Brownie Baked Oatmeal is the perfect fusion of indulgent chocolatey goodness and a hearty, wholesome breakfast option. With a fudgy texture and the goodness of oats, this recipe is ideal for meal prep or a satisfying morning treat that feels like dessert but is packed with nutritious ingredients.
Why You’ll Love This Recipe
- Combines the rich flavor of brownies with the health benefits of oats.
- A fantastic make-ahead breakfast that reheats beautifully.
- Easy to customize with mix-ins like nuts, chocolate chips, or fruits.
- Naturally sweetened and made with simple, pantry-friendly ingredients.
- Perfect for meal prep, as it stays fresh for days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rolled oats
- Unsweetened cocoa powder
- Baking powder
- Salt
- Milk (dairy or non-dairy)
- Maple syrup or honey
- Eggs
- Vanilla extract
- Melted coconut oil or butter
- Optional: chocolate chips, nuts, or a sprinkle of sea salt
Directions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix the dry ingredients: oats, cocoa powder, baking powder, and salt.
- In another bowl, whisk the wet ingredients: milk, maple syrup, eggs, vanilla extract, and melted coconut oil.
- Combine the wet and dry ingredients, mixing until fully incorporated.
- If desired, fold in chocolate chips or nuts for added texture and flavor.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 30–35 minutes or until the center is set and a toothpick comes out mostly clean.
- Allow it to cool slightly before slicing into portions.
Servings and Timing
- Servings: 6–8 slices
- Prep Time:Â 10 minutes
- Cook Time:Â 35 minutes
- Total Time:Â 45 minutes
Variations
- Protein Boost:Â Add a scoop of protein powder to the mix.
- Nutty Delight:Â Stir in chopped walnuts, almonds, or pecans.
- Sweet and Tart:Â Include dried cranberries or raisins for bursts of flavor.
- Dairy-Free:Â Use almond, soy, or oat milk instead of dairy milk.
- Vegan:Â Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
Storage/Reheating
- Storage:Â Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Warm individual portions in the microwave for 30–45 seconds. For a crispier texture, reheat in a 350°F oven for 5–10 minutes.
- Freezing:Â Freeze individual slices for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy.
2. How can I make this recipe gluten-free?
Use certified gluten-free oats to make this dish gluten-free.
3. Can I substitute the maple syrup?
Absolutely. You can use honey or agave nectar as alternatives.
4. What kind of cocoa powder should I use?
Unsweetened cocoa powder works best for a rich chocolate flavor.
5. Can I make this ahead of time?
Yes, this recipe is perfect for meal prep and stays fresh for days in the fridge.
6. Can I double the recipe?
Yes, just use a larger baking dish and adjust the baking time accordingly.
7. Can I make it without eggs?
Yes, flax eggs or chia eggs are great substitutes.
8. What toppings go well with brownie baked oatmeal?
Fresh berries, whipped cream, or a drizzle of nut butter make excellent toppings.
9. How do I know when it’s done baking?
The oatmeal is ready when the center is set and a toothpick inserted comes out mostly clean.
10. Can I eat this cold?
Yes, it’s delicious both warm and cold, making it a great grab-and-go option.
Conclusion
Brownie Baked Oatmeal is a delightful way to start your day on a sweet note without compromising nutrition. Whether you’re preparing it for busy mornings or a leisurely weekend breakfast, this recipe is sure to become a favorite in your household. Customize it with your favorite add-ins, and enjoy a guilt-free treat that satisfies your chocolate cravings!
PrintBrownie Baked Oatmeal
Brownie Baked Oatmeal is a delightful fusion of rich chocolate flavor and wholesome oats, making it a perfect breakfast treat that feels indulgent yet nourishing.
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups old-fashioned rolled oats
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 ripe bananas, mashed
- 1 1/2 cups unsweetened almond milk (or milk of choice)
- 1/4 cup pure maple syrup
- 1/4 cup creamy peanut butter (or almond butter)
- 2 teaspoons vanilla extract
- 1/2 cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- Mix Dry Ingredients:Â In a large bowl, combine the rolled oats, cocoa powder, baking powder, and salt.
- Combine Wet Ingredients:Â In another bowl, whisk together the mashed bananas, almond milk, maple syrup, peanut butter, and vanilla extract until smooth.
- Combine Mixtures:Â Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined. Fold in the chocolate chips.
- Transfer to Baking Dish:Â Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle additional chocolate chips on top if desired.
- Bake:Â Bake in the preheated oven for 35-40 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
- Cool and Serve:Â Allow the baked oatmeal to cool for about 10 minutes before slicing. Serve warm, optionally drizzled with additional peanut butter or a splash of milk.
Notes
- For a nut-free version, substitute the peanut butter with sunflower seed butter.
- To increase protein content, consider adding a scoop of chocolate or vanilla protein powder to the mixture, adjusting the milk quantity as needed to maintain consistency.
- This baked oatmeal can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or enjoy cold.