Need a simple, healthy breakfast idea? Try this Chocolate Chip Baked Oatmeal! It combines old-fashioned and quick oats with milk, eggs, butter, chocolate chips and a few other pantry staples for a delicious easy recipe that the whole family will love.
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I know that overnight oats are all the rage right now. Personally, though, I’ve never been a fan. I struggle to get past the mushy texture and find them quite unappetizing.
But baked oatmeal? Now, that’s a different story! I can happily eat that every morning of the week!
Why We Love Easy Baked Oatmeal
- Simple & Quick. Just mix all the ingredients together, bake it and just like that you have a great busy morning breakfast recipe.
- Kid Friendly. Even picky eaters tend to like this recipe. I mean, there are chocolate chips afterall!
- Healthier. More nutrious than many breakfast options, especially traditional breakfast cereal.
- Filling. We find a serving of this keeps us full until lunchtime.
- Stores Well. While we love eating it hot and fresh, leftovers are also delicious. Either enjoy it cold or simply reheat whatever portion you want to eat.
Watch Video: Learn How to Make This Recipe
Chocolate Chip Baked Oatmeal Ingredients
- Quick oats. You can use all quick oats instead of half quick oats, half rolled oats- the texture will just be a bit different.
- Rolled oats. I love the slightly crunchier texture that these give the recipe!
- Brown sugar. You can easily adjust this amount to suit your preference.
- Baking powder.
- Milk. You can use both regular milk or your favorite plant-based milk.
- Butter. Salted or unsalted will work. You can also substitute for melted coconut oil if you prefer.
- Chocolate chips. We love using dark chocolate but semi-sweet or milk chocolate are good too.
How to Make This Recipe
STEP 1: Add all of the ingredients except for the chocolate chips, into a large mixing stir. Stir until combined. Add chocolate chips and mix well.
STEP 2: Spoon the oats mixture into a greased 9×9 baking dish, or one that is similar in size.
STEP 3: Bake for 30 to 35 minutes at 350 degrees or until the center is set and the edges are lightly browned.
STEP 4: Serve with your favorite toppings and enjoy!
Helpful Tips & Variations
- For a Double Batch: Just use a 9×13 pan and bake for a little longer.
- Storage: Store in an airtight container at room temperature for 2 days or in the fridge for 4-6 days.
- Freezing: Save time by making several batches at once and then freezing the extra. You can either freeze the oatmeal in the pan you baked it in, or cut it into squares and put it in a freezer safe container. If it’s more convenient, you can also cut the oatmeal into individual portions, wrap in plastic wrap and freeze that way.
Want to eat the oatmeal directly from the freezer? Simply defrost it using the microwave.
- Make Ahead: This one-bowl recipe can be mixed up the night before and baked the next morning. I don’t think this works quite as well if you are using only quick oatmeal since they will soak up the moisture more and the texture of the finished recipe tends to be a bit more mushy. But if that won’t bother you, go for it!
- Less Cleanup: For fewer dirty dishes, melt the butter directly in the mixing bowl before you add the other ingredients.
- Oatmeal Parfaits: To make oat parfaits, simply layer crumbled baked oatmeal with fruit and yogurt in a bowl.
- Additions: Serve baked oatmeal with milk or yogurt poured over it. Try topping it with some strawberries, blueberries, raspberries or peaches.
More Recipes You’ll Enjoy
- Easy Basic Homemade Granola
- Cinnamon Sugar Donut Muffins
- Healthy Double Chocolate Muffins
- Easy Homemade Caramel Frappe
Easy Chocolate Chip Baked Oatmeal
- 1 ½ c. quick oats (see notes below)
- 1 ½ c. rolled oats
- ½ to 1 c. brown sugar
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 c. milk (dairy or non-dairy)
- ½ c. butter, melted (or melted coconut oil)
- 2 eggs, beaten
- ½ c. chocolate chips
- Add everything but the chocolate chips to a mixing bowl. Mix thoroughly, then stir in chocolate chips.
- Spoon into a greased 9 in. baking dish (or any similar sized baking dish).
- Bake at 350 degrees for 30-35 minutes or until edges are lightly browned and center is set.
- Enjoy plain, serve it with milk or yogurt or top it with your favorite fruit.
A reader commented on Facebook that she makes this into muffins (makes about 15), baking them for 18 to 20 minutes. They’re perfect for quick easy grab-and-go breakfasts!
- Oatmeal: You can use 3 c. quick oats instead of half quick oats, half rolled oats- the texture will just be different.
- Add-Ins: Feel free to try other add-ins such as apples, blueberries or bananas. The flavor options are quite versatile!
- Doubling: This can easily be doubled and baked in a 9 x 13 baking dish. You will just need to bake a bit longer.
- Make Ahead: This can be mixed up the night before and then baked in the morning. If using all quick oats, the texture will be a bit mushier, but it is still good. If using a mixture of quick and rolled oats, the texture will not change much.
- To Freeze: Cut the oatmeal into individual portions and either freeze them in a freezer-safe container or wrap each portion in plastic wrap and freeze. When ready to enjoy, pull out the amount you need and thaw ahead of time or defrost in the microwave.
Best. Postpartum. Breakfast. Ever. Thanks so much for this recipe. I have made this every week since having my daughter, and she is now 8 months! I just love it so much!
Aw, I love hearing this, Kate! So fun to hear that you share my love of this baked oatmeal and glad that it has been a help during your postpartum.
This recipe is amazing! I found this recipe last fall and I can’t count the number of times I have made it since. I have made at least one 13×9 weekly since, but mostly more than that. I have a hungry family! I have made the chocolate chip version and also blueberry. I’ve substituted applesauce for 1/2 of the butter, half Greek yogurt for the milk, added flax seeds, added vanilla, used different butters depending on what I have on hand…it really doesn’t matter because it’s so versatile and always tastes great. Thank you so much for a family pleasing recipe that is simple, affordable and yummy!
So happy that you are loving this recipe and finding it a great fit for your family, Brit! It’s a favorite here as well. And I love the variations you shared too. I have subbed pumpkin puree for the butter before and that has worked well. I also often use melted coconut oil instead of butter and that is delicious too. It really is such a versatile recipe!
Can I not use all rolled oats?
Yes, you can do that if you prefer! It will change the texture a bit but is delicious as well.
I love an easy breakfast that feeds everyone (and feels special!) This is sure to become a family favorite.
I multiplied this a few times and served it for breakfast for about 45ish people (mostly junior campers ages 8-13) and they DEVOURED it! Such a brilliant yet simple recipe that I cannot wait to add to the summer camp rotation this summer. Thanks!
Lovely to hear, Abby! So glad it could help you feed your crowd of campers and that they enjoyed it so much. Hope your summer camp goes really well!
So good!! Thanks for sharing 🙂
So glad that you enjoyed it, Kate!
You are welcome, Kate! So glad to hear that you enjoyed the baked oatmeal as much as we do.
This recipe has become a staple for breakfast. When I make it, I measure the dry ingredients to prep for another batch at a later time. So easy and delicious, especially if you have growing boys. I just use 100 grams of light brown sugar.
Such a winning recipe.
Yay for easy breakfasts that can help make feeding those always hungry growing boys just a little easier! And I love your tip to prep the dry ingredients for another batch at the same time. Super smart!