Thrifty Frugal Mom

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Chocolate Chip Baked Oatmeal

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 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 recipe that the whole family will love. 

chocolate chip baked oatmeal recipe

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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 it quite unappetizing.

But baked oatmeal?  Now, that’s a different story!  I can happily eat that every morning of the week!

In fact, to save time and make breakfast super easy, I often make a double recipe of this Chocolate Chip Baked Oatmeal.  Then we’ll eat some of it fresh and hot, right out of the oven and the rest will either get saved and reheated for more breakfasts later in the week or frozen to enjoy later on.

baked oatmeal with chocolate chips

I first heard of baked oatmeal as a young adult.  But, since I didn’t care for cooked oatmeal or overnight oats, I immediately assumed that I wouldn’t like.

Several years ago though, I was at my local mom group’s potluck brunch.  As I went through the food line, I noticed the fresh-from-the-oven baked oatmeal with chocolate chips.

Of course, I never bothered to give it any consideration.  I mean, after all, it was oatmeal, and I didn’t like oatmeal breakfast recipes!

But one of the moms at my table kept commenting about how good the chocolate chip baked oatmeal was.

When several other ladies enthusiastically agreed, I finally decided that I should get a little bit and at least give it a fair try.  Besides, I reasoned, how bad could something that had chocolate chips in it be?

And you guessed it.  I was hooked on my first bite!

It was nothing like cooked oatmeal or overnight oats but was more like an oatmeal chocolate chip cookie crossed with a cake.  And I most definitely didn’t mind that combo!

In fact, that baked oatmeal with chocolate chips was so delicious that I ended up having seconds and then promptly tracked down the mom that had brought it to get the recipe.

baked chocolate chip oatmeal

This chocolate chip baked oatmeal is tasty as is, but we usually eat it with a bit of milk or yogurt poured over it.  And for extra deliciousness, try topping it with some strawberries, blueberries, raspberries or peaches.  So yummy!

It also makes amazing parfaits.  Simply layer crumbled baked oatmeal with fruit and yogurt in a bowl and just like that you have an amazing, healthy breakfast or snack.  Shucks, we even eat it for dessert sometimes, it’s that good!

chocolate chip oatmeal bake

Also, I love using part rolled oats for this baked oatmeal recipe.  It just gives it an amazing texture and I think makes it better.

But, you definitely can use all quick oats if you prefer or if that’s what you have on hand.  It will just make the texture more like a cake.  Still good, but not quite as good in my humble opinion.  🙂

And if you are looking to make your mornings less stressful, you can mix this up the night before, then put it in the fridge overnight.  In the morning, just put it in the oven to bake as usual.  (You may need to add a few extra minutes to the baking time.)

Chocolate Chip Baked Oatmeal

Print Recipe
4.78 from 9 votes

Chocolate Chip Baked Oatmeal

This Chocolate Chip Baked Oatmeal is super quick and easy to make and will provide you with a delicious healthy, frugal breakfast (or dessert!). It’s perfect for freezing too! 

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 9
Author: ThriftyFrugalMom.com

Ingredients

  • 1 ½ c. quick oats*
  • 1 ½ c. rolled oats
  • 1 c. brown sugar
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1 c. milk
  • ½ c. butter, melted
  • 2 eggs, beaten
  • ¼ to ½ c. semi-sweet chocolate chips**

Instructions

  • In a mixing bowl, combine all ingredients.
  • 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.

Notes

* You can use 3 c. quick oats instead of half quick oats, half rolled oats- the texture will just be different.
** Feel free to try other add-ins such as apples, blueberries or bananas.  Some people like to eat baked oatmeal without any add-ins and then top it with fruit.  I also know people that love eating it with milk dumped over it.  Obviously, it’s quite versatile!
*** Baked oatmeal freezes really well.  I like to make several batches at once and then cut it into individual portions and freeze it that way.  Then I just pull out several servings as needed.  This saves me time and allows me to use my oven less often too!

IF YOU ENJOYED THIS, YOU MIGHT ALSO LIKE:

cinnamon sugar donut muffins

homemade caramel frappe

Comments

  1. Maria says

    Yummy! I love baked oatmeal, and with chocolate chips at that! I should definitely try that more often. I recently made a batch of baked oatmeal in muffin cups, which was 1) more fun for the kiddos, and 2) easy for freezing small portions.

    Reply

  2. Lydia @ Thrifty Frugal Mom says

    Maria, the kids about think they can’t eat baked oatmeal without chocolate chips now! The muffin cup idea is a great one. It would definitely make it easier to freeze. I just wish muffin tins weren’t so annoying to clean! 🙂

    Oh and have you ever tried parfaits using baked oatmeal? So yummy!

