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This Chocolate Chip Baked Oatmeal is as good as having cake for breakfast! It’s made with blended oats, 12 grams of protein per serving, then baked until light and fluffy. All you need is a few healthy ingredients and just over 30 minutes to make.
Our Vegan Take on Tiktok Blended Baked Oats
Blended baked oats went viral on TikTok for a good reason– they are so delicious and so easy to make! The original recipe is made with eggs, which of course aren’t vegan. With a bit of testing, we’ve developed an egg-free, gluten-free, vegan take on the original and although we never tried the egg version, we’re confident this version is equally as delicious. Plus, there are so many ways that you can customize them to make them your own. It’s basically the most delicious, healthy way to enjoy a sweet treat for breakfast.
Try this banana chocolate chip baked oats recipe this week for your weekly meal prep. We promise the whole family will love this healthy breakfast! Just read the many 5-star ratings.
Ingredients You’ll Need
- Oats: We recommend using old-fashioned oats or rolled oats in this baked oatmeal recipe. These oats are more processed than steel cut oats and are easier to grind into a flour-like consistency. Similarly, quick cooking oats are too soft and don’t create the best oat flour. If you have celiac disease or are gluten intolerant, make sure to use certified gluten-free oats.
- Non-dairy milk: Any unsweetened or lightly sweetened plant-based milks will work. We typically use our unsweetened almond milk, but milks like oat milk, coconut milk, cashew milk, or soy milk are all good options.
- Banana: For the best natural sweetness, use a ripe, spotty banana. You can also use a thawed frozen banana, if needed.
- Flaxseed meal: Ground flaxseed is one of our favorite simple egg replacers in vegan baking. It’s affordable, pantry friendly, and a great source of fiber and omega-3 fatty acids. If you’re out of flaxseed, opt for chia seeds.
- Maple syrup: Our liquid of choice is pure maple syrup, but agave or another liquid sweetener will work well, too!
- Nut butter: In order to keep this chocolate chip baked oatmeal neutral tasting, we recommend a mild-flavored nut butter such as almond butter or cashew butter. Peanut butter will work, but it is a much stronger flavor. If you are nut-free, opt for a seed butter like sunflower seed butter.
- Vanilla: Optional, but adds depth of flavor and notes of sweetness.
- Leavening agents: Baking powder and baking soda work together to rise the baked oatmeal, making it a similar texture to cake.
- Dark chocolate chips: To ensure your chocolate chip baked oatmeal is vegan, use dairy-free dark chocolate chips or vegan milk chocolate chips. One of our go-to brands is EnjoyLife. You can also substitute chocolate chunks, vegan white chocolate chips or even a chopped vegan chocolate bar.
Optional Add-ins
If you’re out of chocolate chips or aren’t a fan, replace the chocolate chips with an equal amount of optional add-ins or a mixture of a few for different flavor combinations. Try one of these or choose your own add-ins:
- Fresh berries like blueberries or raspberries
- Dried fruit
- Chopped nuts like pecans, walnuts, or peanuts
- Shredded carrots
- Cocoa powder for extra chocolate flavor (about 1/4-1/3 cup)
- Sprinkles
- Coconut flakes
Equipment Needed
- High speed blender
- Small baking dish (our was 7 x 9.5-inches)
- Oil or cooking spray, for greasing the dish
How to Make Chocolate Chip Baked Oatmeal
- Make oat flour. Add the rolled oats into a high-speed blender and process until the oats become a fine flour consistency.
- Add in the remaining ingredients. Once the flour is fine, add in the non-dairy milk, ripe banana, flaxseed meal, maple syrup, nut butter, vanilla, baking soda, cinnamon, baking powder, and salt. Blend until smooth.
- Fold in the chocolate chips. Add all but 1 tablespoon of the chocolate chips and mix into the baked oatmeal batter.
- Transfer to the prepared baking dish. Spread the oatmeal batter in a greased baking dish until smooth and even. Sprinkle with the remaining chocolate chips over the top.
- Bake. Bake the chocolate chip baked oatmeal for 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean, and it is golden brown.
- Serve. Allow the chocolate chip oatmeal bake to cool for about 5 minutes before serving, then dig in!
Serving Suggestions
Serve this baked oatmeal just as you would any other bowl of regular ol’ oatmeal. Enjoy it plain with a drizzle of maple syrup or serve with fresh berries, sliced bananas or extra vegan chocolate chips. You can also serve it with a your favorite vegan breakfast sides like fresh fruit, Tofu Bacon, Tofu Scramble, and Roasted Potatoes.
You can even enjoy it for a simple dessert and serve it with a scoop of your favorite vegan ice cream.
Storage Instructions
Leftover chocolate chip baked oatmeal can be stored in the refrigerator for up to 5 days or in the freezer for 3 months. Before storing, allow the oatmeal bake to cool completely, then tightly cover the baking dish with plastic wrap or aluminum foil. Alternatively, transfer the oatmeal bake to an airtight container or freezer-safe container as needed.
