This Coconut Chocolate Chip Baked Oatmeal tastes like dessert, but is a healthy breakfast the whole family loves! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
The truth is: this is the best oatmeal I’ve ever made. Like, literally. <—–Just kidding! I don’t use those words in this kind of context. I’m not fifteen.
I’m kidding about the use of that phrase, but not the fact that this is the best oatmeal I’ve ever made. Ever. I’m begging you to make this.
If you are a coconut and chocolate fan, you will understand why I’m so excited about this baked oatmeal recipe. It tastes like a Mounds bar in the form of oatmeal.
Yet, it’s semi-healthy. You get to eat your whole grain breakfast and have your candy bar, too!
Baked oatmeal is such a wonderful thing. The first day, hot out of the oven, it’s creamy, warm, and filling. (Want it less creamy? Bake it longer. More creamy? Bake it for a shorter time.)
The second day, it firms up to a bar form and can be eaten on the run if necessary.
Or, you can warm it up and enjoy it that way, too. Either way, you don’t have to prepare breakfast the second day. That’s a beautiful thing, no?
After her first bite of this baked oatmeal, Meghan said, “This is the best oatmeal I’ve ever tasted! I want you to make this everyday!” I don’t think eating chocolate chips for breakfast everyday is a great idea, so while I won’t be making this everyday, I will make it for a special treat once a month.
For Meghan, of course.
How to Make Coconut Chocolate Chip Baked Oatmeal
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coconut chocolate chip baked oatmeal
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Baked coconut chocolate chip oatmeal. Tastes like a Mounds bar in oatmeal form! But shhhh—it’s healthy!
Ingredients
- 2 cups old fashioned oats
- 1/3 cup unsweetened shredded coconut (I used finely shredded)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 (15 ounce) can lite coconut milk
- 1 large egg
- 1/4 cup agave nectar (or sub another liquid sweetener like honey or maple syrup)
- 1 teaspoon vanilla extract
- 1/2 cup mini or regular chocolate chips
Instructions
- Preheat your oven to 375.
- Grease a medium-sized casserole dish and set aside.In a large bowl, combine the oats, shredded coconut, baking powder, and salt. Add the coconut milk, egg, agave nectar, and vanilla extract. Stir well. Stir in 1/4 cup of the chocolate chips. Pour the mixture into your casserole dish and then sprinkle the remaining 1/4 cup chocolate chips on top.
- Bake in the preheated oven for 20 minutes. Enjoy!
Notes
To reduce total sugar, I like to use these stevia-sweetened chocolate chips. (Nutritional stats reflect regular chocolate chips)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 25.1g
- Sodium: 225.8mg
- Fat: 19.3g
- Carbohydrates: 49.8g
- Protein: 6.7g
For us, this made 6 servings. The entire pan is just under 2,000 calories, so that comes out to just over 300 calories for each serving. Adjust the calories accordingly depending on your serving size. This could be a hearty, 500-calorie breakfast if you split this four ways. Or it could be a much lighter, 250-calorie breakfast if you split it into 8 servings.
If you love oatmeal as much as my family, check out the best oatmeal recipes on the Internet.
Just for fun, here’s a behind the scene picture of my photo shoot. Hi, Luke!
Edited to add: Photos above are updated, but this is an original. 🙂 Original publication date was February 2014. Photos were updated November 2019. Links to products are affiliate links.
I just tried this, baked it last night and tried it this morning. It wasn’t the consistacy I thought it would be though. It was very good but it was more like thick oatmeal not firm enough to be eaten as a bar as stated. Any ideas what could have made that difference?
The cooking time is the only thing I can think of outside of changing the ratio of ingredients. I’d cook it a bit longer if it wasn’t the consistency you prefer.
My favorite breakfast recipe!
Since switching to whole foods a few years ago I can’t get my two older kids to eat oatmeal. The two little ones love it, but the others remember the instant oatmeal days and refuse the good stuff! Until now! This is the first oatmeal I can get all to eat so I thank you for that!
BTW….the first time making my chocolate loving daughter didn’t like the chips in it so now I omit and some add a few choc chips and some add raisins and some nothing. Delicious!
I love that! Everyone can customize it to their liking. 🙂
Thanks for letting me know!