Name: Brownie Baked Oatmeal
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups rolled oats (use gluten-free oats for gluten-free option); 1/3 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 cups almond milk (or milk of choice); 2 flax eggs or eggs (for flax eggs: 2 tbsp flaxseed + 5 tbsp water); 1/4 cup agave or maple syrup (add more if needed); 1/2 cup unsweetened applesauce (or mashed banana); 1 scoop protein powder (chocolate or peanut butter flavor); 1 teaspoon vanilla extract; 1/2 cup chocolate chips (divided)

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Brownies for breakfast? Yes, please! This brownie baked oatmeal is rich, fudgy, and loaded with chocolate chips, but here’s the twist: it’s actually good for you. Packed with protein and fiber, it keeps you full all morning while tasting like pure dessert. You can make it vegan, gluten-free, or sugar-free with simple swaps, and the whole thing comes together in about 10 minutes before it hits the oven. Trust me, once you try this baked chocolate oatmeal, regular oatmeal just won’t cut it anymore.

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Why You’ll Love This Baked Brownie Oatmeal

Tastes like dessert for breakfast. Deep chocolate flavor with gooey chocolate chips in every single bite. You won’t believe it’s healthy using simple ingredients!
Customizable to any diet. Use flax eggs and plant milk for vegan, gluten-free oats for celiac-friendly, or swap the sweetener for a sugar-free version.
Packed with protein and fiber. Between the oats, protein powder, and flax eggs, this healthy brownie oatmeal keeps you satisfied for hours.
Meal prep dream. Make one batch on Sunday and you’ve got breakfast handled for the entire week. Great as a snack anytime of the day.
Easy cleanup. Everything mixes in two bowls, and the parchment paper means your pan stays clean.
Endlessly toppable. Peanut butter, fresh berries, Greek yogurt, Nutella drizzle, pure maple syrup… go wild with it!

Ingredients for Brownie Baked Oatmeal

Brownie Baked Oatmeal Recipe

2 cups rolled oats, use gluten-free oats for gluten free option
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups almond milk, or milk of choice
2 flax eggs or 2 eggs, I used 2 flax eggs in this baked oatmeal
1/4 cup agave or maple syrup, add more if needed
1/2 cup unsweetened applesauce or mashed banana
1 scoop chocolate or peanut butter protein powder, I used PB2 vanilla
1 teaspoon vanilla extract
1/2 cup chocolate chips
Delish toppings: creamy peanut butter, biscoff or Nutella drizzles, Greek yogurt dollops, whipped cream, sliced strawberries, raspberries, maple syrup, chopped almonds, walnuts, pecans or peanuts

How to Make This Brownie Baked Oatmeal Recipe

Preheat oven to 350 degrees and line an 8-inch pan with parchment paper and spray with non-stick spray for easy removal.
If making these with flax eggs, in a small bowl or cup, mix together 2 tablespoons of flaxseed with 5 tablespoons of water and let it sit for 5-8 minutes to thicken.
In a large mixing bowl, whisk together 2 cups rolled oats, 1/3 cup cocoa powder, 1 teaspoon baking powder and 1/4 teaspoon salt, set aside.
In another bowl, whisk together the eggs, 1 1/2 cups almond milk, 1/4 cup agave or maple syrup, 1/2 cup applesauce or mashed banana, 1 scoop protein powder and 1 teaspoon vanilla.
Pour the wet ingredients in with the dry ingredients and stir to combine well.
Stir in 1/4 cup of the chocolate chips and pour into the prepared pan. Sprinkle remaining 1/4 cup chocolate chips on top.
Bake 40-50 minutes or until oatmeal is set in the center. Let it cool for 10 minutes before serving.
Add toppings of choice and dig in!

How to Store Baked Chocolate Oatmeal

Room temperature: Cover the pan tightly with plastic wrap or transfer leftovers to an airtight container. Good for up to 2 days on the counter.
Refrigerator: Store covered in the fridge for up to 5 days. This is the best option for meal prep! Reheat individual portions in the microwave for 30-60 seconds or enjoy cold.
Freezer: Cut into individual portions and wrap each piece in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or microwave from frozen for 1-2 minutes.

