This chocolate baked oatmeal is the perfect staple to start your day. Quick oats cook with mashed banana, cocoa, and chocolate chips (optional) for a delicious, moist and satisfying bake. Perfect for breakfast meal prep, and freezer friendly, this versatile oatmeal breakfast bake can also easily be made vegan with a few substitutions noted below!
Thank you California Prunes for sponsoring this delicious and nourishing breakfast recipe!
A while back I shared my baked oatmeal muffin cups with rolled oats and my wholesome banana pancakes with oats—and you guys loved them! So I figured it was time for another of my easy meal-prep breakfast recipes! This time in the form of a delicious chocolate baked oatmeal. Does it get any better than chocolate for breakfast!?
Crunchy omega-3-rich walnuts are the perfect compliment to add a bit of texture, and antioxidant-packed California Prunes speckle every bite. (I’m all about those perfect bites, anyone else?)! Plus this recipe takes just 10 minutes of hands-on time to prep before being baked for 30-35 minutes. This is a dietitian and busy momma’s dream breakfast, really.
Dietary Notes:
Gluten free: This recipe is gluten free, using oats as the base (oats are naturally free of gluten but make sure to buy oats labeled as “certified gluten-free” in order to ensure no cross-contamination).
Dairy free: Opt for your favorite plant-based milk and go with the coconut oil option or vegan butter instead of regular butter to keep it totally dairy free.
Vegan: Follow the dairy-free notes above and sub eggs for flax or chia eggs! Bonus, you’ll get the added minerals and nutrients these substitutes offer too!
Naturally sweetened: These chocolate baked oats are naturally sweetened with maple syrup, bananas, vanilla, and cinnamon—as well as the natural sugar from your California Prunes. You can totally play around with the sweetness by adding more maple syrup to taste if you like (or drizzling a little on top when serving)!
Ingredient spotlight: This recipe features delicious, sweet and sticky California Prunes! Biting into a chewy little bit as your mouth fills with all that chocolatey goodness…It’s a party in your mouth!
Prunes are well known for their digestive health benefits. They provide a good source of fibre (just 4-5 prunes contain 3 grams of fibre) which supports healthy gut bacteria. A lesser known but equally amazing additional benefit is their ability to contribute to bone health!
Prunes naturally contain Potassium, Vitamin K, and polyphenols (antioxidant-rich micronutrients) which work together to protect your bones. I love including these little nutrition-packed gems in my baking. I’ve done it before with these Breakfast Power Cookies and often use them in my muffins and smoothies. They can also be used as a natural sweetener in desserts like this deconstructed pumpkin pie!
Ingredients & Possible Swaps for Chocolate Baked Oatmeal
- Bananas: Admittedly I haven’t tried it myself but pumpkin or applesauce often work well as substitutes in baking!
- Eggs: can sub for flax or chia egg.
- Butter or Coconut Oil: Can also use vegan butter.
- Milk: Any milk will do! I used oat milk for this recipe but have also used 2% milk.
- Maple Syrup: Can be swapped for honey.
- Quick Oats: Quick oats are the best option for this recipe but rolled oats will also work. Steel cut oats will not work for this one.
- Cocoa: You can replace the cocoa for equal parts oats if you prefer not to have the double chocolate effect!
- Cinnamon: Can be left out if you don’t have it but I love the touch of cinnamon flavor in there! Other spices you could add include nutmeg or ginger.
- Salt: Don’t skip it! It brings out the flavor.
- Baking Powder: This is definitely a necessary ingredient!
- Walnuts: Can be replaced for pecans or almonds.
- Chocolate Chips: These are optional but highly recommended :).
How to Make Chocolate Baked Oatmeal with California Prunes
These easy chocolate baked oats require just one bowl which makes cleanup quick and easy!
To Make:
- Mash bananas in a bowl and add wet ingredients: eggs, butter or coconut oil, milk and maple syrup. Mix well to combine.
- Add oats, cocoa, cinnamon, salt, prunes, walnuts and baking powder to the bowl and fold in until completely mixed in.
- Bake at 350F in a parchment lined 8 x 11-inch pan or a 9-inch round cake pan. for 30-35 minutes and you’re done!
How to Meal Prep & Store Chocolate Baked Oatmeal
Meal Prep is my jam! Even when I don’t necessarily feel like doing it, just thinking about how much time (and sanity) it will save me during the week gives me the motivation. Some weeks it’s as simple as a breakfast meal prep recipe or two, but most often I prep my core ingredients for meals for the week.
This drastically reduces prep and cleanup time on the day of! Whatever your meal prep style, having anything ready to go makes for a much smoother week! To meal prep this recipe, simply make it as it is (makes 6-8 servings), or double it depending on the number of mouths to feed or if you’d like extra for the freezer!
