Description
Deliciously rich and chocolatey, these Chocolate Baked Oats make a perfect wholesome breakfast or a guilt-free dessert. Combining quick oats, cocoa powder, and chocolate milk, this recipe bakes into a moist and fudgy treat studded with melty chocolate chips. Enhanced with Greek yogurt for creaminess and a hint of espresso powder to deepen the chocolate flavor, it’s easy to prepare and serves 9 hearty portions.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 2 cups chocolate milk
- 2 Tbsp melted butter
- ⅓ cup Greek yogurt (plain or vanilla)
- 1 tsp vanilla extract
- ¼ cup maple syrup
Dry Ingredients
- 2 cups quick cooking oats
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½-1 tsp espresso powder (optional)
Add-ins
- ½-¾ cup chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s at the perfect temperature when you’re ready to bake the oats.
- Mix the wet ingredients: In a large mixing bowl, whisk together the two eggs thoroughly to incorporate air for fluffiness. Add the chocolate milk, melted butter, Greek yogurt, vanilla extract, and maple syrup. Stir well to combine all these creamy ingredients.
- Combine the dry ingredients: In the same bowl, add the quick cooking oats, cocoa powder, baking powder, salt, and optional espresso powder. Mix everything until the oats are fully coated and the batter is smooth.
- Add chocolate chips: Gently fold in the chocolate chips to distribute them evenly throughout the mixture, ensuring bursts of chocolate in every bite.
- Prepare the baking pan: Grease an 8×8 inch baking pan lightly with butter or non-stick spray to prevent sticking. Pour the chocolate oat batter into the pan and spread it evenly.
- Bake the oats: Place the pan in the preheated oven and bake for 30 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean, with a few moist crumbs but no wet batter.
- Cool and serve: Remove the pan from the oven and allow the baked oats to cool for about 10 minutes. Once cooled, slice into 9 squares. Optionally, sprinkle with flaky sea salt or add yogurt and fresh berries on top before serving.
Notes
- If you prefer a stronger chocolate flavor, increase the cocoa powder by a tablespoon or add more chocolate chips.
- Espresso powder is optional but enhances the chocolate taste without adding a coffee flavor.
- The oats will continue to set as they cool, so a slightly moist center is perfect right out of the oven.
- For a dairy-free version, substitute the milk and butter with plant-based alternatives and use a nondairy yogurt.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
