Healthy Baked Oatmeal

This Healthy Baked Oatmeal recipe is made with coconut oil and applesauce to lighten it up. It’s a quick and easy breakfast loaded with chocolate chips that can be made ahead and can serve a crowd!

If you love healthy oatmeal recipes, then you’ve got to try my Peanut Butter Oatmeal Smoothie and my Pumpkin Chocolate Chip Oatmeal Bars!

healthy baked oatmeal in white casserole dish

Easy Baked Chocolate Chip Oatmeal

Don’t you love healthy recipes that include chocolate? (Clearly, I do!) And nothing goes together like soft oatmeal and chocolate chips.

That’s why this Healthy Baked Oatmeal recipe is the perfect breakfast on the go. I like making this in the beginning of the week, portioning it out into squares, and reheating in the morning to serve warm with almond milk and a scoop of peanut butter. You can also top it with bananas, yogurt, or your favorite berries.

The baked oatmeal comes out crisp along the edges and top, but soft and gooey on the inside. It’s almost like a giant oatmeal chocolate chip cookie, but one that’s made with healthy, wholesome ingredients and should be served at breakfast time! This recipe yields about nine large squares of oatmeal, making it the perfect recipe for meal-prepping or serving the whole family on the weekends.

baked oatmeal in casserole topped with chocolate chips

Key Ingredients

  • Old-Fashioned Oats: Don’t use the instant or steel-cut variety! Instant will turn to mush, and the steel-cut won’t cook through completely.
  • Brown Sugar: I prefer using light brown sugar in this baked oatmeal recipe, but dark will work, too, if it’s what you have on-hand.
  • Baking Powder: To help it rise a little and not turn out completely flat
  • Salt: You always need salt in a sweet dish like this to balance everything out. I prefer kosher, but you can use table salt or sea salt. Just be careful because a little bit goes a long way!
  • Cinnamon, Nutmeg, and Cloves: These spices give this oatmeal mega breakfast vibes and also work beautifully with the old-fashioned oats and the chocolate. (Think “oatmeal raisin cookie,” but with chocolate chips instead of raisins and baked to thick, fluffy perfection.
  • Eggs: You’ll need two large eggs to help this baked oatmeal recipe rise and to hold everything together.
  • Vanilla: As always, opt for pure vanilla extract over the imitation stuff.
  • Milk: I prefer using almond milk for this recipe as it’s typically easier on the stomach and can feed a lot of people without worrying about the dairy, but you can use any milk you like.
  • Coconut Oil: This keeps the oatmeal from drying out without making it too wet while offering some subtle coconut flavor that works so well with the spices, chocolate, and oats.
  • Applesauce: This is one of the ways I lightened up this baked oatmeal recipe — by using apple sauce in place of granulated sugar and heavy oils!
  • Chocolate Chips: I like semisweet, but dark chocolate or milk chocolate would also work.

How To Make Baked Chocolate Chip Oatmeal

  • Combine the dry ingredients — oats, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves — in a medium-sized bowl. Set aside.
  • In a large bowl, mix together the wet ingredients — eggs, vanilla, almond milk, coconut oil and apple sauce.
  • Add the dry ingredients to the wet ingredients until just combined. (Don’t over-mix!) And gently fold in the chocolate chips.
  • Pour into the prepared pan, and bake at 350 F for 30-40 minutes, or until the top is golden brown and is set.
  • Remove from the oven, and allow it to cool before slicing into nine portions.
  • Serve with warm milk, peanut butter, and fresh berries. Enjoy!

step by step pictures of baked oatmeal

How Can I Make Baked Oatmeal Healthy?

