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When the weather gets cooler, oatmeal
becomes more of a thing in my life. Not gonna lie, sometimes it’s instant, but I love a good baked oatmeal, especially when it is loaded with chocolate.
Oatmeal gets a bad rep (although I tend to like it any way you make it) but there’s more to it than the gloppy, soupy bowl of plain oats that makes it hard to get out of bed in the morning. This version is firm and kind of chewy, but in a good way, I promise. It’s also loaded with chocolate, coconut, and nuts. with some coarse sugar sprinkled on top for good measure. You can use whatever nuts you have on hand — I like almonds, but have used pecans and walnuts with much success.
I typically make this before a week I know will be busy because it reheats well, and makes a fairly nutritious breakfast that I don’t have to think about. It also comes together in one bowl, so you don’t have a lot of dishes leftover, which is a win in my book.
Chocolate Coconut Baked Oatmeal
Full of chocolate and coconut, this easy one bowl baked oatmeal is perfect for cold winter mornings when you want something healthy and delicious.
- 2 cups almond milk
- 2 eggs
- 1/2 cup maple syrup or honey
- 1/4 cup melted butter slightly cooled
- 1 teaspoon vanilla extract
- 3 cups rolled oats don’t use instant!
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsweetened coconut flakes
- 1/2 cup dark chocolate chips
- 1/2 cup toasted nuts such as almonds, pecans, or walnuts
- Coarse sugar for topping
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Preheat oven to 350 degrees F. Lightly brush a square baking dish with butter.
In a large mixing bowl, whisk the milk, eggs, maple syrup, butter, and vanilla.
Add the remaining ingredients and mix well.
Transfer to casserole dish and sprinkle with coarse sugar. Bake for about 40 minutes, until oatmeal has set.
Let cool for a few minutes before serving.