Baked Chocolate Oatmeal That Tastes Like a Brownie

I’m a sucker for anything chocolate. Naturally, I add chocolate to my breakfast meals. Chocolate protein yogurt and chocolate overnight oats are a couple of my “sweet treat” breakfast favorites.

Lately, I’ve been on a baked oatmeal kick. Why not add cocoa powder to my favorite baked oats to make a brownie-like breakfast. This recipe is a result of that curiosity and its so stinkin’ good.

Ingredients Needed to Make “Brownie” Baked Oats

This recipe uses simple ingredients from your pantry and fridge. The recipe is based on my baked oatmeal with blueberries recipe, but adds cocoa powder for a rich chocolate flavor.

The cocoa also gives the oats a cake-like texture (without adding flour) so you can easily cut the oats into bars. Here’s what you need…

• 2 cups old-fashioned rolled oats (I prefer sprouted oats for easier digestion)
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup milk of choice whole milk or plant-based milk (like almond milk, coconut milk, oat milk, cashew milk)
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 2 tablespoons butter or virgin coconut oil, melted
• 2 teaspoons vanilla extract
• 2 tablespoons chocolate chips (optional)
• cooking spray (like avocado oil spray to grease the baking pan)

Equipment

• 1 large bowl for mixing the ingredients
• 9-inch baking dish the baking pan in the photos is just slightly larger; just don’t go too large or you’ll end up with thin bars.

Can I Use Quick Oats or Steel Cut Oats?

I don’t recommend using quick cooking oats or steel cut oats to make baked oatmeal.

Rolled oats will give you the best results. Quick oats may be used to make overnight oats, like tropical overnight oats, protein overnight oats, or overnight oats with frozen fruit. And steel cut oats, which have a coarse texture, are best for making hot oatmeal.

For this recipe, stick with old-fashioned rolled oats which you can find at any grocery store. Any brand will work.

How to Make This Recipe

You’ll find a printable option for this chocolate oats recipe in the recipe card at the bottom of the post.

First, preheat the oven to 350F.

Step 1: Combine Dry Ingredients

Combine the dry ingredients in a large mixing bowl: oats, cocoa powder, baking powder, and salt. 

Step 2: Add Wet Ingredients

To the oat mixture, add milk, eggs, melted butter or coconut oil, vanilla extract, and sweetener of choice (honey or maple syrup). Whisk to combine all the ingredients.

Step 3: Rest The Batter for 5 Minutes

Let the oatmeal rest for 5 minutes on the counter. This rest period allows the oats to absorb the liquids.

Step 4: Pour Into Prepared Baking Pan & Add Chocolate Chips

Lightly grease a 9-inch baking pan with cooking oil spray or butter.

Pour the oat mixture into the prepared baking pan.

(Optional) Sprinkle the top of the oatmeal with 2 tablespoons chocolate chips. Use mini or regular-size chocolate chips.

Step 5: Bake for 30 Minutes at 350F

Bake for 30 minutes at 350F, or until the center is firm. The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm, continue baking until ready.

How to Serve

After baking, cut into 8 bars and serve warm or cold. It’s delicious either way! Enjoy a bar just like you would a brownie (without any toppings or pairings, or with ice cream for dessert), or add one of these sides for a healthy breakfast…

• Fresh Fruit: Serve with fresh berries on the side. Or add sliced bananas over the top
• Nut Butter: Top with a spoonful of almond butter or peanut butter. Or add a spoonful of tahini (ground sesame seeds, also used to make salad dressing and hummus)
• Whipped Cream: Top slices with whipped cream (make homemade whipped cream, dairy or dairy-free)
• Yogurt: Spoon yogurt into a bowl, top with an oatmeal bar and your favorite fruit. This is particularly delicious with coconut yogurt!
• Eggs: Serve a delicious chocolate square with a side of your favorite eggs (my favorite ways to cook eggs) for a macro-friendly meal: protein, carbs, and healthy fats!
• Smoothie: Add a protein or fruit smoothie on the side.

How to Store & Reheat

• Cool Before Storing: Once fully cool, slice into 8 squares/bars and store in an airtight container.
• Fridge: Place the bars in the fridge (in an airtight container) for up to 5-7 days.
• Freezer: Store the bars in the freezer (in a freezer-safe container or bag) for up to 3 months. Store in a single layer so you can easily grab just one bar at a time. Defrost on the counter or in the fridge.
• Serve Cold, at Room Temperature, or Warm: Serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.