Want to master meal planning for the entire week?
Download our free 5 day meal plan here!
Store in the fridge: Store in an airtight container or re-usable storage bag with parchment paper between the layers. Keeps in the fridge for up to 5 days.
Store in the freezer: Store in an airtight container or re-usable storage bag with parchment paper between the layers. Keeps in the freezer for up to 3 months.
Making Baked Oatmeal a Balanced Meal
These chocolate baked oats already have all the elements you need for a balanced breakfast. But to make it a bit more of a plate method balance, try one of these options:
Protein: Boost the protein by topping it with Greek yogurt or cottage cheese, or enjoy an egg or two on the side!
Fruit/Veggies: Top with sliced banana or fresh berries when ready to serve. You could also add grated zucchini to the mix before baking!
Nutrition Benefits of Chocolate Baked Oatmeal
Oats
- Soluble fibre helps balance blood sugars and can reduce cholesterol levels.
- Iron helps transport oxygen throughout the body and supports energy.
California Prunes
- A good source of fibre (3g fibre per 4-5 prunes) to support healthy digestion.
- Polyphenols, antioxidant compounds that can help prevent free-radical damage to our cells.
- Vitamin K and Potassium support bone health.
Walnuts
- Omega-3 fatty acids support brain and heart health.
- Fibre to support digestion and gut health.
More Oat/Oatmeal Recipes to Try
- Baked Oatmeal Muffin Cups
- Blueberry Baked Oatmeal
- Meal Prep Carrot Cake Breakfast Cookies
- Meal Prep Chocolate Chip Banana Zucchini muffins
If you made this Chocolate Baked Oatmeal, it would make my day if you left a comment and/or star rating below—I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! xo
Print
Nutritious Chocolate Baked Oatmeal (Vegan Option)
- Total Time: 45 Minutes
- Yield: 8–10 1x
- Diet: Gluten Free
Description
This chocolate baked oatmeal is the perfect staple to start your day. Quick oats cook with mashed banana, cocoa, and chocolate chips (optional) for a delicious kick. Perfect for breakfast meal prep, and freezer friendly, this versatile oatmeal breakfast bake can also easily be made vegan with a few substitutions.
Ingredients
- 2 ripe bananas, mashed (approx 1/3 cup)
- 2 eggs, or flax or chia egg
- 1/4 cup butter or coconut oil, melted
- 1 + 1/2 cups milk of choice
- 1/2 cup maple syrup
- 3 2/3 cups quick oats
- ¼ cup cocoa
- 2 tsp cinnamon
- 1 + ¼ tsp salt
- 1 cup chopped prunes, chopped
- ½ cup walnuts, chopped
- 2 tsp baking powder
- ⅓ cup chocolate chips, more to sprinkle on top if desired
- Optional toppings: Greek yogurt, regular yogurt, coconut yogurt, fresh fruit, nuts or seeds like crushed almonds, pecans, or pumpkin seeds.
Instructions
- Preheat oven to 350 degrees F.
- Line an 8 x 11 inch or 9-inch round baking dish with parchment paper. Alternatively, grease it with butter or coconut oil.
- Combine the wet ingredients in a large bowl (mashed banana, eggs, butter, milk, maple syrup) and mix to combine.
- Add oats, cocoa, cinnamon, salt, California Prunes, walnuts, baking powder and chocolate chips to wet ingredients and gently fold in with a fork or spatula until all ingredients are combined
- Pour oatmeal batter into prepared baking dish and bake in the oven for 30-35 minutes. To check if your baked oatmeal is ready, poke the center with a cake tester or toothpick. If it comes out clean it’s done!
- Remove from the oven and cool for 15 minutes before cutting/serving/storing. Keep leftovers stored in a reusable storage bag or airtight container in the fridge or freezer.
Notes
Store in the fridge: Store in an airtight container or re-usable storage bag with parchment paper between the layers. Keeps in the fridge up to 5 days.
Store in the freezer: Store in an airtight container or re-usable storage bag with parchment paper between the layers. Keeps in the freezer up to 3 months.
Eggs: can sub for flax or chia egg.
Butter or Coconut Oil: Can also use vegan butter.
Milk: Any milk will do! I used oat milk for this recipe but have also used 2% milk.
- Prep Time: 10 Minutes
- Cook Time: 30-35 Minutes
- Category: breakfast
- Method: Baked
- Cuisine: north american
For more information on the nutrition benefits of California Prunes and for more
recipes check out www.californiaprunes.ca.
Leave a Comment & Rate this Recipe