Chocolate Chip Baked Oatmeal Recipe

This baked oatmeal is sweet, tender, coconut-scented and utterly delicious. It melts in your mouth and works equally well for breakfast or a simple dessert. Gluten-free and vegetarian-friendly when you choose suitable ingredients.

Need an easy dessert to bring to a potluck? This recipe is a crowd-pleaser: wholesome, flavorful and simple to prepare. It’s a great option whether you’re serving adults or kids.

Serve warm for the best experience—melted chocolate and a hint of coconut make each bite irresistible.

Ingredients and Substitutes

2 medium bananas – Mash until mostly smooth. The riper the bananas, the sweeter and more flavorful the bake.

2 eggs – For a vegan version, replace eggs with flax eggs or another plant-based binder.

1/3 cup honey – Honey adds natural sweetness. Substitute with maple syrup or granulated sugar if preferred.

1/2 cup butter – Unsalted and melted. Use margarine, coconut oil, or another neutral oil for a dairy-free alternative.

Other dairy-free options include applesauce, extra mashed banana, or pumpkin puree to adjust moisture and sweetness.

3/4 cup almond milk – Any dairy or plant milk works here.

1 tsp vanilla extract – Vanilla enriches the flavor and balances the sweetness.

1 tsp baking soda – A small amount gives a light lift to the bake.

1 tsp cinnamon – Adds warmth and depth.

1/4 tsp salt – A pinch of salt enhances the overall flavor.

4 cups rolled oats – Old-fashioned rolled oats give the best texture, but quick oats will work in a pinch.

1/2 cup chocolate chips – Stir them in so they melt as the oatmeal bakes; use dark, milk, or dairy-free chips to your taste.

1/4 cup shredded coconut – Sprinkled on top for texture and flavor.

How to Make Baked Oatmeal

Step 1. Preheat the oven to 350°F (180°C) and grease a 7″x11″ (or similar) baking dish.

Step 2. In a large bowl, mash the bananas with a fork until mostly smooth but still a little chunky for texture.

Step 3. Add the eggs, honey, melted butter, almond milk, vanilla, baking soda, cinnamon and salt to the mashed banana. Stir until the wet ingredients are combined.

Step 4. Stir in the rolled oats and chocolate chips until evenly distributed. At this point you can fold in optional add-ins like chopped nuts or dried fruit.

Step 5. Transfer the mixture to the prepared baking dish, smooth the top, and sprinkle the shredded coconut evenly over the surface.

Step 6. Bake at 350°F (180°C) for 27–30 minutes, or until the edges are golden and the center is set. Baking time can vary slightly depending on your oven and dish size.

Step 7. Let the baked oatmeal rest for a few minutes before cutting into slices to make serving easier. It will firm up slightly as it cools.

About 45 minutes from start to finish, you’ll have a warm, satisfying bake. Serve plain, or add a scoop of vanilla ice cream for a dessert-style treat on warm days.

What I Serve with This Baked Oatmeal

This baked oatmeal is versatile and pairs well with several simple additions:

• Serve a warm slice on its own—melted chocolate makes it delightful.
• Add a scoop of vanilla ice cream for a richer dessert experience.
• Drizzle fruit preserves or fresh fruit over a slice to complement the sweetness.
• Drizzle warm chocolate sauce to intensify the chocolate flavor.

Any of these options make a satisfying treat, whether for breakfast or dessert.

Watch How to Make

A video demonstration is available that shows each step in real time. Use it as a quick visual guide if you prefer following along.

My Other Easy Breakfast Recipes

• Chocolate Protein Overnight Oats with Banana
• Protein Breakfast Power Bowl
• Cacao Chia Pudding