Meet Maple Cinnamon Baked Oatmeal’s cousin: Dark Chocolate Baked Oatmeal. Classic oats, sweetened with cocoa powder and real sugar and baked to perfection for the perfect, healthy filling breakfast. Dark chocolate baked oatmeal also makes a healthy snack or dessert when you’re looking for something extra sweet. My sugar-loving husband gave this one two-thumbs up.
What does baked oatmeal taste like?
This dark chocolate baked oatmeal offers the flavor and texture a traditional, warm bowl of oatmeal with the convenience and ease of cutting a piece of cake. It’s perfect for feeding a family, or for meal prep.
The taste is sweet, with the flavors of dark cocoa.
There is not an overwhelming flavor of banana here; really, the banana serves as a sweetening agent for the oats, along with the unsweetened applesauce. If you don’t like the taste of bananas, don’t worry. You won’t taste them.
If you are allergic to bananas or are unable to eat them, you can use more applesauce in place of them. I would start with 2/3 cup to 1 cup of applesauce as the equivalent of two mashed bananas.
What you’ll need to make dark chocolate baked oatmeal
Here’s what you’ll need to make dark chocolate baked oatmeal:
- unsweetened applesauce
- vanilla extract
- kosher salt
- unsweetened cocoa powder
- sugar (I used cane sugar, it’s a little coarser in texture, but granulated sugar will work fine)
- unsweetened almond milk (or cashew, or skim)
How to make dark chocolate baked oatmeal
Start by getting a baking dish; you can use a casserole dish, a Pyrex, a pie plate. Anything will work here. Preheat your oven to 375F.
Mash the bananas with a fork at the bottom of a mixing bowl. Then, add the applesauce, the sugar, vanilla extract, cocoa powder, and baking powder.
Whisk everything together. Add the milk, and then fold the oats in.
Spray the casserole dish with non-stick cooking spray, and then pour the mixture in.
In a small bowl, combine the topping ingredients.
Sprinkle the topping ingredients on top of the casserole dish, then pop the dish in the oven and bake for 35 minutes.
Dark Chocolate Baked Oatmeal
- baking dish, casserole dish, pie plate
- mixing bowl
- 2 bananas overripe
- 1/4 cup unsweetened applesauce
- 2 tbsp sugar I used Cane Sugar; it is coarser
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup cashew milk unsweetened, or almond milk or skim
- 1.5 cups old fashioned oats
- 1/4 tsp unsweetened cocoa powder
- 1 tsp sugar
- Preheat the oven to 375F.
- Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt 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 topping ingredients. Sprinkle this mixture evenly on top of the oats.
- Bake at 375 for 35 minutes.
- 5 points (blue and green plans)
- 2 points (purple plan)
How to serve, store and reheat
This recipe makes 4 equal-sized portions. You can store this in individual portions, covered in the fridge (either wrapped tightly with plastic wrap, or in an air tight container). This also freezes well (I personally haven’t frozen it, because it’s usually gone in a day or two!)
To reheat, simply pop it in the microwave or air fryer. Serve with fresh fruit, or a drizzle of peanut butter.
You might also enjoy:
- chocolate powdered peanut butter mixed with water
- frozen mixed berries
- shredded coconut