This brownie baked oatmeal is your excuse to have dessert for breakfast! It bakes in under 20 minutes and uses simple, healthy ingredients.
Starting your morning with chocolate is always a good idea, especially if it’s secretly transformed into a healthy and wholesome breakfast.
This brownie baked oatmeal recipe is a cross between two breakfast favorites, chocolate baked oats and oatmeal brownies. You get the staying power of oatmeal but with the gooey and fudgy texture of a brownie- how good!
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. This 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, you will be full for hours. Also, they happen to be dairy-free.
- 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!
Besides some eggs and maple syrup, there isn’t much else needed to whip up these delicious brownie baked oats. Here is what you’ll need:
- 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. 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- 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.
Step 2- 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.
Step 3- Cool, then slice. Let the baked oatmeal cool completely before slicing and serving.
Recipe tips and variations
- Grease your baking pan. Always grease the pan or baking dish before adding the batter to prevent precious brownie bits from sticking to the parchment paper.
- 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.
- 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 size of your pan, you may have to play around with the baking time.
- 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.
- Make them vegan. Use egg substitutes like mashed bananas, flaxseeds, or applesauce instead of eggs for vegan oats. Also, use vegan chocolate chips.
- Make them gluten-free. Use certified gluten-free oats to make this breakfast suitable for celiacs.
- Use mix-ins. Add chia seeds, shredded coconut, a sprinkling of toasted almonds, walnuts, or pecans. Nut butter is great, and I love the addition of peanut butter or almond butter.
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.
Frequently asked questions
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.
More baked oatmeal recipes to try
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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