Ingredients Needed

• avocado oil spray or olive oil spray
• 16 ounces ground pork or see suggestions under “Substitutions & Variations” for other ground meat options
• salt to taste
• 12 ounces coleslaw mix (4 1/2 cups)
• 16 ounces frozen riced cauliflower or fresh (4 1/2 cups)
• 1/3 cup coconut aminos or tamari sauce or soy sauce
• 1 tablespoon minced (finely chopped) fresh ginger or 1 tsp ground ginger
• 4 garlic cloves
• 1/2 cup fresh or frozen shelled edamame (optional) for the texture, protein, and crunch

What is Coleslaw Mix?

This recipe is made with a bag of coleslaw mix to make it fast and easy! You’ll find this mix in the produce department at just about any grocery store.

Look for a mix of pre-shredded green and red cabbage and matchstick carrots. The coleslaw mix shouldn’t include a dressing packet, but if it does toss the dressing. You only need the veggies.

Coleslaw mix is great to use for stir fry, making slaw for tacos, and egg roll bowls.

What is Riced Cauliflower?

Riced cauliflower is simply cauliflower that’s been chopped finely until coarse, resembling “rice.” You’ll find cauliflower rice in the freezer section and sometimes the fresh produce department. I buy the frozen option from Costco.

The riced cauliflower adds extra veggies and “heartiness” to this recipe. It also makes the recipe naturally low carb.

You may also make your own riced cauliflower by pulsing cauliflower florets in a food processor until they resemble coarse “rice.” See how I do this in my cauliflower fried rice recipe.

How to Make This Recipe

Step 1: Saute the Ground Pork

• Spritz a large skillet with oil. This will prevent the meat from sticking to the bottom of the skillet.
• Over medium-high heat, on the stove-top, heat the skillet.
• Once hot, add the ground pork.
• Sprinkle the pork with salt (1-2 generous pinches of salt) and saute for 5 minutes, or until almost cooked through (almost all pink is gone).

Step 2: Add Riced Cauliflower

• Add the riced cauliflower and add a pinch of salt, again, stir to combine with the pork.
• Continue to saute for 5 minutes, stirring every couple of minutes to prevent sticking to bottom of the skillet.

Step 3: Add The Rest of The Ingredients

• Add the coleslaw mix to the skillet, along with a pinch of salt, then add the minced ginger and garlic. Stir to combine all the ingredients.
• Add the coconut aminos and continue to saute, stirring often, until the cabbage wilts down (about 4-5 minutes).
• Add the edamame and cook for another 2 minutes.
• Taste and add more salt, if needed. The amount of salt added will depend on the coconut aminos or soy sauce used and your taste preference.

Step 4: Serve

• Spoon into bowls (or on plates). Serve as-is.
• Or, serve on top of cooked brown rice or white rice (make the rice in the Instant Pot), cooked ramen or soba noodles, or spooned into butter or bibb lettuce for lettuce wraps.
• Add any toppings desired (see below).

Topping Ideas

Enjoy this easy recipe spooned into bowls or a plate and enjoy with or without toppings. If you want to add toppings, here are a few of my favorites…

• Chopped Radishes: I love to use radishes for a crunchy topping (how to store & use fresh radishes). Chop the radishes, sprinkle with salt, and sprinkle over each bowl.
• Chopped Cilantro: Sprinkle chopped cilantro over the top. (How to store and use fresh cilantro.)
• Sliced Green Onions: Add sliced green onions over top.
• Sesame Seeds: Sprinkle sesame seeds over top.
• Hot Sauce: Add a drizzle of your favorite hot sauce for extra flavor.
• Hardboiled Egg: If you have hardboiled eggs from meal prep in your fridge, cut a hardboiled egg in half and add to the bowl. Sprinkle with salt and sesame seeds, and, if desired, hot sauce.
• Fried Egg: Top the bowl with a fried egg. The jammy, runny yolk pairs perfectly when cut with the bowl ingredients.

