Chocolate Peppermint Baked Oats (Dessert for Breakfast)
This Chocolate Peppermint Baked Oats is SO EASY! A cozy, chocolatey breakfast with a refreshing peppermint twist—like dessert for breakfast, but better.
Equipment
- Oven
- Mixing Bowl
- Whisk or spoon
- Baking Dish
- Measuring cups and spoons
- Spatula
Ingredients
- 2 cups rolled oats hearty base
- 2 tablespoons cocoa powder adds rich chocolate flavor and deep color
- 1 teaspoon baking powder helps the oats rise and become fluffy
- 1/2 teaspoon salt balances sweetness and enhances flavor
- 2 cups milk dairy or non-dairy, e.g. almond, oat, or cow's milk
- 1/4 cup maple syrup or honey natural sweetener
- 1 teaspoon vanilla extract brings warmth and depth
- 1/2 teaspoon peppermint extract signature festive twist
- 1/2 cup dark chocolate chips melts into pockets of chocolate
- fresh mint leaves for garnish, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking dish lightly with oil or non-stick spray to ensure the oats don’t stick.
- In a large mixing bowl, combine the rolled oats, cocoa powder, baking powder, and salt. Whisk them together to evenly distribute the cocoa and baking powder.
- In a separate bowl or measuring cup, stir together the milk, maple syrup (or honey), vanilla extract, and peppermint extract to infuse moisture and flavor.
- Pour the wet ingredients into the dry ingredients. Stir until fully combined and oats soak up the liquid. Fold in the dark chocolate chips gently.
- Transfer the mixture into your prepared baking dish, smoothing the top with a spatula. Bake for 35-40 minutes or until edges are set and center is firm but moist.
- Remove from oven and let cool a few minutes. Slice into squares and garnish with fresh mint leaves if desired. Serve warm and enjoy.
Notes
- Use certified gluten-free rolled oats to make this recipe gluten-free.
- For a vegan version, use plant-based milk and maple syrup instead of honey.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Don’t overbake to keep the oats moist and cakey.
- Add chopped nuts or dried cranberries as mix-ins for extra texture and flavor.