If you’re anything like me, you crave a breakfast that feels both comforting and a little indulgent—without the fuss. That’s why I’m so excited to share this Chocolate Chip Baked Oatmeal Recipe with you. It’s warm, cozy, and studded with melty chocolate chips that make it feel like a treat, but it’s still wholesome and surprisingly simple to pull together. Whether you’re making it for a quick weekday meal or a lazy weekend brunch, this recipe is about to become your go-to.
Why You’ll Love This Recipe
- Easy with Simple Ingredients: You probably already have everything in your pantry and fridge.
- Perfect Texture Every Time: The baking powder and soda lift it up into a satisfying, fluffy bake.
- Customizable and Gluten-Free: I love how easy it is to swap milk or sweeteners for your preferences.
- Kid-Approved and Crowd-Pleaser: My family goes crazy for this as a weekend breakfast or snack.
Ingredients You’ll Need
The ingredients in this Chocolate Chip Baked Oatmeal Recipe come together beautifully to create a sweet, hearty, and nourishing dish. Each element plays a role—oats give the base, banana adds natural sweetness and moisture, and flaxseed meal ties everything together with nutrition and texture. I always recommend using ripe bananas for the best flavor!
- Gluten-free rolled oats: I like using rolled oats here for a nice chew and because they blend into a light flour that bakes perfectly.
- Unsweetened non-dairy milk: Almond, oat, or cashew milk works great; keep it unsweetened to control sweetness levels.
- Ripe banana: The riper, the better! It adds moisture and natural sweetness without extra sugar.
- Flaxseed meal (or chia seeds): This acts as a natural binder and adds a healthy omega boost.
- Maple syrup (or liquid sweetener of choice): Adds that warm, caramel-like sweetness I adore in oatmeal desserts.
- Nut or seed butter: I use creamy almond butter for richness and a touch of earthiness, but peanut or cashew butter works too.
- Vanilla extract: Don’t skip it—this really boosts the overall flavor.
- Baking soda: Gives the baked oatmeal a gentle lift and tenderness.
- Cinnamon: A little warmth and spice that makes everything cozy.
- Baking powder: Extra lift for that nice airy texture.
- Salt: Just enough to balance the sweetness.
- Dark chocolate chips: My favorite part—bittersweet, melty bites that make each spoonful feel special.
Variations
I love to mix things up with this Chocolate Chip Baked Oatmeal Recipe depending on the season or what I have on hand. It’s such a forgiving recipe that invites personalization, so feel free to tweak it and make it your own!
- Nut-Free Version: I’ve swapped the nut butter for sunflower seed butter, and it works beautifully for allergy-friendly diets.
- Berry Boost: Adding fresh or frozen berries before baking adds a burst of tartness and extra color—super pretty too!
- Spice It Up: Sometimes I sprinkle in a pinch of nutmeg or cardamom alongside the cinnamon for a warm, cozy twist.
- Less Sweet: If you prefer a less sweet bake, reduce the chocolate chips or skip adding them inside and sprinkle only on top.
How to Make Chocolate Chip Baked Oatmeal Recipe
Step 1: Prep and Preheat
First things first, preheat your oven to 350°F and set the rack in the middle. Lightly grease your baking dish—mine’s about 7 x 9.5 inches—and set it aside. Getting this ready ahead of time makes the rest smooth sailing.
Step 2: Make Your Oat Flour
Pop your rolled oats into a high-speed blender and pulse them until they turn into a fine oat flour. This step is key for the right texture, so don’t skip it! I’ve learned that blending until just flour-like avoids a gritty bite but keeps that lovely oat flavor.
Step 3: Blend the Batter
Next, add in your non-dairy milk, banana, flaxseed meal, maple syrup, nut butter, vanilla, baking soda, cinnamon, baking powder, and salt to the blender. Blend everything until smooth. It should look slightly thick but pourable. If it feels too thick, add a splash more milk.
Step 4: Stir in Chocolate Chips
Pour most of the chocolate chips into the batter and fold them in gently with a spoon—this helps keep those chocolate chunks intact so they melt just right during baking. Reserve about a tablespoon to sprinkle on top later for a pretty finish.
Step 5: Bake to Perfection
Transfer your batter into the prepared dish and spread it evenly. Sprinkle the remaining chocolate chips over the surface—they’ll create a gorgeous contrast as they melt. Bake in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the top has turned golden brown. It smells like heaven by this point—trust me on that!
Step 6: Cool and Serve
Let the baked oatmeal cool for about 5 minutes before you dive in. This short wait helps it firm up just enough while keeping it soft and gooey underneath. I love serving it warm with a splash of cold milk or a dollop of yogurt.
Pro Tips for Making Chocolate Chip Baked Oatmeal Recipe
- Use a High-Speed Blender: It’s worth taking this extra step to get an ultra-smooth batter and avoid a lumpy bake.
- Don’t Skip the Ripe Banana: Its moisture and natural sweetness balance the oats perfectly—I once tried a non-ripe one and it was a bit bland.
- Reserve Chocolate Chips for Topping: It’s a small trick that makes the top look irresistible and add texture.
- Watch Your Oven Temperature: Baking too long dries it out, so keep an eye especially past 25 minutes for that golden color.
How to Serve Chocolate Chip Baked Oatmeal Recipe
Garnishes
I often sprinkle a little flaky sea salt on top after baking—it sounds odd but elevates the chocolate’s sweetness so much! Fresh berries or a dollop of coconut yogurt are my go-to garnishes if I want something fruity and creamy.
