Double Chocolate Baked Oatmeal

This Double Chocolate Baked Oatmeal is a fun, easy and nutritious breakfast that’s perfect for meal prep. Make it for a busy week ahead so that you stay fueled and satisfied each day!

Why you need to make this baked oatmeal

As a dietitian I talk to so many people about the value of a healthy and balanced meal to start your day. Skipping this breakfast is one way to almost guarantee low energy and overwhelming food cravings as the day progresses, and we don’t want that!

A balanced morning meal ideally contains a source of protein, fibre and of course, a  favourable taste! This recipe checks all of those boxes.

This Double Chocolate Baked Oatmeal isn’t like your other oatmeal recipes. It’s not mushy and lacking in flavour. It’s chewy, rich and oh so delicious!

It’s also a great option for meal prepping before a busy week so that breakfasts are quick and easy. You could even take a square of the baked oatmeal on the go with you if you’re in a rush.

And if you need any more convincing, you can add a ton of variety to this recipe to make it your own. I have included some suggestions below.

I can’t wait for you to try it!

 

Ingredients needed

Here’s what you need to make this Double Chocolate Baked Oatmeal recipe:

• Old fashioned rolled oats
  • I recommend smaller oats instead of large flake oats because they create a better texture and don’t end up crumbling as much.
• Eggs
  • I typically use large eggs in this recipe.
• Milk
  • I prefer to use dairy or soy milk for a higher protein option.
• Plain Greek yogurt
  • The Greek yogurt adds a great source of protein and keeps the baked oatmeal perfectly moist.
• Light brown sugar
  • We just need a little bit to enhance the sweetness.
• Cocoa powder
  • You only need ¼ cup cocoa powder in this recipe but it gives such a rich depth of flavour.
• Vanilla extract
• Cinnamon, baking powder, salt
• Semi-sweet chocolate chips

 

Substitutions and add-ins

If you don’t have some of the suggested ingredients or you would like to make some adjustments, here are a few of my recommended substitutions:

• Quick oats
  • Feel free to use these instead of old fashioned rolled oats.
• Flavoured Greek yogurt
  • If you prefer to use a flavoured Greek yogurt instead of plain, I recommend vanilla.
• Alternative milks
  • If you follow a plant-based diet or just prefer alternative milks, you can also use oat or almond milk in this recipe instead.
• Other types of brown sugar
  • Any kind of brown sugar will work in this recipe.
• White, milk or dark chocolate chips
  • If you prefer white, milk or dark chocolate chips, please use these instead!
• Chocolate chunks
  • For more texture and larger pieces of chocolate, opt for a chocolate chunk instead of chocolate chips.

 

How to make Double Chocolate Baked Oatmeal

If you plan to prepare it right away, instead of prepping some of the ingredients the night before, here is what you need to do:

1. Preheat the oven to 375°F and prepare an 8”x8” baking dish by greasing it with cooking spray, butter or coconut oil, or lining it with parchment paper.
2. In a large bowl, mix together the milk, Greek yogurt, eggs and vanilla extract. Set this aside while you prepare the dry ingredients.
3. In a medium-sized bowl, mix together the oats, brown sugar, cocoa powder, baking powder, cinnamon and salt. Add this to the wet ingredients and stir until just combined. Fold in the chocolate chips.
4. Pour the batter into the prepared baking dish and make sure it spreads out evenly. Feel free to sprinkle a few extra chocolate chips on top of the batter for some extra flavour and texture.
5. Bake for 30-40 minutes or until an inserted toothpick comes out clean. Allow it to cool for 10 minutes before cutting into it and serving.

 

If you expect to be short on time in the morning, you can prepare the two components of the batter the night before. Just be sure to keep the wet and dry ingredients separate to ensure the oats don’t soak up the wet ingredients overnight. 

Alternatively, you can bake the whole recipe in advance and keep it in the fridge for leftovers that can be eaten either warm or cold! It’s tasty any way you slice it. Now that’s the breakfast I’m into.

 

Topping suggestions

This is such a delicious recipe on its own but there are a few topping suggestions that take it to the next level. Feel free to use as many or as little of these as you prefer:

• A dollop of Greek yogurt
• A variety of fruit such as sliced bananas and fresh berries
• A drizzle of peanut butter, almond butter or other nut butters
• Maple syrup or honey for extra sweetness
• A dusting of icing (powdered) sugar
• A drizzle of melted chocolate for that extra rich chocolate flavour

 

Storing and reheating

This recipe is great to make in advance and have in preparation for a busy week ahead. We just need to make sure it’s stored properly so it stays as fresh as possible.

1. Once the baked oatmeal has been fully cooked, allow it to completely cool before transferring it into an airtight container. You can cut it into smaller squares to make it easier to fit.
2. Keep this container sealed and place it in the fridge for up to 5 days.
3. When you’re ready to enjoy a piece, place it on a plate in the microwave and heat it for 20 seconds (depending on the size of your piece). You can always add it back in and heat it for longer, if needed! Finish it with your desired toppings and enjoy!

 

Freezing and thawing

These baked oats will also freeze really well! This makes it a great gift for busy friends or expecting parents. You can also make a double or triple batch at once and freeze it so you have breakfast ready for weeks on end!

1. Allow the baked oats to cool fully before cutting it up into smaller squares and transferring them to a freezer bag or airtight container. Cutting it into pieces will make it easier if you just want to take out one piece at a time.
2. Place this in the freezer for up to 3 months.
3. To thaw one piece: remove it from the freezer bag, place it on a plate and microwave it in 30 second increments for 60-90 seconds, or until it reaches your desired temperature.
4. To thaw the whole baked oatmeal: remove it from the freezer and either store it in the fridge overnight or keep it on the counter for 1-2 hours. You may need to pop it into the microwave for a bit to speed up the process but I would recommend doing this with smaller pieces instead of the whole baked oatmeal.

 

Nutrition

Not only can you make this baked oatmeal as a delicious breakfast, it also makes a balanced and nutritious snack! This recipe provides a source of:

• Protein
  • From the milk, Greek yogurt and eggs
• Fibre
  • From the oats
• Calcium
  • From the milk and Greek yogurt.

I prefer not to calculate the caloric information of my recipes but if this is important to you, you can do this yourself.

 

Dietary considerations

As a dietitian, I try to create recipes that can be made in multiple ways to suit various dietary restrictions. Here are some modifications you can make to this chocolate baked oats recipe:

• Gluten free: use certified gluten-free oats.
• Dairy free: opt for dairy-free yogurt, milk (like soy or almond) and chocolate chips.
• Vegan: opt for a vegan yogurt (ex. Coconut- or soy-based), a plant-based milk (like soy or almond) and vegan chocolate chips.
• This recipe is already nut free.

 

More breakfast recipes

• Raspberry Chocolate Chip Baked Oatmeal
• Biscoff Sourdough French Toast
• Pumpkin Oatmeal Protein Pancakes
• Matcha Chia Seed Pudding
• Lemon Blueberry Overnight Oats

 

If you make this Double Chocolate Baked Oatmeal recipe, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!