Brownie Baked Oatmeal

This brownie baked oatmeal tastes like dessert but works as breakfast. Rich, fudgy, and made with wholesome ingredients that keep you full.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 200kcal

Preheat the oven to 180C/350F. Line an 8-inch square pan.
In a large mixing bowl, add the blended oats, cocoa powder, and salt, and mix well. In a separate bowl, whisk together the egg, coconut oil, applesauce, and maple syrup until just combined.
Combine the wet and dry ingredients and mix until incorporated. Fold through the chocolate chips.
Bake for 20 minutes or until the edges are firm. For gooey baked oatmeal, remove at the 17-minute mark. Let the baked oatmeal cool in the pan completely before slicing and serving. If desired, drizzle with more melted chocolate.

Tips: See my recipe tips above for the best brownie baked oats.
Oat flour: If you have oat flour on hand, you can use one full cup instead of 1 1/4 cups rolled oats blended down.
Leftovers: Keep in the fridge, covered, for up to 1 week, or in the freezer for up to 6 months. I like to reheat portions in the microwave for 45 seconds, or until the chocolate chips are melty.