Name: Chocolate Peppermint Baked Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 large eggs (Whisk together to provide structure and help the baked oatmeal set while adding protein and richness to the dish.); 1 cup almond milk; 1/4 – 1/3 cup maple syrup see note; 1/4 cup apple sauce; 1 tablespoon Carrington Farms Organic Coconut Cooking Oil; 1/2 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 3 cups gluten-free rolled oats; cup chocolate chips optional; 1/4 cup cocoa powder; 1 tablespoon chia seeds; 1 teaspoon baking powder; 1/2 teaspoon fine sea salt

Jump to Recipe Print Recipe

Chocolate Peppermint Baked Oatmeal is the kind of cozy breakfast I reach for when the house smells like cinnamon and the oven is doing the comforting work while I sip coffee.

Years ago I made a similar baked oats for a holiday morning and it quickly became the requested dish for late sleeping guests and slow brunches. I love how the texture settles somewhere between dense cake and warm porridge, and the peppermint spark here makes every forkful feel festive without being overpowering. The first time I added cocoa and a touch of peppermint extract the room went quiet for a full minute, everyone listening to the soft scrape of spoons and the tiny sighs that mean approval. I often warm a square and pour a little almond milk over it, which brings out the chocolate notes and softens the edges just right.

What I appreciate most about Chocolate Peppermint Baked Oatmeal is how forgiving it is. You can mix it up in one bowl, adapt the sweetness to taste, and still end up with a dish that looks like you spent hours fussing. I like to make it the night before, so it is ready for a quick reheat and a breakfast that feels celebratory on an ordinary morning. There is memory here, of holiday mornings and relaxed weekends, but it is also practical and surprisingly healthy. I keep the ingredient list simple and honest, so kids and adults both reach for second helpings.

Recipe Snapshot

Total Time:
50 mins

Prep Time:
10 mins

Cook Time:
40 mins

Difficulty:
Medium

Calories:
200 kcal

Cuisine:
American

Diet:
Gluten-Free, Vegan

Course:
Breakfast

Tools Used:
8 x 8 oven-safe dish, Large bowl, Whisk

The Beauty of This Chocolate Peppermint Baked Oatmeal

Comforting but not cloying

I love how Chocolate Peppermint Baked Oatmeal manages to feel indulgent while still being wholesome. The cocoa provides a rich, deep base while the peppermint extract lifts the flavor, leaving a clean finish. When I serve it, people often say it tastes like dessert for breakfast, but without the heaviness that comes from butter and refined sugar.

Simple pantry friendly ingredients

I appreciate recipes that do not demand a trip to the specialty store. This bake uses staples like oats, eggs, and almond milk, so I can usually put it together from what is already in my pantry. That reliability matters when mornings are busy and I want a quick win that still tastes intentional.

Flexible sweetness and texture

I often adjust the maple syrup to suit the crowd, and the texture responds beautifully. Use less syrup for a barely sweet, almost cocoa-forward bite, or a little more for those who prefer a sweeter breakfast. The chia seeds and oats hold moisture, keeping each square tender even after reheating, which I find indispensable for make ahead breakfasts.

Great for gatherings

This bakes well in an 8 x 8 dish and slices into neat squares, which makes it a natural for holiday mornings or casual brunches. I like offering it alongside a pot of coffee and a fruit platter. It travels and stores well, so it is a recipe I make when I need something that feeds a group without last minute fuss.

Diet friendly and adaptable

I often get asked about dietary swaps, and this recipe already leans into gluten free and dairy free options when you use gluten free rolled oats and almond milk. That makes it a crowd pleaser at gatherings where some guests prefer lighter or plant forward choices. The method keeps the texture satisfying while remaining accessible to many diets.

Everything You Need for Chocolate Peppermint Baked Oatmeal

These ingredients come together to create a balanced, festive breakfast. The sturdy base of oats provides chew and body, while the wet ingredients bind and sweeten. Cocoa and chocolate chips deliver the chocolate notes, and peppermint extract gives the bright lift that makes this feel celebratory. Together they produce a warm, sliceable bake that holds up to reheating.

