If a sweet and hearty breakfast is your jam, this healthy chocolate baked oatmeal is sure to be in your new favorite breakfast rotation. Lightly sweetened oatmeal, flavored with decadent chocolate and baked to a soft and chewy grab and go breakfast.
I love a sweet chocolatey breakfast. And this one is 100% healthy, hearty and good for the soul at the break of dawn.
Like you literally cannot, I repeat, cannot go wrong with this breakfast. Baked oatmeal is just one of those things that brings out a nostalgic warm feeling and makes your mornings go just a tad bit better.
This baked oatmeal is perfect for:
- Meal prep! Bake these on Sunday and have bar for you and the family to grab and go on the way out the door.
- A yummy snack anytime of the day and you could even top with melted peanut butter for an added boost of nutrition and flavor.
- Making a breakfast for kids that you can feel good serving.
- A way tastier way to eat oatmeal. Fact.
This breakfast takes 25 minutes to bake and only 5 minutes to get ready and into the oven so even if you are short on time you can win with this recipe.
Ingredient notes and substitutions
I love that you only need a handful of ingredients for this recipe. Be sure to pay attention to the type of oats you buy so you get the right consistency! Here is what you will need:
- Quick cooking rolled oats- Be sure to use quick cooking oats versus instant or other forms like steel cut. Using a different kind will most definitely result in an undercooked or overcooked breakfast bar. I love Bob's Red Mill. You can use regular or gluten free oats for this recipe.
- Coconut milk- Using the coconut milk from the can brings more flavor due to the fat found in the milk. If desired you can sub in your favorite non dairy milk.
- Ground Chia seeds- Grinding the chia seeds is an important step for the recipe. Grind 3 tablespoons of whole chia seeds in a spice grinder or coffee grinder and then use 2 tablespoons of it for the recipe. You will have some left over, just store in the fridge.
Here are some tips I have to make this recipe smooth sailing...
- I love to use parchment paper. This makes it so easy to get the oatmeal out without sticking and cussing.
- I would most definitely add chocolate chips if I were you. It would be epic.
- You can store this in the fridge in a sealed container for up to 5 days. I love the bars cold. But you could heat if desired.
- They are yummy warm or cold. I love them for a grab and go breakfast.
- Be sure that you use 2 tablespoons of GROUND chia seeds.
Is this vegan and gluten free?
This baked oatmeal is vegan. I made this with gluten free oats but you can use regular or gluten free.
Are chocolate baked oats healthy?
Yes, yes, yes! These bakes oats have no refined sugar, loads of fiber thanks to the chia seeds and oatmeal and a boost of plant protein.
Step by step photo guide
Time to hop in that kitchen and prep some baked oatmeal friends. Don't forget to come back and let me know how much you love it!
More healthy oatmeal recipesPrint
Vegan Chocolate Baked Oatmeal
- Total Time: 35
- Yield: 8 1x
- Diet: Vegan
A hearty and healthy sweet breakfast. Full on chocolate flavor high in fiber and perfect for grab and go mornings.
- 2 cups of gluten free quick cooking rolled oats (see notes)
- 3 tablespoons of cocoa powder, unsweetened
- 2 tablespoons of ground chia seeds (see notes)
- 6 tablespoons of water
- 1 cup of full fat coconut milk (from a can)
- ⅓ cup of pure maple syrup
- ½ teaspoon of cinnamon
- ⅛ teaspoon of salt
- 1 teaspoon of baking powder
- optional: chocolate chips for topping
- Preheat oven to 350°F and prepare an 8x8 inch square baking pan by lining with parchment paper.
- If you do not have ground chia seeds, grind chia seeds in a coffee or spice grinder. I would grind about ¼ cup whole seeds and save any extra in the fridge in a sealed container.
- Place ground chia seeds in a small bowl and add the water. Stir to combine and set aside to gel up. They will be a very thick gel like consistency when ready.
- In a large mixing bowl, add the dry ingredients. This includes the oats, baking powder, salt, cocoa powder, and cinnamon. Whisk to combine.
- Add wet ingredients into the bowl with the dry ingredients. This includes the milk, maple syrup and the ground chia seed gel.
- Use a large mixing spoon and stir to combine ingredients. Pour into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until the oatmeal is springy in the center when touched. Do not overbake. If you want to add chocolate chips to the top, sprinkle desired amount on the oatmeal the last
- Let cool for 15 minutes in pan before slicing. Slice into 8 large bars (or you pick the size) and serve warm or cold.
- Store in the fridge in a sealed container up to 5 days. minutes of cooking.
- be sure to use a quick cooking oat and do not substitute the for and oat that cooks fast or slower like instant or steel cut.
- the 2 tablespoons of chia seeds is 2 tablespoons of GROUND chia seeds. Measure after grinding.
- You can sub in any non dairy milk or use regular oats if you are not gluten free.
- Prep Time: 5
- Cook Time: 30
- Category: breakfast
- Method: Baking
- Cuisine: American
Keywords: vegan baked oatmeal, chocolate baked oatmeal, healthy baked oatmeal
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