  • I lightened up this Healthy Baked Oatmeal recipe by substituting coconut oil and apple sauce in place of the butter. I also substituted almond milk in place of full fat milk and reduced the sugar.
  • To amp up the health benefits even more, you can add flax seeds, chia seeds or hemp seeds to the oatmeal.
  • You can also substitute the chocolate chips for fresh or dried fruit. (Or include those in addition to the chocolate!) Blueberries or strawberries would be awesome in this!
  • Drizzle with melted peanut butter, chocolate, or Nutella before serving.

slice of baked oatmeal on silver spatula

Storage, Freezing, and Reheating Instructions

  • Store in an airtight container or plastic at room temperature for up to 4 days.
  • Freeze by the square for up to 3 months in an airtight, freezer-safe container or plastic bag. Wrap each slice generously in plastic wrap to make grabbing one whenever needed easy.
  • Reheat in the microwave until warmed through, about 1-4 minutes depending on whether it’s at room temperature or frozen.

More Easy Breakfast Recipes To Try

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Healthy Baked Oatmeal

4.89 from 9 votes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 9 squares
Healthy Baked Oatmeal. Made with coconut oil and applesauce to lighten it up! A quick and easy breakfast.


  • 3 cups old fashioned oats
  • 1/2 cup light brown sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • pinch nutmeg
  • pinch cloves
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup almond milk
  • 1/4 cup coconut oil melted
  • 1/2 cup applesauce
  • 1/2 cup semi sweet chocolate chips


  • Preheat oven to 350 degrees. Grease a 9 x 9 pan with non stick cooking spray, set aside.
    In a medium bowl combine the oats, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves, set aside.
  • In a large bowl combine eggs, vanilla, almond milk, coconut oil and apple sauce.
  • Add the dry ingredients to the wet ingredients. Fold in the chocolate chips.
  • Pour into the prepared pan and bake for 30-40 minutes or until the top is golden brown and is set.
  • Remove from the oven and allow it to cool before slicing.

Recipe Notes

Originally published November 10, 2017

Nutrition Facts
Healthy Baked Oatmeal
Amount Per Serving
Calories 286 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 37mg12%
Sodium 186mg8%
Potassium 284mg8%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 17g19%
Protein 6g12%
Vitamin A 55IU1%
Vitamin C 0.2mg0%
Calcium 110mg11%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Healthy Baked Oatmeal, Healthy Breakfast
Author: Kelley Simmons

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Recipe Rating

Comments - page 2/3

  • So glad you and your granddaughter enjoyed this recipe and were able to bake together! Thank you so much for sharing Eric!

  • You help my family’s breakfast to a new level, I’m thinking about adding some pistachios
    Btw, love your nutrition Information format, easy to understand.

  • Great! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe!

  • Hi Sim,

    Unfortunately I have not tried this recipe with steel cut oats so it is hard to say for sure. If you do end up using the steel cut oats they will take about 10 minutes or so longer to cook.

    Hope this helps! Let me know how you make out if you give it a try!


  • Heidi

    I made these yesterday and they are soo delicious! Will definitely be making then regularly at my house. My kids love them too!

  • Clare

    I have made this recipe every Monday to eat for breakfast during the week since October. It’s now April and somehow I haven’t gotten tired of it! I’ve tried a bunch of baked oatmeal recipes and I love this one because it’s easy to throw together (now takes me less than 15min to make right after waking up on mondays so that feels like an accomplishment), warms up beautifully in the microwave, is filling, tasty, and has the perfect texture. My usual add-ins are chocolate chips and a good handful of shredded coconut (still blends well with the spices, which surprised me at first). I bake in a 9×9 glass dish which means 35min in the oven works every time. The only adjustment I’ve made to this recipe is the order I add ingredients. I’ve found that if you add the melted coconut oil to the liquid ingredients unless you’re super fast at adding the dry ones, the oil cools and hardens at the bottom of the bowl. I mix my dry ingredients together in one bowl and all wet ingredients but the oil in another. When I add the dry to the wet I also add the oil, stir to combine and then add mix-ins. Frozen strawberries and raspberries also work nicely in this!

    Thank you for a great recipe, I literally have it memorized at this point since I make it every week and it’s a great way to start my day!!


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