2 large eggs: Whisk together to provide structure and help the baked oatmeal set while adding protein and richness to the dish.
1 cup almond milk: Pour in as the primary liquid to hydrate the oats, contributing a subtle nutty flavor and creamy texture while keeping the recipe dairy-free.
1/4 – 1/3 cup maple syrup see note: Sweeten to taste and balance the cocoa and peppermint; adds moisture and caramel-like complexity—adjust between 1/4 and 1/3 cup per preference.
1/4 cup apple sauce: Moisten and tenderize the oats while adding natural sweetness and a softer crumb; helps reduce the need for added oil in the bake.
1 tablespoon Carrington Farms Organic Coconut Cooking Oil: Melt and stir in to lend a delicate coconut aroma and help bind ingredients while contributing healthy fats for richness.
1/2 teaspoon vanilla extract: Stir in for a warm, familiar background flavor that enhances the overall sweetness and rounds out the chocolate and peppermint notes.
1/2 teaspoon peppermint extract: Add sparingly to impart a cool, refreshing flavor that complements chocolate; a little goes a long way so measure carefully.
3 cups gluten-free rolled oats: Combine as the main bulk of the recipe, providing hearty texture, fiber, and whole-grain body that becomes soft and custardy when baked.
cup chocolate chips (optional): Fold in optionally to introduce pockets of melty chocolate and extra sweetness; adjust amount based on desired indulgence and dietary needs.
1/4 cup cocoa powder: Sift or whisk in to intensify chocolate flavor and deepen color while contributing a tender, cocoa-rich crumb to the baked oats.
1 tablespoon chia seeds: Sprinkle to boost nutrition with omega-3s and a slight gel-like binding effect that helps improve texture and moisture retention.
1 teaspoon baking powder: Add to create lift and a light crumb by producing air pockets during baking, ensuring the dish isn’t overly dense.
1/2 teaspoon fine sea salt: Season to enhance and balance sweetness and chocolate notes; helps bring out flavors and prevents the bake from tasting flat.

Cooking Method for Chocolate Peppermint Baked Oatmeal

This bake is straightforward and forgiving, ideal for busy mornings or holiday brunches. I like to prepare everything in one bowl to minimize cleanup, and the oven does the rest, delivering a warm, fragrant square that holds up to slicing. Follow the steps in order, and pay attention to the sensory cues so you can tell when it is perfectly done.

Pre-heat oven to 350 degrees and grease an 8 x 8 oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.: As the oven comes up to temperature you will notice a subtle dry heat and the faint hum of the oven fan, which primes the baking environment so the edges begin to set as soon as the pan goes in. A greased dish prevents sticking and helps the edges brown slightly, creating contrast between the tender center and caramelized perimeter. If you choose to use a parchment sling, the paper makes it easy to lift the whole bake after cooling, preserving neat squares. Common mistake to avoid, do not skip preheating because placing the batter into a cold oven changes how it rises and can lead to an underbaked center.
In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, Carrington Farms Organic Coconut Cooking Oil, and vanilla and peppermint extract and whisk to fully combine.: Once you start whisking the eggs they should become glossy and slightly aerated, which helps incorporate the other wet ingredients smoothly. Whisk until homogeneous, then add the almond milk , maple syrup , apple sauce , Carrington Farms Organic Coconut Cooking Oil , and both extracts, whisking to fully combine. The mixture will take on a uniform color and sheen, smelling faintly sweet and coconutty from the oil and vanilla. Avoid overwhisking to the point of heavy foam which can create air pockets that collapse during baking, leaving holes in the structure.
To the wet ingredients add oats, chocolate chips, cocoa powder, chia, baking powder, and salt and mix until fully combined.: When the dry ingredients meet the wet, you will see the batter thicken and the cocoa infuse its dark color. Stir until every flake is moistened and the chocolate chips are evenly distributed. The chia will begin to swell as it touches liquid, so give the mixture a few minutes if you want a softer, more cohesive batter. A frequent slip up is mixing unevenly which leaves pockets of dry oats or clumps of cocoa, so fold thoroughly and scrape the bowl sides to ensure even incorporation.
Pour into prepared 8 x 8 dish and bake for 40 minutes, until the center is just barely firm.: As it bakes the aroma of chocolate and peppermint will rise, and the top will darken slightly while small cracks may form, signaling a proper set. The edges should pull away gently from the pan and the center will give a slight jiggle when nudged, not liquid but not rock hard, this is the cue for perfect doneness. If you overbake the center will dry out and lose its tender texture, so check at the 35 to 40 minute mark and use the jiggle test to avoid dryness.
Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.: When you remove the dish, the scent will be warm and chocolaty with a crisp top. Serving warm brings out the gooey notes of melted chocolate chips and the peppermint aroma, while cooling firms the bake for clean slices. Spoonfuls warmed with a splash of almond milk create a comforting bowl, whereas slicing yields neat portions for sharing. Mistake to avoid is slicing while piping hot, which can cause the squares to fall apart, so allow it to rest briefly for easier serving.

