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 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
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!
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.
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!
Walnuts sounds like a great addition! I’m glad you’ve enjoyed this. 🙂
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!
Glad you liked this, Shannon! 🙂
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.
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.
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?
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!
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!
My three year old just said “this is so delicious that I want to bake it again!” Great recipe!
Haha! I love it. 🙂 Thanks for letting me know.
Great recipe! I added some cocoa powder, cinnamon, walnuts, ground flax seeds, and used maple syrup. YUMMY! Thanks for the recipe!
Love your additions! 🙂
Oh this sounds so good! I loooooove mounds bars(or the Canadian version, bounty). So yummy 🙂
You will love this, then!
Oh my gosh, how delicious does this look?! Thanks for coming by my blog today, so glad we could connect thanks to The Lean Green Bean! Happy Sunday to you 🙂
And thank you for stopping by! 🙂
This looks so so good! I am a huge advocate of Chocolate for breakfast 🙂
Your salmon cakes recipe looks delicious too.
Have a great weekend.
Thanks, Jan! You have a great weekend, too. 🙂
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. 🙂
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.
I love any excuse to eat chocolate at breakfast. Super!
You can’t go wrong with chocolate for breakfast! Great way to start the day. 🙂
Awesome recipe…almost cooked up something similar the other day! Now I need to 🙂
Do it! 🙂
i’ve never baked oatmeal before but after reading your post I’ll put this on my list. Sounds and looks delicious!
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!
Sounds lovely! I adore apple butter. 🙂
and yet another reason to eat chocolate for breakfast… and with coconut milk! LOVE IT! =)
(ps… i think my Little Man has the same tractor!)
Does it say, “Nothing runs like a Dear!”?? Over and over? 😉 We’re kind of on chocolate overload over here. Whoops.
I mean Deere. Lol.
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
Please let me know how you like it! 🙂
This looks SO heavenly. Nothin better than coconut and chocolate! Hubba hubba 🙂
Heavenly is a good word to describe it. 🙂
Yum! I’m not a huge oatmeal person, but this looks delicious to me.
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