Brownie Baked Oatmeal

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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!

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: baked brownie oatmeal, baked chocolate oatmeal, brownie baked oatmeal, brownie baked oatmeal recipe, chocolate baked oatmeal, healthy baked oatmeal, healthy brownie oatmeal

Servings: servings

Calories: 176kcal

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