Peppermint Chocolate Baked Oatmeal
After asking for feedback for winter recipes, the results are in with an overwhelming number of written responses via social and my newsletter requesting peppermint and chocolate. This peppermint chocolate baked oatmeal is one of many healthy peppermint chocolate recipes I’ve shared.
Holiday Breakfast for Guests
After pancakes, oatmeal is my favorite breakfast. This is especially true in the winter pre-workout when I need something warm to get outside! Baked oatmeal makes it easy to prep once and enjoy all week with a quick reheat, or to prep whenever you have house guests. While slow-cooker oatmeal is a go-to when making breakfast for visitors, this peppermint chocolate oatmeal is a star during the holiday season.
Not only is this oat bake delicious, it’s also nutrient rich. A serving of oats offers 5 grams each of fiber and protein, aiding in satiety. On top of that oats offer energizing carbohydrates to power your body and brain through a morning workout or active day. This chocolate peppermint oat bake is also more mindful of added sugar than other holiday breakfast options, keeping it lower with cocoa powder and dark chocolate, and using pure maple syrup rather than refined sugar.
If you and your loved ones stay active after breakfast, enjoy the dish as is and if you’re enjoying for breakfast on a day without activity, or having it post workout, pair with protein from eggs or a tofu scramble. You may also want to check out this pre-workout holiday recipe roundup!
Chocolate Baked Oatmeal Substitutions
While the peppermint-chocolate combination is a holiday favorite, you may crave other flavors in the spring, summer, and fall months! To enjoy this recipe all year long, try swapping the peppermint for coconut, slivered almonds, peanut butter, or mashed bananas. This chocolate baked oatmeal is essentially a blank canvas, so substitute away – and let me know what you tried in the comments!
Recipe Notes:
- While I love the Theo chocolate bar below, it can be replaced with 2.5-3 ounces of any chocolate peppermint bark.
- Coffee enhances the flavor of the chocolate, but if you prefer not to use it, replace the liquid with additional milk or soymilk.
- To make without setting in the refrigerator overnight, let sit as long as you have on the counter (up to 2 hours, otherwise store in fridge) and add 10 minutes to baking time.
- This recipe will not work with steel cut oats. While rolled oats are preferred, quick cook oats may be used, though texture may vary. Keep an eye on cooking time if you make this switch.
Have a favorite Christmas flavor I should jot down for next year? Let me know in the comments!
Peppermint Chocolate Baked Oatmeal
Ingredients
- 3 cups rolled oats
- 1 1/2 tsp baking powder
- 1/2 cup cocoa power
- 1/2 tsp salt
- 1/2 cup maple syrup
- 2 3/4 cup soy milk (or milk of choice) room temperature
- 3/4 cup brewed coffee
- 1/4 cup coconut oil melted
- 2 tsp peppermint extract
- 1 tsp vanilla extract
- 1 2.5 ounce dark chocolate peppermint bark bar (or 2 oz chopped dark chocolate + 1/2 crushed candy cane)
- crushed candy cane to garnish
Instructions
- Mix oats, baking powder, salt and cocoa powder well until there are no clumps in the cocoa powder.
- In a separate large bowl, whisk soy milk, melted coconut oil, coffee, honey or maple syrup, and extracts.
- Pour the wet into the dry and stir well. Transfer to a 9×13 or 8×11(ish) baking dish. Let sit in refrigerator overnight or for 8 hours for best results.
- Set oven to 350 degrees. While oven is heating, chop chocolate bar very finely. Sprinkle over top of the set oatmeal.
- Place in oven and let cook, covered (with a cover for baking dish or foil) for 20 minutes. Remove top and let cook an additional 10-20 minutes depending on your oven and the size of your dish. A smaller dish will require a longer cooking time.
- Sprinkle with crushed peppermint candy and, if you can wait, let sit 10 minutes before serving.
YUM! This looks SO good! I can’t wait to give it a try!