How to Store & Reheat 

• Store the leftovers in an airtight container in the fridge for up to 4 days.
• Reheat the leftovers in the microwave for 1-2 minutes or on the stove-top in a greased skillet until warm (3-5 minutes).

How to Meal Prep

Not only does this recipe make a quick and healthy dinner, it’s also great to prep in advance and enjoy for lunch or dinner throughout the week.

• Prepare the recipe as provided.
• After cooking, spoon into individual meal prep containers.
• Reheat in the microwave for an easy lunch or dinner.

For school lunch, reheat the egg roll bowl ingredients, then spoon into thermos for a hot lunch. Here’s how to pack a hot lunch and more easy meal ideas.

What to Serve With This Egg Roll Bowl Recipe?

Enjoy this delicious recipe as-is for a main dish, or add a side.

• Rice: Add rice on the side. Cook white or brown rice in the instant Pot while you prepare the recipe.
• Noodles: Serve with ramen or soba noodles, which you can cook while the egg roll ingredients are being prepared in the skillet.
• Lettuce Wraps: Spoon the cooked unstuffed egg roll ingredients into butter or bibb lettuce to make lettuce wraps.
• Side Salad: Add a green salad with homemade dressing on the side.
• Fruit: Add your favorite seasonal fruit on the side, like oranges, pineapple, apples, grapes. Or a mixed berry salad.

If you love this recipe, you’ll also love these easy ground beef recipes: ground beef tacos, sheet pan mini meatloaves, Instant Pot bolognese, ground beef taquitos, Instant Pot Swedish Meatballs, Instant Pot meatballs and sauce, and stuffed peppers.

Simple Ingredients Needed

This easy quesadilla recipe makes 4 quesadillas using pantry staple ingredients.

• 1lb ground beef (85/15 or 90/10 fat content)
• 1 package of taco seasoning or 2 tablespoons homemade taco seasoning
• 1/3 cup water
• 4 large flour tortillas (6 or 8-inch size)
• 1 cup shredded cheddar cheese
• Spray cooking oil (I use avocado oil spray)

My favorite tortilla brands: Siete almond flour, Maria & Ricardo, and Vista Hermosa. Or make your own homemade tortillas.

Equipment

• 1 large skillet for browning the ground beef
• 1 sheet pan, baking sheet, or cookie sheet for cooking the quesadillas in the oven

How to Make Your Own Taco Seasoning

I use a taco seasoning packet to make this ground beef quesadilla recipe, but you can also make homemade taco seasoning. To make your own taco seasoning, mix together…

• 1 tablespoon chili powder
• 1/2 tablespoon ground cumin
• 3/4 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon black pepper

How to Make Ground Beef Quesadillas

Turn on your oven broiler to medium heat (400F).

Step 1: Brown & Season Ground Beef

• Spritz a large skillet with cooking oil (I use avocado oil spray). Or add a drizzle of olive oil.
• Turn on the stove-top burner to medium-high heat. Add the ground beef to the hot skillet. Break up the ground beef with a wooden spoon and cook, stirring every couple of minutes, for 5 minutes.
• Once mostly cooked, with just a bit of pink left in the ground beef, drain grease/fat from the skillet.
• Evenly sprinkle the taco seasoning over the beef, then add 1/3 cup of water. Stir the seasoning and water into the ground beef until well incorporated.
• Simmer for 3-4 minutes, until the water has cooked out. Turn off the heat.

Step 2: Assemble Quesadillas

• Place the tortillas on a sheet pan.
• Sprinkle cheese (2 tablespoons) over half of each tortilla.
• Add 1/2 cup cooked ground beef mixture over the top of the cheese, followed by 2 more tablespoons of cheese over top the ground beef. Fold each tortilla half over the filling.

Step 3: Broil the Quesadillas for 3-4 Minutes on Each Side

• Spritz the top of each quesadilla with oil (just a spritz). This is how you make a crispy tortilla!
• Place the quesadillas in the oven, under the broiler.
• Cook for 3-4 minutes on one side, or until the tops of the tortillas appear golden and crisp.
• Remove from the oven and use a spatula to flip the tortillas. You shouldn’t need to spritz this side with oil.
• Place the quesadillas back under the broiler and cook for another 3-4 minutes, or until the tops are golden brown and crisp and the cheese has fully melted.
• Remove from the oven and enjoy warm!
• Enjoy whole, or allow the quesadillas to cool for a few minutes (about 3-4 minutes), then use a sharp knife to cut the quesadillas into 2-4 pieces.

