10-Minute Prep Chocolate Chip Baked Oatmeal
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Meet your new favorite make-ahead breakfast. This Chocolate Chip Baked Oatmeal comes together with everyday ingredients — rolled oats, maple syrup, coconut oil, eggs, and a generous handful of mini chocolate chips — and delivers a warm, filling start to the day. It reheats beautifully, making it a dream for busy mornings. Finish it with maple syrup or Greek yogurt and honey, and breakfast just became the best part of your day.
You need to add this chocolate chip baked oatmeal recipe to your regular breakfast rotation! You only need 9 simple ingredients, it’s super easy to make and is perfect for meal prep.
If you’re more of a dessert for breakfast person, then you have to try baked oatmeal! This chocolate chip baked oatmeal is packed with mini chocolate chips, so it’s perfect for chocolate lovers. I made this recipe using classic rolled oats and the only equipment needed is a bowl and whisk, but then I decided to make another one that blends up the ingredients to make a chocolate chip cookie baked oatmeal that uses a blender!
Just like my one-bowl banana bread baked oatmeal, it’s super easy to make and I love that I can reheat it all week long. You can definitely serve this chocolate chip baked oatmeal on it’s own, but I also love pairing it with fresh fruit or turkey sausage on the side, or topping it with some yogurt and nut butter! My chocolate & fresh strawberry baked oatmeal and blueberry lemon baked oatmeal with a lemon yogurt glaze are also decadent and delicious!
Why You’ll Love This Recipe
- You only need 9 ingredients to make this baked oatmeal recipe, nothing too fancy here just pantry staples.
- You can make it in under an hour and all you need is a bowl and a pan.
- Chocolate chip baked oatmeal is perfect for meal prep, just make it at the beginning of the week and reheat a slice every morning.
- It’s a great recipe for a crowd, I love serving it for brunch along with my brioche french toast and an asparagus frittata.
- You can easily make it gluten-free or dairy-free.
Ingredients
- Quick Oats: I prefer the texture of quick oats, but in a pinch you can swap them out for old fashioned or rolled oats.
- Milk: feel free to use any milk you like! I love using whole milk since it makes the baked oatmeal creamier. If you’re dairy-free you can use a vegan milk.
- Coconut Oil: you can swap out coconut oil for any neutral oil.
- Chocolate Chips: I love using mini chocolate chips so I get chocolate in every bite, but you can also use regular chocolate chips. Feel free to use semisweet or dark chocolate chips.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make
This recipe is so simple and quick. Follow along below.
In a large bowl, whisk together the oats, baking powder and salt.
Mix together the milk, maple syrup, eggs, oil and vanilla extract. Stir until combined.
Pour the wet ingredients into the dry & mix well. Mix in the mini chocolate chips.
Pour the oatmeal mixture into your prepared baking pan. Bake for 30-40 minutes, or until the center has set. Let cool for a few minutes before serving.
Kelly’s Top Tip
You can line your 8×8 pan with parchment paper or spray with non stick spray. I like using spray with flour in it while baking, it works perfectly every time!
Recipe Substitutions and Variations
- Serve the baked oatmeal with fresh fruit and a drizzle of nut butter or maple syrup! You can also serve it with turkey sausage or eggs for something savory.
- While you can swap out rolled oats for quick oats, I don’t recommend using steel cut oats.
- Make this dairy-free by using vegan milk and dairy-free chocolate chips. To make it gluten-free, just make sure you’re using gluten-free certified oats.
- Make this baked oatmeal on a Sunday night and store it in the fridge so you have breakfast prepped for the rest of the week. Just reheat a slice in the microwave before enjoying.
Equipment Needed
All you’ll need to make this chocolate chip baked oatmeal is a bowl and an 8×8 baking pan! This is my favorite baking pan to use.
How To Store
Store the baked oatmeal in an airtight container for up to a week in the fridge. You can reheat the slices in the microwave or oven.
To freeze, place in an airtight container in the fridge for up to 3 months. Let the oats thaw overnight in the fridge or at room temperature for a few hours before enjoying.
More Recipes To Try
Looking for other recipes like this? Try these:
10-Minute Prep Chocolate Chip Baked Oatmeal
Ingredients
- 2¼ cups (182.43 g) rolled oats
- 1 tsp (1 tsp) baking powder
- ¼ tsp (0.25 tsp) salt
- 1¼ cup (295.74 ml) milk
- ⅓ cup (78.86 ml) maple syrup
- 2 (2) large eggs
- 3 tbsp (3 tbsp) melted coconut oil, sub for another neutral oil or butter
- 2 tsp (2 tsp) vanilla extract
- ½ cup (90 g) mini chocolate chips
Instructions
- Preheat the oven to 350° F. Line an 8×8 baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the oats, baking powder, and salt.2¼ cups rolled oats , 1 tsp baking powder, ¼ tsp salt
- Pour in the milk, maple syrup, eggs, oil, and vanilla. Stir until everything is combined. Fold in the chocolate chips.1¼ cup milk, ⅓ cup maple syrup, 2 large eggs, 3 tbsp melted coconut oil, 2 tsp vanilla extract, ½ cup mini chocolate chips
- Pour the oat mixture into the baking pan and bake for 30-40 minutes, or until the center is set. Allow the oats to cool in the pan for a few minutes before serving.
Notes
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- Serve the baked oatmeal with fresh fruit and a drizzle of nut butter or maple syrup! You can also serve it with turkey sausage or eggs for something savory.
- Reheat baked oats in the microwave until warm, or in the oven/toaster oven.
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- While you can swap out rolled oats for quick oats, I don’t recommend using steel cut oats.
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- To store: store in the fridge in an airtight container for up to a week. Can be frozen for up to 3 months. To defrost, allow the oats to sit in the fridge overnight or at room temperature for a few hours.
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This was super easy to make and so delish! I did it as my meal prep breakfast and definitely doing it next week too! I used honey as I didn’t have maple syrup in my pantry.