Chocolate Chip Baked Oatmeal is soft, chewy, and loaded with melty chocolate, tasting like an oatmeal cookie baked into a warm, sliceable breakfast.

Chocolate Chip Baked Oatmeal in the pan with flaky sea salt on top.
chelsea

Author’s Notes

The Dessert-for-Breakfast Bake I’m Obsessed With

People are always shocked to hear that I’d pick an oatmeal chocolate chip cookie over a plain chocolate chip cookie. (Does that make me boring?!) I just truly love the texture of oats mixed with melty chocolate. It’s my perfect combo.

Although if we’re talking cookies in general, animal circus cookies are my forever favorite.

But I digress. This berry oatmeal bake has been a go-to in my house for breakfast and even dessert when I add a scoop of ice cream. After making the berry version so many times, I thought it would be fun to switch things up. Naturally, my mind went straight to chocolate…

If you’ve never tried baked oatmeal, it’s soft, chewy, rich, and slightly custardy.

I prefer baked oatmeal on the chewier side instead of super creamy, so this recipe uses less milk than most. If you like a creamier texture, serve the squares in bowls with a drizzle of milk on top. It’s so good!

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Ingredients in this recipe prepped out for easy assembly including milk, vanilla, oats, eggs, maple syrup, oil, chocolate, cinnamon, baking powder, salt, and coarse sugar.

Chocolate Chip Baked Oatmeal Ingredients

Ingredient GroupIngredient Tips
MilkAny milk works here. Almond milk keeps it lighter, while dairy milk adds a richer flavor.
Egg & Egg YolkThe extra yolk adds richness and helps give the oatmeal a softer, more tender texture. Save the whites for an egg wrap!
Maple Syrup & VanillaUse pure maple syrup for natural sweetness and real vanilla for better flavor.
Old-Fashioned Oats, Baking Powder, Cinnamon, SaltOld-fashioned oats give the best chew. Quick or steel-cut oats will change the texture and won’t soften correctly.
Chocolate Chips & Sugar ToppingMini chips melt more evenly and spread chocolate throughout. The sugar on top adds a light crunch.
The wet ingredients and dry ingredients for this chocolate chip baked oatmeal mixed together and then poured into a baking pan.

How To Make Chocolate Chip Baked Oatmeal

  1. Prep: Heat oven to 350°F and line or grease an 8×8-inch baking pan.
  2. Mix wet: Whisk everything in a large bowl until smooth.
  3. Add dry: Stir in remaining ingredients just until combined.
  4. Bake: Spread evenly in the pan and bake until set and lightly golden.
  5. Serve: Cool slightly, slice, and enjoy plain or with a splash of milk or maple syrup.

Quick Tip

Bake immediately: Don’t let the batter sit, or the oats will absorb the liquid and bake up dry. Mix and bake right away.

Chelsea’s Tip

Make It Your Own!

Bake less for softer oats or longer for firmer ones. Let them cool 5–10 mins for easier cutting. Adjust syrup to make it sweeter or less sweet.

Storage

Leftover Chocolate Chip Baked Oatmeal stores well! Cool completely, store in an airtight container, and enjoy within 4 days. Reheat portions in a bowl, adding milk, creamer, or syrup for extra creaminess.

More Breakfast Recipes To Love:

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4.60 from 10 votes
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Chocolate Chip Baked Oatmeal

By Chelsea Lords
Chocolate Chip Baked Oatmeal is soft, chewy, and packed with melty chocolate, delivering oatmeal cookie flavor in every bite!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings

Equipment

Ingredients

  • 1 cup unsweetened vanilla almond milk or milk of choice
  • 1 large egg
  • 1 egg yolk see note 1
  • 1/3 cup maple syrup see note 2
  • 1-1/2 teaspoons vanilla extract
  • 1/3 cup melted coconut oil or melted butter
  • 2 cups old-fashioned oats see note 3
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 cup mini chocolate chips
  • 1-1/2 tablespoons turbinado sugar or sparkling sugar

Instructions 

  • Preheat oven to 350°F (176°F). Line an 8×8-inch pan with parchment paper or grease with nonstick spray.
  • Add the milk, egg, egg yolk, maple syrup, vanilla extract, and coconut oil or melted butter to a large bowl. Use a whisk to mix until smooth. Add in the oats, baking powder, cinnamon, salt, and mini chocolate chips (see note 4). Stir with a wooden spoon until combined.
  • Use a spatula to scrape every bit of batter from the bowl into the prepared pan. Using the back of the spatula, smooth in an even layer. If desired, sprinkle coarse sugar, turbinado sugar, or brown sugar on top. Bake for 25–30 minutes or until lightly golden on top and the middle is set. The longer it bakes, the firmer the oatmeal is. Remove sooner for softer baked oatmeal.
  • Remove and allow to cool slightly. Cut and serve in bowls. If desired, pour a drizzle of milk and maple syrup over the bars.
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Discard or save extra egg whites to use in a different recipe.
Note 2: Use pure maple syrup, not pancake or corn syrup. The oatmeal is sweet as written, so feel free to reduce the syrup and add more when serving if needed.
Note 3: Use old-fashioned oats. Quick oats and steel-cut oats won’t work properly.
Note 4: For less sweetness, reduce the chocolate chips to 1/2 cup. Regular chocolate chips can be used instead of mini chips.
Nutrition Note: The nutrition information does not include the optional sugar topping.
Storage: Don’t prepare the batter ahead of time. Bake immediately after mixing.
Let baked oatmeal cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave and add milk, coffee creamer, or maple syrup if desired.

Nutrition

Serving: 1serving | Calories: 469kcal | Carbohydrates: 63g | Protein: 10g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 338mg | Potassium: 249mg | Fiber: 7g | Sugar: 21g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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19 Comments

  1. Abby H says:

    5 stars
    My go to easy breakfast recipe and my husband’s favorite that I make weekly. I dump everything straight into my baking pan and mix to dirty less dishes. Also I have done it with 1 egg and 1 yolk, but there is not much difference if you just add 2 eggs instead so that is what I do.

    Reply
    1. Chelsea says:

      Yay! I’m so thrilled to hear this! Thanks Abby!

      Reply