Chocolate Chip Baked Oats for Meal Prep
Chocolate chip baked oats are made with oats, banana, apple and pear purée, cinnamon, and dark chocolate chips. This recipe makes eight hearty portions that stay fresh in the fridge, so you can have breakfast ready for days. Each serving has about 420 kcal.
Nutrition
- Calories 420kcal 148kcal
- Fat 10.1g 3.6g
- Carbs 66.6g 23.5g
- Protein 10.7g 3.8g
- Fibre 7.7g 2.7g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
This baked oatmeal makes eight big breakfasts, so it’s perfect for meal prep. Ripe bananas and apple and pear purée keep the oats soft and naturally sweet, which goes well with the dark chocolate chips. Cinnamon adds a warm touch but doesn’t cover up the fruit flavours. You can use any milk you like or gluten-free oats, and add yoghurt, fruit, or peanut butter on top when you serve it.
Tips and Variations
- Use very ripe bananas for a sweeter flavour and softer texture.
- Replace the rice milk with semi-skimmed milk, oat milk, almond milk or another milk you usually use.
- Add a little more cinnamon for a warmer, more spiced flavour.
- Use dark chocolate chips for a richer chocolate taste that is not too sweet.
- Choose certified gluten-free oats if required.
- Serve with plain or Greek-style yoghurt and sliced apple, pear or banana.
- Add a spoonful of peanut butter for a richer breakfast, noting that this will increase the calories per serving.
- Divide the mixture between four small baking dishes, then cut or portion each one into two servings.
Meal Storage
Store the baked oats, covered or in airtight containers, in the fridge for up to 4 days. Reheat carefully in the microwave until warm, or eat them cold if you like a firmer texture.
Freezer tips
Once the baked oats are fully cooled, freeze individual portions. Wrap them well or use freezer-safe containers for up to 2 months.
Thaw the oats overnight in the fridge before reheating. Warm them in the microwave until hot in the centre. You can also reheat from frozen, but it will take longer. If the oats seem dry, add a splash of milk before heating.
Frequently Asked Questions
This recipe makes eight servings, each with about 420 kcal. This number does not include optional toppings like Greek-style yoghurt, peanut butter, or extra chocolate.
Yes, you can. Use flax eggs instead of regular eggs to help bind the mixture. The baked oats might be a bit softer, so let them cool before slicing.
Yes, apple and pear purée adds moisture, gentle sweetness, and a mild fruity flavour. Unsweetened purée is best so the bake does not turn out too sweet.
Yes, you can. Cut the baked oats into portions and freeze them in containers for up to 2 months. Defrost overnight in the fridge, then reheat until warm.
Serve with sliced banana, apple, pear, or berries. Greek-style yoghurt and peanut butter are also good options, but keep in mind they will add more calories.
You can serve these to children in smaller portions. If you want a less sweet breakfast, use less maple syrup and chocolate chips, and add fresh fruit when serving.
Closing Note
When fresh from the oven, these chocolate chip baked oats have a soft, fruity centre and just the right amount of dark chocolate in every slice. They are easy to portion, store well in the fridge, and make a practical breakfast for busy mornings, with yoghurt or fresh fruit just before serving. For more make-ahead breakfast ideas, try this banana and blueberry baked oatmeal.
- 🧊 Freezer Friendly
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