Main Ingredients Needed

To make the simple recipe, you’ll need healthy ingredients found at any grocery store. And from this base recipe, you can customize the oatmeal mixture to create different flavors, from chocolate oats to fruity oatmeal.

• 2 cups old-fashioned oats (I like sprouted oats for easier digestion)
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon (adds natural sweetness and flavoring)
• 3/4 teaspoon salt
• 1 cup milk: whole milk, skim milk, or non-dairy milk: unsweetened almond milk, cashew milk, oat milk, or coconut milk
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons butter or virgin coconut oil, melted

Equipment

• 1 large bowl for mixing the ingredients
• 9-inch baking dish for baking the oatmeal

Can I Use Quick Oats or Steel Cut Oats?

I don’t recommend using quick cooking oats or steel-cut oats.

Old-fashioned rolled oats will give you the best results. Any brand will work.

Quick oats may be used to make overnight oats, like tropical overnight oats, protein overnight oats, or overnight oats with frozen fruit. And steel cut oats, which have a coarse texture, are best for making hot oatmeal. Just don’t use them for this recipe.

7 Different Ways To Flavor This Recipe

• Apple Baked Oatmeal: Stir 1 cup chopped apples (no need to peel) into the batter.
• Lemon & Blueberry Oatmeal: Add the zest (grated rind) from 1/2 a fresh lemon and 1 cup fresh or frozen blueberries to the batter. Reduce the cinnamon or skip it.
• Raspberry Oatmeal: Add 1 cup fresh or frozen raspberries.
• Peach Oatmeal: Add 1 cup chopped peaches to the batter.
• Carrot Cake Oatmeal: Add 1/2 cup shredded carrots, along with 1/4 cup raisins and 1/4 cup chopped walnuts to the batter.
• Chocolate Oatmeal: Chocolate baked oats taste just like brownies, for breakfast! Add 1/4 cup cocoa powder to the batter and sprinkle 2 tablespoons chocolate chips over the top before baking.
• Chocolate Chip Baked Oatmeal: Add 1/2 cup chocolate chips to the batter. Or, use 1/2 cup chopped ripe banana and 1/2 cup chocolate chips!

Step By Step Recipe Instructions With Photos 

Preheat the oven to 350F and grease a baking dish.

Step 1: Combine Ingredients

• Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt.
• Add the wet ingredients (milk, eggs, vanilla extract, and sweetener of choice) to dry ingredients and stir to combine.
• Finally, stir in the melted butter or coconut oil. You don’t want to stir the melted butter or coconut oil directly into the milk or you will have clumps-that’s why we’re adding it after the ingredients are mixed.

Step 2: Rest for 5 Minutes

Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.

Step 3: Bake for 30-35 Minutes at 350F

• Bake for 30-35 minutes, until the center is firm and edges are browned.
• The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm and edges haven’t browned, continue baking until ready.
• After removing from the oven, rest for at least 5 minutes before serving.

Favorite Toppings

• Drizzle maple syrup or honey over the top
• Add sliced bananas or favorite fruit over the top
• Top with a spoonful of almond butter, cashew butter, and peanut butter
• Serve in a bowl over greek yogurt with fruit (or chocolate protein yogurt which tastes like pudding!)
• Top slices with whipped cream (how to make homemade whipped cream, dairy or dairy-free)

How to Store, Freeze, Meal Prep, & Reheat

• Fridge: Store leftover baked oatmeal whole, in the casserole dish covered with foil, plastic wrap, or a lid. Or, cut the oatmeal into squares and store in an airtight container. Store in the fridge for up to 7 days.
• Freezer: Freeze cut bars in an airtight bag or container for up to 3 months. Defrost on the counter or in the fridge, enjoy at room temperature or reheat in the microwave or oven.
• Meal Prep: Make a pan on the weekend, cut into bars once cool, and store in the fridge or freezer for future breakfasts.
• Serve Cold, at Room Temp, or Warm: The best part is you can serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.

Baked Chocolate Oatmeal That Tastes Like a Brownie

I’m a sucker for anything chocolate. Naturally, I add chocolate to my breakfast meals. Chocolate protein yogurt and chocolate overnight oats are a couple of my “sweet treat” breakfast favorites.

Lately, I’ve been on a baked oatmeal kick. Why not add cocoa powder to my favorite baked oats to make a brownie-like breakfast. This recipe is a result of that curiosity and its so stinkin’ good.

Ingredients Needed to Make “Brownie” Baked Oats

This recipe uses simple ingredients from your pantry and fridge. The recipe is based on my baked oatmeal with blueberries recipe, but adds cocoa powder for a rich chocolate flavor.

The cocoa also gives the oats a cake-like texture (without adding flour) so you can easily cut the oats into bars. Here’s what you need…

• 2 cups old-fashioned rolled oats (I prefer sprouted oats for easier digestion)
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup milk of choice whole milk or plant-based milk (like almond milk, coconut milk, oat milk, cashew milk)
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 2 tablespoons butter or virgin coconut oil, melted
• 2 teaspoons vanilla extract
• 2 tablespoons chocolate chips (optional)
• cooking spray (like avocado oil spray to grease the baking pan)

Equipment

• 1 large bowl for mixing the ingredients
• 9-inch baking dish the baking pan in the photos is just slightly larger; just don’t go too large or you’ll end up with thin bars.

Can I Use Quick Oats or Steel Cut Oats?

I don’t recommend using quick cooking oats or steel cut oats to make baked oatmeal.

Rolled oats will give you the best results. Quick oats may be used to make overnight oats, like tropical overnight oats, protein overnight oats, or overnight oats with frozen fruit. And steel cut oats, which have a coarse texture, are best for making hot oatmeal.

For this recipe, stick with old-fashioned rolled oats which you can find at any grocery store. Any brand will work.

How to Make This Recipe

You’ll find a printable option for this chocolate oats recipe in the recipe card at the bottom of the post.

First, preheat the oven to 350F.

