Description
Deliciously rich and chocolatey baked oats that double as a healthy breakfast or indulgent snack. Made with rolled oats, cocoa powder, and melty chocolate chips, this recipe offers a wholesome twist on classic baked goods with natural sweetness from honey and a luscious chocolate drizzle topping.
Ingredients
Dry Ingredients
- 2 & 1/4 cups rolled oats
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- 1 & 1/4 cup milk, room temperature
- 1/3 cup runny honey
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3.5 tablespoons coconut oil, melted and divided
Chocolate and Toppings
- 3/4 cup semi-sweet chocolate chips, divided
- 1/2 cup chocolate chunks, divided
- Flaky sea salt for topping
- Optional: fresh berries for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and position the oven rack in the center. Line an 8×8-inch baking pan with parchment paper to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a mixing bowl, combine the rolled oats, cocoa powder, kosher salt, and baking powder until evenly mixed. Set this aside for later.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, 3 tablespoons of melted and cooled coconut oil, honey, eggs, and vanilla extract until fully incorporated and smooth.
- Combine Wet and Dry Mixtures: Fold the wet ingredients into the dry ingredients gently using a rubber spatula. Then fold in half of the chocolate chips and chocolate chunks, reserving the rest for the topping and drizzle.
- Pour Mixture and Add Toppings: Pour the batter into the prepared baking pan and evenly spread it out. Sprinkle the remaining chocolate chips and chocolate chunks on top to add texture and extra chocolate bursts.
- Bake the Oats: Bake in the preheated oven for 30 to 35 minutes, or until the center is set and a toothpick inserted comes out mostly clean. Remove from the oven and let cool in the pan for 10 to 15 minutes.
- Prepare Chocolate Drizzle: While the oats bake and cool, place the remaining chocolate chunks with the remaining 1.5 teaspoons of coconut oil in a microwave-safe bowl. Microwave at 50% power in 15-second intervals, stirring between each, until melted and smooth.
- Serve and Garnish: Once cooled, cut the baked oats into 9 to 12 squares. Drizzle the melted chocolate over the bars and sprinkle with flaky sea salt. Add fresh berries if desired for a bright, fruity contrast.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving.
Notes
- Use room temperature eggs and milk to ensure even mixing and better texture.
- The chocolate chips and chunks add richness but can be omitted or substituted with nuts for a less sweet version.
- Honey can be replaced with maple syrup or agave nectar for a different kind of natural sweetener.
- For vegan adaptation, swap eggs with flax eggs and use plant-based milk and honey alternatives.
- The baked oats can be made ahead and are perfect for meal prepping breakfasts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