Topping Ideas

Enjoy the quesadillas as-is, or here are great options for toppings…

• salsa, pico de gallo, salsa verde, or fermented salsa
• sour cream
• chopped fresh cilantro (how to store cilantro so it stays fresh for weeks)
• chopped radishes (finely chop, then sprinkle with lime juice and salt)
• cilantro-lime slaw
• avocado slices
• guacamole

How to Store & Reheat 

• Fridge: Store leftover quesadillas in an air-tight container for up to 2 days.
• Reheat the quesadillas in the microwave or the stove-top until warm.
• Leftover Ground Beef: If you have leftover cooked ground beef (or make a big batch of the meat by doubling the recipe), store the meat in an air-tight container for up to 4-5 days. Use the meat mixture to make taco salads, more quesadillas, tacos, or taquitos.

What to Serve With a Beef & Cheese Quesadilla

• Instant Pot Cuban Black Bean Soup
• Instant Pot Black Beans or Pinto Beans
• Instant Pot Rice (stir in chopped fresh cilantro and lime juice after cooking for a Chipotle-style rice)
• Individual Fruit or Fruit Salad
• Tortilla chips with salsa or guacamole
• Cilantro-Lime Slaw
• Kale Slaw
• Roasted Frozen Vegetables (like broccoli)
• Roasted Green Beans & Carrots
• Roasted Sweet Potato
• Green Salad with Vinaigrette Dressing

If you love easy Instant Pot recipes like this hearty sauce, you’ll also love: Instant Pot chicken fried rice, Instant Pot beef vegetable soup, Instant Pot meatballs and spaghetti sauce, and Instant Pot Swedish Meatballs.

Ingredients Needed to Make The Best Bolognese Recipe

• 1 1/2 pounds ground beef (preferably 85/15 or 90/10 fat content)
• 1 medium white or yellow onion, diced
• 3 large carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon paprika
• 3 bay leaves
• 1- 28 ounce can of crushed tomatoes
• 1-6 ounce can of tomato paste
• 1/2 cup red wine (any variety) or beef broth
• 1/4 cup chopped fresh parsley

How to Make: Step-By-Step Instructions

Step 1: Saute the Vegetables and Meat

• Turn the Instant Pot to Saute (press the sauté setting button on the front of the pot).
• Once hot, add olive oil. Add the vegetables, sprinkle with a pinch of salt, and saute until the onion begins to turn translucent.
• Add the ground beef and cook until browned and cooked through.
• Add all seasonings (except the bay leaves) and stir to combine well.
• Cancel saute mode.
• Make sure there aren’t any browned bits stuck to the bottom of the pan as this will cause a burn notice while pressure cooking. Use a wooden spoon to scrape up any bits left on the bottom of the pot before proceeding with step 2.

Step 2: Add the Tomato Paste, Crushed Tomatoes, Wine, and Bay Leaves

• Add the tomato paste and stir to combine.
• Then add the crushed tomatoes and wine or broth to the top of the mixture. DO NOT stir. Add the bay leaves.

Step 3: Pressure Cook for 20 Minutes

• Place the lid on the Instant Pot (or electric pressure cooker of choice), turning to seal the top on the pot.
• Turn the pressure valve on top of the lid to Sealed.
• Set the pot to Manual/Pressure Cook on high pressure for 20 minutes.

Step 4: Natural Pressure Release for 10 Minutes, Then Quick Release

• When cooking is complete, let pressure release naturally from the pot for 10 minutes (no need to do anything).
• Then release the remaining pressure by turning the valve from Sealed to Venting. The remaining pressure will spew from the top of the lid. Once the pressure has been fully released, open the lid.

Step 5: Remove Bay Leaves & Taste Test

• Remove bay leaves and stir. Add the fresh parsley, and stir again.
• Taste and salt accordingly (adding more salt if needed). If you add pecorino romano cheese or parmesan cheese, these ingredients will also add to the saltiness of the dish.

