Chocolate Baked Oats

5 from 1 vote

Start your day with a decadent and nutritious breakfast with this easy and delicious Chocolate Baked Oats Recipe. Made with wholesome ingredients, they're sure to satisfy your sweet tooth while keeping you fueled for the day ahead.

Prep Time5

Cook Time30

Cooling time10

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 259kcal

Author: Briana

Equipment

8x8 baking pan
parchment paper
mixing bowls
Rubber Spatula

Ingredients

2 & ¼ cups rolled oats
⅓ cup cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
1 & ¼ cup milk, room temperature
⅓ cup honey (runny)
2 large eggs, room temperature
3.5 tablespoons coconut oil, melted & divided (make sure the coconut oil has melted and cooled slightly so that it's not hot when mixing)
¾ cup semi-sweet chocolate chips, divided (optional)
½ cup chocolate chunks, divided (optional)
flaky sea salt & berries for topping

Instructions

Preheat the oven to 350°F, and position the oven rack to the center position. Line an 8x8 baking pan with parchment paper.
In a mixing bowl, mix together 2 & ¼ cups of rolled oats, ⅓ cup of cocoa powder, 1 teaspoon of salt, and 1 teaspoon of baking powder until well combined. Set aside.
In a separate bowl, combine 1 & ¼ cups of milk, 3 tablespoons of melted and cooled coconut oil, ⅓ cup honey, 2 eggs, and 1 tablespoon of vanilla extract. Whisk to combine until completely incorporated.
Add the wet ingredients to the dry ingredients, using a rubber spatula to fold the ingredients together. Then, fold in ½ cup of chocolate chips and ⅛ cup of chocolate chunks, reserving some for the top and for the chocolate drizzle.
Pour the mixture into the prepared baking pan, and top with an additional ¼ cup of chocolate chips, and another ⅛ cup of chocolate chunks. Bake for 30-35 minutes until the center of the oats are set in the center. Allow to cool in the pan for 10-15 minutes before cutting them into 9-12 pieces.
Meanwhile, place the remaining chocolate chunks in a microwave safe bowl with the remaining 1.5 teaspoons of coconut oil. Microwave at 50% power in 15-second increments, stirring in between to melt until smooth.
Drizzle the cut bars with the optional chocolate drizzle, then top with flaky sea salt and optional berries. Enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or in the microwave.

Notes

Use good quality cocoa powder. Choose a high-quality unsweetened cocoa powder for the best rich and chocolatey taste.
Use room temperature ingredients. Allow milk and eggs to sit out at room temperature for about an hour before mixing if possible. This will help ensure that the coconut oil doesn't seize up when it makes contact with the other wet ingredients. You'll also want to ensure that the coconut oil has time to cool off after melting, or else you run the risk of scrambling the eggs.
Mix the dry ingredients well before adding the wet ingredients. Mix the oats, cocoa powder, baking powder, and salt well before adding the wet ingredients to ensure that they're evenly distributed.
Don't overmix the batter. When adding the wet ingredients to the dry ingredients, be careful not to overmix. Overmixing can result in tough, dense baked oats. Just mix until the ingredients are just combined.
Let the chocolate oats cool before serving. This allows the oats to firm up and make it easier to cut and serve.

Nutrition