Step 1: Combine Dry Ingredients

Combine the dry ingredients in a large mixing bowl: oats, cocoa powder, baking powder, and salt. 

Step 2: Add Wet Ingredients

To the oat mixture, add milk, eggs, melted butter or coconut oil, vanilla extract, and sweetener of choice (honey or maple syrup). Whisk to combine all the ingredients.

Step 3: Rest The Batter for 5 Minutes

Let the oatmeal rest for 5 minutes on the counter. This rest period allows the oats to absorb the liquids.

Step 4: Pour Into Prepared Baking Pan & Add Chocolate Chips

Lightly grease a 9-inch baking pan with cooking oil spray or butter.

Pour the oat mixture into the prepared baking pan.

(Optional) Sprinkle the top of the oatmeal with 2 tablespoons chocolate chips. Use mini or regular-size chocolate chips.

Step 5: Bake for 30 Minutes at 350F

Bake for 30 minutes at 350F, or until the center is firm. The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm, continue baking until ready.

How to Serve

After baking, cut into 8 bars and serve warm or cold. It’s delicious either way! Enjoy a bar just like you would a brownie (without any toppings or pairings, or with ice cream for dessert), or add one of these sides for a healthy breakfast…

• Fresh Fruit: Serve with fresh berries on the side. Or add sliced bananas over the top
• Nut Butter: Top with a spoonful of almond butter or peanut butter. Or add a spoonful of tahini (ground sesame seeds, also used to make salad dressing and hummus)
• Whipped Cream: Top slices with whipped cream (make homemade whipped cream, dairy or dairy-free)
• Yogurt: Spoon yogurt into a bowl, top with an oatmeal bar and your favorite fruit. This is particularly delicious with coconut yogurt!
• Eggs: Serve a delicious chocolate square with a side of your favorite eggs (my favorite ways to cook eggs) for a macro-friendly meal: protein, carbs, and healthy fats!
• Smoothie: Add a protein or fruit smoothie on the side.

How to Store & Reheat

• Cool Before Storing: Once fully cool, slice into 8 squares/bars and store in an airtight container.
• Fridge: Place the bars in the fridge (in an airtight container) for up to 5-7 days.
• Freezer: Store the bars in the freezer (in a freezer-safe container or bag) for up to 3 months. Store in a single layer so you can easily grab just one bar at a time. Defrost on the counter or in the fridge.
• Serve Cold, at Room Temperature, or Warm: Serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.

Ingredients Needed

• 2/3 cup old-fashioned oats
• 1 tablespoon chia seeds
• pinch of salt
• 1/2-1 serving vanilla protein powder (a good source of protein and a great way to add extra protein to the oatmeal)
• (optional) 1-2 tablespoons unsweetened shredded coconut (add a delicious coconut flavor and healthy fats)
• 1 cup coconut milk from a carton or light coconut milk from a can OR 1/2 cup water + 1/2 cup full-fat coconut milk from a can
• 1 teaspoon maple syrup or honey
• 1/2 cup mango or pineapple chunks (fresh fruit or frozen)

Optional Extras for Flavor (Choose one or multiple options)

• 1/4-1/2 teaspoon cinnamon
• 1 teaspoon orange or lemon zest (grated from the rind of a lemon or orange)
• 1/4-1/2 teaspoon vanilla extract

What are the best kind of oats to use?

For this recipe, use old-fashioned rolled oats or quick oats. You’ll find both options at any grocery store. Both options soften perfectly with the liquid, making a delicious oatmeal that you can enjoy cold, without cooking the oats.

Avoid using steel cut oats. Steel cut oats have a different texture and don’t work as well in this recipe.

How to Make Coconut Milk Overnight Oats

This recipe requires prep in advance. Make the oats at least 4 hours before consuming, or up to 4 days in advance. A great healthy breakfast option (or snack) to keep prepped in the fridge.

Step 1: Combine Dry Ingredients

Add the dry ingredients to a meal-prep jar or small bowl: oats, chia seeds, shredded coconut (if using), protein powder, salt.

If you’re adding any extra dry ingredients (cinnamon, flax seeds, orange or lemon zest, etc.), now is the time to add one or a few of these ingredients.

Step 2: Add Liquid Ingredients

If you’re using light canned coconut milk, or coconut milk beverage from a carton, add 1 cup to the oats.

If you’re using full-fat canned coconut milk, add 1/2 cup milk and 1/2 cup water to the oats.

Add vanilla extract, if using.

Give all the ingredients a good stir with a fork until well combined.

Step 3: Add Fruit

Top the oatmeal with your fruit of choice: mangoes or pineapple (fresh or frozen). Do not stir the fruit into the oatmeal. Let the fruit rest on top of the oatmeal.

Step 4: Refrigerate Overnight

Secure a lid on the jar or bowl and refrigerate for at least 4 hours, or overnight (8 hours), before consuming. As the oats rest in the fridge, the mixture will thicken. The oats may be made up to 4 days in advance.

Before eating, stir the fruit into the oatmeal. Top with your favorite toppings, or enjoy as-is.

Favorite Toppings

If you want to add anything extra, before enjoying, here are a few ideas for toppings that will add different flavors and additional nutrients to your oatmeal:

• Plain Greek Yogurt or Coconut Milk Yogurt: Add a scoop of your favorite yogurt for extra protein, creaminess, and probiotics. Stir in the yogurt as you enjoy the oats.
• Nut or Seed Butter: Add a scoop of peanut butter, sunflower butter, almond butter, or cashew butter. Or tahini (made from sesame seeds; also used to make salad dressing and hummus).
• Nuts and Seeds: Sprinkle with your favorite nuts or seeds, like pumpkin seeds, sunflower seeds, almonds, walnuts, macadamia nuts, etc.
• Granola: Top with homemade granola, homemade grain-free granola, or a store-bought granola (like Purely Elizabeth brand).
• Bananas: Slice up 1/2 or 1 whole banana and add the slices on top of the oatmeal.