More Oatmeal Variations

Peanut Butter Brownie Oatmeal: Swirl 2-3 tablespoons of peanut butter into the batter before baking. Chocolate and peanut butter together? Come to Mama!
Double Chocolate: Use chocolate protein powder instead of vanilla or peanut butter flavor for extra chocolate intensity.
Mocha Brownie Oatmeal: Add 1 teaspoon instant espresso powder to the dry ingredients for a coffee kick that’ll really wake you up.
Mint Chocolate: Add 1/4 teaspoon peppermint extract and use dark chocolate chips for a refreshing twist.
Mexican Hot Chocolate: Add 1/2 teaspoon cinnamon and a pinch of cayenne to the dry ingredients. A little heat, a lot of flavor!
Nut Butter Swirl: After pouring batter in the pan, dollop spoonfuls of almond butter or Biscoff spread on top and swirl with a knife. So pretty, so delicious.
Berry Brownie Oatmeal: Add fresh fruit on top like sliced bananas, strawberries or raspberries.

Healthy Brownie Oatmeal FAQs

Can I make this without protein powder?

Absolutely! Simply leave it out. The oatmeal will still hold together and taste amazing. You can add an extra tablespoon of oats if you want a bit more structure.

What can I use instead of applesauce?

Mashed ripe banana works great and adds natural sweetness. You can also use pumpkin puree or plain Greek yogurt (though yogurt isn’t vegan).

How do I know when it’s done baking?

The edges will pull away slightly from the pan and the center should be set, not jiggly. A toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.

Can I double this brownie baked oatmeal recipe?

You bet! Use a 9×13 inch pan and increase the baking time by 10-15 minutes. Check for doneness starting at 50 minutes.

Is this baked chocolate oatmeal kid-friendly?

Kids go absolutely bonkers for this because it tastes like brownies! Add extra chocolate chips on top to make it even more appealing, or let them choose their own toppings.

This healthy brownie oatmeal proves that breakfast can be both nutritious and totally indulgent. Rich chocolate flavor and packed with all the good stuff to keep you going. Make a batch this weekend and watch how fast it disappears. Warm from the oven with a drizzle of peanut butter on top? That’s the stuff dreams are made of. Go ahead and treat yourself, you deserve it!

Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.

More Oatmeal Recipe Ideas

Brownie Baked Oatmeal

Rich, fudgy brownie baked oatmeal loaded with chocolate chips and protein. Tastes like dessert but keeps you full all morning. Easily made vegan, gluten-free, or sugar-free!

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Prep Time 10

Cook Time 45

Total Time 55

Course Breakfast

Cuisine American

Servings servings

Calories 176 kcal

Equipment

8-inch baking pan
Parchment paper
Large mixing bowl
Medium mixing bowl
Whisk

Ingredients

2 cups rolled oats use gluten-free oats for gluten-free option
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups almond milk or milk of choice
2 flax eggs or eggs for flax eggs: 2 tbsp flaxseed + 5 tbsp water
¼ cup agave or maple syrup add more if needed
½ cup unsweetened applesauce or mashed banana
1 scoop protein powder chocolate or peanut butter flavor
1 teaspoon vanilla extract
½ cup chocolate chips divided

Instructions

Preheat oven to 350 degrees F and line an 8-inch pan with parchment paper. Spray with non-stick spray for easy removal.
If using flax eggs, mix together 2 tablespoons of flaxseed with 5 tablespoons of water in a small bowl. Let it sit for 5-8 minutes to thicken.
In a large mixing bowl, whisk together 2 cups rolled oats, 1/3 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
In another bowl, whisk together the eggs, 1 1/2 cups almond milk, 1/4 cup agave or maple syrup, 1/2 cup applesauce or mashed banana, 1 scoop protein powder, and 1 teaspoon vanilla.
Pour the wet ingredients into the dry ingredients and stir to combine well.
Stir in 1/4 cup of the chocolate chips and pour batter into the prepared pan. Sprinkle remaining 1/4 cup chocolate chips on top.
Bake 40-50 minutes or until oatmeal is set in the center. A toothpick inserted in the center should come out with just a few moist crumbs.
Let it cool for 10 minutes before slicing. Add toppings of choice and enjoy!

Notes

Topping ideas: Peanut butter, Biscoff or Nutella drizzles, Greek yogurt, whipped cream, fresh berries, maple syrup, or chopped nuts.

Storage: Room temperature up to 2 days, refrigerator up to 5 days, or freeze for up to 3 months.

To reheat: Microwave individual portions for 30-60 seconds.

Vegan: Use flax eggs and plant-based milk.

Gluten-free: Use certified gluten-free oats.

Double the recipe: Use a 9x13 inch pan and bake 50-60 minutes.

Nutrition

Calories: 176kcalCarbohydrates: 27gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 127mgPotassium: 192mgFiber: 4gSugar: 6gVitamin A: 13IUVitamin C: 1mgCalcium: 98mgIron: 2mg

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