Baked Chocolate Oatmeal Recipes

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Add the first six ingredients into a 4-quart sauce pan.
• Bring to a rolling boil and hold for 1 minute.
• Remove from heat.
• Add peanut butter into the hot mixture and stir until melted.
• Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
• Mix in the dry oats until they are completely coated.
• Drop cookies by tablespoonfuls onto wax paper.
• Let cool until set.
• *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.

CHOCOLATE OATMEAL

Steps:

• Heat milk and a pinch of salt in a small saucepan over medium heat until begining to simmer.
• Reduce heat and add oats, cocoa and sugar.
• Simmer over low heat, stirring occasionally until thickened.
• If you want your oatmeal thick or watery, this is where you determine the consistency- don't stop until it's pretty much at the consistency you would like.
• Cover and let sit for about 5 minutes (this cooks the oatmeal more thoroughly).
• Remove cover, stir and serve.
• Garnish with chocolate chips, nuts, and/or fruit if desired.

CHOCOLATE OATMEAL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan.
• In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool.
• Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well.
• Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.

CHOCOLATE CHIP BAKED OATMEAL

Steps:

• Preheat the oven to 350 degrees F. Grease a 2-quart square baking dish.
• On a rimmed baking sheet, bake oats and pecans 4 to 5 minutes or until fragrant and lightly toasted. Cool 5 minutes.
• In a medium bowl, stir together the oats and pecans, cinnamon, baking powder, and salt.
• In another medium bowl, combine milk, maple syrup or honey, eggs, butter, and vanilla. Whisk until thoroughly combined.
• Set aside 1/2 cup of the HERSHEY'S Semi-Sweet Chocolate Chips for topping the baked oatmeal. Pour the remaining chocolate chips into the prepared baking dish, spreading into an even layer.
• Cover the chocolate with the dry oat mixture, then drizzle the wet ingredients over the oats. Stir once or twice to gently combine, but do not combine completely. Sprinkle reserved chocolate chips over the top, along with raspberries (if using).
• Bake 35 to 40 minutes or until set and golden. Let stand 15 minutes before serving. If desired, add additional HERSHEY'S Semi-Sweet Chocolate Chips, maple syrup, and/or honey for serving.

VEGAN CHOCOLATE BAKED OATMEAL

Steps:

• Preheat oven to 350°F and prepare an 8x8 inch square baking pan by lining with parchment paper.
• If you do not have ground chia seeds, grind chia seeds in a coffee or spice grinder. I would grind about 1/4 cup whole seeds and save any extra in the fridge in a sealed container.
• Place ground chia seeds in a small bowl and add the water. Stir to combine and set aside to gel up. They will be a very thick gel like consistency when ready.
• In a large mixing bowl, add the dry ingredients. This includes the oats, baking powder, salt, cocoa powder, and cinnamon. Whisk to combine.
• Add wet ingredients into the bowl with the dry ingredients. This includes the milk, maple syrup and the ground chia seed gel.
• Use a large mixing spoon and stir to combine ingredients. Pour into the prepared baking pan and spread evenly.
• Bake for 25-30 minutes or until the oatmeal is springy in the center when touched. Do not overbake. If you want to add chocolate chips to the top, sprinkle desired amount on the oatmeal the last
• Let cool for 15 minutes in pan before slicing. Slice into 8 large bars (or you pick the size) and serve warm or cold.
• Store in the fridge in a sealed container up to 5 days. minutes of cooking.

CHOCOLATE BAKED OATS RECIPE

Steps:

• Preheat the oven to 180C/350F, get out a small baking dish and grease it well.
• In a bowl, combine together all of the ingredients, except chocolate chips, and mix until smooth.
• Stir some of the chocolate chips through the batter and move to the baking dish.
• Top with the rest of the chocolate chips and place in the preheated oven for 25 to 30 minutes or until cooked through.
• Remove from the oven, top with any optional extra toppings and enjoy.

CHOCOLATE BANANA BAKED OATMEAL

Steps:

• Preheat the oven to 350 F, and prepare an 8×8" baking pan by either greasing it well with coconut oil, or lining it with parchment paper.
• Using a large bowl, combine the flaxseed and water. Mix well and allow to sit for 5 minutes.
• Add the remainder of the ingredients to the bowl and mix well to combine, leaving the collagen for last. Stir well to make sure the collagen is well incorporated and mostly dissolved into the almond milk.
• Pour the contents into the prepared baking pan. Transfer to the preheated oven and bake for 35-40 minutes. The baked oatmeal should be firm, and no longer liquid.
• Allow to cool before slicing and enjoying. Store in the fridge in glass Tupperware to enjoy later. If reheating, add a splash of almond milk if desired.

CHOCOLATE PEANUT BUTTER BAKED OATMEAL

Steps:

• Preheat the oven to 375F.
• Spray a small baking dish or casserole with cooking spray. I used an 8.5" round casserole dish for this.
• Add the bananas to the bottom of a mixing bowl, and mash them with a fork.
• Add the applesauce, sugar, cocoa powder, baking powder, salt, and vanilla extract, and stir to combine.
• Add the milk. Whisk together.
• Add the oats. Fold in.
• Pour the mixture evenly into the baking dish.
• In a small bowl, combine the powdered peanut butter and extra milk to form a peanut butter consistency (start with 2 tbsp, work up to 3 tbsp or until the mixture resembles peanut butter).
• Add the peanut butter mixture to a plastic sandwich bag, and snip the end to form a piping bag.
• Pipe the peanut butter onto the oats, and then swirl using a toothpick.
• Sprinkle the extra 1 tsp sugar on top of the oats.
• Bake at 375 for 35-40 minutes or until set up. Allow the bake to cool before cutting.

CHOCOLATE BAKED OATS

Steps:

• *I like the gooey center, but if you want it cooked evenly instead, use a wide and shallow baking dish (such as a 7x5) instead of a ramekin.If using an oven, preheat to 350 F. Stir all ingredients, blend if you wish, and pour 2/3 of the mixture into an oven-safe dish. Add the filling if using, then top with remaining mixture. (Watch the step-by-step recipe video above.) Bake 25 minutes, or microwave 1-2 minutes. Add any toppings if desired.View Nutrition Facts