Description
A rich and comforting Chocolate Baked Oats recipe that combines wholesome oats and chocolate milk with cocoa powder and chocolate chips for a delicious, healthy breakfast or snack. This baked dish is easy to prepare, naturally sweetened with maple syrup, and enhanced with optional espresso powder to deepen the chocolate flavor. Perfectly set and slightly fudgy, it can be enjoyed warm or cold, topped with a sprinkle of sea salt or fresh berries for added freshness.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 2 cups chocolate milk
- 2 Tbsp melted butter
- â…“ cup Greek yogurt (plain or vanilla)
- 1 tsp vanilla extract
- ¼ cup maple syrup
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 ensure it reaches the correct temperature for baking your oats evenly.
- Mix Wet Ingredients and Oats: In a large bowl, whisk the eggs thoroughly, then add chocolate milk, melted butter, Greek yogurt, vanilla extract, and maple syrup. Stir well to combine all wet ingredients.
- Add Dry Ingredients: Add the quick cooking oats, cocoa powder, baking powder, salt, and espresso powder (if using) to the wet mixture. Stir until all ingredients are fully incorporated.
- Fold in Chocolate Chips: Gently stir in the chocolate chips, distributing them evenly throughout the batter.
- Prepare Baking Dish: Grease an 8×8-inch baking pan to prevent sticking, then pour the chocolate oat mixture evenly into the pan.
- Bake: Bake in the preheated oven for 30-40 minutes, or until the top and edges are set and a toothpick inserted in the center comes out mostly clean. A little moisture on the toothpick is acceptable as it will continue to cook slightly after baking.
- Cool and Serve: Allow the baked oats to cool in the pan for about 10 minutes before slicing. Optionally sprinkle with flaky sea salt or serve with yogurt and fresh berries for extra flavor and texture.
Notes
- You can substitute chocolate milk with regular milk and add an extra tablespoon of cocoa powder for intense chocolate flavor.
- Espresso powder is optional but enhances the chocolate flavor; omit if you prefer a milder taste or if serving to children.
- Use quick cooking oats for a softer texture; rolled oats can also be used but may change the consistency slightly.
- To make this recipe gluten-free, use certified gluten-free oats.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently before serving.
- This recipe can be doubled and baked in a larger pan, adjusting cooking time accordingly.
