Chocolate Chip Baked Oats

These chocolate chip baked oats will be your new favorite make-ahead, high fiber breakfast!

Made with old-fashioned oats, vanilla extract, a touch of brown sugar, peanut butter and loads of dark chocolate chips, these baked oats will feel somewhat like dessert, but are packed with nutrition.

It’s the best way to start your day, I promise!

How to make chocolate chip baked oats

Featured Ingredients

• Banana: A mashed ripe banana adds texture and flavor to the baked oats.
  • Not to mention a dose of potassium and fiber!
• Eggs and baking powder: To make the oats hold together and get nice and fluffy.
• Peanut butter and vanilla extract: Flavor, flavor, flavor!
• Milk: To be used as the liquid to bring the batter together.
• Oats: Good ol’ fashioned oats, loaded with nutrition!
• Flax: For a boost of omega 3s and fiber.
  • Keep a bag in your refrigerator to add to baked goods, oatmeal, yogurt, etc!
• Chocolate chips: I use dark chocolate for the extra antioxidants and minerals.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees. Coat a 9×9 baking dish with cooking spray. Set aside.
2. Place the bananas, eggs, brown sugar and peanut butter in a large mixing bowl. Use a hand mixer set on medium speed to beat together until the mixture is fluffy. Reduce the mixer speed to medium-low and slowly add the milk and vanilla extract and beat until thoroughly combined. Set aside.
3. In another medium mixing bowl, stir together the oats, flax seed, baking powder and salt until combined. Fold the dry ingredients into the wet ingredients until combined. Fold in ¾ cup of the dark chocolate chips until mixed in.
4. Transfer the batter to the prepared baking dish. Sprinkle the remaining ¼ cup dark chocolate chips on top.
5. Bake 20-30 minutes or until the baked oats are set and a toothpick inserted into the center comes out clean. Let slightly cool, then slice into squares. Serve warm.

Recipe Substitutions and Alterations

• For the banana: If your banana isn’t very ripe, peel it, place it in a glass bowl and microwave it for 30 seconds to soften it up.
  • If you don’t want to use a banana in the recipe, simply leave it out (the recipe will still turn out).
• For the sugar: You can use granulated sugar or dark or light brown sugar. You can also substitute with honey or a maple syrup.
  • For a lower sugar option, try stevia, monkfruit or Swerve.
• For the peanut butter: Use creamy, no-stir natural peanut butter or substitute any creamy nut butter.
• For the milk: Use any milk of your choice, such as cow’s, soy, almond, rice, coconut, pea or oat milk.
  • You can use plain or vanilla.
• For the oats: You can use old-fashioned rolled oats or try with quick oats.
• For the chocolate chips: Use dark chocolate, semi-sweet or milk chocolate chips.
  • You can also use chocolate chunks or chop up a bar of chocolate.
• To make it more chocolatey: Add 2 tablespoons cocoa powder to the oat mixture.

Storage Tips

• To refrigerate: Store in an airtight container in the refrigerator up to 7 days.
  • Warm squares up in the microwave for 15-45 seconds for best flavor.
• To freeze: Store in an airtight containers in the freezer up to 2 months.
  • Let thaw in the refrigerator or at room temperature.
    • Warm squares up in the microwave for 15-45 seconds for best flavor.

Nutrition Considerations

• To make it gluten free: Use certified gluten free oats (such as Bob’s Red Mill).
  • Be sure all ingredients you choose are gluten free.
• To make this dairy free: Use dairy free milk, such as soy, almond, rice, coconut, pea or oat milk.
• To make this vegan: Use plant-based milk, such as soy, almond, rice, coconut, pea or oat milk.
• To make this nut free: Use a nut free spread, such as sunbutter or tahini instead of peanut butter.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: Try an egg replacer, such as Bob’s Red Mill Egg Replacer or use flax ‘eggs’ (although I haven’t tested this).
• To make this lower in sugar: Try with stevia, monkfruit or Swerve instead of granulated or brown sugar. Read the package for substitution

Make-ahead breakfast recipes:

• Homemade Instant Oatmeal in a Cup
• Sourdough Breakfast Casserole
• Broccoli Cheese Egg Muffins
• Breakfast Oatmeal Yogurt Cookies
• Copycat Starbucks Egg Bites
• Apple Pie Overnight Oats
• Dark Chocolate Granola with Coconut

Chocolate Chip Baked Oats

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Baked oats with mashed banana, vanilla extract, a touch of brown sugar, peanut butter and loads of dark chocolate chips.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 20-30 mins
• Total Time: 30-45 mins
• Yield: Serves 9
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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• 1 medium ripe banana, mashed
• 2 large eggs
• ½ cup granulated or brown sugar
• ¼ cup creamy peanut butter
• 1 cup milk (of choice)
• 1 tablespoon pure vanilla extract
• 3 cups old-fashioned rolled oats
• 2 tablespoons ground flax seed
• 2 teaspoons baking powder
• ½ teaspoon coarse salt
• 1 cup dark chocolate chips, divided

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Instructions

1. Preheat the oven to 350 degrees. Coat a 9×9 baking dish with cooking spray. Set aside.
2. Place the bananas, eggs, brown sugar and peanut butter in a large mixing bowl. Use a hand mixer set on medium speed to beat together until the mixture is fluffy. Reduce the mixer speed to medium-low and slowly add the milk and vanilla extract and beat until thoroughly combined. Set aside.
3. In another medium mixing bowl, stir together the oats, flax seed, baking powder and salt until combined. Fold the dry ingredients into the wet ingredients until combined. Fold in ¾ cup of the dark chocolate chips until mixed in.
4. Transfer the batter to the prepared baking dish. Sprinkle the remaining ¼ cup dark chocolate chips on top.
5. Bake 20-30 minutes or until the baked oats are set and a toothpick inserted into the center comes out clean. Let slightly cool, then slice into squares. Serve warm.

Notes

Substitution Tip: You can use quick oats instead of old-fashioned rolled oats.

Nutrition

• Serving Size: 1/9 of recipe
• Calories: 301
• Sugar: 23g
• Sodium: 269mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 42mg