Description

This decadent Chocolate Baked Oats recipe is a delightful and wholesome breakfast or snack option that’s easy to prepare and packed with rich chocolate flavor. Combining quick oats, cocoa powder, and chocolate milk with a touch of espresso powder and chocolate chips, it bakes into a moist, fudgy dish perfect for serving warm. It’s an ideal make-ahead dish that can be sliced and topped with yogurt or fresh berries for a nutritious boost.

Ingredients

Scale

Main Ingredients

2 large eggs
2 cups quick cooking oats
2 cups chocolate milk
¼ cup cocoa powder
1 tsp vanilla extract
½ tsp baking powder
2 Tbsp melted butter
⅓ cup Greek yogurt (plain or vanilla)
½ tsp salt
¼ cup maple syrup
½-1 tsp espresso powder (optional)
½-¾ cup chocolate chips

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the oats.
Mix Wet Ingredients: In a large mixing bowl, whisk together the 2 large eggs until smooth. Add the chocolate milk, vanilla extract, melted butter, Greek yogurt, and maple syrup, stirring to combine thoroughly.
Add Dry Ingredients: To the wet mixture, add quick oats, cocoa powder, baking powder, salt, and espresso powder if using. Stir well until all ingredients are fully incorporated.
Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Prepare Baking Pan: Grease an 8×8 inch baking pan lightly with butter or non-stick spray to prevent sticking. Pour the chocolate oat mixture into the pan and smooth the top evenly.
Bake: Place the pan in the preheated oven and bake for 30-40 minutes until the top and edges are set and a toothpick inserted near the center comes out mostly clean with just a bit of moist crumbs.
Cool and Serve: Remove from the oven and allow the baked oats to cool for about 10 minutes. Slice into squares and optionally sprinkle with flaky sea salt or top with additional yogurt and fresh berries for serving.

Notes

Using quick cooking oats helps achieve a soft, cake-like texture.
Espresso powder is optional but enhances the chocolate flavor without adding coffee taste.
Allow some moisture to remain when testing doneness as the baked oats firm up while cooling.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat squares gently in the microwave for a warm treat.