How to Store This Make-Ahead Breakfast

The oats may be stored in the fridge for up to 4 days in an airtight container.

My favorite storage jars are Weck Jars: beautiful and functional. Mason jars are also fantastic. The wide-mouth 8 or 16-ounce mason jar is the best option for overnight oats.

More Favorite Oat Recipes

The best thing about oats is their versatility! Want another healthy breakfast idea using oats? You’ll also want to make my other easy overnight oats recipes and baked oatmeal recipes.

• Baked Oatmeal With Blueberries
• Baked Oatmeal Cups
• High Protein Overnight Oats
• Chocolate Peanut Butter Overnight Oats
• Banana-Oat Breakfast Cookies

If you love this recipe, you’ll also love high-protein overnight oats, tropical overnight oats with coconut milk, chocolate peanut butter overnight oats, overnight oats with yogurt, baked oatmeal cups, and baked oatmeal with blueberries.

The Secret to Making Overnight Oats with Frozen Fruit

The secret is to reduce the liquid (water or milk).

As frozen fruits defrost, they naturally add more water to the oat mixture. To adjust for this extra water content, I reduce the amount of water/milk in my recipe.

In my basic overnight oats recipe, I use 1 cup liquid, but in this recipe I’ve reduced that amount to 2/3 cup. This keeps the oats from being too watery. Instead, you end up with creamy and thick oats-just how they should be.

Ingredients Needed

• 2/3 cup old-fashioned oats or quick oats (for best results do not use steel cut oats)
• 1 tablespoon chia seeds
• 1/2-1 serving of your favorite protein powder (chocolate or vanilla)
• pinch of salt
• 1/2 cup milk of choice + 1/3 cup water (or use 2/3 cup water or milk)
• 1/2 cup favorite fruit (frozen): strawberries, blueberries, peaches, mango, pineapple, tropical fruits mix, mixed berries, etc.

Optional Extras for Flavor (Choose one or multiple options):

• 1-2 teaspoons maple syrup or honey
• 1/4-1/2 teaspoon ground cinnamon, pumpkin pie spice, or cardamom
• pinch of nutmeg
• 1 teaspoon orange or lemon zest (rind of a lemon or orange finely grated)
• 1/4-1/2 teaspoon vanilla extract

How to Make Overnight Oats With Frozen Fruit

Step 1: Combine Dry Ingredients

Add the dry ingredients to a meal-prep jar or small bowl: oats, chia seeds, protein powder, salt.

If you’re adding any extra dry ingredients (cinnamon, nutmeg, hemp seeds, flax seeds, cocoa powder, etc.), now is the time to add one or a few of these ingredients.

Step 2: Add Liquid Ingredients

Add the milk and water to the oat mixture.

If you’re adding any extra liquid ingredients (like maple syrup, mashed banana, or vanilla extract) now is the time to add one or a few of these ingredients.

Stir all the ingredients together with a fork until well combined.

Step 3: Add Frozen Fruit

Top the oatmeal with your frozen fruit of choice. Do not stir the frozen fruit into the oatmeal. Let the frozen fruit rest on top of the oatmeal.

Step 4: Refrigerate Overnight

Secure a lid on the jar or bowl and refrigerate for at least 4 hours, or overnight (8 hours), before consuming. As the oats rest in the fridge, the mixture will thicken.

Before eating, stir the fruit into the oatmeal. Top with your favorite toppings, or enjoy as-is.

Topping Ideas

If you want to add anything extra, before enjoying, here are a few ideas for what to add to the top of the oats.

• Plain Greek Yogurt: Add a scoop of your favorite yogurt for extra protein, creaminess, and probiotics. Stir in the yogurt as you enjoy the oats.
• Nut or Seed Butter: Add a scoop of peanut butter, sunflower butter, almond butter, or cashew butter. Or tahini.
• Nuts and Seeds: Sprinkle with your favorite nuts or seeds, like pumpkin seeds, sunflower seeds, almonds, walnuts, macadamia nuts, etc.
• Granola: Top with homemade granola, homemade grain-free granola, or a store-bought granola (like Purely Elizabeth brand).

How to Store

The oats may be stored in the fridge for up to 4 days in an airtight container.

My Favorite Jars for Overnight Oats

• My favorite jars are Weck Jars: beautiful and functional.
• Mason jars are also fantastic. The wide-mouth 8 or 16 ounce mason jar is the best option for overnight oats.

What is a Baked Oatmeal Recipe?

Baked oatmeal is simply that: oats that are baked with liquid ingredients and a binder (like eggs) in a casserole dish. You can add fruit to baked oatmeal (like this recipe) or even make chocolate oats that taste like brownies!

The oats bind together while baking, so you can slice the oatmeal into bars. This is not a wet, mushy variation, like overnight oats or stove-top warm oats.

Ingredients Needed

• 2 cups old-fashioned oats (I like sprouted oats for easier digestion)
• 1 teaspoon baking powder
• 1 1/2-2 teaspoons ground cinnamon (amount depends on taste)
• 3/4 teaspoon salt
• 1 cup milk: whole milk, skim milk, almond milk, cashew milk, oat milk, or coconut milk
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons butter or virgin coconut oil, melted
• 1 cup frozen blueberries or fresh blueberries (or try different fruits or chocolate chips)

Equipment Needed

• 9-inch baking pan for baking the oatmeal in the oven
• large mixing bowl for mixing the dry ingredients
• medium mixing bowl for mixing the liquid ingredients

Substitutions

• Dairy Free: If you need a dairy-free oatmeal, the type of milk you choose to use is important. Any plant-based milk will work. Instead of butter, use melted coconut oil or vegan butter.
• Egg Free: The eggs act as a binder, so instead of mushy oatmeal, you end up with oatmeal you can cut and lift from the pan (like a bar). The best option for egg-free oatmeal is to make a “flax egg.” To do this, combine 2 tablespoons of ground flax + 5 tablespoons of warm water, let sit for 5 minutes. After letting the flax sit to gel, it should be whisked into the milk and other wet ingredients.
• Gluten Free: Some oats are processed in a facility with other wheat products, so make sure you’re buying certified gluten-free oats when making this recipe. I like One Degree sprouted oats.

