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I switch up breakfast with this chocolate chip baked oats recipe, which is so delicious that it could be mistaken for dessert. Rolled oats, ripe banana, and vegan chocolate chips are baked into a soft and fluffy breakfast dish, which I can have on the table in just 1 hour.
Chocolate chip baked oats hit that sweet spot between breakfast and a baked treat, while remaining entirely plant-based and without refined sugar, much like my protein baked oats. I blend the oats into a fine powder, which keeps my batter smooth and the final product tender, sliceable, and perfect for a family breakfast. Try this recipe instead of your standard oatmeal and find a new appreciation for this pantry staple.
My kids have eaten oats in every form, and I can safely say this baked oats recipe is definitely in their top 3. Last year, after a long stint of savory breakfast dishes like my masala oats, I decided that the season for baked oats was upon us. I make these in winter when everyone needs a little bit of extra motivation to get up out of bed on those gloomy mornings. And it works!
As a mom and a nutritionist, I love these chocolate chip baked oats for many reasons. Firstly, they are incredibly delicious, secondly, they are filling, and a fantastic way to start the day. And finally, they are plant-based and nourishing. I get fiber and slow-release energy from the oats, natural sweetness and potassium from the banana, and just enough vegan chocolate chips to make it seem indulgent. Is there a better way to start your day?
The way I prepare the oats and the batter is what makes this recipe work. I blend the rolled oats into a fine flour, which gives me a soft and fluffy baked texture similar to a cake. And by allowing the batter to rest before baking, my oat flour has a chance to hydrate, keeping the baked slices clean instead of crumbly.
When I first made these chocolate chip baked oats, my youngest was just learning how to read and write. It was an average morning, with a special breakfast that clearly left a lasting impression. When I picked them up from school that day, their teacher showed me a picture they had drawn, with an accompanying caption which read “I love my mom because she gives me chocolate chip cake for breakfast every day.”
I was so touched by the sentiment, but worried by what the teacher must have thought. After chatting and clarifying a few details, she was intrigued and asked for the recipe. Ha! If you do make these baked oats, I will leave it up to you to decide whether or not you tell your own picky eaters that this is, in fact, not a cake.
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🥘 Ingredients
The ingredient list for chocolate chip baked oats is simple and nourishing. This is everything I use:
Rolled oats: I blend these into a fine powder for a soft texture that holds its shape.
Baking powder: This gives my baked oats a slight rise and keeps the texture light instead of dense.
Banana: I mash 1 ripe banana for natural sweetness and moisture while helping bind the batter.
Unsweetened applesauce: Unsweetened applesauce works with the banana as a binding agent and provides a soft texture. You can use store-bought applesauce or follow my Instant Pot applesauce recipe, but omit the honey and cinnamon.
Almond milk: I pour unsweetened almond milk into the batter to help loosen it.
Vanilla extract: A small amount rounds out the natural sweetness and enhances the flavor of the chocolate chips.
Vegan chocolate chips: I fold these into the batter and sprinkle a few over the top for delicious melted pockets throughout the bake.
🔪 How to Make
These are the simple steps I follow to get the chocolate chip baked oats ready and baked for breakfast:
Preheat the oven, make flour: I start by preheating my oven to 350F, and grease a 9-inch baking dish. Then I pulse the oats in a high-speed food processor or blender until they become a fine oat flour.
Add remaining ingredients: Next, I add all of the remaining ingredients, except for the chocolate chips, to the food processor and blend until I have a smooth batter.
Transfer, add chocolate: I transfer the batter into a mixing bowl and allow it to rest for 30 minutes. Then I fold in the chocolate chips, making sure to keep 2 tablespoons aside for the top.
Add to baking dish: Then I pour the batter into the prepared dish, and sprinkle over the remaining chocolate chips.
Bake and cool: I bake the batter in the oven for 20-30 minutes or until an inserted skewer comes out clean. Allow the baked oats to cool for 5 minutes before slicing and serving.
My #1 Secret Tip for this chocolate chip baked oats recipe is to let the batter rest before baking. I have skipped this step, and the texture turns out slightly grainy. This resting time gives the oats time to absorb the liquid, which creates a tender crumb.
Other Tips To Keep In Mind:
- Blend finely: I make sure the oats are fully blended into a fine flour before adding the remaining ingredients. If it seems a bit gritty, I pass it through a sieve.
- Grease well: I spray my baking dish with a vegan non-stick cooking spray to ensure my oats lift out of the dish without sticking or breaking.
