Description
Delicious and comforting Chocolate Baked Oats that combine the richness of chocolate with wholesome oats for a hearty and healthy breakfast or snack. This recipe is simple to prepare and baked to perfection, resulting in a soft, moist, and chocolaty treat that can be customized with your favorite toppings.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 2 cups chocolate milk
- 2 Tbsp melted butter
- ⅓ cup Greek yogurt (plain or vanilla)
- ¼ cup maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups quick cooking oats
- ¼ cup cocoa powder
- ½ tsp baking powder
- ½ tsp salt
- ½-1 tsp espresso powder (optional)
- ½-¾ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the oats evenly and thoroughly.
- Mix Wet Ingredients: In a large bowl, whisk the eggs until smooth. Add the chocolate milk, melted butter, Greek yogurt, maple syrup, and vanilla extract, whisking well to combine all the wet ingredients.
- Add Dry Ingredients: Gradually mix in the quick cooking oats, cocoa powder, baking powder, salt, and optional espresso powder, stirring until the mixture is fully incorporated. Finally, fold in the chocolate chips evenly.
- Prepare Baking Pan: Grease an 8×8 inch baking pan with butter or non-stick spray to prevent sticking. Pour the chocolate oat mixture into the pan and spread it out evenly.
- Bake: Bake the mixture in the preheated oven for 30 to 40 minutes. The baked oats are ready when the top and edges are set and a toothpick inserted into the center comes out mostly clean, with a little moisture left being okay as it will continue to cook slightly after removing from the oven.
- Cool and Serve: Allow the baked oats to cool in the pan for about 10 minutes before slicing. Serve with optional toppings such as flaky sea salt, fresh berries, or extra yogurt for added flavor and texture.
Notes
- Use quick cooking oats for a smoother texture; old-fashioned oats can be substituted but may change the texture slightly.
- The espresso powder is optional but enhances the chocolate flavor.
- Feel free to swap chocolate milk with dairy-free options to make it lactose free.
- The recipe yields 9 servings, making it great for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for best texture.
