An easy make-ahead oatmeal breakfast casserole filled with all the flavors of classic chocolate chip cookies.
One of my goals is to share more easy recipes in the new year. Sometimes that will look like one pot pastas or easy grilling recipes, but today it’s one of our favorite super easy breakfast dishes. Overnight Chocolate Chip Cookie Baked Oatmeal is sure to become your favorite too!
Why you’ll love this recipe:
I’ve simplified this so that it can be thrown together without thinking right before bed. Mix together the ingredients, pour into pan and refrigerate until ready to bake the next morning.
I really wanted to include the flavors of a classic chocolate chip cookie, which is my beloved dessert. A bit of brown sugar, vanilla, and of course chocolate chips really bring such fun flavors that my whole family loves.
When the whole family is home, we have to cook big, so this entire pan (6 cups of oats), is just one breakfast. But don’t worry, the recipe can be halved and baked in a smaller 8″ pan. Or save the leftovers to enjoy the rest of the week.
I like to serve it with extra milk or cream, and a pat of butter for good measure.
Is baked oatmeal healthy?
There may be some healthy baked oatmeal recipes out there, but this isn’t necessarily one of them. If you’re craving chocolate chip cookies, this may be a little healthier choice, but it still has some sugar.
Oats themselves are heart healthy and will keep you full throughout the morning. Need to lower the sugar? Use monk fruit brown sugar. It’s a great substitute.
How to Make Chocolate Chip Baked Oatmeal
Prepare. Butter a 9×13 baking pan.
Mix. In a large bowl, whisk together the eggs, milk and vanilla. Add in the oats, brown sugar, salt, baking powder, butter and chocolate chips. Stir all the ingredients together until well combined, then pour into the prepared baking dish.
Refrigerate. Cover and refrigerate overnight or at least 6 hours.
Bake. Preheat oven to 375ºF. Bake casserole for 30-40 minutes. The oatmeal should firm up and liquid will be absorbed.
Add nuts, raisins or craisins. You can also leave out the chocolate chips altogether.
Adding maple syrup on top? Try cutting back on the sugar in the recipe to ½ cup.
Only have quick oats? You can use them, but there’s no need to refrigerate the casserole overnight. Go ahead and bake right away.
In a large bowl, whisk together the eggs, milk and vanilla.
Add in the oats, brown sugar, salt, baking powder, butter and chocolate chips.
Stir all the ingredients together until well combined, then pour into the prepared baking dish.
Cover and refrigerate overnight or at least 6 hours.
Preheat oven to 375ºF. Bake casserole for 30-40 minutes. The oatmeal should firm up and liquid will be absorbed.
Serve with butter and extra milk or cream.
The calories shown are based on the recipe being cut into 12 pieces, with 1 serving being 1 piece of baked oatmeal. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**