    Reply

  3. Kristen @ Joyfully Thriving says

    I love baked oatmeal for breakfast – especially because it freezes so well. And as much as I love chocolate, would you believe I’ve never added it to my baked oatmeal? I’ll have to give it a try on my next batch.

    Reply

    • ThriftyFrugalMom says

      Oh, Kristen, do it! It almost takes it to dessert level. And then you can enjoy eating “dessert” for breakfast. 😉

      Reply

  4. Jess says

    Have you tried it with all steel cut oats? (We can’t have quick cooking due to dietary restrictions.) This looks amazing! I’ll have to pin and try this for sure.

    Reply

    • ThriftyFrugalMom says

      Jess, I think that steel cut oats are the same as rolled oats, right? (Rolled oats are the bigger, unprocessed flakes of oatmeal.) I’ve never made baked oatmeal with totally rolled oats, but I’m pretty sure my sister-in-law has. I really don’t think it would be a problem, it just will be crunchier, which isn’t a bad thing in my opinion.

      And I’ll be sure to check out the link-up!

      Reply

    • ThriftyFrugalMom says

      Oh, that is a great description, Jennie! Isn’t it fun when you can have dessert for breakfast guilt free? 🙂

      Reply

  6. Kori Tomelden says

    I don’t think I’ve ever had baked oatmeal before but this does sound really good. We just bought rolled oats to make our own granola and were trying to figure out other things to make. Going to have to print this out for later!

    Reply

    • ThriftyFrugalMom says

      Oh, we love homemade granola too, Kori! How fun that you are getting started making your own. And yes, this baked oatmeal will be another great breakfast recipe that will help you use up all those rolled oats. Enjoy!

      Reply

    • ThriftyFrugalMom says

      Totally my sentiments, Heather! I’m sure this will be a hit at the brunch and the great thing is, it will be a cinch to make up the morning of. Win, win!

      Reply

    • ThriftyFrugalMom says

      Well, Tiffany, up until about 1 1/2 yr. ago, I hadn’t either. But this one is definitely a keeper!

      Reply

  10. Nathana says

    I am looking for some great freezer meals post baby. I am totally going to try this! My husband is super picky about his oatmeal, but I think even he would like this! After you freeze it, do you reheat it in the oven or microwave?

    Reply

    • ThriftyFrugalMom says

      Congratulations on the baby, Nathana! And kudos for planning ahead and getting some food in the freezer. In my opinion, that is one of the best ways to make your life easier post baby.

      As far as how to reheat it, I always use the microwave, but I’m pretty sure you could do it in the oven too, just at a really low temp. Hope it’s a winner with the husband! 😉

      Reply

  12. Sarah J says

    This looks so delicious! I have recently started finding more recipes for oatmeal that have turned out good. Like you I never thought I liked baked oatmeal but I think I’m starting to change my mind. Pinning this! 🙂

    Reply

    • ThriftyFrugalMom says

      Isn’t it funny how we sometimes surprise ourselves by liking something after all? If you are going to like any oatmeal, I’d think it would be this one. I mean hey, it’s practically a dessert! 😉

      Reply

  15. Brandi Clevinger says

    This looks super yummy! Maybe this recipe could break down the wall my kids have against oatmeal. haha That would be great! I’m going to print this out and give it a try!

    I found your post at Inspire Me Mondays.

    Reply

    • ThriftyFrugalMom says

      Well, if your kids are anything like mine, the chocolate chips will have a really big pull! 🙂 I still don’t care for regular instant oatmeal, but I do love this baked oatmeal. Another reader said that it reminds them of a great big oatmeal chocolate chip cookie and really, I thought it was a great description. Hope it does the trick for you!

      Reply

  17. Jamie @AllThatSrocks says

    This looks great, I am saving this for next time we have grandparents visit! They are going to love it. Do you think it would save well? Like if I made a batch, we could eat in over 2-3 days. Thanks for sharing at Project Inspire{d} !

    Reply

    • ThriftyFrugalMom says

      Jamie, yes, that should be fine especially if you keep it in the fridge. I do it all the time actually. 🙂 I just reheat my piece in the microwave to make it nice and warm again. It’s good plain, but we love it with a bit of milk or yogurt on top and sometimes even add fruit too. Enjoy!

