Description
This Easy Chocolate Baked Oatmeal with Almonds and Coconut is a delicious and wholesome breakfast option that combines creamy Greek yogurt, rich cocoa, and crunchy almonds and coconut. Baked to perfection, this dish offers a cozy, chocolaty start to your day with a delightful texture and natural sweetness.
Ingredients
Wet Ingredients
- 1 cup plain Greek yogurt
- 2 large eggs
- 1 1/4 cup milk (dairy or plant-based)
- 1/3 cup granular monk fruit sweetener (or other preferred sweetener)
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups old fashioned rolled oats
- 1/2 cup unsweetened flake coconut (plus more for topping)
- 1/2 cup sliced almonds (plus more for topping)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Optional Toppings
- 1/4 cup no sugar added chocolate chunks (optional)
Instructions
- Preheat and Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×9 inch baking dish or medium baking pan with non-stick baking spray, preferably coconut oil spray, to prevent sticking. Set it aside for now.
- Mix Wet Ingredients: In a mixing bowl, whisk together the Greek yogurt, eggs, milk, monk fruit sweetener, and vanilla extract until well combined and smooth. This mixture provides moisture and binds all components together.
- Add Dry Ingredients: To the wet mixture, add the rolled oats, sliced almonds, unsweetened flake coconut, cocoa powder, and salt. Stir with a rubber scraper or spoon until all ingredients are thoroughly incorporated into a uniform batter-like consistency.
- Assemble the Dish: Pour the oatmeal mixture into the prepared baking dish and spread evenly. Sprinkle extra sliced almonds and unsweetened coconut flakes on top for additional texture. If using, scatter the no sugar added chocolate chunks evenly on the top surface.
- Cover and Bake: Cover the baking dish with aluminum foil to shield the nuts and coconut from over-browning during baking. Place it in the oven and bake for 30-32 minutes.
- Remove Foil and Brown Toppings: About 5 minutes before the baking is complete, remove the foil to allow the almonds and coconut to lightly brown and develop a toasty aroma and texture.
- Cool and Serve: After baking, remove the dish from the oven and let it cool to room temperature. This resting period helps the oatmeal firm up, making it easier to slice into bars. Serve warm or at room temperature for a delicious breakfast or snack.
Notes
- You can substitute the monk fruit sweetener with honey, maple syrup, or any other preferred sweetener.
- Use dairy or plant-based milk according to your dietary preference.
- Adding chocolate chunks is optional; for a fully vegan option use dairy-free chocolate chips or omit entirely.
- If you like a crunchier texture, toast the almonds and coconut flakes lightly before mixing into the batter.
- Store leftovers covered in the refrigerator for up to 4 days and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
