This Chocolate Chip Baked Oatmeal transforms your morning routine into a delicious, guilt-free indulgence, bringing all the comforting flavors of an oatmeal chocolate chip cookie to a wholesome, filling, and fueling breakfast. It’s the perfect way to start your day with a smile!

For a delightful fruity twist, consider trying this berry-filled Baked Oatmeal next time you’re craving a different flavor profile!

Chocolate Chip Baked Oatmeal: A Wholesome Twist on a Classic Treat

Imagine waking up to the aroma of freshly baked goods, reminiscent of your favorite Oatmeal Chocolate Chip Cookies, but in a breakfast form that nourishes and satisfies. This baked oatmeal delivers exactly that! It’s a family favorite in my household; my kids and I simply can’t get enough of its delightful flavor and texture.

What Exactly is Baked Oatmeal?

If you’re new to the world of baked oatmeal, prepare for a revelation. Unlike traditional creamy porridge-style oatmeal, this baked version boasts a distinct soft, chewy, rich, and slightly custardy texture. Instead of a uniform creaminess, you’ll find delightful pockets of melted chocolate within, crowned with a lightly crisp topping that adds an irresistible crunch. It’s a game-changer for anyone who finds regular oatmeal a bit too monotonous.

My personal preference for baked oatmeal leans towards a chewier rather than overly creamy consistency, which is why this particular recipe uses less milk compared to many other recipes you might find. This careful balance ensures a satisfying bite without sacrificing moisture. For those who prefer a creamier experience, simply serve individual squares in bowls and drizzle a little extra milk (or even a splash of creamer or syrup) on top. It’s truly a treat!

Essential Ingredients for Your Chocolate Chip Baked Oatmeal

Crafting this incredible baked oatmeal requires a few simple, wholesome ingredients. Here’s what you’ll need, along with some helpful tips for each:

• Old-Fashioned Oats: This is critical for the ideal texture. Only old-fashioned rolled oats will work for this recipe. Quick oats will result in a mushy texture, while steel-cut oats will not cook through properly.
• Milk: Any type of milk can be used, but for the best flavor and creamy consistency, I highly recommend plant-based options. My favorites include unsweetened vanilla almond milk or macadamia nut milk. They add a lovely subtle flavor without overpowering the oats.
• Eggs: This recipe calls for one whole large egg plus an additional egg yolk. The extra yolk contributes significantly to the custardy, rich texture. Don’t waste the whites – save them for another recipe like these spinach and feta wraps or a healthy omelet.
• Pure Maple Syrup: This is our primary sweetener. It’s crucial to use pure maple syrup, not to be confused with corn syrup or artificial pancake syrups, which lack the natural depth of flavor and contain different ingredients. You can adjust the amount to your preference; reduce for less sweetness or add more when serving.
• Vanilla Extract, Cinnamon, and Salt: These humble spices and extracts are flavor powerhouses, adding warmth, depth, and balance to the oatmeal, elevating it beyond basic oats.
• Melted Coconut Oil: Provides moisture and a hint of tropical flavor. If coconut oil isn’t your preference or you don’t have it on hand, melted butter works beautifully as a direct substitute.
• Baking Powder: A leavening agent that gives the baked oatmeal a slight lift and contributes to its soft, cake-like texture. Always ensure your baking powder is fresh for optimal results.
• Mini Chocolate Chips: The star of the show! Mini chips distribute more evenly and melt into delightful pockets throughout the oatmeal. Feel free to swap them out or combine them with other mix-ins like chopped nuts, dried fruit (cranberries, raisins), or even fresh berries. You can also use regular-sized chocolate chips if mini are unavailable.
• Optional Topping: Sparkling Sugar (Turbinado Sugar): A sprinkle of sparkling sugar on top before baking creates a beautifully crisp, glistening crust. It adds an extra layer of texture and visual appeal, making your breakfast feel extra special.

Expert Tips for Baked Oatmeal Success

Achieving the perfect chocolate chip baked oatmeal is simple with these key pointers:

• Choose the Right Oats: As mentioned, old-fashioned rolled oats are non-negotiable for this recipe. Quick oats will yield a mushy result, and steel-cut oats will remain too firm.
• Bake Immediately: This is a crucial step! Once you’ve mixed the wet and dry ingredients, transfer the batter to your prepared pan and bake it right away. Allowing the batter to sit for too long will cause the oats to absorb too much liquid, leading to a dry and crumbly baked oatmeal. Mix and bake without delay.
• Pan Size Matters: An 8×8-inch baking pan is ideal for this recipe, ensuring the correct thickness and baking time. Lightly grease your pan or, for effortless serving and cleanup, line it with parchment paper, leaving an overhang on the sides to easily lift the oatmeal out.
• Room Temperature Wet Ingredients: When combining the wet ingredients, ensure your eggs and milk are at room temperature. This helps prevent the melted coconut oil from solidifying when it hits cold liquids, ensuring a smooth, well-incorporated batter.
• Adjust Sweetness to Taste: This recipe is designed to be pleasantly sweet, much like a cookie. If you prefer a less sweet breakfast, feel free to reduce the amount of maple syrup initially. You can always add a drizzle of extra maple syrup after baking if you find it needs more sweetness.

