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Chocolate Chip Baked Oatmeal Recipe
Ash Tyrrell

Chocolate Chip Baked Oatmeal Recipe

I started making this chocolate chip baked oatmeal on a random Tuesday morning when I had nothing planned for breakfast and a half-empty bag of oats staring at me from the pantry. One bite in, and I knew this was going into permanent rotation.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups quick oats — these soften into a tender cake-like base as the oatmeal bakes
  • 1 ½ cups old-fashioned rolled oats — adds a little extra chew so the texture isn't too soft
  • ½ to 1 cup brown sugar — adjust to your own sweet tooth less sugar still tastes great
  • 2 teaspoons baking powder — this is what gives the bake its light fluffy rise
  • 1 teaspoon ground cinnamon — brings warmth and pairs perfectly with the chocolate
  • 1 teaspoon salt — balances the sweetness so the flavor doesn't taste flat
  • 1 cup milk — dairy or a plant-based milk both work fine here
  • ½ cup butter melted — adds richness, or swap in melted coconut oil if you prefer
  • 2 large eggs beaten — helps everything bind together and gives the oatmeal its structure
  • ½ cup chocolate chips — use mini chips if you want them spread more evenly throughout

Method
 

  1. Start by preheating your oven to 350°F so it's fully heated by the time your batter is ready. Grease a 9x9-inch baking dish with a bit of butter or nonstick spray. Set it aside while you mix everything together.
  2. In your large mixing bowl, combine the oats, brown sugar, baking powder, cinnamon, and salt first. Then pour in the milk, melted butter, and beaten eggs, stirring everything together until no dry streaks remain. The batter should look thick but pourable.
  3. Once your batter is fully combined, sprinkle in the chocolate chips and gently fold them through. I like to save a small handful to scatter on top right before baking, so every square gets a few visible chips.
  4. Pour the mixture into your prepared baking dish and spread it out evenly with a spatula. Bake for 30 to 35 minutes, until the edges turn lightly golden and the center feels set rather than jiggly.
  5. Let the baked oatmeal rest for about 5 to 10 minutes once it comes out of the oven. This short resting time helps it firm up just enough to slice into neat, clean squares instead of falling apart.

Notes

  • I always use a mix of quick and rolled oats, since going all rolled oats can make the texture too dense for my taste.
  • I melt the butter right in my mixing bowl first, which saves me from washing an extra pan.
  • I let the batter sit for a couple of minutes before baking, since it helps the oats absorb a bit of the milk.
  • I double the recipe often and just use a 9x13 dish instead, adding a few extra minutes to the bake time.
  • I always check the center with a toothpick around the 30-minute mark so I don't accidentally overbake it.