How to Serve With Pasta

When we were in Italy last year, we took a pasta-making class where we learned how to properly serve pasta and sauce. Turns out, I’ve been doing this wrong for years.

Here’s how to authentically serve pasta with my version of traditional bolognese sauce…

• Cook the Pasta: While the sauce is pressure cooking, cook the pasta of choice on the stove-top. I recommend a thicker pasta that will hold up to thick sauces like this recipe: a wide pasta like tagliatelle is the traditional choice, spaghetti, or a tube-shaped pasta.
• Separate Pasta From Water: When the pasta is al-dente (cooked, but with a firm bite), use a fine mesh sieve strainer to remove the pasta from the cooking water. Do NOT dump the water.
• Reserve 1/2 Cup Pasta Cooking Water: Use a measuring cup to scoop out some of the pasta water from the pot (about 1/2 cup).
• Add Pasta & Cooking Water to Sauce: When the sauce is ready, add the cooked pasta directly to the Instant Pot, along with a small amount of the pasta water. The starchy water will bind the sauce to the pasta.
• Toss to Combine: Combine the pasta and sauce, adding more water if needed.
• Serve: Now, toss the remaining pasta water and serve the spaghetti bolognese perfectly married with the pasta in bowls or plates.

How to Store & Reheat 

• Store the leftover sauce (with or without pasta) in an airtight container for up to 4-5 days in the fridge.
• Or freeze the sauce in an air-tight, freezer-safe container or bag for up to 3 months. Defrost in the fridge before reheating.
• Reheat in the microwave for a couple of minutes, until warm. Or, warm on the stove-top in a skillet.

What to Serve With This Sauce

Whether you’re serving the sauce with pasta, zucchini noodles, or spaghetti squash, here are some side dishes to serve with this delicious recipe.

• Salad with Vinaigrette Dressing
• Frozen Roasted Vegetables (like broccoli)
• Caprese Salad (fresh mozzarella, basil, and sliced tomatoes with a sprinkle of salt, drizzle of olive oil and balsamic vinegar)
• Garlic Bread
• Warm Sourdough Bread
• Panzanella Salad

If you love this recipe, you’ll also like these easy breakfast meals: make-ahead breakfast burritos, omelet cups, baked oatmeal with blueberries, chocolate protein yogurt, and protein overnight oats.

Ingredients Needed to Make a Basic Scrambled Egg Sandwich

• 1 tablespoon butter or ghee use vegan butter or grease a pan with oil for dairy-free
• 2 large eggs per person, per sandwich
• salt
• pepper
• 2 slices of bread per person, per sandwich: sourdough sandwich bread, Ezekiel english muffin, bagel, einkorn bread, hamburger bun, kaiser roll, whole wheat bread, white bread slices, or a brioche bun.

Equipment Needed

• 1 toaster for toasting the bread
• 1 large or medium size skillet for cooking the eggs
• 1 rubber spatula for cooking the eggs
• Aluminum foil or parchment paper if meal prepping the sandwiches
• Food storage bag, like a gallon-size Ziploc bag, if meal prepping the sandwiches and storing in the fridge or freezer

Use Sunny Side Up Eggs Instead: Sub out the scrambled eggs for a sunny side up egg (or two sunny side up eggs) with a runny yolk for a different variation. How to make the best sunny side up eggs.

How to Make Breakfast Sandwiches

Before you begin, gather all your ingredients as the sandwich comes together very quickly.

Step 1: Toast the Bread

To start, toast your bread of choice in a toaster.

No toaster for the bread? No problem. Before cooking the eggs in the skillet, spritz the skillet with cooking oil (I use this avocado oil spray), then add the bread of choice and cook on both sides for 1-2 minutes until toasted. 

Step 2: Make the Best Fluffy Scrambled Eggs

• Over medium-low heat, melt 1 tablespoon of butter in a medium-size frying pan.
• In a small bowl, crack the eggs, add a pinch of salt and pepper.
• Vigorously whisk the eggs. Add the egg mixture to the melted butter and hot skillet, let set for a few seconds, then use a silicone or rubber spatula to bring the eggs up and over (see video below for how to cook flufy scrambled eggs).
• Once the eggs are glossy, fluffy, and resemble soft curds, remove from heat.