Reheat leftovers in the microwave in 30 second intervals until warmed through.
More Easy Oatmeal Recipes You May Enjoy:
- Vegan Oatmeal Raisin Cookies – just as good as the classic oatmeal raisin cookies!
- Blender Oatmeal Pancakes (Vegan) – our favorite easy pancake recipe that’s made right in the blender.
- Apple Cinnamon Oatmeal Cookies – a healthy fall-twist on the traditional oatmeal cookies.
- Healthy Oatmeal Breakfast Bars (Gluten-free + 9-Ingredients) – healthy breakfast bars that are perfect for meal prep and healthy snacking.
- Simple Peanut Butter Granola (6-Ingredients) – never buy store-bought granola again!
- 6-Ingredient Stovetop Granola (Oil & Gluten-free) – a staple granola recipe that’s easy to customize.
Chocolate Chip Baked Oatmeal Recipe
- Total Time: 35 minutes
- Yield: About 4 servings
- Diet: Vegan
Description
This Chocolate Chip Baked Oatmeal is as good as having cake for breakfast! It’s made with blended oats, 12 grams of protein per serving, then baked until light and fluffy. All you need is a few healthy ingredients and just over 30 minutes to make.
Ingredients
- 1 cup (100g) gluten-free rolled oats
- 1/2 cup unsweetened non-dairy milk
- 1 ripe banana
- 1 tablespoon flaxseed meal (or chia seeds)
- 1/4 cup maple syrup (or liquid sweetener of choice)
- 3 tablespoons nut or seed butter
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup dark chocolate chips* (see notes)
Equipment and Additional Ingredients
- High speed blender
- Small baking dish (our was 7 x 9.5-inches)
- Oil, for greasing the dish
Instructions
- Preheat the oven to 350°F and adjust the rack to the middle of the oven if it is not already there. Lightly grease a small baking dish and set it aside.
- To a high-speed blender, add in the rolled oats and process the oats until they become fine oat flour.
- Add in all the remaining ingredients except for the chocolate chips and blend until smooth.
- Add all but about 1 tablespoon of the chocolate chips and mix it by hand using a spoon.
- Transfer the batter into the prepared baking dish, being sure it is spread out evenly. Sprinkle the remaining chocolate chips over the top.
- Bake at 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean, and it is golden brown.
- Allow the dish to cool for about 5 minutes before serving, and then dig in!
Notes
- This recipe was adapted from Eating Bird Food.
- If you would like to decrease the sweetness of this dish, we recommended decreasing the amount of chocolate chips. You can even opt to not mix any in and just sprinkle a handful on top instead.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
As a rule, I don’t make desserts, don’t seem to have much success. This was one of those recipes I didn’t need to make twice to get it right. It was crack on and tasted great; unfortunately, it didn’t last long 🙁
I make this recipe a lot. It is absolutely wonderful. I do swap out frozen wild blueberries for the chocolate chips and it is amazing
Like having yummy cake for breakfast! Be warned though that if you use sunbutter, your “cake” will be greenish due to the reaction between sunflower seed and baking soda. 🙂
This recipe is delightful. We make it every week for meal prep. Kids think I’ve gone mad giving them cake for breakfast, really upped my reputation around here. We double the recipe and bake it in a 9 x 13” for our family of 6. I’m happy I don’t have to make pancakes. Thanks a bunch.
I doubled this recipe and baked it for 35 min in an 8×8 pan. It came out absolutely beautiful. I used dark chocolate chips and threw in some walnuts. I’ll definitely be making this again and again!
My kids thought this was cake, so I’m happy with it!
Fast, easy, healthy, and delicious 😋. Love this type of recipes.
Hi Jasmine !
I tried this recipe for my breakfasts last week and it turned out so delicious ! I’m in love with both texture and taste of this baked oatmeal and my family liked it as well <3
Thank you so muh for this recipe !
Have a nice day and take care <3
Delicious! Perfect sweet and healthy breakfast.
My husband and I just made this for breakfast and loved it! We’ve tried baked oatmeal before, but we both preferred the cake-like texture from the ground oats here. We used mixed berries instead of chocolate chips, and it tasted like peanut butter and jelly cake.
So easy and yummy. I bet it could be one serving if you’re hungry.
So delicious and easy! Would even be a nice dessert with ice cream – but is also a really good excuse to eat chocolate for breakfast! Will definitely be making again.
Made this for breakfast and it’s amazing! So versatile, I added blueberries this time. I usually make oat pancakes in the same manner but this “breakfast oat cake,” is so yummy. It’s so easy that you could whip it up for a weekday breakfast. It’s toddler approved, husband approved, baby approved and mommy approved 🙂
So so happy to hear that you enjoyed it, thank you for sharing Brea! 🙂 This sounds amazing with blueberries, we will have to try that out.
Baked this in a muffin pan. Tastes like chocolate chip cupcakes/muffins. Perfect sweetness and texture. Will be making this again and again! Thanks for the awesome recipe!