How to Make Baked Oatmeal, Step by Step

Preheat oven to 350F and grease a 9-inch square baking dish with butter or oil. 

Step 1: Combine Dry Ingredients

Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt. 

Step 2: Combine Wet Ingredients (Except Butter or Coconut Oil)

In a medium-size bowl, whisk the milk, eggs, vanilla extract, and sweetener of choice (honey or maple syrup). Do not add the butter or coconut oil yet.

Step 3: Combine Wet and Dry Ingredients

Add the wet ingredients to dry ingredients and stir to combine. Finally, stir in the melted butter or coconut oil. You don’t want to stir the melted butter or coconut oil directly into the milk or you will have clumps-that’s why we’re adding it after the ingredients are mixed.

Step 4: Rest for 5 Minutes

Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.

Step 5: Add Blueberries (or Other Fruit)

Gently fold the fresh or frozen blueberries into the oatmeal mixture and pour into the prepared baking pan. (I love to freeze fresh blueberries in peak season and use them to make this recipe.)

Step 6: Bake for 30-35 Minutes at 350F

Bake for 30-35 minutes, until the center is firm and edges are browned. The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm and edges haven’t browned, continue baking until ready.

After removing from the oven, rest for at least 5 minutes before serving.

How to Store & Reheat

• Fridge: Store the leftover baked oatmeal whole, in the casserole dish covered with foil, plastic wrap, or a lid. Or, cut the oatmeal into squares and store in an airtight container. Store in the fridge for up to 7 days.
• Freezer: Or freeze the oatmeal bars in an airtight bag or container for up to 3 months. Defrost on the counter or in the fridge, enjoy at room temperature or reheat.
• Serve Cold, at Room Temp, or Warm: The best part is you can serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.

What Goes Well With Oatmeal? Serving Ideas

• Drizzle maple syrup or honey over the top
• Add sliced bananas over the top
• Top with a spoonful of almond butter or peanut butter
• Serve in a bowl over greek yogurt
• Top slices with whipped cream (how to make homemade whipped cream, dairy or dairy-free)

Or serve with…

• Chocolate Protein Yogurt
• Scrambled Eggs
• Instant Pot Hardboiled Eggs
• Spinach Feta Omelet
• Ham and Cheese Omelet
• Sausage and Egg Breakfast Casserole
• Bacon, Kale, Potato Frittata
• Sunny Side Up Eggs

Or add a homemade drink on the side…

• Chai Latte
• Iced Chai Latte
• Hot Chocolate
• Pumpkin Spice Latte
• Mocha Latte
• Turmeric Latte

Meal Prep Tip

• Cook Once, Eat Twice: Make a batch of oatmeal on Saturday or Sunday for breakfast, and use the leftovers again on Monday and Tuesday morning. Or double the recipe to make breakfast for the whole week.
• Grab and Go: Store the oatmeal in slices in the fridge for an easy grab-n-go breakfast, along with Instant Pot hardboiled eggs, omelet cups, or chocolate protein yogurt. Divide up the oatmeal squares and a prepared protein in meal prep containers to make mornings even easier.
• Lunchbox or Snack: Add a slice to the kids’ lunchbox or enjoy for an after-school snack. See more easy school lunch ideas!

Ingredients Needed

To make these oat cups, you’ll need wholesome ingredients that you’ll find at any grocery store. You probably already have all the ingredients already stocked in your pantry.

• 3 cups old fashioned oats (I like sprouted oats for easier digestion)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk of choice: whole milk, unsweetened plain almond milk, unsweetened vanilla almond milk, unsweetened coconut milk, oat milk, cashew milk, etc.
• 3/4 cup unsweetened applesauce 
• 1/3 cup honey
• 2 teaspoons pure vanilla extract
• 3 tablespoons coconut oil, melted
• 1 cup add-ins: chocolate chips, fresh berries, frozen blueberries, shredded coconut, nuts, etc. (Use 1 mix-in, or combine a 2-3 options to total 1 cup)

Equipment Needed

• Standard 12-cavity muffin pan for baking the oat cups
• Muffin liners or cooking spray for lining or greasing the muffin pan
• Large bowl for mixing dry ingredients
• Medium bowl for mixing wet ingredients

9 Unique Baked Oatmeal Cup Flavors

The best part about this recipe is you can customize the mix-ins to create different flavors. Here are a few of my favorite mix-ins combinations to add during step 3 (when you combine the dry and wet ingredients).

How to Make, Step By Step Instructions 

First, preheat the oven to 375F. Grease (I like avocado oil spray) or line a 12-cavity muffin pan with muffin liners.

Step 1: Combine Dry Ingredients

In a large mixing bowl, stir together the dry ingredients: old-fashioned oats, cinnamon, baking powder, and salt. 

Step 2: Combine Wet Ingredients

In a medium-size mixing bowl, whisk together the wet ingredients: milk, applesauce, honey, vanilla extract, and melted coconut oil. 

Step 3: Combine ALL Ingredients & Add Mix-Ins

Add the wet ingredients to the dry ingredients and stir to combine. Fold in up to 1 cup of mix-ins of choice (see “9 Unique Flavors” below for ideas).

Step 4: Bake for 20-25 Minutes

Divide the oatmeal mixture evenly among the muffin pan. I use an ice cream scooper and gently press the mixture down in the muffin cups with my fingers. 

Bake for 20-25 minutes, until the centers are firm to the touch. 

Step 5: Remove from Oven & Cool for 15 Minutes

Let the pan cool, preferably on a wire rack, for at least 15 minutes. The oatmeal cups will firm up as they cool and shouldn’t be removed from the pan too quickly. This will prevent the oat cups from crumbling when warm.

