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Baked chocolate oatmeal in a white baking dish topped with fresh berries.
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Baked chocolate oatmeal

This baked chocolate oatmeal is a decadent breakfast idea. It's chocolatey, rich, and easy to make for a crowd. Serve it for Sunday breakfast or for a special occasion like Mother's Day or Valentines' Day.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 5 servings
Calories 506kcal
Author Aleksandra

Ingredients

  • 1 cup (240ml) milk
  • 1/4 cup (60ml) heavy cream
  • 3 large eggs
  • 1 large banana mashed
  • 2 tablespoons peanut butter or almond butter
  • 1/4 cup (60ml) maple syrup
  • 3 tablespoons cocoa powder I used Dutch-processed
  • 2 teaspoons vanilla
  • 2 tablespoons melted coconut oil + more for greasing the dish
  • 1 teaspoon cinnamon
  • 2 cups (200g) rolled oats
  • 3/4 teaspoon baking powder
  • big pinch of salt
  • 2 oz (60g) chopped chocolate or 1/3 cup chips
  • 1/4 cup walnuts or pecans

Instructions

  • Preheat the oven to 375°F/190°C/Gas Mark 5, no fan (if you have a convection oven, reduce the temperature by about 20° or follow the manufacturer's instructions).
  • Prepare a 9-inch (23 cm) round baking dish (I used a pie dish) or a 8×8-inch square (20x20cm) baking dish (or similar) and grease it with 1 teaspoon of coconut oil.
  • Add all the ingredients for the oatmeal except the oats, chocolate, and nuts into a medium bowl and whisk until very well combined. Next, whisk in the oats.
  • Pour the oatmeal batter into the baking dish.
  • Top with walnuts and chopped chocolate.
  • Bake for about 35-40 minutes or until the oatmeal is set but still creamy (not dry). The baking time may vary depending on the oven.
  • Leave to set and cool for about 5 minutes, then serve with milk/plan yogurt, more maple syrup and fresh berries.
  • Enjoy!

Notes

  • Recipe variations:
    • Chocolate peanut butter oatmeal - add more peanut butter to the batter then add chopped Reese's peanut butter cups instead of chocolate.
    • Raspberry / strawberry chocolate oatmeal - add a handful of raspberries or strawberries on top of the batter. You may need to bake the oatmeal for about 5 minutes longer as the fruit release some liquid.
  • Ingredient notes:
    • I used Dutch-processed cocoa powder - it tastes better and more chocolatey, but any kind will work.
    • Instead of cow's milk, you can use any plant-based milk.
    • I love a bit of crunch in my oatmeal so I've added walnuts but you can omit them or add pecans instead.
    • For the best texture, use rolled oats and not quick/instant oats.
    • Coconut oil can be substituted for butter.
    • Baking powder can be omitted but it makes the oatmeal more fluffy.
  • Servings: This baked oatmeal recipe yields 5 servings, considering that you’ll serve it with additional yogurt, fruit, and maple syrup. It can be easily doubled – double the ingredients and bake it in a 9×13-inch (23x33cm) baking dish. The baking time stays the same (if the oatmeal is still runny in the center, bake it for 5-10 minutes longer).
  • Storage: you can store the oatmeal in the fridge for up to 4 days. Reheat in the oven (add a splash of milk) or in a microwave. It can also be frozen. It can be prepared the day before and baked in the morning.
  • Calories = 1 serving (1/5 of the recipe). This is only an estimate!

Nutrition

Calories: 506kcal