This Coconut Chocolate Chip Baked Oatmeal tastes like dessert, but is a healthy breakfast the whole family loves!I’m struggling to start this post. In my mind, I’m teetering between sounding like an overdramatic teenager and a rational, professional blogger.
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 OatmealPrint
coconut chocolate chip baked oatmeal
Baked coconut chocolate chip oatmeal. Tastes like a Mounds bar in oatmeal form! But shhhh—it’s healthy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: oven
- Cuisine: American
- 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
- 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!
To reduce total sugar, I like to use these stevia-sweetened chocolate chips. (Nutritional stats reflect regular chocolate chips)
- Serving Size: 1 serving
- Calories: 391
- Sugar: 25.1g
- Sodium: 225.8mg
- Fat: 19.3g
- Carbohydrates: 49.8g
- Protein: 6.7g
Keywords: coconut chocolate chip baked oatmeal
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!