Adding Cheese: If you want cheese on your sandwich, immeadiately add a slice of cheese or shredded cheese on top of the eggs, once finished cooking. The heat from the eggs will create the perfect melted cheese over the small curds of eggs.

Step 3: Assemble the Sandwich

• Remove the bread from the toaster.
• Add Toppings and Eggs: Place any desired toppings on one slice of the bread/bun: arugula, avocado, pickled onions, meat of choice, etc. Then place eggs on top.
• Add Sauce: If you’re enjoying the sandwich right away and want to add any sauces, like mayo, pesto, etc. spoon and spread the sauce on the other slice of bread/bun. Place this slice of bread over the eggs.

How to Perfectly Cook Scrambled Eggs Video

Here’s how to make the best scrambled eggs.

Simple Tips for Meal Prep Success

For busy mornings, I make a breakfast sandwich the night before, wrap in parchment paper or foil, and store in the fridge. The next morning, unwrap and reheat for a few seconds in the microwave.

You may also make multiple sandwiches on the weekend and store in the fridge or freezer for an easy breakfast all week.

• Batch Cook Eggs: I’ve cooked up to 12 eggs at a time (for this breakfast burrito recipe). Just use enough butter and a large enough skillet. Or, cook up to 12 eggs at one time using the sheet pan cooking method. Then, spoon the eggs on the bread/buns of choice.
• Best Bread for Meal Prep Sandwiches: A soft sandwich bread isn’t the best option for make-ahead egg sandwiches. I use english muffins. I love Ezekiel brand, which are healthy (easier to digest) and have great fiber. English muffins are heartier and will hold up to the eggs without getting soggy.
• Wait to Add Cheese: Place a slice (or sprinkle) of cheese directly on the bread, then add the eggs on top. You don’t want the cheese to melt until you reheat the sandwich later on.
• Cool Before Storing: Allow meal-prep sandwiches to cool (just a few minutes), then wrap each sandwich in parchment paper or foil. You don’t want the heat from the eggs to create condensation when wrapped.

How to Store & Reheat

• Store, wrapped, in the fridge for up to 5 days.
• Store, wrapped, in the freezer for up to 1 month.
• To reheat from the fridge, unwrap the sandwich and place in the microwave for a few seconds (30-60 seconds). If you want a warmer sandwich, flip over and heat for another 30-60 seconds. Add additional toppings desired: sauce, tomato, avocado, arugula, etc. And enjoy!
• To reheat from frozen, it’s best to thaw a sandwich overnight in the fridge. Unwrap and microwave for 30-60 seconds. If you want a warmer sandwich, flip over and heat for another 30-60 seconds. Add additional toppings desired: sauce, tomato, avocado, arugula, etc. And enjoy!
• Oven Method: Reheat at 350F on a sheet pan for about 10 minutes, until warmed through. Or use a toaster oven. An air fryer would also work, just reduce the cook time. After reheating, add any toppings and enjoy!

What to Serve With Egg Sandwiches

Serve the sandwiches alone, or pair with extra protein (like yogurt or cottage cheese) or a carb (like oatmeal, sweet potato hash, or fruit). Try these favorite sides…

• Cottage Cheese (I love Good Culture brand)
• Chocolate Protein Yogurt
• Healthy Yogurt Bowls
• Protein Overnight Oats
• Baked Oatmeal with Blueberries
• Baked Oatmeal Cups
• Seasonal Fruit: berries, grapefruit, orange, kiwi, etc.
• Sweet Potato and Sausage Hash

Ingredients Needed

To make these oat cups, you’ll need wholesome ingredients that you’ll find at any grocery store. You probably already have all the ingredients already stocked in your pantry.

• 3 cups old fashioned oats (I like sprouted oats for easier digestion)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk of choice: whole milk, unsweetened plain almond milk, unsweetened vanilla almond milk, unsweetened coconut milk, oat milk, cashew milk, etc.
• 3/4 cup unsweetened applesauce 
• 1/3 cup honey
• 2 teaspoons pure vanilla extract
• 3 tablespoons coconut oil, melted
• 1 cup add-ins: chocolate chips, fresh berries, frozen blueberries, shredded coconut, nuts, etc. (Use 1 mix-in, or combine a 2-3 options to total 1 cup)

Equipment Needed

• Standard 12-cavity muffin pan for baking the oat cups
• Muffin liners or cooking spray for lining or greasing the muffin pan
• Large bowl for mixing dry ingredients
• Medium bowl for mixing wet ingredients

9 Unique Baked Oatmeal Cup Flavors

The best part about this recipe is you can customize the mix-ins to create different flavors. Here are a few of my favorite mix-ins combinations to add during step 3 (when you combine the dry and wet ingredients).

