This chocolate baked oatmeal combines rolled oats, cocoa, milk, eggs, yogurt, and chocolate chips in an 8×8-inch or two-quart baking dish. Protein powder is optional and has a cocoa alternative.
Ingredients
- 1½ cups old-fashioned oats; use certified gluten-free oats if desired
- 1 scoop or ¼ cup brownie-batter protein powder, or an additional ¼ cup unsweetened baking cocoa
- 1½ teaspoons baking powder
- 1½ cups unsweetened almond or coconut milk
- ½ cup unsweetened baking cocoa
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup brown-sugar sweetener
- 3 lightly beaten whole eggs or 9 tablespoons liquid eggs
- ¾ cup non-fat plain yogurt or Greek yogurt
- 1 teaspoon vanilla or almond extract
- 60 no-sugar-added chocolate chips, or 14 grams, optional
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch or two-quart baking pan with nonstick cooking spray.
- Combine every ingredient except the chocolate chips in a large bowl and stir until evenly mixed.
- Pour the batter into the prepared pan and spread it level.
- Bake for about 45 minutes, until the center is set. Check that the center reaches 160°F (71°C).
- If desired, remove from the oven and sprinkle the optional chocolate chips over the warm baked oatmeal.
- Serve warm or at room temperature.
Formula Notes
Use either the protein powder or its additional ¼-cup cocoa alternative, not both. The separate ½ cup of cocoa remains part of the base formula. Stir around the bottom of the bowl so the oats and cocoa are evenly moistened.
Refrigerate leftovers promptly in a covered container.
