Chocolate Chip Baked Oatmeal

4.60 from 10 votes

Chocolate Chip Baked Oatmeal is soft, chewy, and packed with melty chocolate, delivering oatmeal cookie flavor in every bite!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Chocolate Chip Baked Oatmeal

Servings: servings

Author: Chelsea Lords

Cost: $5.01

Equipment

8 x 8-inch baking pan

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

US - Metric

Instructions

Preheat oven to 350°F (176°F). Line an 8x8-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.

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