Chocolate Chip Buttermilk Pancake Baked Oatmeal for One

Let me explain.

I wanted to make a single-serving baked oatmeal last week, (when the morning temperature was still cool enough for baked oatmeal), but we were out of regular milk. Not to be deterred, I grabbed the carton of buttermilk and thought, “why not? It’s worth a shot.”

I tossed some grain-sweetened chocolate chips into the batter, but if you don’t dig chocolate for breakfast (first of all, really? What’s wrong with you?!) you can sub in a handful of fresh blueberries or some banana slices… really whatever add-in you like in your pancakes.

The resulting breakfast souffle tastes like exactly what it is: a cross between baked oatmeal & buttermilk pancakes… studded with pockets of melted chocolate.

The chocolate chips will probably sink into the oatmeal mixture as it bakes. You can toss them with a bit of flour prior to stirring them into the batter as a way to prevent this issue, or you can sprinkle them on top of the oatmeal mixture just before baking.

That being said, digging in to the plain-looking exterior to reveal the chocolaty treat inside is kind of fun ;).

Now, what are pancakes without maple syrup?

Make sure you have some on hand when you make this pancake baked oatmeal. Don’t worry about it being too sugary (you weren’t, were you?) because the grain-sweetened chocolate chips are much less sweet than typical semi-sweet chocolate chips.

There may not be many more cold mornings left this season, so be sure to make this indulgent-tasting breakfast soon!


Chocolate Chip Buttermilk Pancake Baked Oatmeal for One

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 20 minutes

Keywords: bake breakfast chocolate oatmeal

Ingredients (1 serving)

  • 1/3 cup old fashioned rolled oats
  • 1/2 tsp unrefined granulated sugar
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/2 cup low fat buttermilk, well-shaken
  • 1 egg white
  • 1/4 tsp pure vanilla extract
  • 2 Tbsp grain-sweetened chocolate chips (such as Sunspire)
  • pure maple syrup for serving


Preheat oven to 350°F. Lightly grease a small ovenproof bowl.

In a small mixing bowl, whisk together oats, sugar, baking powder, and salt.

In a medium bowl, whisk together buttermilk, egg white, and vanilla extract.

Pour dry ingredients into wet and stir until combined. Stir in the chocolate chips and pour mixture into prepared bowl.

Bake for 20-22 minutes, or until oatmeal is puffed and set.

Serve warm with maple syrup

Nutritional Information (without syrup):

243.1 calories, 6.8 grams fat, 3.8 grams saturated fat, 6.4 grams fiber, 12 grams sugars, 13.4 grams protein

Powered by Recipage

26 thoughts on “Chocolate Chip Buttermilk Pancake Baked Oatmeal for One

  1. I can’t wait until tomorrow morning so I can try this concoction! It looks and sounds incredible! I’m one of the weirdos though who isn’t a big chocolate fan, much less for breakfast. I’ll let you know how the banana one turns out (:

  2. ooh, i bet this is fantastic!! wish i hadn’t just finished up my buttermilke. of course, it was for more of your carrot cake pancakes, so… no complaints! I’ll just have to get more :)

  3. i made this today and LOVED it!!! i also made your cookie butter one….so so good. thanks for making baked oatmeal look so appealing :)

  4. I made this recipe this morning and have to say that I’m not a fan, however I know would love it if I loved buttermilk. The buttermilk flavor is very prominent.

    1. I’m sorry to hear you didn’t like the buttermilk pancake baked oatmeal… hopefully you’ll try (and love!) it with regular or non-dairy milk =).

  5. I think it is the first (or is it the second?) time that I have ever commented on your blog, but I really need to say that: your pictures literally make me want to eat the computer in front of me (“and she died of laptop indigestion” haha)

  6. This was great. I made four different flavors, I liked that there were several single serving. The only thing I didn’t have was buttermilk so I just used milk, I also upped the oatmeal to a 1/2 cup but kept everything else the same. Keep up the great recipes!

  7. Such a delicious recipe. Tried it out today and it was simply wonderful. Can’t wait to try the other recipes on here.

    1. I’m so sorry for the issue… it is resolved, and you should be able to print or email the correct recipe now. Thanks for brining this to my attention!

  8. I discovered this recipe several weeks ago, and just need to let you know how amazing it is! Although, the first time I made it for my hubby, 2 kids, and 2 daycare kids, so I quadrupled the recipe. I then made some to share with my grandma, and as a quick grab-n-go breakfast while I was helping with a garage sale one weekend. Now I can’t decide if I like it better warm from the oven – or chilled in the fridge! Tonight I doubled my quadrupled batch, and made a 9×13 pan, and an 8×8 pan in which I also added dried cranberries. Delicious! Now my hubby has breakfast before work in the morning, and then I plan to freeze a bunch, and eat a bunch :-) Thank you!

  9. I love this, made it for the second time today. I found the chocolate chips will stay on top if you just sprinkle them on top before you put it in the oven. I forgot to add them the first time and putting them on top left them there!

  10. I am excited to try this recipe! Any guidance on how big your ovenproof bowl was? Do I need something that can hold two cups of finished oatmeal, or just one cup of finished oatmeal (knowing that it often expands as it cooks)? Thanks!

Comments are closed.