How to Store & Reheat 

This is the perfect make-ahead breakfast as the oatmeal cups.

• In the Fridge: Store the oatmeal cups in an airtight container or ziplock bag for up to 7 days.
• In the Freezer: Store the oatmeal cups in a freezer-safe ziplock bag for up to 3 months.
• To enjoy from the fridge, remove and eat. No need to reheat. If you want a warmer breakfast, reheat in the microwave for a few seconds.
• To enjoy from the freezer, defrost in the fridge overnight or on the counter.

What to Serve With Healthy Baked Oatmeal Breakfast Cups

Pair the oatmeal cups with a protein for a macro-friendly breakfast (carbs, fiber, protein, and healthy fats). Here are a few pairings that work well with this recipe.

• Chocolate Protein Yogurt
• Scrambled Eggs
• Instant Pot Hardboiled Eggs
• Spinach Feta Omelet
• Ham and Cheese Omelet
• Sausage and Egg Breakfast Casserole
• Bacon, Kale, Potato Frittata
• Sunny Side Up Eggs

Or add a homemade drink on the side…

• Chai Latte
• Iced Chai Latte
• Hot Chocolate
• Pumpkin Spice Latte
• Mocha Latte
• Turmeric Latte

If you love easy baked oatmeal cups, you’ll also love these oat recipes: high protein overnight oats, chocolate peanut butter oats, baked oatmeal with blueberries, overnight oats with frozen fruit, oatmeal pancakes, banana-oat breakfast cookies, and almond-oat pancakes.

I’ve been tracking macros and seen incredible success with weight loss (fat loss) and muscle growth. At the moment, my daily target protein goal is 136 grams and 200 grams net carbs. Getting at least 30 grams of protein at breakfast is essential.

I’m obsessed with eggs for breakfast. But sometimes I need a break from eggs. Overnight oats are the perfect no-cook breakfast alternative.

For more of my favorite overnight oat recipes, check out protein chocolate peanut butter oats, overnight oats with frozen fruit, tropical overnight oats, and overnight oats with yogurt. Or, for a high-protein breakfast without oats, chocolate yogurt.

How to make high protein overnight oats without yogurt?

Greek yogurt is added to overnight oats for 3 reasons:

• protein
• creamy texture
• thicken the oatmeal

Instead of using yogurt, add your favorite protein powder and chia seeds. Not only does the protein powder make the best overnight oats, it also boosts the protein (20+ grams).

Chia seeds increase the creamy texture and thicken the oatmeal.

Ingredients Needed

With this basic overnight oatmeal recipe, make your own custom variations or enjoy the basic oats.

• 2/3 cup old-fashioned rolled oats (I like sprouted oats for easier digestion)
• 1 serving vanilla or chocolate protein powder (I like this whey protein brand)
• 1 tablespoon chia seeds 
• 1/2 cup milk of choice + 1/2 cup water (or 1 cup milk or 1 cup water)
• pinch of salt 

Optional Ingredients for Flavor (choose one or multiple):

• 1-2 teaspoons maple syrup or honey for sweetness
• 1/4 teaspoon cinnamon for a warm, sweet flavor
• pinch of nutmeg add a warm, sweet flavor
• 1 teaspoon orange zest or lemon zest grated orange or lemon rind; adds the best flavor–fresh, fruity, and citrusy!
• 1/4 teaspoon vanilla extract for a subtle vanilla flavor

Here are even more ways to add extra flavor or customize your oatmeal…

What are the best kind of oats to use?

For this recipe, use old-fashioned rolled oats or quick oats. You’ll find both options at any grocery store. Both options soften perfectly with the liquid, making a delicious oatmeal that you can enjoy cold, without cooking the oats.

Avoid using steel cut oats. Steel cut oats have a different texture and don’t work as well in this recipe.

How to Make This Simple Overnight Oats Recipe

Gather your ingredients and let’s make this easy overnight oats recipe.

Step 1: Combine Dry Ingredients

Add the dry ingredients to a meal-prep jar or small bowl: oats, chia seeds, protein powder, salt.

If you’re adding any extra dry ingredients (cinnamon, nutmeg, hemp seeds, flax seeds, cocoa powder, dried fruits), now is the time to add one or a few of these ingredients.

Step 2: Add Liquid Ingredients

Add the milk and water to the oat mixture.

If you’re adding any extra liquid ingredients (maple syrup, honey, lemon or orange zest, mashed bananas, vanilla extract, nut/seed butter), now is the time to add one or a few of these ingredients.

Stir all the ingredients together with a fork until well combined.

Step 3: Refrigerate Overnight

Secure a lid on the jar or bowl and refrigerate for at least 4 hours, or overnight (8 hours), before consuming. As the oats rest in the fridge, the mixture will thicken.

Step 4: Add Toppings

The oats may be stored in the fridge for up to 4 days. Before eating the oatmeal, whether that’s the next day or a few days later, add toppings.

Eat the oats cold, straight from the fridge, or warm in the microwave or stove-top.

Topping Ideas for Overnight Oats

This is the fun part. Enjoy the oats as-is (without any toppings) or add your favorite toppings.

My Favorite Jars for Overnight Oats

• My favorite jars are Weck Jars: beautiful and functional.
• Mason jars are also fantastic. The wide-mouth 8 or 16 ounce mason jar is the best option for overnight oats.

How to Make a Big Batch of Meal Prep Overnight Oats

There are two ways to make a big batch of oats (multiple jars for the week ahead):

• Double, triple, or quadruple this recipe in a large bowl, then spoon the prepared oats into meal-prep jars and refrigerate.
• If you’re tracking macros, the easiest way to make a large batch (so you can be precise with tracking) is to make multiple individual jars at one time: spoon the dry ingredients into each jar, add liquid ingredients, then mix. I use this program’s app to track macros.

How to Store

Store the oats in the fridge, in an airtight container, for up to 4 days.

