10-Minute Prep Chocolate Chip Baked Oatmeal

Chocolate chip baked oatmeal freshly baked sitting in a tin baking sheet.

10-Minute Prep Chocolate Chip Baked Oatmeal

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 218kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

2¼ cups rolled oats
1 teaspoon baking powder
¼ teaspoon salt
1¼ cup milk
⅓ cup maple syrup
2 large eggs
3 tablespoon melted coconut oil sub for another neutral oil or butter
2 teaspoon vanilla extract
½ cup mini chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350° F. Line an 8x8 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 teaspoon baking powder, ¼ teaspoon 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 tablespoon melted coconut oil, 2 teaspoon 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

- 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.

- While you can swap out rolled oats for quick oats, I don’t recommend using steel cut oats.

- 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.

Nutrition