicon muffin pan liners, they make clean up so much easier when making oatmeal cups!

How to store leftovers:

  • Place oatmeal squares in an airtight container or Ziploc baggie. Refrigerate for 3-4 days or freeze for up to 3 months.

How to reheat:

  • To reheat your oatmeal squares, simply microwave for 30-90 seconds!
    You can also reheat it in the oven or toaster oven if you prefer. Preheat to 350°F and line a baking sheet with foil. Place oatmeal on the lined sheet and bake for 15-20 minutes until warmed through.

Video

Nutrition

Serving: 1/12 of recipe (all values are approximate) | Sugar: 14.5g | Fiber: 3.5g | Calories: 220kcal | Fat: 9.5g | Protein: 4.5g | Carbohydrates: 30g