      Reply

  20. Cydnee says

    What a fabulous and delicious recipe! Yum! Thank you for joining us at #purebloglove. We enjoying having you every Thursday at 8PM, EST through Sunday night. ~Cydnee

    Reply

  21. Christina says

    I see this recipe all the time and always forget to get chocolate chips so I can make it. I always have everything else. Where do you find chocolate chips at a good price? I’m thinking Aldi would be my best bet in my area but I wanted to ask you first where you get yours 🙂

    Reply

    • ThriftyFrugalMom says

      Yup, Aldi’s my favorite spot for chocolate chips. And the last couple of years over Christmas they’ve dropped their price on them too, so I like to stock up then. And you can definitely make this recipe without the chocolate chips too- I do it all the time without them. The chocolate chips just make it extra good. 😉 You can even add in fruit if you like such as peaches, apples or blueberries too. It’s a pretty versatile recipe.

      Reply

  22. Dorcas says

    I rarely come back to comment on a dish I’ve tried, but this was Extraordinary!! I made it with only 1/3 c. raw sugar, cashew milk, and coconut oil to make it dairy free, and I could hardly stop eating it! The cinnamon & chocolate chip combo is over the top! I’m putting it in the fridge for more breakfasts that I can look forward to. (on a very strict diet…) Thanks so much for posting this! 🙂

    Reply

    • ThriftyFrugalMom says

      This just made my morning, Dorcas! 🙂 So glad you enjoyed it and I love how you tweaked it to fit your diet. I often cut back the amount of sugar a bit too, but I’ve never tried it with coconut oil. I can believe that would be yummy!

      Reply

  23. Yvonne says

    Just made this today. Our first time having baked oatmeal and we loved it. I made a few tweaks to be sure my husband liked it: cut the sugar in half as he’s not a fan of sweet oatmeal and used peanut butter in place of the butter. Served it with a dollop of natural yogurt on the side, but it would have been just as yummy on its own. Thanks for such a versatile, delicious recipe! 🙂

    Reply

    • ThriftyFrugalMom says

      Oh, I love the peanut butter idea! So are you saying that you didn’t use any butter and only peanut butter? I want to try it too, because it sounds delicious. I’ve thought for a long time that I should figure out how to make a peanut butter oatmeal, but just never took the time to do it. So glad you all loved it! That’s always fun to hear. 🙂

      Reply

    • ThriftyFrugalMom says

      I hope it tastes great too, Kim! 🙂 Yes, I typically refrigerate it, although it doesn’t really hurt it if it sets out for a day or two either- especially if your house is cool.

      Reply

      • Kim Hawkins says

        Thank you.

        YES, This is the most delicious guilt-free baked oatmela we have ever tasted! and so easy!!

        I plan on sharing the link on our blog. Our daughter is a vegetarian, so I am always looking for high protein meatless recipes. This is a keeper!

        Much thanks….

        Reply

  25. Kristy says

    Just wanted to say I’ve made this three times now and am about to make it for the fourth time. The second time I added 1/2 cup dried cranberries and 1/2 cup chopped walnuts – delicious. The third time I added 1/2 cup dried blueberries and 1/2 cup chopped walnuts – also delicious. I’m going back to the original for the next batch, but I love this recipe! I have a newborn and it is great to prep before going to bed and let sit in the fridge overnight. I bake it in the morning and have breakfast all week long! Thank you!

    Reply

    • ThriftyFrugalMom says

      Thanks so much, Kristy, for taking the time to give me feedback and let me know that you love this recipe! That’s always fun to hear. 🙂 I love hearing about your variations, too! The fact that this recipe can easily be made ahead has been such a lifesaver for me too. Anything to make the morning rush less hectic is super nice. Lately, I’ve actually been making a triple batch and then freezing 2 of the pans for later. Means I only have to do all the work once instead of 3 times, which is kind of handy. 😉

      Enjoy snuggling that newborn! I always enjoyed that stage so much, even though it is rather exhausting.

      Reply

  26. Sandy says

    Came across your recipe this morning and I am so glad I did. It was absolutely delicious. I felt naughty because it was like having a cookie for breakfast. I may switch it up some day but boy is it good just the way it is. When you reheat do you just warm it the microwave. I am definitely going to try that too. Thanks for the recipe.

    Reply

    • ThriftyFrugalMom says

      So glad you enjoyed it, Sandy! If I’m feeling a little more healthy I’ll make it without the chocolate chips or replace the chocolate chips with fruit, but my favorite is definitely with the chocolate chips included. 🙂 And yes, when I reheat it I just pop into the microwave for a bit till it’s nice and warm again. It tastes almost like it’s just made when you do that.

      Reply

  27. LaTrice says

    I found your blog through a Google search engine. I’m having a serious craving for oatmeal. If I were to freeze some oatmeal, do you use plastic containers or freezer bags? Thanks!!