How to Make, Step By Step Instructions 

First, preheat the oven to 375F. Grease (I like avocado oil spray) or line a 12-cavity muffin pan with muffin liners.

Step 1: Combine Dry Ingredients

In a large mixing bowl, stir together the dry ingredients: old-fashioned oats, cinnamon, baking powder, and salt. 

Step 2: Combine Wet Ingredients

In a medium-size mixing bowl, whisk together the wet ingredients: milk, applesauce, honey, vanilla extract, and melted coconut oil. 

Step 3: Combine ALL Ingredients & Add Mix-Ins

Add the wet ingredients to the dry ingredients and stir to combine. Fold in up to 1 cup of mix-ins of choice (see “9 Unique Flavors” below for ideas).

Step 4: Bake for 20-25 Minutes

Divide the oatmeal mixture evenly among the muffin pan. I use an ice cream scooper and gently press the mixture down in the muffin cups with my fingers. 

Bake for 20-25 minutes, until the centers are firm to the touch. 

Step 5: Remove from Oven & Cool for 15 Minutes

Let the pan cool, preferably on a wire rack, for at least 15 minutes. The oatmeal cups will firm up as they cool and shouldn’t be removed from the pan too quickly. This will prevent the oat cups from crumbling when warm.

How to Store & Reheat 

This is the perfect make-ahead breakfast as the oatmeal cups.

• In the Fridge: Store the oatmeal cups in an airtight container or ziplock bag for up to 7 days.
• In the Freezer: Store the oatmeal cups in a freezer-safe ziplock bag for up to 3 months.
• To enjoy from the fridge, remove and eat. No need to reheat. If you want a warmer breakfast, reheat in the microwave for a few seconds.
• To enjoy from the freezer, defrost in the fridge overnight or on the counter.

What to Serve With Healthy Baked Oatmeal Breakfast Cups

Pair the oatmeal cups with a protein for a macro-friendly breakfast (carbs, fiber, protein, and healthy fats). Here are a few pairings that work well with this recipe.

• Chocolate Protein Yogurt
• Scrambled Eggs
• Instant Pot Hardboiled Eggs
• Spinach Feta Omelet
• Ham and Cheese Omelet
• Sausage and Egg Breakfast Casserole
• Bacon, Kale, Potato Frittata
• Sunny Side Up Eggs

Or add a homemade drink on the side…

• Chai Latte
• Iced Chai Latte
• Hot Chocolate
• Pumpkin Spice Latte
• Mocha Latte
• Turmeric Latte

If you love easy baked oatmeal cups, you’ll also love these oat recipes: high protein overnight oats, chocolate peanut butter oats, baked oatmeal with blueberries, overnight oats with frozen fruit, oatmeal pancakes, banana-oat breakfast cookies, and almond-oat pancakes.

I’ve been tracking macros and seen incredible success with weight loss (fat loss) and muscle growth. At the moment, my daily target protein goal is 136 grams and 200 grams net carbs. Getting at least 30 grams of protein at breakfast is essential.

I’m obsessed with eggs for breakfast. But sometimes I need a break from eggs. Overnight oats are the perfect no-cook breakfast alternative.

For more of my favorite overnight oat recipes, check out protein chocolate peanut butter oats, overnight oats with frozen fruit, tropical overnight oats, and overnight oats with yogurt. Or, for a high-protein breakfast without oats, chocolate yogurt.

How to make high protein overnight oats without yogurt?

Greek yogurt is added to overnight oats for 3 reasons:

• protein
• creamy texture
• thicken the oatmeal

Instead of using yogurt, add your favorite protein powder and chia seeds. Not only does the protein powder make the best overnight oats, it also boosts the protein (20+ grams).

Chia seeds increase the creamy texture and thicken the oatmeal.

