Happy Healthy Mama

Breakfast Recipes

coconut chocolate chip baked oatmeal

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 feel like squealing and begging you to make this.  Maybe I’m still fifteen in my mind.

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.  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.

Print

coconut chocolate chip baked oatmeal

Baked coconut chocolate chip oatmeal. Tastes like a Mounds bar in oatmeal form! But shhhh—it’s healthy!

  • Author: Healthy Happy Mama
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Cuisine: American
Scale

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

  1. Preheat your oven to 375.
  2. 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.
  3. Bake in the preheated oven for 20 minutes.  Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 391
  • Sugar: 25.1g
  • Sodium: 225.8mg
  • Fat: 19.3g
  • Carbohydrates: 49.8g
  • Protein: 6.7g

Keywords: chocolate 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.

Just for fun, here’s a behind the scene picture of my photo shoot.  Hi, Luke!

 

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Reader Interactions

Comments

  1. Amy says

    February 6, 2014 at 7:44 am

    I want to squeal like a fifteen year old teenager just for you posting such an absolutely delicious sounding oatmeal! Lol. I’ll refrain from squealing but I will be making this oatmeal! Yummmm

    Reply

  4. Rebecca says

    February 6, 2014 at 11:02 am

    Special treat indeed!! This looks perfect for certain mornings when an ultra healthy yogurt and fruit just won’t cut it. I’ve never tried baking oatmeal before, but I like the convenience of being able to convert them to bars the next day. Sounds like a great time saver (and a great way to sneak in some whole grains, even when you want to indulge a little bit). I’ll be sure to try this soon!

    Rebecca
    http://cestsibonmd.blogspot.com

    Reply

  6. Kristin says

    February 6, 2014 at 4:03 pm

    I make baked oatmeal once a week to have for quick breakfasts. Instead of sweetener, I usually just add in 2 T. of apple butter and/or drizzle a little honey over it when I eat it.
    I love adding coconut to it!

    Reply

  10. Erin says

    February 7, 2014 at 10:27 pm

    This looks delicious! My kids don’t like coconut but I love it! How do you keep the leftovers? I would assume they need to be refrigerated but just thought if check. 🙂

    Reply

    • Maryea says

      February 8, 2014 at 1:53 pm

      Yes, I just keep them in the fridge. I actually just cover the dish I cooked it in, but you could transfer it to another container if you prefer.

      Reply

  14. Danielle says

    February 23, 2014 at 9:54 pm

    Great recipe! I added some cocoa powder, cinnamon, walnuts, ground flax seeds, and used maple syrup. YUMMY! Thanks for the recipe!

    Reply

  16. Annie says

    February 28, 2014 at 8:53 am

    This was delicious! My family enjoyed this breakfast treat. My husband said this is a keeper! This was a nice change from a smoothie or cooked oatmeal and it smelled very nice cooking. Thanks for a great recipe! oh and it was very filling!

    Reply

  17. Amy says

    November 25, 2014 at 12:41 pm

    Would it still work well if you left out the coconut and coconut milk? I’m just not a fan of the flavor :-/. Maybe almond milk?

    Reply

    • Maryea says

      November 26, 2014 at 7:06 am

      Yes, I do think any milk with work. I’ll admit, it’s the coconut flavor I love most about this, but I still think it would be delicious oatmeal without that flavor. Let me know if you try it!

      Reply

  18. Jennifer says

    November 25, 2014 at 3:48 pm

    Mine came out runny, mushy, not crunchy like yours. Followed recipe exactly. Hmmm what hppened ? Tried to cook for 10 more minutes but came out cakey.

    Reply

    • Maryea says

      November 26, 2014 at 7:05 am

      In the post I describe this as creamy, not crunchy. Generally baked oatmeal is going to have a creamy consistency. It will be set on the top, but creamy in the middle. If you bake it longer, it will get cakey, more like a bar recipe. I’m sorry you thought this was going to be crunchy.

      Reply

  19. Shannon says

    November 26, 2014 at 12:31 pm

    Deliciously creamy and decadent- yum! My 3 yo is on his second bar and I hope it helps after a night in the ER for constipation. 🙁
    Thanks for the fab recipe!

    Reply

  20. Lee Anne says

    January 22, 2015 at 4:59 pm

    Love this recipe!! I’ve made it several ways and our new favorite is to add 2 bananas, use whole milk, 1.5 tsp cinnamon, and just 2 Tblsp of mini chocolate chips on top! (omit the coconut) My toddler and 5 year old gobble it up!! I plan to add walnuts, but I haven’t gotten around to it yet!

    Reply

  21. Brittany says

    January 24, 2015 at 10:37 am

    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!

    Reply

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