This chocolate baked oatmeal is a healthy breakfast that tastes like dessert! It’s easy to make and packed with 14g of protein per serving!

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I love eating oatmeal for breakfast because it’s the kind of breakfast that actually keeps me full until lunchtime. I like making baked oatmeal because then I’ve got it ready to go in the fridge, and it’s easy to reheat in the morning. As an added bonus, my 3-year-old also loves oatmeal, so this has been a great meal prep recipe for the whole family! Did I mention that this oatmeal tastes like dessert? It really does! The chocolate and peanut butter combination is SO good.

Ingredients & Substitutions

  • Rolled oats– Rolled oats are the base of the dish, providing a hearty and wholesome texture. Use certified gluten-free oats if you have an allergy. Do not substitute steel-cut oats as they cook differently. If you’re looking for a recipe with steel-cut oats, try my baked steel cut oats instead.
  • Baking powder– This leavening agent helps the oatmeal rise and achieve a softer texture.
  • Eggs– These act as a binding agent and contribute to the texture of the baked oatmeal. You can substitute with chia seeds or flaxseed.
  • Vanilla– A splash of vanilla extract adds a sweet and aromatic flavor, enhancing the overall taste profile.
  • Salt- A pinch of salt enhances the overall flavor by balancing sweetness and adding depth.
  • Maple syrup- Adds natural sweetness to the dish. Honey or agave syrup can be used as alternatives.
  • Soy milk– I prefer to use soy milk to add protein to this dish but you can use almond milk, oat milk, or dairy milk if you prefer.
  • Cocoa– This adds the chocolate flavor to the oatmeal. Be sure you’re using unsweetened cocoa powder.
  • Peanut butter– A little peanut butter helps add healthy fat to the dish and it adds a subtle peanut butter flavor. You can substitute with 2 tablespoons of melted coconut oil, if you prefer.

How to Make Chocolate Baked Oatmeal