Ingredients Needed

With this basic overnight oatmeal recipe, make your own custom variations or enjoy the basic oats.

• 2/3 cup old-fashioned rolled oats (I like sprouted oats for easier digestion)
• 1 serving vanilla or chocolate protein powder (I like this whey protein brand)
• 1 tablespoon chia seeds 
• 1/2 cup milk of choice + 1/2 cup water (or 1 cup milk or 1 cup water)
• pinch of salt 

Optional Ingredients for Flavor (choose one or multiple):

• 1-2 teaspoons maple syrup or honey for sweetness
• 1/4 teaspoon cinnamon for a warm, sweet flavor
• pinch of nutmeg add a warm, sweet flavor
• 1 teaspoon orange zest or lemon zest grated orange or lemon rind; adds the best flavor–fresh, fruity, and citrusy!
• 1/4 teaspoon vanilla extract for a subtle vanilla flavor

Here are even more ways to add extra flavor or customize your oatmeal…

What are the best kind of oats to use?

For this recipe, use old-fashioned rolled oats or quick oats. You’ll find both options at any grocery store. Both options soften perfectly with the liquid, making a delicious oatmeal that you can enjoy cold, without cooking the oats.

Avoid using steel cut oats. Steel cut oats have a different texture and don’t work as well in this recipe.

How to Make This Simple Overnight Oats Recipe

Gather your ingredients and let’s make this easy overnight oats recipe.

Step 1: Combine Dry Ingredients

Add the dry ingredients to a meal-prep jar or small bowl: oats, chia seeds, protein powder, salt.

If you’re adding any extra dry ingredients (cinnamon, nutmeg, hemp seeds, flax seeds, cocoa powder, dried fruits), now is the time to add one or a few of these ingredients.

Step 2: Add Liquid Ingredients

Add the milk and water to the oat mixture.

If you’re adding any extra liquid ingredients (maple syrup, honey, lemon or orange zest, mashed bananas, vanilla extract, nut/seed butter), now is the time to add one or a few of these ingredients.

Stir all the ingredients together with a fork until well combined.

Step 3: Refrigerate Overnight

Secure a lid on the jar or bowl and refrigerate for at least 4 hours, or overnight (8 hours), before consuming. As the oats rest in the fridge, the mixture will thicken.

Step 4: Add Toppings

The oats may be stored in the fridge for up to 4 days. Before eating the oatmeal, whether that’s the next day or a few days later, add toppings.

Eat the oats cold, straight from the fridge, or warm in the microwave or stove-top.

Topping Ideas for Overnight Oats

This is the fun part. Enjoy the oats as-is (without any toppings) or add your favorite toppings.

My Favorite Jars for Overnight Oats

• My favorite jars are Weck Jars: beautiful and functional.
• Mason jars are also fantastic. The wide-mouth 8 or 16 ounce mason jar is the best option for overnight oats.

How to Make a Big Batch of Meal Prep Overnight Oats

There are two ways to make a big batch of oats (multiple jars for the week ahead):

• Double, triple, or quadruple this recipe in a large bowl, then spoon the prepared oats into meal-prep jars and refrigerate.
• If you’re tracking macros, the easiest way to make a large batch (so you can be precise with tracking) is to make multiple individual jars at one time: spoon the dry ingredients into each jar, add liquid ingredients, then mix. I use this program’s app to track macros.

How to Store

Store the oats in the fridge, in an airtight container, for up to 4 days.

Best Tips for Success

• Wait At Least 4 Hours Before Eating: You need to let the oats rest for at least 4 hours before enjoying. This will ensure the best results!
• Use Rolled Oats: Rolled oats will give you the best texture. Quick oats are too mushy and steel cut oats (alone) are too chewy. My favorite brand is One Degree Sprouted Oats, which are easier to digest since they’re sprouted.
• Don’t Skip the Chia Seeds: The chia seeds create a thick, creamy texture. If you don’t have chia seeds, use flax seeds instead.
• Hot Oatmeal: If you want to eat this recipe hot, warm the oats in the microwave or on the stove-top. If using the stove-top, add 1-2 tablespoons of additional milk/water to keep the oats from drying out.
• On-the-go Lunch or Snack: Spoon the oats into a thermos and take them to work or school. Here’s how to keep food cold in a lunchbox.