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Chocolate Chip Cookie Baked Oatmeal is a hearty, filling, and healthy breakfast recipe that tastes like a warm chocolate chip cookies! Loaded with whole grain oats, eggs, milk, mini chocolate chips, and brown sugar for sweetness. Prepare this recipe for warm baked oats the night before and pop it into the oven in the morning. Serve as is or drizzle some warmed milk over top!
Be sure and also try my Fruity Baked Oatmeal recipe.
Chocolate Chip Cookie Baked Oatmeal Recipe
This baked oatmeal recipe is one of our favorite warm breakfasts! Lots of healthy carbs from the whole grain oats and some added protein from eggs. Plus, a little chocolate and brown sugar never hurt anyone.
It’s a filling and super kid-friendly breakfast that is sure to be a hit.
I love making this recipe on the weekends or for busy weekday mornings. It’s a make-ahead breakfast recipe that gets prepared the night before and you bake it up in the morning. It also lasts for several days in the fridge, which means you can heat up individual pieces for a quick & warm breakfast through out the week.
Ingredients You’ll Need
Here are the ingredients you need to make these chocolate baked oats that taste like a chocolate chip cookie.
- Whole Milk – Yes, it’s best to use whole milk. You want the higher fat so the oats will really soak into it and so the oatmeal bakes up firm.
- Large Eggs
- Vanilla Extract
- Old-Fashioned Whole Oats – Do not substitute these with anything! Not quick oats, not steel cut oats. You want old-fashioned whole grain oats.
- Light Brown Sugar – We love the amount listed in the recipe, but feel free to reduce slightly if wanted. You do need some brown sugar so don’t skip it entirely.
- Butter – I use salted butter in this recipe.
- Baking Powder
- Mini Chocolate Chips
How To Make Baked Oatmeal
For the full recipe and instructions be sure to scroll down below to the recipe card. Here are the easy steps needed to make this recipe.
Step One : In a large mixing bowl, whisk together the milk, eggs, and vanilla extract. Add the dry ingredients to the same mixture; oats, brown sugar, butter, baking powder, salt, and chocolate chips. Stir until well combined.
Step Two : Pour the batter into a 9×13 baking dish. Cover tightly with plastic wrap and refrigerate overnight, or for at least 8 hours.
Step Three : Remove the oatmeal from the fridge 30 minutes prior to baking. Heat up the oven to 375 degrees F while the oatmeal is sitting out at room temperature.
Step Four : Bake oatmeal for 25-30 minutes or until cooked through, the oatmeal is set, and no liquid remains pooled up in the baking dish.
Tips For Success
Here are my tips that will hopefully help make this recipe a success in your own kitchen!
- Use Whole Milk : It’s best not to use a lower-fat milk for this recipe. You want that thickness, creaminess, and fat for the oats to soak into it. It also just tastes better!
- Mini Chocolate Chips : This may seem like something you can substitute regular chocolate chips with, but I highly recommend using the mini sized chocolate chips. They’re smaller, which pairs well with the oatmeal, and this baked oatmeal is not supposed to be a gooey, chocolatey chocolate chip cookies. Just small bits of chocolate is really all you need. But of course, if you want more gooey chocolate then feel free to use regular chocolate chips.
- Plan Ahead : This oatmeal does have to refrigerate overnight in the fridge! Make sure you plan ahead and make it the night before. Don’t skip this or try to rush the refrigeration time. Eight hours minimum is what you need.
Baked Oatmeal FAQs
- Serving Suggestions
- My family loves to drizzle some warmed milk (whole milk or half & half) over a piece of the warm chocolate chip cookie oatmeal.
- You can top each serving with some whipped cream (spray can or homemade) and garnish with a few mini chocolate chips.
- Eat it plain as is. It’s even good this way!
- Can I Freeze Baked Oatmeal?
- Yes you can freeze it! To freeze it, make it as directed in the recipe and let it cool completely to room temperature. Double wrap the baking dish in tin foil and freeze it for up to 2 months.
- You can also freeze individual portions of the baked oatmeal, double wrap them in tin foil, and then freeze the portions inside a freezer-safe container (I use a gallon-sized Ziploc bag).
- How To Store Leftovers
- Store the baked oatmeal in an air-tight container, in the fridge, for 3-4 days.
- It’s the perfect make ahead breakfast for the week!
- How To Reheat
- To reheat from the fridge, warm in the microwave until heated through.
- If eating from frozen, let the oatmeal thaw in the fridge overnight. You can warm it up in the oven or warm up individual pieces in the microwave. I like to damp a paper towel and lay it over the piece of oatmeal when reheating it in the microwave. This keeps the oatmeal moist while heating.
- Can I Use Quick Oats or Steel Cut Oats?
- I do not recommend using quick oats or steel cut oats for this recipe. Steel cut oats have a much longer baking time and the quick oats will just fall apart as they soak in the milk and eggs. Whole old-fashioned oats are larger pieces of oats, they hold up better to the moisture, and they provide the best hearty texture for baking oatmeal recipes.
More Breakfast Recipes To Try
- French Toast Recipe
- Buttermilk Waffles
- Egg Muffin Cups
- Sausage Breakfast Casserole
- Easy Cinnamon Roll Casserole
- 3 Ingredient Cinnamon Rolls
- French Toast Casserole
Chocolate Chip Cookie Baked Oatmeal
- 4 large eggs
- 3½ cups whole milk
- 1 teaspoon vanilla extract
- 6 cups old-fashioned oats (not quick oats)
- 2/3 cup brown sugar
- 6 tablespoons butter cubed really small
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/2 cup mini semi-sweet chocolate chips
- Spray a 9x13 baking pan with cooking spray.
- In a large bowl, whisk together the eggs, milk and vanilla. Add in the oats, brown sugar, butter, baking powder, and salt. Stir all the ingredients together until well combined, then pour into the prepared baking dish. Cover and refrigerate overnight or at least 6 hours.
- Cover the dish tightly with plastic wrap and refrigerate overnight.
- Take the dish out of the fridge 30 minutes prior to baking. Preheat oven to 375°. Bake casserole for 25-30 minutes. The oatmeal will firm up and the liquid will be absorbed.
- Bake for 25-30 minutes. The oatmeal will firm up and the liquid will be absorbed.
- Serve immediately while hot. a piece of the hot oatmeal with some milk and garnish with additional mini chocolate chips, if wanted.
- I like to add a piece of oatmeal onto a plate or shallow bowl and drizzle some warmed milk over the top. We like to use whole milk or half & half milk for this.Garnish with additional mini chocolate chips and even some whipped cream if wanted. Either homemade or from a spray can.
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This is my kind of breakfast! Pinned and yummed. Stopping by from Merry Monday.
Thanks so much for visiting and pinning 🙂
Yum! We have been loving our baked oatmeal around here lately. I haven’t tried a chocolate chip cookie version yet. We will have to put in on the list of upcoming flavors!
I have your baked versions of oatmeal on my short-list of stuff to try! We love oatmeal in our house.
I love you can make this the night before!!! Thank you so much for linking up to Merry Monday this week! I am sharing your post tomorrow on my FB page We hope to see you next week for another great party! Have a great week!
Thank you so much Kim! I love the Merry Monday Party that all you ladies host 🙂
Do you have to let it set overnight before you bake or cam you bake right after you prepare?
It needs to soak overnight in the fridge before baking. You could of course try it without the overnight soak and it may be just fine.