This brownie baked oatmeal is your excuse to have dessert for breakfast! It bakes in under 20 minutes and uses healthy and delicious ingredients.
Starting your morning with chocolate is always a good idea, especially if it’s secretly transformed into a healthy and wholesome breakfast.
Inspired by our popular chocolate baked oats, this brownie version is your answer. The base of this baked oatmeal recipe includes cocoa powder, chocolate chips, and protein powder, making it rich in chocolate flavor but with added nutrients, too!
Table of Contents
Why this recipe works
- They are so fudgy. Not only is this recipe quick and easy, but it has the texture of actual brownies. They are thick, fudgy, and almost gooey in the middle.
- Healthy and filling. When decadent brownie baked oats are healthy and filling, you know you are doing something right. This recipe uses a touch of coconut oil instead of butter, and replaces most of the added fat with unsweetened applesauce.
- Great for meal prep. Like any good baked oatmeal recipe, you can prep portions of it and have a serving every morning.
- Hands off. Like classic baked oats, this brownie version is also hands-off. Once you make the mix, put it in the oven, and wait for it to bake!
- Oats. Rolled oats are blended down into a flour-like consistency. This, in turn, will help create a lighter texture instead of a more dense one.
- Cocoa powder. I like using Dutch-processed cocoa powder for an intense chocolate flavor. When buying powder, remember to purchase unsweetened 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 prevent any coconut flavor throughout.
- Unsweetened applesauce. Applesauce 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.
- Chocolate chips. Any chocolate chips work, including semi-sweet, dark, milk, and white chocolate.
How to make brownie baked oatmeal
Make the batter. Mix oat flour, cocoa powder, and salt in one bowl and the wet ingredients in another bowl. Combine them to make your brownie batter. Fold in the chocolate chips gently.
Bake the oatmeal. Pour the batter into a large pan and bake for 15-20 minutes. Stick a skewer in the oats, and once it comes out clean, remove the baked oats from the oven.
Cool, then slice. Let the baked oatmeal cool completely before slicing and serving.
Recipe tips and tricks
- Grease your baking pan. Always grease the pan before adding the batter to prevent precious brownie bits from sticking to the parchment paper.
- Do not whip your eggs. You want a brownie texture, not a cakey texture. Beat the eggs just until homogenized. Do not whisk them until foamy.
- Finely blend your oats. Coarse oat flour will result in unpleasant/ dry brownies. Blend your oats fine to get the perfect baked oats.
- Adjust the baking time. Depending on your oven and what size pan you use, you may have to play around with the baking time.
Flavor and recipe variations
Make vegan oats. Use egg substitutes like mashed bananas, flaxseeds, or applesauce instead of eggs for vegan oats. Also, use vegan chocolate chips.
Bake in ramekins. Scoop the batter into greased ramekins or cupcake molds to make individual brownie portions.
Change the flavors. Add a teaspoon of vanilla extract to the batter for a warm vanilla flavor. Add a teaspoon of instant coffee to bring out the intense chocolate taste.
Use mix-ins. Add chia seeds, shredded coconut, toasted almonds, walnuts, pecans, hazelnuts, or protein powder.
To store. Keep the brownie baked oatmeal in sealed containers in the fridge for about two weeks.
To freeze. Store leftover portions in ziplock bags in the freezer for six months.
More baked oatmeal recipes to try
Frequently asked questions
While oatmeal is cooked on the stove, baked oats are cooked in the oven. Although they have similar nutritional value and macros, baked oats are easier to pack and a bit fancier than oatmeal.
Although we are blending oats into fine flour, the type of oats matters. I always use rolled or old-fashioned oats for this recipe.
No, that is unnecessary. Since we blend the processed oats, we don’t need to soak or rinse them further.
Bake them for more time until the toothpick comes clean.
Brownie Baked Oatmeal
- 1 1/4 cups rolled oats
- 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
- Preheat the oven to 180C/350F. Line an 8-inch square pan.
- In a large mixing bowl, add the dry ingredients and mix well. In a separate bowl, whisk together the egg, coconut oil, applesauce, and maple syrup.
- Combine the wet and dry ingredients until combined. Fold through the chocolate chips.
- Bake for 15-20 minutes, or until a toothpick comes out just clean. Let the baked oatmeal cool in the pan completely before slicing and serving.
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