Brownie Baked Oatmeal

Name: Brownie Baked Oatmeal
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 1/4 cups rolled oats (blended to a flour-like consistency); 2/3 cup cocoa powder; 1/4 teaspoon salt; 2 large eggs; 1/4 cup coconut oil (melted); 1/4 cup unsweetened applesauce; 1/2 cup maple syrup; 1/4 cup chocolate chips

By Arman Liewpublished on Jan 01, 2026

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Comments (31)

Total Time 25

Servings 9 servings

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This brownie baked oatmeal is your excuse to have dessert for breakfast! It bakes in under 25 minutes and uses simple, healthy ingredients.

brownie baked oatmeal with melted chocolate drizzled on top.

Starting the morning with chocolate always feels like a win, especially when it’s tucked into a breakfast that’s actually nourishing. This brownie baked oatmeal is one of those recipes that manages to feel indulgent while still keeping you full and energized. It’s also the one breakfast my partner regularly requests.

It was inspired by my oatmeal brownies, but with a little tweaking to strike the right balance between hearty and fudgy. The oats give it real staying power, while the cocoa and chocolate chips create that rich, gooey brownie texture- the kind that makes this feel like a treat rather than just another bowl of oatmeal.

Table of Contents

Why make my brownie baked oats
Key Ingredients
How to make brownie baked oatmeal
Arman’s recipe tips
How to store leftovers
Brownie Baked Oatmeal (Recipe Card)
More healthy oatmeal recipes

Why make my brownie baked oats

Quick and easy. It takes about 5 minutes of prep work and just 20 minutes in the oven.
They are so fudgy. It has the texture of actual brownies. They are thick, fudgy, and almost gooey in the middle.
Healthy and filling. My recipe uses a touch of coconut oil instead of butter and replaces most of the added fat with unsweetened applesauce. Because oats are packed with whole grains, fiber, and protein, they keep you full and satisfied until lunch.
Great for meal prep. I like to make a batch on the weekends and have a treat-like breakfast sorted for my partner and me during the week.

Key Ingredients

Here’s what goes into brownie baked oats, along with my kitchen notes. The complete list with measurements is in the recipe card below.

Oats. Rolled oats are blended down into a flour-like consistency. This, in turn, will help create a lighter texture instead of a denser one. You can use my homemade oat flour if you prefer.
Unsweetened cocoa powder. I like using Dutch-processed cocoa powder for an intense chocolate flavor. For a richer flavor, I sometimes use dark cocoa powder.
Salt. You need just a little salt to bring out the sweetness of the chocolate.
Eggs. They bind everything together and also add some heart-healthy fats and protein.
Coconut oil. We’ll use a little coconut oil to keep the brownies moist. They are a healthier alternative to butter or margarine. Opt for refined coconut oil to avoid any coconut flavor.
Unsweetened applesauce. This works as a fabulous alternative to butter or fats in baked goods. It provides moisture without excess calories.
Maple syrup. Adds some sweetness to the baked oats without being overpowering. Also, a little goes a very long way. You can use honey or any other liquid sweetener.
Chocolate chips. Any chocolate chips work, including semi-sweet chocolate chips and dark chocolate chips.
Milk. Optional, but if the batter is a little too thick, I like to add a drop of almond milk or coconut milk to loosen things up.

How to make brownie baked oatmeal

Step 1- Make the batter. Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Combine them to make your brownie batter. Fold in the chocolate chips gently.

Step 2- Bake the oatmeal. Pour the batter into a large pan and bake for 20 minutes or until the edges are firm.

Step 3- Cool, then slice. Let the baked oatmeal cool completely before slicing and serving.

Arman’s recipe tips

Don’t skip the oil. I’ve tested this recipe without any oil, and unfortunately, it dries out a little too much. You need some fat to mimic the richness of traditional brownies.
Do not over-whisk your eggs. You want a brownie texture, not a cakey texture. Beat the eggs until just combined. Do not whisk them until foamy.
Don’t overbake. The brownie baked oats will continue to set as they cool down (carryover cooking). Once the edges look firm, remove them from the oven.
Finely blend your oats. Coarse oat flour will result in dry or dense baked oatmeal. I find the finer the consistency, the more cakey the oatmeal will be.

Recipe variations

Add protein powder. Amp up the protein by adding a scoop (1/4 cup) of your favorite protein powder.
Make them vegan. I tested these with flax eggs and chia eggs successfully. As for the chocolate, use my vegan chocolate chips.
Make them gluten-free. Use certified gluten-free oats. I like Bob’s Red Mill or Anthony’s Kitchen.
Use mix-ins such as chia seeds, shredded coconut, or a sprinkling of toasted almonds, walnuts, or pecans. Nut butter is great, and I love adding peanut butter or almond butter.

How to store leftovers

To store. Keep leftover baked oatmeal in an airtight container in the fridge for up to 1 week.

To freeze. Store leftover portions of brownie baked oatmeal in ziplock bags in the freezer for 6 months.

Reheating. I find the best way to reheat the baked oatmeal is in the microwave for about 45 seconds until the chocolate chips are melty. If you’re reheating multiple portions, you can use the oven.