Customization Ideas

This recipe is naturally adaptable, so small swaps can change the texture and flavor while keeping the method the same. Below are practical ways I tweak it depending on what I have on hand or the occasion I am serving.

Sweetness tweak Adjust the maple syrup between 1/4 and 1/3 cup to suit your taste, starting lower if you prefer a less sweet, cocoa forward result.
Chocolate intensity Increase or decrease the cocoa powder slightly for a deeper chocolate flavor, or fold in the optional chocolate chips for pockets of melted chocolate.
Oil substitute Use a neutral oil if you want to minimize coconut flavor, but keep the tablespoon amount to maintain richness and proper browning.
Make ahead Bake the night before and reheat individual squares in the oven or microwave, adding a splash of almond milk when reheating to restore moisture.
Texture control For a firmer bar, press the batter evenly in the pan before baking and allow a longer cool time before slicing, which tightens the structure for cleaner servings.

What to Serve Alongside Chocolate Peppermint Baked Oatmeal

This bake lends itself to many serving options, depending on the occasion and the time of day. Pairings can highlight the festive peppermint or balance the chocolate with fresh fruit or warm beverages.

Fresh fruit platter Serve with sliced oranges, berries, or apple slices to add bright, juicy contrast to the rich cocoa flavors.
Warm beverages Pair with coffee, chai, or hot cocoa for brunch gatherings to complement the chocolate and peppermint notes.
Yogurt topping Offer plain or unsweetened yogurt alongside for a creamy, tangy counterpoint that balances sweetness and adds protein.
Occasion ideas This is perfect for holiday breakfasts like Christmas morning, casual brunches, or make ahead workweek breakfasts that feel celebratory.
Storage tips Store covered in the refrigerator for up to 5 days, or freeze individual squares in airtight containers for longer keeping, then thaw and warm before serving.
Seasonal pairings In winter, serve with spiced pears or a citrus salad. For a lighter spring brunch, add a simple green salad and herbal tea.

FAQ

Yes, you can easily make Chocolate Peppermint Baked Oatmeal ahead. I often bake it the night before and refrigerate it covered; by morning the flavors have had time to meld and it reheats beautifully. Warm individual squares in the oven at a low temperature or briefly in the microwave with a splash of almond milk to restore moisture. For longer storage, freeze portions in airtight containers and thaw in the refrigerator before reheating. This approach saves time while preserving texture and flavor.

To avoid an underbaked center, make sure your oven is fully preheated to 350 degrees before you put the pan in, and use an 8 x 8 dish as specified so the depth matches the timing. Look for the center to be just barely firm with a slight jiggle, and the edges pulling away from the pan. If the top is browning too fast before the center sets, loosely tent with foil for the remaining baking time. A common fix for a slightly underdone center is to return it to the oven for 5 to 10 more minutes and recheck frequently.

Absolutely, both ingredients are optional adjustments based on preference. Leaving out the chocolate chips will yield a more uniformly chocolate flavored bake from the cocoa powder, while omitting the peppermint extract will create a classic chocolate baked oatmeal. If you skip peppermint, you might consider a touch more vanilla extract to round the flavors. Keep in mind peppermint is potent, so if you do include it, use the measured 1/2 teaspoon or less depending on taste.

Yes, this recipe can be gluten free when you use certified gluten-free rolled oats. I always recommend checking the oats packaging for certification if you are cooking for someone with celiac disease or a strong gluten sensitivity, because cross contamination can happen. The other ingredients are naturally gluten free, and the result is a hearty, safe option for gluten free breakfasts that still delivers a satisfying texture and rich chocolate flavor.

Conclusion

What makes this recipe special is its effortless combination of rich chocolate and bright peppermint in a wholesome, sliceable breakfast that feels festive yet approachable. Give it a try on a slow weekend morning or for a holiday breakfast, and you will likely find it becomes a staple for gatherings and make ahead meals. It is forgiving, adaptable, and rewarding to serve because it looks and smells like something special while being simple to prepare. Enjoy the warming aroma as it bakes and the ease of serving a cozy, crowd pleasing dish.