Double chocolate baked oatmeal will satisfy all of the chocolate-lovers in your home! This family-sized baked oats recipe is super easy to make and tastes just like ooey, gooey, fudgy, cake for breakfast! Full of protein and heart-healthy fiber and baked to perfection in just 30 minutes!
Add all ingredients, except for chocolate chips, to a high-speed blender like a Vitamix. Process until smooth and there are very few lumps (it should look more grainy, not lumpy.)
Pour oatmeal mixture into a prepared baking dish (sprayed with coconut oil spray) and stir in chocolate chips.
Bake at 350F for 30 minutes.
Cut into bars or larger servings to enjoy.
Notes
Make Ahead: Bake ahead for 4 days of portions or combine dry ingredients in a blender and add wet ingredients when you want to bake it.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze individual portions in a freezer safe container for up to 3 months.
Reheating: Drizzle a bit of almond milk over leftovers and reheat in a microwave safe dish in 30 second increments until heated through. You may want to cut large pieces in half so that they heat evenly.
Serving: Enjoy warm out of the oven or spoon into cups and top with Greek yogurt.
Flavor variations: Feel free to add in any fruit or toppings that you like such as strawberries, raspberries, coconut, cherry or peanut butter.
If you do not have a high power blender, try using a food processor or swap out oats for oat flour to make it with no blender.
To make low calorie use low calorie yogurt or applesauce.