- Control sweetness: The amount of chocolate chips can be reduced if you prefer this recipe slightly less sweet. Sometimes I use dark chocolate chips for a full-bodied chocolate flavor.
- Cover with foil: If the surface starts browning too much before the interior is done cooking, I place a loose-fitting piece of foil over the top until baking is complete.
📖 Variations
These are a few variations that I have tried with these chocolate chip baked oats, and they all have the picky eater seal of approval:
Berry swap: For a brighter, slightly tart finish, I replace the chocolate chips with 1/2 cup blueberries. Surprisingly, my kids love both versions equally.
Nutty finish: When I want an extra nutty finish that also brings some healthy fats into the mix, I add 1/4 cup chopped walnuts for a crunchy, slightly chewy texture. This reminds me of a classic chocolate chip cookie.
Peanut swirl: I stir 2 tablespoons of pure peanut butter into the batter for a richer finish, which doubles as a small amount of protein. You can use any flavor of nut butter you like here, but be sure to check my buying guide for the healthiest nut butters.
🍽 Serving Suggestions
Chocolate chip baked oats may be wholesome, but they are still quite rich as far as breakfasts go. When I serve them, I treat them the same as I would pancakes or waffles and make the accompanying dishes on the refreshing side. For a busy morning, I recommend enjoying these oats with a dragon fruit smoothie or protein hot chocolate. And for slower mornings, pair it with a bowl of my breakfast fruit salad.
One of the reasons I love baked oat dishes is that they are great for serving larger groups easily. For our last big family brunch, I decided to bring a selection of baked oats to cater to everyone’s tastes. In addition to the chocolate chip variety, I also made my vegan baked oatmeal and my peanut butter baked oatmeal. And for a fresh contrast, I made a large pitcher of my strawberry juice and a huge bowl of my healthy strawberry yogurt. Yes, I had been strawberry picking just before that. Ha!
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: I cut the baked oats into squares and freeze them in a sealed container for up to 2 months.
Reheating: If frozen, I defrost in the refrigerator overnight, then reheat in the microwave for 30 seconds or in the oven at 325F until heated through.
❓Recipe FAQs
In this recipe, I use the banana as a binding agent and as a natural sweetener along with the applesauce. If you would prefer to leave the banana out of this recipe, I recommend making 1 flax egg with 1 tablespoon ground flaxseed and 2 1/2 tablespoons of water. If you need an extra bit of sweetness, add 1 teaspoon of maple syrup to the batter.
The type of oats used for this recipe matters a lot and makes a significant difference to the final baked product. I like using rolled oats or old-fashioned oats as they blend down to a fine flour, which gives me a softer, fluffier texture. Quick oats are pre-chopped, so they cook faster, but they also blend into a denser, stickier flour that weighs the batter down. And steel-cut oats are the least processed, meaning they are too hard to blend into a fine flour. And would give this recipe a gritty and unpleasant texture.
Yes, it could, but the result will be entirely different from what I have described in this recipe. Whole oats do not absorb the liquid ingredient in the same way oat flour does, so instead of a smooth batter and a cake-like finish, you will have something that resembles a traditional baked oatmeal. This will be denser, chewier, and more porridge-like in texture. It will still taste good, but not have the same refined finish that you would get from pulverized oats.
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📋 Recipe Card
Chocolate Chip Baked Oats
I switch up breakfast with this chocolate chip baked oats recipe, which is so delicious that it could be mistaken for dessert. Rolled oats, ripe banana, and vegan chocolate chips are baked into a soft and fluffy breakfast dish, which I can have on the table in just 1 hour.
Servings: 8
Calories: 158kcal
- My #1 Secret Tip for this chocolate chip baked oats recipe is to let the batter rest before baking. I have skipped this step, and the texture turns out slightly grainy. This resting time gives the oats time to absorb the liquid, which creates a tender crumb.
- Blend finely: I make sure the oats are fully blended into a fine flour before adding the remaining ingredients. If it seems a bit gritty, I pass it through a sieve.
- Grease well: I spray my baking dish with a vegan non-stick cooking spray to ensure my oats lift out of the dish without sticking or breaking.
- Control sweetness: The amount of chocolate chips can be reduced if you prefer this recipe slightly less sweet. Sometimes I use dark chocolate chips for a full-bodied chocolate flavor.
- Cover with foil: If the surface starts browning too much before the interior is done cooking, I place a loose-fitting piece of foil over the top until baking is complete.
Serving: 1piece | Calories: 158kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 79mg | Potassium: 234mg | Fiber: 3g | Sugar: 8g