    Reply

    • ThriftyFrugalMom says

      Hi LaTrice! Yay for Google. 🙂 And you could freeze it in either, although the freezer bags might be a bit more difficult since it’s kind of moist and can be crumbly. If you are wanting to do it in individual portions, I like to do it in something that I can reheat it in since I prefer it just a tad warm. Of course you can always transfer it to a bowl or something when you want to reheat it too, if you choose to do so. I usually pop mine in the microwave for 20 seconds or so to warm it up a bit. And it’s so good with a little milk, yogurt and/or fruit. Hope that helps and that you can get that craving satisfied. 😉

      Reply

  30. Cordelia says

    We have our grandson visiting from CO. and I know he enjoys Baked Oatmeal. Just made it this morning before leaving for church. Wish I would have thought of the chocolate chips; I’m sure he would have it enjoyed it even more! (I only saw your recipe now.) I’m not one to cut back quickly on sugar but I knew my daughter makes a recipe very similar, using 1/2. c brown sugar. That is delicious, for those who prefer less sugar. I add 1 tsp. vanilla instead of the cinnamon. I will try the cinnamon next time, for sure! Thanks!

    Reply

    • ThriftyFrugalMom says

      That’s so sweet of you to make him baked oatmeal! Maybe you can try the chocolate chips next time? And I think you’ll like the cinnamon. That addition is partly what I think got me hooked on this recipe and convinced me that baked oatmeal can be good!

      Reply

  31. Miriam Iwashige says

    This is an answer to a question in the comments about steel-cut oats–with some additional information thrown in. Steel cut oats are very different from rolled oats. As you probably know, oats are harvested and fed to livestock with the husk still intact. After the husk is removed for human consumption, what is left looks much like whole wheat and is called oat groats. We often add this when cooking Asian white rice. For the sake of eating more healthful food, my Asian husband likes this better than eating brown rice, since the sticky-but-not-mushy texture of Japanese rice is preserved. If oat groats are smashed flat by rolling (maybe after softening the whole grain?), the grain shape is still visible, but mostly two-dimensional rather than three-dimensional. Quick oats have these flattened rolled oats broken up into smaller pieces. Steel-cut oats are made from oat groats that have been chopped up without first being rolled. In other words, the product looks much more like bulgur (parboiled wheat–like converted brown rice) or cracked wheat cereal (not parboiled). It can be cooked and eaten just like cracked wheat cereal, which was a staple of winter breakfasts when I was growing up. That made good sense for people living in Kansas–known as the wheat state or, more grandly, as “the Bread Basket of the World.”

    Reply

    • ThriftyFrugalMom says

      Interesting! Thanks for that explanation. I never knew what the difference was before!

      Reply

  32. Emily says

    5 stars
    I made this this morning for my family of five. It was wonderful! I used 1/2 cup of frozen blueberries in place of the chocolate chips. As soon my husband finished praying over the food, my kids dug in. I heard “Mmmm, this is good!” from my 5 year old immediately. I quickly served up portions for myself and my husband so we could see for ourselves. My husband said, “You have to make this again!” I will definitely be making this again, perhaps for a Saturday morning treat since the rest of the week is pretty crazy. Thanks for such a simple, frugal recipe!

    Reply

    • ThriftyFrugalMom says

      Aw, this made my morning! I LOVE knowing that the recipes I post are helping other mommas win with their mealtimes. 🙂 And just making sure you saw the note right above the recipe that talks about how you can mix this up the night before and then bake it the next morning. I thought that might work well for you during the week…

      Reply

        • ThriftyFrugalMom says

          I’ve never done it in muffin form, but I’d probably start checking it at 15 to 20 minutes and then if it’s not done, just keep checking every couple of minutes until it looks like they’re set. I know lots of people find the muffin form easy for quick breakfasts!

          Reply

  33. Cordelia Hosler says

    Since I left a comment above, I have really cut back on sugar! (Have to because of health.) Do you have a substitute that you know will work for the sugar listed in the ingredients? I am not familiar enough yet with swapping and exchanging. Thanks for any help you can give.

    Reply

    • ThriftyFrugalMom says

      I actually have cut back on the amount of sugar that I add to this recipe too! As for substitutions, I’m not really sure. I know a friend has used stevia in her baked oatmeal, but I haven’t tried it and don’t know what amount you’d need to use. I did Google and found a baked oatmeal recipe that was similar to this but used honey or maple syrup for the sweetener. I think you’d use about 1/2 c. for this size recipe. But I haven’t tried it so I can’t promise it will be amazing, although I can’t imagine it would be awful either. If you try it, I’d love to know how it turns out.

      Reply

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