Chocolate Baked Oats

This fudgy chocolate baked oats recipe transforms ordinary breakfast into a decadent treat that tastes like dessert but packs the nutrition of a wholesome morning meal. Perfect for chocolate lovers who want to start their day with something that feels indulgent while still being nourishing.

I first developed this recipe during a particularly busy work week when I needed quick breakfasts that would actually excite me enough to get out of bed. Now it's become my most requested recipe whenever friends stay over and they're always shocked when I tell them it's actually healthy.

Ingredients

• 2 cups unsweetened soy milk or oat milk: provides the perfect creamy base without adding unnecessary sweetness
• 1/3 cup + 2 tbsp of dairy free chocolate chips: create pockets of melty chocolate throughout while some melt into the batter
• 1 tsp espresso powder: optional but transforms the chocolate flavor from good to extraordinary
• 1 tbsp ground flaxseed: acts as a binding agent while adding omega 3s
• 7 tbsp Dutch processed cocoa powder: delivers deep chocolate flavor look for dark cocoa for richest results
• 1 tsp baking powder: gives just enough lift while maintaining fudginess
• 1/2 tsp salt: balances the sweetness and enhances the chocolate notes
• 1/2 cup maple syrup: provides natural sweetness and moisture
• 1/3 cup peanut butter: adds richness and protein choose natural with no added sugar
• 2 tsp vanilla extract: rounds out the flavor profile
• 2 cups gluten free rolled oats: provide the hearty texture and filling fiber

Step-by-Step Instructions

Warm the Milk and Melt Chocolate:

Heat your milk in the microwave for about 90 seconds until warm but not boiling. Immediately add 2 tablespoons of chocolate chips and whisk until completely melted. This creates a chocolate milk base that infuses every bite with chocolatey goodness.

Mix the Wet Ingredients:

Add espresso powder flaxseed cocoa powder baking powder salt maple syrup peanut butter and vanilla to the chocolate milk mixture. Whisk thoroughly until completely smooth ensuring no peanut butter lumps remain. The mixture should look glossy and rich like a cake batter.

Fold in Oats and Chocolate:

Add rolled oats and remaining chocolate chips to the batter folding gently until everything is evenly coated. The batter will look wet and somewhat loose which ensures your final result stays fudgy rather than dry.

Bake to Perfection:

Transfer batter to a greased 8x8 ceramic baking dish spreading evenly to the corners. Bake at 350°F for exactly 40 minutes until the edges are set but the center still looks slightly underdone. Allow to cool for 20 minutes which allows the oats to set up to the perfect fudgy consistency.

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The espresso powder is my secret weapon in this recipe. I discovered its magic when I accidentally added it while making a different chocolate recipe and now I never make chocolate baked goods without it. It doesnt make the oats taste like coffee at all just amplifies the chocolate flavor in a way that makes everyone ask for my secret.

Make Ahead Storage Tips

These baked oats actually improve after sitting overnight in the refrigerator as the flavors meld together and the texture becomes even more fudgy. Store individual portions in airtight containers for up to 5 days. They can be enjoyed cold straight from the fridge which gives them an almost brownie like texture or warmed for 30 seconds in the microwave for a more traditional warm oatmeal experience.

Substitution Guide

While I love the peanut butter chocolate combination you can easily customize this recipe to suit different preferences. Almond butter creates a more neutral nutty flavor while sunflower seed butter makes this completely nut free. For a lower sugar version reduce the maple syrup to 1/3 cup and increase the milk by 2 tablespoons. Not a fan of espresso powder? Try a dash of cinnamon or a pinch of cayenne for a Mexican chocolate inspired variation.

Serving Suggestions

These chocolate baked oats are delicious on their own but can be elevated with toppings. Try a dollop of Greek yogurt for tanginess fresh berries for brightness a drizzle of additional nut butter for richness or sliced banana for natural sweetness. For special occasions a small scoop of vanilla ice cream transforms this breakfast into a legitimate dessert worthy of company.

Nutritional Benefits

Beyond just being delicious these baked oats deliver serious nutrition. The oats provide complex carbohydrates and fiber that keep you full for hours. Flaxseed adds omega 3 fatty acids while the cocoa powder is rich in antioxidants. The nut butter contributes protein and healthy fats making this a truly balanced breakfast that will sustain your energy throughout the morning without the crash that comes from sugary breakfast options.

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Frequently Asked Questions

→ Can I substitute the peanut butter?

Yes, you can use almond butter, cashew butter, or a nut-free option like sunflower seed butter for a more neutral flavor.

→ What type of oats should I use?

Use rolled oats for this recipe. Avoid using steel-cut oats as they will not cook through properly.

→ How can I achieve a fudgy texture?

Do not overbake the oats. Removing them from the oven after 40 minutes and allowing them to cool results in a fudgy texture.

→ What does the espresso powder do?

Espresso powder intensifies the chocolate flavor but is optional. Add a small amount for a richer taste.

→ Can I make this dish in advance?

Yes, these baked oats are perfect for meal prep. You can store them in the fridge and enjoy them throughout the week.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or enjoy cold.