Dessert Breakfast! Such a delicious concept! But can you really square the circle, so to speak, with a hearty, nourishing breakfast that tastes like dessert? Turns out, the answer is yes! This baked oatmeal is infused with rich, melty chocolate, smoky maple syrup, and molasses-sweet brown sugar to make the wholesome oats and crunchy walnuts almost brownie-like in their flavor! Served with some fresh berries, Dessert Breakfast is truly the best of both worlds!


For the oatmeal:

  • 3 cups whole milk
  • 1 cup sweetened applesauce
  • 1/2 cup tahini
  • 2 eggs
  • 3/4 cup maple syrup
  • 1/4 cup light brown sugar
  • 4 cups rolled oats
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup chocolate chips, divided
  • 1 1/2 cups walnuts, roughly chopped, divided

For the whipped topping:

  • 1 cup heavy cream
  • 1 tablespoon granulated sugar
  • berries, optional, to taste, of your choice, for serving


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Lightly grease a 9×13-inch baking dish.

Step 3 –In a large bowl, add the milk, the applesauce, the tahini, the eggs, the maple syrup, and the brown sugar and stir to combine.

Step 4 –Add the rolled oats, the cocoa powder, the baking powder, the salt, 3/4 cup of the chocolate chips, and 1 cup of the walnuts and stir to combine.

Step 5 –Transfer the oat mixture to the prepared baking dish.

Step 6 –Top the casserole with the remaining chocolate chips and the remaining walnuts.

Step 7 –Bake until the oatmeal is set and no longer glossy, about 45-50 minutes.

Step 8 –Let the casserole rest for 20 minutes.

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Step 9 –In a medium bowl, add the heavy cream and the sugar and whisk until soft peaks form.

Step 10 –Serve the casserole topped with the whipped cream and the berries.