Meal Prep Chocolate and Coconut Baked Oatmeal Recipe

Meal Prep Chocolate Coconut Baked Oatmeal

• Skill Level: Simple
• Makes: 10 portions
• Nutrition Per Serving
  Serving: 1 of 10 pieces
  Calories: 725
  Total Fat: 51 g
  Saturated Fat: 26 g
  Carbohydrates: 59 g
  Fiber: 14 g
  Sugar: 23 g
  Protein: 17 g
  Cholesterol: 0 mg
  Sodium: 188 mg
• Total Time: 1 hour 15 minutes (baking dish) or 45 minutes (ramekins, includes cooling)
• Hands-On Time: 20 minutes

Imagine starting your week with a decadent, chocolatey breakfast that's ready in secondspure bliss for busy mornings! This rich chocolate coconut baked oatmeal is your ultimate plant-based meal prep hero, bursting with crunchy nuts, seeds, and sustained energy to power through your day. Bake it on Sunday in a dish or cute ramekins, then simply reheat for an effortless, nourishing win that feels like a treat.

Ingredients

• 1/4 cup melted coconut oil, plus additional for greasing the pan
• 3 cups gluten-free old-fashioned rolled oats
• 1 cup toasted unsweetened shredded coconut
• 1 cup walnuts, roughly chopped and toasted
• 1/2 cup mini vegan chocolate chips, plus 1/4 cup extra for topping
• 1/2 cup hemp seeds
• 1/2 cup pepitas (hulled pumpkin seeds)
• 1/2 cup unsweetened cocoa powder
• 1/4 cup chia seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon instant espresso powder
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• One 13.5-ounce can of full-fat coconut milk
• 3/4 cup non-dairy milk (such as almond or cashew)
• 3/4 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• To serve (optional): coconut yogurt, coconut whipped cream, and/or fresh berries

Directions

1. Set your oven to 350F. Lightly grease a 10-inch oval or 9-inch square baking dish using 1 tablespoon coconut oil, or lightly coat ten 6-ounce ramekins with coconut oil for individual servings.
2. In a big bowl, combine the oats, shredded coconut, chopped walnuts, chocolate chips, hemp seeds, pepitas, cocoa powder, chia seeds, cinnamon, espresso powder, baking powder, and salt.
3. In a separate medium bowl, whisk together the coconut milk, non-dairy milk, maple syrup, vanilla extract, and the reserved 1/4 cup melted coconut oil. Pour the wet mixture into the dry ingredients and stir until thoroughly mixed. Transfer into your prepared baking dish, spreading the mixture out to the sides but leaving the surface a bit uneven for a crispier crust. For individual portions, divide the batter among the ramekins, placing them on a sheet pan for easier handling. Sprinkle the remaining 1/4 cup chocolate chips over the top.
4. Bake until puffed and deeply brownedthis will take about 40 to 45 minutes in the baking dish or 15 to 20 minutes if using ramekins. Allow to cool just enough to handle. Garnish with coconut yogurt, whipped coconut cream, or fresh berries, if you'd like, before serving.
5. After baking and cooling, the oatmeal can be wrapped and kept in the fridge for 4 to 5 days, or frozen for up to 2 to 3 months.
6. To warm, thaw in the refrigerator overnight if frozen. Cover with foil and place in a 325F oven: warm for about 20 to 25 minutes (baking dish) or 10 to 15 minutes (ramekins) until heated through. Remove the foil at the end for a crunchy top. If it seems too dry during reheating, pour 1/4 to 3/4 cup non-dairy milk over the oatmeal to restore moisture.