Best Tips for Success

• Wait At Least 4 Hours Before Eating: You need to let the oats rest for at least 4 hours before enjoying. This will ensure the best results!
• Use Rolled Oats: Rolled oats will give you the best texture. Quick oats are too mushy and steel cut oats (alone) are too chewy. My favorite brand is One Degree Sprouted Oats, which are easier to digest since they’re sprouted.
• Don’t Skip the Chia Seeds: The chia seeds create a thick, creamy texture. If you don’t have chia seeds, use flax seeds instead.
• Hot Oatmeal: If you want to eat this recipe hot, warm the oats in the microwave or on the stove-top. If using the stove-top, add 1-2 tablespoons of additional milk/water to keep the oats from drying out.
• On-the-go Lunch or Snack: Spoon the oats into a thermos and take them to work or school. Here’s how to keep food cold in a lunchbox.

First, preheat the oven to 400F. 

Step 1: Halve and Bake the Sweet Potatoes

• Cut the sweet potatoes in half, lengthwise. Place the potatoes on a rimmed sheet pan that’s lined with parchment paper (for easy cleanup). 
• Drizzle the potatoes with 1 tablespoon of oil, then rub the oil on the flesh of each potato. 
• Flip the potatoes over, flesh-side down on the baking sheet. Some oil will spill over on the sheet pan–that’s normal and okay. 
• Bake the sweet potatoes, uncovered, for 30-35 minutes (this will depend on the size of the potatoes), until the skins begin to look shriveled and soft. Remove the potatoes from the oven.
• Set the potatoes aside, on the sheet pan, to cool for 10-15 minutes until they’re easy to handle. 
• Reduce the oven to 375F. 

Step 2: Combine the Casserole Ingredients

• Scoop the cooked sweet potato flesh into a large bowl. Discard the skins. Mash the sweet potatoes using a fork or potato masher. They should be very easy to mash. 
• Add the remaining casserole ingredients to the mashed sweet potatoes (not the topping ingredients) and stir to combine: melted butter, maple syrup, milk of choice (dairy-free or dairy milk), salt, egg, ground cinnamon, ground nutmeg, and vanilla extract.
• Spoon the casserole filling into a casserole dish or baking dish.

Step 3: Combine the Topping Ingredients

• Wipe out the large bowl used to mix the sweet potato casserole ingredients. Use this same bowl to combine the topping ingredients. (No one needs extra dirty dishes on Thanksgiving Day.)
• Using a fork or whisk, whisk the topping ingredients: pecans, almond flour, starch, maple syrup, melted butter, and a pinch of the seasonings (salt and nutmeg). 

Step 4: Spoon the Topping Over the Sweet Potato Filling

Spoon the pecan topping over the sweet potato filling. If you find this is hard to do with a spoon, use your fingers.

Step 5: Bake the Casserole for 30 Minutes

Bake the casserole, uncovered, for 25-30 minutes, in the center of the oven, until the top is golden brown. You don’t want the almond flour topping to burn, so if you find it’s getting too brown, change the position of your casserole in the oven or reduce the oven temperature to 350F.

Serve warm. This casserole is even delicious at room temperature.

Store any leftovers in an air-tight container. Reheat in the oven or microwave. Enjoy the leftovers within 4-5 days.

How to Prep This Recipe in Advance

Thanksgiving is a busy time, and one of the best ways to reduce the stress of the day is to start making some food a couple of days in advance. This recipe is a great one to make in advance. There are a couple of options for how to make this recipe in advance.

Option 1: The night before or morning of thanksgiving

• Bake the sweet potatoes and mix the casserole ingredients to make the sweet potato filling.
• Add the filling to the the casserole pan, then top with the almond flour/pecan topping.
• Cover the casserole with plastic wrap, parchment paper (secured with a rubber band on the sides), or foil. Store in the fridge until ready to bake.
• When ready, preheat the oven and remove the casserole from the fridge. Allow the casserole to come to room temperature while the oven preheats.
• Bake as directed.

Option 2: Days in Advance

I don’t recommend making the entire casserole this far in advance, but you can still save time and prep the sweet potatoes. Doing so shaves off the 45 minutes required to bake and cool the potatoes.

• Bake the sweet potatoes 2-3 days in advance.
• Once cool, spoon the sweet potato flesh into an airtight container.
• Store in the fridge, then when ready to prep the casserole, add the remaining casserole ingredients and add the topping.
• Bake as directed.

Substitutions and Variations

All the ingredients in this casserole recipe are naturally gluten free. If you need to make this recipe dairy-free or egg-free, here are my suggestions…

• Egg Replacer: The egg in the sweet potato casserole acts as a binder, which sets the filling and gives it a thicker consistency. If you need to make an egg-free casserole, try using your favorite egg-replacer. The goal is to use something that will bind the casserole filling.
• Dairy-Free Option: Use a plant-based milk to make the casserole, like almond milk, coconut milk, or cashew milk. For the butter, you’ll get the best results if you use your favorite vegan butter. You could try coconut oil; however, I haven’t tried this substitution so I can’t speak to the results or taste.
• A Different Way to Cook the Sweet Potatoes: I highly recommend baking the sweet potatoes, as this brings out their sweetness in a way that no other method can. But if you’d like to use a different cooking method, the second best option is to use the instant Pot. Here’s how to cook sweet potatoes in the Instant Pot. After cooking, scoop the flesh from the skins.

Frequently Asked Questions and Answers

Q: What’s the best way to cook the sweet potatoes?

A: The best way to cook the sweet potatoes is to first halve the potatoes and then bake for 30-35 minutes, flesh-side down, on a sheet pan. This method brings out the natural sugars in the potatoes and creates a delicious, caramelized flavor. If you don’t want to bake the sweet potatoes, using the Instant Pot to cook the potatoes is the next best option.

Q: How do you keep sweet potato casserole from being runny?

