Fudgy Chocolate Baked Oats

By Tyla | Last modified on Jan 19, 2026

Featured in: Breakfast

Start your day with the rich, comforting taste of fudgy chocolate baked oats. This delightful vegan dish combines the deep flavor of Dutch-processed cocoa with the smoothness of dairy-free chocolate chips, creating a guilt-free breakfast or snack that feels like an indulgence.

Perfectly moist and packed with wholesome ingredients, these baked oats deliver satisfying texture and flavor, whether you’re fueling a busy morning or craving a cozy afternoon treat.

Why You’ll Love This Recipe

Rich, decadent chocolate flavor with a fudgy texture that satisfies sweet cravings.
Vegan and gluten-free, making it suitable for various dietary preferences.
Simple ingredients and easy preparation with no complicated steps or equipment.
Perfectly portioned for a wholesome breakfast or snack that keeps you energized.

Ingredients

Unsweetened soy milk or oat milk: Provides a creamy, dairy-free base that enhances the moist, soft texture of the baked oats.
Dairy-free chocolate chips: Adds bursts of rich chocolate throughout, melting beautifully into the warm oats.
Espresso powder (optional): Intensifies the chocolate flavor with a subtle, deep coffee note without overpowering the recipe.
Ground flaxseed: Acts as a vegan binder and adds a nutty flavor plus extra fiber and omega-3s.
Dutch-processed cocoa powder: Gives the oats their signature rich and smooth chocolate taste with a velvety finish.
Baking powder: Helps the oats rise slightly, creating a tender yet set baked texture.
Salt: Balances the sweetness and amplifies the chocolate’s depth of flavor.
Maple syrup: Natural sweetener that imparts a subtle caramel note while keeping the dish vegan.
Peanut butter or almond butter: Adds creaminess, richness, and a nutty undertone to the batter.
Vanilla extract: Enhances the overall flavor with a warm aromatic hint.
Gluten-free rolled oats: The main hearty ingredient that provides fiber and a satisfying chew in every bite.

Instructions

Preheat and prepare your baking dish: Set your oven to 175°C (350°F) and grease a 20 x 20 cm ceramic baking dish thoroughly. This ensures your oats won’t stick and bake evenly with a nicely formed crust.
Warm the milk and melt chocolate: Pour your choice of soy or oat milk into a heatproof bowl and microwave for about 90 seconds until warm but not boiling. Add 2 tablespoons of chocolate chips to the milk and whisk until melted completely smooth, infusing the liquid base with chocolate flavor.
Mix in dry and wet ingredients: Incorporate espresso powder, ground flaxseed, cocoa powder, baking powder, salt, maple syrup, nut butter, and vanilla extract into the warm milk mixture. Whisk well until the batter is uniformly blended, which ensures consistent chocolate richness and optimal texture.
Fold in the oats and remaining chocolate chips: Carefully fold in the gluten-free rolled oats and remaining dairy-free chocolate chips. This step evenly distributes the chocolate pieces and oats, creating delightful pockets of melty chocolate within the baked texture.
Bake to perfection: Transfer the batter to your greased ceramic dish and place in the oven. Bake for 40 minutes until the mixture is set and slightly firm to the touch, indicating a perfect fudgy yet stable texture without dryness.
Cool and serve: Remove the oats from the oven and let cool for 20 minutes to firm up further. Slice into portions and enjoy warm or at room temperature for a comforting chocolate treat anytime.

You Must Know

Use certified gluten-free oats if you have sensitivities to ensure the recipe stays gluten-free.
Espresso powder is optional but highly recommended to enhance chocolate depth, omit if preferred.
Store leftovers in an airtight container at room temperature or refrigerated for up to 3 days.

Storage Tips

Store leftover baked oats in a sealed container in the refrigerator for up to 3 days to maintain freshness. Reheat portions gently in the microwave or enjoy chilled for convenience.

Serving Suggestions

Serve these baked oats with fresh berries or a dollop of dairy-free yogurt for a balanced breakfast. A drizzle of extra maple syrup or a sprinkle of chopped nuts adds texture and intensifies the flavor experience.

Professional Tips

For extra fudginess, slightly underbake and allow residual heat to finish cooking during cooling.
Customize with your favorite nut butter or dairy-free chocolate chips for varied tastes and textures.
Blend the oats quickly before folding for a smoother texture or keep them whole for hearty bites.

FAQs

Can I substitute the dairy-free milk with regular milk?: Yes, you can use regular milk if you are not vegan, but it will slightly change the flavor and nutrient profile.
Is espresso powder necessary?: It’s optional but recommended as it enhances the chocolate flavor without tasting like coffee.
Can I use steel-cut oats?: Steel-cut oats are not advised as they require a longer cooking time and may result in a different texture.
How do I make this gluten-free?: Use certified gluten-free rolled oats to ensure the dish remains gluten-free.
Can I prepare the batter the night before?: Yes, refrigerate the batter overnight and bake fresh in the morning for a quick breakfast option.
What storage method is best?: Store in an airtight container in the fridge for up to 3 days or freeze individual portions for longer preservation.
Can I add fruits or nuts?: Absolutely! Fold in chopped nuts or dried fruits before baking for added texture and flavor.