Double Chocolate Baked Oatmeal | single serve recipe

This delicious double chocolate baked oatmeal makes the perfect breakfast for lazy weekends and busy weekdays! With just 6 simple ingredients this easy baked oatmeal recipe is sweet and tasty, all while being completely healthy!

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I’ve been loving this easy chocolate oatmeal recipe for years now, it’s one of the many recipes I whipped up on a whim during one of my random health kicks.

I don’t remember exactly what sent me down the road of finding healthy oatmeal recipes, that I would actually enjoy. But something or another did. 

And that led to the creation of my easy instant oatmeal recipe(plus the recreations of all my favorite childhood instant oatmeal flavors!) As well as the creation of this delicious double chocolate baked oatmeal recipe!

And as I said already I’ve been enjoying this quick and easy oatmeal recipe for years. Eating it for breakfast, dessert, and everything in between, with its perfect blend of chocolatey goodness and healthy ingredients it’s hard to go wrong with this recipe! 

However, it has dawned on me that I’ve been calling this my triple chocolate baked oatmeal ever since I created it, and I haven’t the slightest idea why.

It is and always has been just a double chocolate recipe. I also left out the maple syrup by mistake while photographing this oatmeal, and it turns out you don’t need it.

Needless to say, this recipe has been a journey of sorts and I’m super excited to finally be sharing it with you all!

This double chocolate baked oatmeal is sure to be a hit with everyone who tries it, and is even great for meal prep! Plus you can easily double or triple the recipe to make as much as you like! 

How To Make Double Chocolate Baked Oatmeal

Equipment 

• an 8 oz oven-safe dish or ramekin for baking 
• food processor (if you are in a pinch you can also use a high-speed blender)

ingredients

• oatmeal, quick cooking, or old fashioned oats
• ripe banana
• egg
• unsweetened cocoa powder
• pure vanilla extract 
• chocolate chips, I used dark chocolate chips, but you can use any kind of chocolate you like, even your favorite sugar-free chocolate!
• Pure maple syrup, optional 

Additional mix-in ideas

• peanut butter
• fresh berries
• chocolate protein powder
• almond butter
• coconut flakes

Directions 

Preheat the oven to 350 degrees f.

In a food processor combine the wet ingredients(the banana, egg, vanilla, and maple syrup, if using) and blend until smooth and creamy.

Add the dry ingredients(oatmeal and cocoa powder) and pulse just until combined. I don’t blend my oats completely as I like the final product to have an oatmeal-like texture. If you would prefer a smoother, cake-like texture, blend the oats until the mixture is smooth. 

Fold in the chocolate chips with a rubber spatula. (I do this right in the food processor, but feel free to transfer your oatmeal mixture to a bowl first) 

Spoon the finished oatmeal mixture into your 8-oz baking dish/ramekin, and sprinkle a few chocolate chips over the top. 

Place in your preheated oven and bake for 15-20 min, or until a toothpick comes out clean. 

Allow the baked oatmeal to cool for about 5 minutes before serving.

Enjoy! 

Recipe Notes

Any leftover oatmeal can be covered tightly with plastic wrap and stored in the fridge for up to 3 days! You can also store your chocolate oatmeal mixture in an airtight container in the fridge for up to 24 hours before baking! 

If you are having trouble getting your mixture to blend, add a couple of tablespoons of water or whole milk, to help get everything moving! You can use any type of milk you like for this, oat milk, coconut milk, soy milk, and unsweetened almond milk all work well.

I usually make this recipe with quick-cooking oats, but old-fashioned oats also work well, you can even use steel cut oats.

You can also serve this oatmeal topped with a drizzle of nut butter, or a dollop of whipped cream or Greek yogurt.

For easy clean up grease your baking dish with cooking spray or melted coconut oil before adding the oatmeal! 

You can find the ramakins I used HERE.

Be Sure To Check Out These Healthy Breakfasts too! 

Spinach and feta Egg Muffins (baked egg cups)

Easy Homemade Instant Oatmeal Recipe

Kale and sweet potato breakfast hash

Meal Prep Mason jar Yogurt cups

Honey Cinnamon Granola Recipe | sugar-free homemade granola

Sugar-Free Honey Sweetened Pumpkin Muffins