A: Sweet potato casserole should be fluffy and light, but also thick; NOT runny. To get the best results, don’t boil the sweet potatoes or use canned sweet potatoes. Boiling the potatoes will add more water to the potatoes and may result in a runny sweet potato mixture. Using an egg in the sweet potato casserole binds the sweet potato filling, which results in a thicker casserole (without weighing it down).

Q: Can you use canned sweet potatoes or yams in this recipe?

A: You can, but I don’t recommend using canned sweet potatoes or yams. Trust me, take the extra 30 minutes to roast fresh sweet potatoes (or cook them in the Instant Pot). There’s a huge difference in flavor and your guests will thank you!

Ingredients Needed

To make these gluten-free chocolate chip cookies, you’ll only need a few pantry staple ingredients that are easily found in the baking aisle at the grocery store.

The main star of this recipe is almond flour, which is rich in healthy fats and protein. Almond flour is my favorite gluten free flour to bake with. It makes delicious gluten-free cookies, crisp almond flour waffles, moist almond flour banana bread and banana muffins, and the very best gluten-free pumpkin bread.

You’ll also notice that these healthy cookies aren’t made with refined sugars; just honey. The almond flour imparts a nutty flavor and natural sweetness, so lots of sugar isn’t needed.

• 8 tablespoon butter, semi-melted
• 1/3 cup honey (maple syrup may also work)
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 2 1/2 cups blanched fine almond flour (or almond meal)
• 2 tablespoons arrowroot flour starch or organic cornstarch (some readers have used coconut flour instead with good results-this is used to help thicken the batter so the cookies aren’t too soft and mushy)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips or 1/2 cup mini chocolate chips (dark chocolate chips also work, but the cookies won’t be as sweet)

How to Make This Almond Flour Chocolate Chip Cookie Recipe

Preheat the oven to 350F. Line a cookie sheet (or sheet pan) with parchment paper to make clean up easier.

Step 1: Cream Butter, Honey, and Egg Yolk

In a medium-size bowl, using an electric mixer, cream together the semi-melted butter (if you’re using a microwave to melt the butter, my butter is perfect after 20-30 seconds) and honey, until well combined and creamy. Add the egg yolk, and beat for a few seconds, until the butter mixture is well combined. Finally, beat in the vanilla extract.

Step 2: Add Dry Ingredients

Add the dry ingredients to the wet ingredients and mix until combined: almond flour, starch, baking soda, and salt. Then stir in 1 cup of chocolate chips.

Step 3: Spoon onto the Prepared Baking Sheet

Use an ice cream scooper or cookie scoop to scoop the batter on a parchment-lined baking sheet. Using a cookie scooper, makes larger, bakery-size cookies (about 3-4 tablespoons of dough). Using a cookie scoop, makes smaller cookies (which requires less baking time).

Step 4: Bake Cookies

Bake the cookies for 12 minutes for large cookies (smaller cookies may require less time), until golden brown (a very light brown/golden yellow hue) and the edges appear a bit crisp. The cookies will feel and look very soft. This is typical of all baked goods when you use almond flour.

Let the cookies cool on the baking sheet (don’t transfer to a cooling rack). As the cookies cool, they will firm up, so wait until the cookies are cool (about 5-10 minutes) before enjoying one. The cookies will always be soft, but once they cool, you’ll be able to easily pick one up without it crumbling.

Pro Tips for Baking Success

What type of almond flour?

For best results, use blanched almond flour. This flour has a light texture since the almond skins are removed before grinding almonds. This flour will produce a texture and flavor more like classic chocolate chip cookies made with all purpose flour.

I’ve also used almond meal, which has a coarser texture, since the skins are left on the ground almonds. This flour will result in more of a rustic feel to the cookies, but still results in delicious cookies.

My favorite almond flour brands are Bob’s Red Mill, Anthony’s, and the almond flour sold at Costco.

Dairy-Free Version

The preferred options for making the best cookies without dairy are: vegan butter, palm shortening, or softened virgin coconut oil.

Egg-Free Version

I haven’t personally made this recipe without eggs, but some readers have experienced great results using a flax egg. A binder is needed to keep the cookies from falling apart, which is why the egg yolk is added, and a flax egg would work in a similar way.

Don’t Use Other Flours (Wheat, Einkorn, Etc.)

I’m oftentimes asked if my almond flour recipes can be made with oat flour, wheat flour, einkorn flour, or all-purpose flour. The answer: No. Almond flour requires specific wet to dry ingredient ratios. You can’t substitute another flour in place of almond flour. Instead, use my einkorn chocolate chip cookie recipe if you’d like a wheat-based, traditional cookie.

How to Store

I rarely need to store the cookies because no cookie is ever left behind for the next day (they’re seriously the very best almond flour cookies).

If you do have some leftovers, or want to make the cookies in advance and enjoy later, store the cookies in an airtight container (or cookie jar) on the counter, at room temperature, for up to 2 days. Or in the fridge for up to 1 week. Or place the cookies in a freezer bag (a Ziplock bag) and store in the freezer for up to 3 months.

This recipe is very similar to my easy almond flour banana bread. It’s made without any butter or oil, yet it’s incredibly moist and flavorful!

Almond flour, which is rich in healthy fats and some protein, makes the best quick bread, chocolate chip cookies, and muffins (like almond flour banana muffins). It’s become one of my favorite flours to bake with, so you’ll find plenty of almond flour recipes here on the blog. This particular recipe is on constant repeat during the cooler months, when I crave all things pumpkin.

How to Make This Gluten-Free Pumpkin Bread

Step 1: Combine dry ingredients.

In a large bowl, whisk together all the dry ingredients, except the pumpkin seeds: almond flour, arrowroot flour starch, arrowroot, pumpkin pie spice, cinnamon, baking soda, and salt.

Step 2: Add wet ingredients.

Make a well in the center of the dry ingredients and add all the wet ingredients: eggs, maple syrup, yogurt, pumpkin puree, vanilla extract. Stir to combine the ingredients to form a thick batter.

Step 3: Pour the batter into the prepared loaf pan.

