• Chocolate Chip Baked Oatmeal – Eat More 2 Weigh Less

    Chocolate Chip Baked OatmealThis chocolate chip baked oatmeal is definitely a family favorite.  My guys despise oatmeal (goo, as they refer to it), but LOVE this granola bar-esque morning bowl of yum.  It's like a Quaker Chewy granola bar warm, and slightly crispy, served with milk.  Of course, one could just attempt to pour milk over a Quaker Chewy…but that would so miss the point of indulging in this piece of chocolate chip heaven.

    The original recipe used raisins which, of course, would still be an option…but doesn't chocolate make everything better?

    If you try it with raisins, let me know how it turns out. ~Kiki


    Chocolate Chip Baked Oatmeal Recipe

    Serves 12
    Prep time 10 minutes
    Cook time 25 minutes
    Total time 35 minutes
    Allergy Egg
    Meal type Breakfast
    Misc Freezable, Pre-preparable, Serve Hot
    From magazine Taste of Home
    Baked oatmeal with chocolate chips and coconut. Baked until crispy (not gooey like traditional oatmeal), and served warm with milk.


    • 2 Large eggs (or equivalent substitute)
    • 1/2 cup coconut oil
    • 1/3 cup packed brown sugar (I use Sucanat)
    • 3 cups old-fashioned oats
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 3/4 teaspoons cinnamon
    • 1/3 cup flaked coconut
    • 2/3 cups chocolate chips (I use Hershey's Special Dark - raisins may be used instead)


    • Milk (to serve with cereal)


    In a bowl, combine eggs, oil, and brown sugar.
    In a separate bowl, combine oats, baking powder, salt, and cinnamon: add to egg mixture, stirring just until moistened.
    Stir in coconut and chocolate chips (and/or raisins).
    Spoon in to a greased 13x9 baking dish, pressing flat. Bake uncovered at 350 for 20-25 minutes or until edges are golden brown.
    Immediately cut into 12 sections. Serve warm with milk, if desired.


    This oatmeal will continue to harden as it sits, making it easy to store  the leftovers, and perfect to add milk to soften back up later.  Just be sure to cut into serving sizes while it is still warm, or this task becomes almost impossible, depending on how long you baked it.


    Nutrition (for 1/12 of recipe, not including milk):

    Calories: 256, Fat: 15g, Saturated: 9g (from coconut oil*), Cholesterol: 36g, Sodium: 244, Carb: 27g , Fiber: 3g, Sugar: 11g, Protein: 4g

    The recipe provides a good source of Manganese (~40% of daily recommendations), 5% Calcium, and 7% Iron.

    *Saturated Fat from coconut oil is not shown to hold the same health risks as saturated fats from animal fats (butter, meats, etc.), and is therefore considered a "good" fat.  Be sure to look for "unrefined, cold-pressed" coconut oil, and if still concerned about using coconut oil, feel free to sub your fave oil.

2 Responsesso far.

  1. Lillian says:

    Could you add protein powder (flavoured or unflavoured) to get the same product put to increase the protein. I have been told, rightly so, to increase my protein at each meal, and 4g is far too low, even when adding milk. Since I tend to have Greek yogurt or nuts as a snack during the day, I would not want to add these as a side.

    • EM2WL says:

      If you’re having troubles hitting your protein, then you definitely want to get an early start with a high protein breakfast. You can try adding protein powder or even powdered milk with the dry ingredients to give it a nice protein boost. Let us know how it turns out! We’re always looking for ways to sneak in more protein!