Side Dishes
This baked oatmeal pairs wonderfully with a side of fresh fruit or a hot cup of coffee or tea. If you’re serving brunch, some crispy bacon or breakfast sausage rounds out the meal perfectly, balancing sweet and savory.
Creative Ways to Present
For special occasions, I’ve served individual portions in ramekins sprinkled with toasted nuts and a drizzle of warm maple syrup. It feels fancy but is surprisingly easy. You can also top with whipped cream or a scoop of vanilla ice cream for a decadent dessert twist!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually last for about 4 days. I love that the flavor actually deepens a bit overnight—you’ll find it makes a fantastic grab-and-go breakfast.
Freezing
This Chocolate Chip Baked Oatmeal Recipe freezes beautifully. I cut it into squares, wrap each piece tightly in plastic wrap, then place them in a freezer bag. Whenever I want one, I just pop a square into the toaster oven or microwave.
Reheating
For the best texture when reheating, I warm it in the oven or toaster oven at 325°F for about 8-10 minutes—this keeps the edges crisp and the inside perfectly warm. The microwave is fine for a quick fix but can soften the crust more than I prefer.
FAQs
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Can I use regular oats instead of gluten-free oats in this recipe?
Absolutely! Regular rolled oats will work just fine if gluten isn’t a concern for you. Just remember that the cooking time and texture might vary slightly, but it should still bake up deliciously.
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Can I make this recipe without a blender?
While a high-speed blender yields the smoothest batter and the best texture, you can blitz the oats into flour using a food processor or even buy oat flour pre-made. Mixing the rest by hand might require a bit more whisking, but it’s doable!
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Is this recipe suitable for vegans?
Yes! Using non-dairy milk and a plant-based sweetener keeps it vegan-friendly. Just double-check that your chocolate chips don’t contain dairy ingredients to keep it fully vegan.
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How can I reduce the sugar content in this baked oatmeal?
You can easily reduce sugar by cutting back on the maple syrup or using a sugar-free sweetener. Also, reducing or omitting the chocolate chips inside (and only sprinkling them on top) will significantly lower the sweetness.
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Can I prepare the batter the night before?
Yes! You can mix the batter and store it in the fridge overnight, then bake in the morning. Keep in mind the baking time might be a couple of minutes longer since the mixture will be cold.
Final Thoughts
This Chocolate Chip Baked Oatmeal Recipe holds a special place in my heart because it’s simple enough to make any day of the week yet feels special enough to serve to guests. It’s like hugging yourself with a bowl of warmth and sweetness without the sugar overload. I really encourage you to give this recipe a try—you’ll love how it fills your kitchen with aroma and your tummy with happiness. Plus, it’s a wonderful way to start your day or enjoy a nourishing snack any time.
Print
Chocolate Chip Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This wholesome Chocolate Chip Baked Oatmeal recipe is a delicious and nutritious gluten-free breakfast or snack option. Made with rolled oats, ripe banana, flaxseed meal, and sweetened naturally with maple syrup, it’s packed with fiber and plant-based ingredients. The addition of dark chocolate chips adds a delightful touch of indulgence. Baked until golden and tender, this recipe offers a comforting, easy-to-make, and allergy-friendly treat perfect for family mornings or meal prep.
Ingredients
Dry Ingredients
- 1 cup (100g) gluten-free rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup dark chocolate chips
Wet Ingredients
- 1/2 cup unsweetened non-dairy milk
- 1 ripe banana
- 1 tablespoon flaxseed meal (or chia seeds)
- 1/4 cup maple syrup (or liquid sweetener of choice)
- 3 tablespoons nut or seed butter
- 1 1/2 teaspoons vanilla extract
Additional
- Oil, for greasing the baking dish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Lightly grease a small baking dish measuring approximately 7 x 9.5 inches with oil and set aside to prepare the batter.
- Make Oat Flour: Place the gluten-free rolled oats into a high-speed blender and blend until they become a fine oat flour. This step ensures a smooth, uniform texture in the baked oatmeal.
- Blend Wet Ingredients and Spice: Add the unsweetened non-dairy milk, ripe banana, flaxseed meal, maple syrup, nut or seed butter, vanilla extract, baking soda, cinnamon, baking powder, and salt to the blender with the oat flour. Blend until the mixture is completely smooth and well combined.
- Add Chocolate Chips: Transfer the batter to a mixing bowl. Add all but about 1 tablespoon of the dark chocolate chips and gently fold them into the batter by hand using a spoon to evenly distribute.
- Fill Baking Dish and Top: Pour the batter into the prepared baking dish, spreading it out evenly with a spatula or spoon. Sprinkle the reserved tablespoon of chocolate chips evenly over the top for a nice garnish and extra chocolate bursts.
- Bake: Bake the dish in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown, indicating that it is cooked through.
- Cool and Serve: Remove from the oven and let the baked oatmeal cool for about 5 minutes before serving. This resting time allows it to set and makes it easier to slice and serve warm.
Notes
- This recipe is adapted from Eating Bird Food, a trusted source for wholesome, nutrient-rich recipes.
- For a less sweet version, reduce the amount of chocolate chips or skip mixing them in and just sprinkle a small handful on top before baking.
- Use gluten-free rolled oats to keep the dish gluten-free; you may substitute with regular oats if gluten is not a concern.
- You can swap non-dairy milk for regular milk if you do not require a dairy-free option.
Nutrition
- Serving Size: 1/4 of the recipe (approximately 1 cup)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
