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Who doesn’t love chocolate for breakfast? This chocolate baked oatmeal can be prepped ahead of time in just 10 minutes and makes for an easy make-ahead, one-bowl breakfast. Loaded with cocoa powder, chocolate chips, and peanut butter, this oatmeal can be enjoyed for breakfast, a snack, or even dessert!
Ingredients
Scale
- 2 tablespoons peanut butter
- 1 egg
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups milk or non-dairy milk alternative (I used unsweetened almond milk)
- 2 cups old-fashioned oats
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, divided
Instructions
- Preheat oven to 350 degrees F. Grease 9-inch square or 11×7 baking dish.
- In a large bowl, whisk peanut butter, egg, maple syrup, vanilla, and milk until combined.
- Add rolled oats, cocoa powder, baking powder, salt and 1/4 cup chocolate chips and stir until combined.
- Pour mixture into prepared baking dish and top with remaining 1/4 cup chocolate chips.
- Bake until center of oatmeal is just set, about 35-40 minutes.
- Let cool for at least 10-15 minutes on a wire rack before serving (oatmeal will continue to set while it cools).
Notes
- For a softer, chewier oatmeal, bake oatmeal until just before center is fully set, closer to 35 minutes. For a drier, crispier oatmeal, bake until fully set, about 40 minutes.
- For extra flavor and staying power, garnish with a generous dollop of peanut butter or Greek yogurt!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
