Baked Oatmeal, Breakfast, Recipes 0 comments

Dark Chocolate Strawberry Baked Oatmeal

February is definitely a month all about chocolate. Whether you love Valentine’s day is the perfect time to eat all the chocolate. I realized I didn’t have a chocolate based baked oatmeal and knew that had to change immediately! It’s the best chocolate base for any berry on top but I picked my personal favorite: strawberry. The perfect Valentine’s Day duo!

What is baked oatmeal?

Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!

What do you need to make dark chocolate strawberry baked oatmeal?

  • Rolled oats- I used rolled oats for this recipe because it’s what I had but I really love the texture of quick oats the best! Quick oats gives the baked oatmeal a denser, more cake-like texture. The rolled oats gives it a more crumbly, chewy texture. Both are delicious!
  • Almond milk- You can definitely substitute with any milk you prefer: dairy, cashew, oat, soy, etc!
  • Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
  • Plain greek yogurt– I love using Fage %5 plain greek yogurt. You can use whatever you prefer!
  • Eggs- The eggs helps bind the recipe. You could substitute with a flax or chia egg. 
  • Cocoa powder- This gives the oatmeal it’s chocolate flavor of course! You can use both cocoa or cacao powder. I used this 100% dark cacao powder, you can use whatever you like.
  • Baking powder- Baking powder helps the oatmeal to rise.
  • Vanilla extract- A key to any baked recipe in my opinion.
  • Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
  • Strawberries- You can do any fruit but especially any berry! You also have the choice to bake your berries in the oatmeal or just use them to top!

Tips for making dark chocolate strawberry baked oatmeal:

  • Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more cake-like texture and is what I prefer.
  • Let oatmeal cool completely before cutting- To get a more solid cut, I typically like to store my oatmeal in the fridge for a few hours once it’s cooled before cutting slices. It makes them stay together better!
  • For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out into a soft bar rather than a hard one!

Alright, let’s get to making the recipe! Enjoy friends!

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Dark Chocolate Strawberry Baked Oatmeal

Dark chocolate strawberry baked oatmeal is oatmeal baked in a pan creating the most delicious consistency. It's rich with chocolate and tastes like dessert. It's the perfect base for topping with any fruit especially berry and nut butter. The best part is you make it ahead and have breakfast all week long!
Cook Time35 mins
Course: Breakfast
Keyword: baked oatmeal, breakfast, dark chocolate, dark chocolate strawberry, gluten free, make ahead, oatmeal, strawberry, valentines day
Servings: 8

Ingredients

  • 3 cups rolled oats
  • 2 cups almond milk
  • 1/2 cup maple syrup
  • 1/2 cup plain greek yogurt
  • 2 eggs
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 cup strawberries

Instructions

  • Heat oven to 350 degrees.
  • In a large mixing bowl, whisk the eggs together. Add in maple syrup, yogurt, almond milk, & vanilla extract.
  • Once combined, pour in the oats, cocoa powder, baking powder & sea salt. Mix until well combined. Pour into your well greased baking pan.
  • If you want to add the berries INTO your baked oatmeal, go ahead and chop them and mix them in now. If you'd rather just top with strawberries like I did, reserve them for topping so your oatmeal is just a chocolate base!
  • Bake for about 30-35 minutes until center is set but still soft.
  • Makes about 6-8 servings depending on hunger level.

Notes

For storing: Once cooled completely, store in the fridge for up to a week. It’s easier to cut into slices once it’s been refrigerated.
For freezing: Individually wrap slices in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!

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