Step 4: Bake for 50-60 minutes.

Bake for 50-60 minutes. You can test the bread by inserting a toothpick or chopstick in the center. If the toothpick is clean, the bread is done baking.

Pro Tips for Baking Success

• Only Use Almond Flour: Almond flour is the only flour that works in this gluten-free pumpkin bread recipe. Do not use white flour, einkorn flour, coconut flour, a gluten-free all-purpose flour, or spelt flour. If you’d like to make pumpkin bread with gluten, that’s healthy and easy to digest, I love this einkorn pumpkin spice muffins recipe.
• Use parchment paper: Line the bread pan with parchment paper so it’s easy to remove the bread and let cool. This will prevent the bread from sticking to the bread pan and falling apart, which can easily happen with almond flour before it’s fully cool. Grease the pan with a bit of oil or butter, then place the parchment paper inside the pan. The butter/oil will keep the parchment in place so it’s easy to add the batter to the pan.
• Weigh the flour. There is one thing that you need for fail-proof baking: a scale. Well, actually, two things: a scale and quality ingredients. My cup of flour is not the same as your cup of flour. Not weighing flour may result in disappointment when making cookies, cakes, or quick breads. Plus, weighing ingredients is much easier; just keep adding ingredients to the bowl until the scale tells you to stop. I’ve been using this digital scale for a few years now.

What to Serve With This Bread

Serve individual slices of this pumpkin loaf with your favorite breakfast protein, like eggs, yogurt bowls, or a smoothie. For an afternoon snack, top a slice with peanut or almond butter, butter, cream cheese, or serve as-is without anything else. Here are a few of my favorite foods to serve with this bread…

• Scrambled Eggs
• Omelet Cups
• Egg and Cheese Omelette
• Feta Spinach Omelette
• Instant Pot Hard or Soft Boiled Eggs
• Healthy Yogurt Bowl (17 Different Ways)
• Homemade Pumpkin Spice Latte
• Homemade Chai Tea Latte (or an Iced Chai Tea Latte)
• Homemade Peppermint Mocha Latte

What Makes This Einkorn Oatmeal Cookie Recipe So Good?

Sometimes I get a craving for cookies that can’t be ignored. I usually make my favorite einkorn chocolate chip cookies or almond flour chocolate chip cookies (made with honey).

But lately, I’ve been craving oatmeal cookies, just like my mom used to make them. This classic einkorn oatmeal cookies recipe reminds of my childhood, but with an ancient grain twist. Here’s what I love about this recipe…

• Easier to Digest: This recipe is made with einkorn flour, which is easier to digest due to its weaker gluten structure. I’ll share more about einkorn flour in the next section. I also use sprouted oats from One Degree brand, which makes the rolled oats easy to digest as well.
• Less Sugar: We don’t fear sugar around here; instead, we consume it in moderation as a treat. That’s what sugar is meant to be…a treat. Since we don’t consume that many sugary baked goods, I find that most cookie recipes are way too sweet for our tastebuds. This recipe is made with half the sugar you usually find in cookie recipes.
• Soft: The texture of the cookies certainly doesn’t suffer here.
• Versatile: Add chocolate chips or raisins to this recipe, depending on your mood. Other delicious mix-in options: chopped macadamia nuts (I buy a big bag at Costco for snacking) or shredded coconut.

Ingredients Needed

Make this recipe as classic oatmeal cookies, or add chocolate chips or raisins (or nuts). They are delicious on their own and with the mix-ins.

• 1 cup unsalted butter, softened
• 1/2 cup organic brown sugar (111 g)
• 1/4 cup organic cane sugar (54 g)
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose Einkorn flour (170 g)
• 1 1/2 teaspoons cinnamon
• 1 teaspoon fine sea salt (I use Real Salt from Redmond)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cloves 
• Pinch fresh nutmeg
• 2 1/2 cups old-fashioned rolled oats (240 g)
• Choose One: 1 cup Raisins or Semi-Sweet Chocolate Chips

How to Make: Step by Step

Step 1: Preheat oven and prepare a cookie sheet.

Preheat the oven to 350F and line a large cookie sheet (sheet pan) with a sheet of parchment paper.

Step 2: Cream butter, sugar, eggs, and vanilla.

In the bowl of a stand mixer, or a large bowl, cream the butter, brown sugar, and cane sugar with the paddle attachment (or a hand-mixer) until light and fluffy. Then add the eggs and vanilla extract and mix well.

Step 3: Add dry ingredients.

That’s right, no extra bowl needed. Add all the dry ingredients except the oats to the wet ingredients. Slowly mix to combine (it’s a good arm workout). It’s best to use a wooden spoon for this.

Step 4: Add rolled oats and mix-in of choice.

Use a wooden spoon to stir in the rolled oats. Stir in the chocolate chips or raisins. Another option is to use both chocolate chips and raisins, 1/2 cup each. Allow the batter to rest for about 10 minutes, as the einkorn needs this rest time to absorb the liquid ingredients.

Step 7: Rest for 5 Minutes.

Let the cookies rest on the cookie tray for 5 minutes before transferring to a cooling rack to cool completely.

Pro Baking Tips

• Fresh Flour: I use all-purpose Einkorn flour that is already ground. If you have the wheat berries or purchase whole grain einkorn flour (which is like whole wheat flour), it will not act the same in this recipe. Using the gram weight is always best when using fresh flour, as fresh flour is lighter and airer than store-bought, pre-milled flour.

• Resting Time: Einkorn cookies can be soft, which is why I let them rest on the baking sheet before moving to the wire rack. This reduces the chance of them breaking. I know it’s hard to wait, but let the cookies cool a bit before moving them.

• Please, Use a Scale: Using a scale is the absolute best way to ensure success when making cakes, cookies, muffins, etc. Always weigh your flour. You can pick up a digital scale for under $20 on Amazon, Target, etc. I’ve had my scale for over 10 years and it’s still going strong.