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baked oatmeal bar on a white plate with mini chocolate chips and fresh raspberries scattered over the top

Overnight Chocolate Baked Oatmeal (easy back-to-school breakfast)

Soaked overnight for easy digestion, this gluten-free chocolate baked oatmeal takes a few minutes to stir together in the morning, then bakes while you get the kids ready! The baked oatmeal recipe variations are endless, too... Add in some cinnamon or chocolate chips, dried fruit or crispy nuts.

Course Breakfast, Dessert, Snack
Cuisine American, Traditional
Prep Time 10 minutes
Cook Time 50 minutes
Soaking Time 12 hours
Servings 9 people
Calories 416 kcal
Author Megan Stevens

Ingredients

Instructions

The night before you intend to bake...

  1. Place water, rolled oats, buckwheat groats, and raw apple cider vinegar in a large glass bowl.
  2. Stir briefly.
  3. Loosely cover.
  4. Soak 12 to 24 hours.
    water, rolled oats, buckwheat groats, and raw apple cider vinegar combined in a glass bowl loosely covered with a white cloth that has been pulled back so we can see the mixture inside

The next day...

  1. Pour soaked oat mixture into a large, fine-mesh colander.

  2. Rinse well under running water and drain.
    rinsing a mixture of soaked oats in a fine-mesh colander under running water
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Grease an 8x11" (or 9x9") rectangular baking dish.

  5. In a large bowl, whisk together warm butter and maple syrup.
  6. Add cocoa and whisk again until a kind of ganache is formed.
    whisking together maple syrup, warm butter, and cocoa powder in a stainless steel bowl to make baked chocolate oatmeal
  7. Whisk inĀ oats, buckwheat, milk, eggs and sea salt.
  8. Transfer to prepared baking dish.
  9. Bake uncovered for 45 to 50 minutes, until dry and somewhat firm on the surface and darkened around the edges.
  10. As an optional step, about 35 minutes through the baking time, briefly remove baked oatmeal from oven to sprinkle the surface with chocolate chips.

  11. Allow to cool slightly, if desired.
  12. Cut into 9 squares.
    white casserole dish of chocolate baked oatmeal sprinkled with mini chocolate chips
  13. Serve warm.

Recipe Notes

Leftovers are good cold or reheated gently in a low temperature oven. Pour warm cream or milk over heated up leftovers.

Baked oatmeal lasts well in the fridge, covered, for up to 5 days.

Serving Suggestions:

Nutrition Facts
Overnight Chocolate Baked Oatmeal (easy back-to-school breakfast)
Amount Per Serving
Calories 416 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 58mg19%
Sodium 236mg10%
Potassium 412mg12%
Carbohydrates 64g21%
Fiber 7g29%
Sugar 32g36%
Protein 10g20%
Vitamin A 343IU7%
Vitamin C 1mg1%
Calcium 146mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.