Chocolate Baked Oats


– 1 cup plain Greek yogurt – 2 large eggs – 1 1/4 c up milk, diary or plant based – 1/3 cup granular monk fruit sweetener, or other preferred sweetener – 1 teaspoon vanilla extract – 3 cups old fashioned rolled oats – 1/2 cup unsweetened flake coconut, plus more for topping – 1/2 cup sliced almonds, plus more for topping – 1/4 cup unsweetened cocoa powder – 1/4 teaspoon salt – 1/4 c. chocolate chunks (optional)


Step 1

Preheat oven to 350 degrees. Lightly spray a 9x9" pan or medium baking dish with non-stick baking spray. I like and prefer coconut oil spray. Set aside.

Step 2

In a mixing bowl, whisk together yogurt, eggs, milk, honey and vanilla. Add in the oatmeal, almonds, coconut, cocoa powder and salt. Stir together well with a rubber scraper until well incorporated.

Step 3

Pour oatmeal mixture into the prepared baking dish and sprinkle with additional almonds and coconut. Top with the chocolate chunks, if desired.

Step 4

Cover baking dish with aluminum foil. This is to prevent the almonds and coconut from over-browning.

Step 5

Bake for 30-32 minutes. 5 minutes before removing from oven, remove the foil to lightly brown the almonds and coconut. Remove from oven and let cool to room temperature before slicing into bars.

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