Vanilla Chocolate Chip Baked Oatmeal (Blended Baked Oats)

5 from 6 votes
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This healthy yet decadent chocolate chip baked oatmeal is the perfect combination of warm chocolate chip cookie, cake, and oatmeal. All you need is just 7 ingredients (pantry staples!) and it’s ready in under 30 minutes! Best of all, the recipe can be made gluten-free and dairy-free!

Baked vanilla chocolate oats in a ramekin

I thought I was obsessed with baked oatmeal and the thick, chewy, sliceable texture. Then I tried this new method for blended baked oatmeal, and now I’m hooked. This chocolate chip baked oatmeal contains all the classic ingredients of baked oatmeal but blends the oats into a fine oat flour for a more cake-like texture. The results are a healthy breakfast that tastes more like dessert!

This method of making blended baked oats is currently going viral on TikTok, just like the recent baked feta pasta, tortilla trend, and last year’s pancake cereal and Dalgona latte. This is definitely another trend I can get behind.

Over this past month, I’ve been loving sharing some of my everyday breakfasts which, unsurprisingly during the cold weather, include a lot of warm oatmeal. Along with stovetop banana oatmeal and berry oatmeal, I’ve also shared a sliceable blueberry baked oatmeal before this vanilla chocolate chip baked oatmeal recipe.

A spoonful of baked vanilla chocolate oats

Best of all, this chocolate chip oatmeal contains just 7 ingredients, most of which are likely already in your kitchen. This oatmeal can also be prepared dairy-free and gluten-free. With a careful selection of chocolate and sweetener, you can even enjoy this with no added sugar!

The Ingredients

Ingredients for vanilla chocolate baked oats
  • Oats: I use rolled oats blended into fine flour in the first steps of the recipe. I haven’t tried this recipe with instant oats, though I imagine it may work (blended finer still).
  • Milk: use any milk that you’d like, dairy or non-dairy. I like to use oat milk.
  • Chia Seeds: you could replace this with half a banana. This ingredient acts as a binder. The chia seeds also help to increase the protein of the vanilla oatmeal.
  • Vanilla extract: I use homemade vanilla extract or vanilla paste, to increase the dessert vibes of this chocolate chip baked oatmeal.
  • Baking Powder: to help provide a lift to the baked oatmeal.
  • Maple syrup: or the sweetener of your choice (liquid or granulated). For sugar-free baked oatmeal, use a sweetener of your choice, such as erythritol.
  • Salt: just a pinch will enhance the flavor in chocolate and oats.
  • Chocolate: use the chocolate chips of your choice or larger chunks of chocolate. I use homemade dark chocolate (which can be left unsweetened or sweetened with sugar or a sugar alternative). Choose your chocolate based on your dietary needs.

Optional Add-Ins

  • Nut/Seed butter: swirling a spoonful of your nut or seed butter of choice to the top of this vanilla oatmeal before adding the chocolate chips.
  • Crushed nuts: pecans, walnuts, almonds, etc., will all work well and add extra flavor and texture.
  • Jam: swirl a spoonful of jam into the batter for a hint of berry flavor. Strawberry, raspberry, and blackberry jam are all great options.
  • Berries: a small handful of berries like blueberries or raspberries can be added to the baked chocolate chip oatmeal. You may need to increase the baking time by a few minutes. 
  • Add coconut: I love the added texture and flavor that coconut brings. Use shredded coconut or coconut flakes to mix within or sprinkle over the baked chocolate chip oatmeal.

How To Make Vanilla Chocolate Chip Baked Oatmeal

First, process the oats in a food processor into flour. Then, add the vanilla, milk, maple, chia seeds, baking powder, and salt. Process again into a smooth ‘batter.’

Steps for making vanilla chocolate baked oats

Pour the vanilla oatmeal batter into an oven-safe dish. Then add the chocolate chips, fold them in, or place them on top, slightly pressing them into the batter to dig them in slightly.

Batter for baked oats with chocolate in a ramekin

I pressed one square of chocolate into the center of the batter and topped it with three large chocolate buttons.