How To Make Your Delicious Chocolate Chip Baked Oatmeal

Ready to bake? Here’s a simple, step-by-step guide to preparing this delightful breakfast:

1. Prepare Your Pan: Start by preheating your oven to 350°F (176°C). Lightly grease an 8×8-inch baking pan or, for the easiest removal and cleanup, line it with parchment paper, allowing some overhang on the sides.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the milk, whole egg, extra egg yolk, pure maple syrup, vanilla extract, and melted coconut oil (or melted butter). Ensure all ingredients are at room temperature to prevent the coconut oil from clumping. Whisk until the mixture is smooth and well combined.
3. Add Dry Ingredients: To the wet mixture, add the old-fashioned oats, baking powder, ground cinnamon, and salt. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix.
4. Fold in Chocolate Chips: Gently fold in the mini chocolate chips until they are evenly distributed throughout the batter.
5. Pour into Pan & Top: Scrape every last bit of the batter from the bowl into your prepared baking pan using a spatula. Spread it into an even layer. If desired, sprinkle the top generously with coarse sugar, turbinado sugar, or even brown sugar for that lovely crunchy crust.
6. Bake to Perfection: Place the pan in the preheated oven and bake for 25–30 minutes, or until the top is lightly golden brown and the center is set. Remember, the baking time affects the texture: bake for a shorter duration for softer oatmeal, or longer for a firmer, more cake-like consistency.
7. Cool and Serve: Once baked, remove the pan from the oven and allow the baked oatmeal to cool slightly for 5–10 minutes. This cooling period is important as it allows the oatmeal to set, making it much easier to cut into neat squares. Cut and serve in bowls, adding a drizzle of milk or maple syrup if you like extra creaminess or sweetness.

Delicious Variations & Customizations

While this classic chocolate chip version is a winner, don’t hesitate to get creative and customize your baked oatmeal with various add-ins:

• Nutty Crunch: Add ½ cup of chopped pecans, walnuts, or almonds to the batter for extra protein and texture.
• Fruity Delight: Stir in ½ cup of fresh or frozen berries (blueberries, raspberries), sliced banana, or diced apple for a burst of fruit flavor.
• Spice it Up: Enhance the spice profile with a pinch of nutmeg, cardamom, or allspice.
• Coconut Love: Fold in ¼ cup of shredded coconut (sweetened or unsweetened) for a tropical twist.
• Nut Butter Swirl: Swirl a tablespoon or two of peanut butter, almond butter, or cashew butter into the batter before baking for added richness and flavor.

More Breakfast Recipes To Love:

If you enjoyed this baked oatmeal, you might also love these other delightful breakfast ideas:

• Fluffy Chocolate Chip Pancakes with buttermilk for a classic diner experience.
• Wholesome Soft-Baked Oatmeal Breakfast Bars with dark chocolate, perfect for on-the-go.
• Refreshing Oatmeal Smoothie with cinnamon, a quick and easy option.
• Indulgent Chocolate Peanut Butter Breakfast Cookies that require no baking!
• Elegant Dutch Baby with a delicate vanilla syrup, a showstopper for brunch.

Pin Recipe
Print Recipe

4.60 from 10 votes

Chocolate Chip Baked Oatmeal

By

Chelsea Lords

This Chocolate Chip Baked Oatmeal tastes like dessert for breakfast, bringing together all the delicious flavors of an oatmeal chocolate chip cookie in a nutritious meal!

Prep Time:

15
minutes

Cook Time:

25
minutes

Total Time:

40
minutes

Servings:

8
servings

Equipment

• 8 x 8-inch baking pan

Ingredients

• 1
  cup
  unsweetened vanilla almond milk
  or milk of choice
• 1
  large
  egg
• 1
  
  egg yolk
  see note 1
• 1/3
  cup
  maple syrup
  see note 2
• 1-1/2
  teaspoons
  vanilla extract
• 1/3
  cup
  melted coconut oil
  or melted butter
• 2
  cups
  old-fashioned oats
  see note 3
• 1
  teaspoon
  baking powder
• 1
  teaspoon
  ground cinnamon
• 3/4
  teaspoon
  salt
• 3/4
  cup
  mini chocolate chips
• 1-1/2
  tablespoons
  turbinado sugar
  or sparkling sugar

Instructions

• Preheat oven to 350°F (176°C). Line an 8×8-inch pan with parchment paper or grease with nonstick spray.
• Add the milk, egg, egg yolk, maple syrup, vanilla extract, and coconut oil or melted butter to a large bowl. Use a whisk to mix until smooth. Add in the oats, baking powder, cinnamon, salt, and mini chocolate chips (see note 4). Stir with a wooden spoon until combined.
• 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 it bakes, the firmer the oatmeal is. Remove sooner for softer baked oatmeal.
• Remove and allow to cool slightly. Cut and serve in bowls. If desired, pour a drizzle of milk and maple syrup over the bars.

Recipe Notes

Note 1: Discard or save extra egg whites to use in a different recipe.

Note 2: Not to be confused with corn syrup or pancake syrup, pure maple syrup contains just 1 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 sweeter.

Note 3: Use old-fashioned oats. Quick oats and steel-cut oats won’t work properly in this recipe.

Note 4: Again, these bars are sweet with lots of chocolate. If you’d like your oatmeal less sweet, reduce it to 1/2 cup. You can replace mini chocolate chips with 1/2 cup of regular-sized chocolate chips.

Nutrition Note: The nutrition information does not include the optional sugar topping.

Storage: Don’t make the batter ahead of time—as soon as it’s made up, it needs to bake. Leftover baked bars store nicely though! Let cool completely and 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.

Nutrition

Serving:
1
serving

|

Calories:
469
kcal

|

Carbohydrates:
63
g

|

Protein:
10
g

|

Fat:
20
g

|

Saturated Fat:
13
g

|

Polyunsaturated Fat:
2
g

|

Monounsaturated Fat:
2
g

|

Trans Fat:
1
g

|

Cholesterol:
48
mg

|

Sodium:
338
mg

|

Potassium:
249
mg

|

Fiber:
7
g

|

Sugar:
21
g

|

Vitamin A:
113
IU

|

Vitamin C:
1
mg

|

Calcium:
141
mg

|

Iron:
3
mg

Nutrition information is automatically calculated, so should only be used as an approximation.