Chocolate Chip Baked Oats Recipe

Jump to Recipe Print Recipe

The Heart of Chocolate Chip Baked Oats Recipe

There’s something utterly comforting about waking up to warm, homemade oats infused with chocolate chips melting into every bite. I love this Chocolate Chip Baked Oats Recipe because it feels like a cozy hug on a chilly morning but still comes together fast enough for busy weekdays. You’ll notice it’s silky and slightly caramelized at the edges, carrying just the right balance of sweet and cocoa-rich depth.

Whether it’s your first time baking oats or you’re swapping out your usual cold cereal for something more substantial, this recipe is your new sidekick. The texture is satisfying—moist but firm, with bursts of melty chocolate—and the banana keeps things naturally sweet without overpowering. Imagine serving it warm with a splash of milk or a dollop of yogurt, and you’ve got a breakfast that feels indulgent yet wholesome.

Ingredient Breakdown

• Rolled oats (½ cup): The base that gives chewiness and bulk. Quick oats can work but expect softer texture.
• Ripe banana (1 medium): Adds natural sweetness and moisture. You can substitute with unsweetened applesauce for a different fruit note.
• Large egg (1): Binds the mixture and helps it rise slightly. For vegan swaps, try a flax egg (1 tbsp flaxseed + 3 tbsp water, chilled).
• Milk (¼ cup): Creates silkiness in the batter. Use any dairy or plant-based milk like almond, oat, or soy.
• Cocoa powder (1 tbsp): Delivers rich chocolate flavor without heaviness. Dutch-process or natural cocoa both work here.
• Maple syrup (1 tbsp): Sweetens the oats with a warm, caramel touch. Honey or agave syrup can be swapped in equal parts.
• Baking powder (½ tsp): Lightens texture and gives a gentle rise for tender crumb.
• Pinch of salt: Enhances all the flavors—never skip this little hero.
• Chocolate chips (2 tbsp): The stars of the show. Semi-sweet or dark work best to balance sweetness.
• Vanilla extract (½ tsp): Adds warmth and rounds out the cocoa flavor.

Before You Begin

Prep is a breeze here, but I recommend gathering all your ingredients first—that mise en place really smooths out assembly. Preheat your oven to 350°F (175°C) and lightly grease a small ramekin or your favorite mini baking dish. If you’re measuring oats and liquids out ahead, keep them nearby to avoid rushing.

How to Make Chocolate Chip Baked Oats Recipe

Follow these simple steps for a perfectly baked, chocolate-studded morning treat.

1. Preheat your oven to 350°F (175°C) and grease a small ramekin or baking dish with butter or non-stick spray. This ensures your oats come out easily and the edges get just right.
2. Mash the ripe banana in a mixing bowl until it’s silky smooth — no big lumps here. This natural sweetness will shine through.
3. Add egg, milk, maple syrup, cocoa powder, vanilla extract, and a pinch of salt into the bowl. Stir until everything is fully combined and the batter looks glossy and chocolatey.
4. Fold in oats and baking powder gently. You’ll want the oats evenly coated but not overworked — the texture depends on it!
5. Stir in chocolate chips last, folding them in carefully to keep their shape and ensure they’re evenly scattered.

6. Pour the batter into your greased ramekin and smooth the surface gently. Add a few extra chocolate chips on top for that irresistible melty topping.
7. Bake for 20–25 minutes. You’ll want the top to be set with a slight bounce and a toothpick to come out with moist crumbs, never dry.
8. Cool for about 5 minutes before serving warm. This lets flavors settle, and the texture firms up just right. Enjoy with a splash of milk or creamy yogurt to add a tangy contrast.

Creative Variations for Chocolate Chip Baked Oats Recipe

• Nutty Boost: Add a tablespoon of chopped walnuts or pecans for a buttery crunch that pairs beautifully with chocolate.
• Spiced Twist: Stir in ¼ teaspoon cinnamon or pumpkin spice for a warm hug of flavor that’s perfect for fall mornings.
• Berry Swap: Replace chocolate chips with fresh or frozen blueberries or raspberries. The tartness adds a bright counterpoint.
• Peanut Butter Swirl: Drop dollops of peanut butter on top before baking for pockets of rich, creamy indulgence.
• Mocha Magic: Sprinkle a little instant coffee powder in the batter for an energizing mocha-chocolate combo.
• Mini Muffin Treats: Pour the batter into a mini muffin tin for bite-sized delights — perfect for sharing or on-the-go breakfasts.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The texture remains moist but might firm up—reheat gently.
• Freeze: Wrap individual portions in plastic wrap and foil, freeze up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm in a microwave for 30–45 seconds or bake in a preheated oven at 300°F (150°C) for 10 minutes. Add a splash of milk to revive silkiness.

Chocolate Chip Baked Oats Recipe FAQs

• Can I use quick oats instead of rolled oats?
  Yes, but quick oats yield a softer, less textured bake. If you prefer a bit more chew, stick with rolled oats.
• What if I don’t have a ripe banana?
  You can substitute unsweetened applesauce or a flax egg, but ripe banana adds moisture and natural sweetness unmatched by other swaps.
• Can I prepare this recipe ahead of time?
  Absolutely! Make the batter the night before and refrigerate. Bake fresh in the morning for best flavor and texture.
• Is it possible to make this vegan?
  Swap the egg with a flax or chia egg and use plant-based milk. Maple syrup keeps it naturally sweet without honey.
• How do I know when the baked oats are done?
  The top should be set and spring back lightly when pressed. A toothpick inserted should come out with moist crumbs, not wet batter.

Print