Chocolate Chip Oatmeal Bake
A cozy, family-sized oatmeal bake that combines hearty oats, creamy coconut milk, and a hint of cinnamon — finished with melty chocolate chips. Perfect for slow mornings or make-ahead breakfasts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
Units
Scale
- 3 cups organic oats (rolled oats for best texture; quick-cook oats work great too)
- 1 can full-fat coconut milk or 2 cups regular milk + 1.5 cups water
- 3 eggs
- 2 scoops gelatin (optional, but we love the added protein — see note below)
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup chocolate chips
Instructions
- Mix the ingredients In a 10×8 baking dish, combine all the ingredients. (Yes, you can mix it right in the dish for less cleanup — because no one needs more dishes.)
- Soak overnight (optional but recommended) Cover the dish with a tea towel or foil and place it in the fridge overnight. This step makes the oats easier to digest and deepens the flavor. If you’re in a rush, you can skip this and bake it right away, but soaking adds that extra softness.
- Bake in the morning When you wake up, preheat the oven to 350°F. Uncover your dish and bake for 20–30 minutes, until the top is lightly golden and no liquid remains in the center.
- Serve and enjoy Scoop into bowls with milk poured over top, or slice into squares and serve with bacon or sausage on the side.
Notes
- For a dairy-free option, use full-fat coconut milk.
- Soaking overnight gives the bake a creamier, more digestible texture.
- The gelatin adds a boost of protein without affecting texture — great for growing kids or postpartum moms.
- Store leftovers in the fridge for up to 4 days; reheat gently or enjoy cold.
Find it online: https://margaretmatheny.com/chocolate-chip-oatmeal-bake/