Bake in the oven for 15-20 minutes in a pre-heated oven at 400ºF/200ºC. I like mine to be slightly ‘gooey’ still, so I tend to bake on the lower end of the time but feel free to increase slightly more for a more ‘dry’/cakey baked oatmeal.

Before and after baking vanilla chocolate oats

How To Store

If you manage to have any leftovers (I never do!), then you can store them, covered, the refrigerator for up to 5 days.

You can also freeze the chocolate chip baked oatmeal for between 2-3 months. 

To reheat, allow the oatmeal to thaw in the fridge and then heat either in the microwave or oven until warmed through. 

A spoon digging into baked chocolate oats

Recipe Notes

  • You may also be able to bake this chocolate chip oatmeal in the microwave (like this vegan chocolate mug cake), though it isn’t something I’ve experimented with (yet!). I suggest microwaving it on high for 1 minute, then increasing as needed until baked through. 
  • Make sure to blend the oats into fine flour for the most “cake-like” consistency.
  • Feel free to double or even triple this recipe for a larger casserole dish. You’ll need to increase the baking time by a few minutes – so keep an eye out. 

If you try this baked chocolate chip oatmeal recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe card rating (below) and would love to see your recreations – just tag @AlphaFoodie.

Vanilla Chocolate Chip Baked Oatmeal (Blended oats)

5 from 6 votes
By: Samira
This healthy yet decadent chocolate chip baked oatmeal is the perfect combination of warm chocolate chip cookie, cake, and oatmeal. All you need is just 7 ingredients (pantry staples!) and it's ready in under 30 minutes! Best of all, the recipe can be made gluten-free and dairy-free!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1

Ingredients 
 

  • 1/3 cup oats rolled oats or oat flour (certified GF if needed)
  • 1/3 cup milk your choice dairy or dairy-free
  • 1 Tbsp maple syrup or sweetener of your choice
  • 1/2 Tbsp chia seeds or 1/2 banana
  • 1/2 Tbsp dark chocolate chips or a few larger pieces of chocolate
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Instructions 

  • Process the oats in a food processor into flour. Then, add the vanilla, milk, maple, chia seeds, baking powder, and salt. Process again into a smooth "batter."
  • Pour the vanilla oatmeal batter into an oven-safe dish. I used a mug with a diameter of 4 inches/10 cm (the volume is about 1 cup/0.25l).
    Then add the chocolate chips, fold them in, or place them on top, slightly pressing them into the batter to dig them in slightly.
    I pressed one square of chocolate into the center of the batter and topped it with three large chocolate buttons.
  • Bake in the oven for 15-20 minutes in a pre-heated oven at 400ºF/200ºC. I like mine to be slightly 'gooey' still, so I tend to bake on the lower end of the time but feel free to increase slightly more for a more 'dry'/cakey baked oatmeal.

How To Store

  • If you manage to have any leftovers (I never do!), then you can store them, covered, the refrigerator for up to 5 days.
    You can also freeze the chocolate chip baked oatmeal for between 2-3 months.
    To reheat, allow the oatmeal to thaw in the fridge and then heat either in the microwave or oven until warmed through.

Video

Notes

  • You may also be able to bake this chocolate chip oatmeal in the microwave (like this vegan chocolate mug cake), though it isn’t something I’ve experimented with (yet!). I suggest microwaving it on high for 1 minute, then increasing as needed until baked through. 
  • Make sure to blend the oats into fine flour for the most ‘cake-like’ consistency.
  • Feel free to double or even triple this recipe for a larger casserole dish. You’ll need to increase the baking time by a few minutes – so keep an eye out. 
  • Use certified gluten-free oats if required. 
Course: Breakfast, Dessert
Cuisine: American
Freezer friendly: 2-3 Months
Shelf life: 5 Days

Nutrition

Calories: 282kcal, Carbohydrates: 43g, Protein: 8g, Fat: 9g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 550mg, Potassium: 325mg, Fiber: 5g, Sugar: 19g, Vitamin A: 136IU, Vitamin C: 1mg, Calcium: 306mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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