This brownie baked oatmeal tastes like a rich chocolate dessert but is wholesome enough for breakfast. Made with rolled oats, cocoa powder, mashed banana, and maple syrup, it’s a cozy baked oatmeal recipe that’s both nourishing and satisfying.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.
Table of Contents
For more baked oatmeal recipes, check out my High-Protein Baked Oatmeal and Spiced Pumpkin Baked Oatmeal.
At A Glance: Brownie Baked Oatmeal
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Makes: 8 servings
- Nutrition (per serving): 347 calories, 14g fat, 10g protein, 5g fiber, 48g carbs
- What it Tastes Like: Rich, chocolatey, and slightly fudgy—like a soft brownie crossed with baked oatmeal.
- Why You'll Love It: Chocolate for breakfast with wholesome ingredients and easy meal-prep appeal.
- Difficulty Level: Easy, one-bowl recipe.
Chocolate for breakfast? Yes, please. This brownie baked oatmeal has all the rich, chocolatey flavor of a brownie but is made with wholesome ingredients like rolled oats, mashed bananas, eggs, and cocoa powder. It bakes into soft, fudgy slices that are satisfying enough for breakfast but delicious enough for a snack or dessert.
The best part is how simple it is to make. Everything comes together in one bowl with pantry staples like maple syrup, milk, and chocolate chips, then bakes into a cozy oatmeal bake that fills the kitchen with chocolatey goodness.
It’s perfect for meal prep, too. Make a pan at the beginning of the week and enjoy warm slices in the morning, straight-from-the-fridge squares for a quick snack, or a piece topped with peanut butter or fresh berries when you want something a little extra special.
For more tasty recipes using oats, check out my 13+ Best Oatmeal Recipes!
Important Ingredients and Substitutions
Rolled Oats — Old fashioned rolled oats provide the best texture for this baked oatmeal recipe. Quick oats can become too soft and mushy, while steel-cut oats will not soften properly during baking. Use certified gluten-free rolled oats if you need the recipe to be gluten-free and protein oats (affiliate link) to boost the protein.
Ripe Bananas — Overripe bananas add natural sweetness and moisture to the oatmeal. The more brown spots the bananas have, the sweeter and more flavorful the baked oatmeal will be. If needed, you can substitute about ¾ cup unsweetened applesauce.
Maple Syrup — Pure maple syrup adds natural sweetness and a subtle caramel flavor. Honey can be used instead, though it will slightly change the flavor.
Milk — Any milk works well here. Dairy milk, almond milk, soy milk, or oat milk are all great options depending on your preference or dietary needs.
Protein Powder (Optional) — This ingredient adds extra protein and makes the oatmeal more filling. Unsweetened, vanilla, or chocolate protein powder all work well. If using a sweetened protein powder, you may want to reduce the maple syrup slightly so the baked oatmeal isn’t overly sweet.
Chocolate Chips — Semi-sweet or dark chocolate chips add pockets of melted chocolate throughout the oatmeal bake. Mini chocolate chips distribute especially well, but regular chocolate chips work perfectly too.
Recipe Variations
Looking to customize the flavor or texture (or use what you have on hand) to make this chocolate-baked oatmeal your own? Here are a few ideas:
- Nut Butter Swirl — Swirl a few tablespoons of peanut butter or almond butter into the batter before baking for extra richness and healthy fats.
- Extra Chocolate — For an even more decadent chocolate flavor, stir an extra handful of chocolate chips into the batter or sprinkle extra on top before baking.
- Berry Chocolate — Fold in ½ cup fresh raspberries or sliced strawberries for a fruity contrast to the rich chocolate flavor.
- Crunchy Nuts — Sprinkle ½ cup of chopped walnuts or slivered almonds on top before baking for a nice crunch.
- Mexican Chocolate — Add 1 teaspoon ground cinnamon to the batter for a warm chocolate flavor inspired by Mexican hot chocolate.
For more tasty baked breakfast recipes, check out my Rum Raisin Cinnamon Rolls, Tater Tot Breakfast Casserole, and Mountain Man Breakfast.
How to Make Brownie Baked Oatmeal
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Prepare: Preheat the oven to 350 degrees Fahrenheit. Prepared a 9 x 13-inch baking pan with non-stick cooking spray.
Step 1: In a large mixing bowl, whisk together all of the wet ingredients until combined.
Step 2: Add the oats, gluten-free flour, salt, cocoa powder, and protein powder (if using).
Step 3: Whisk until the clumps of cocoa powder are dissolved.
Step 4: Pour the oatmeal batter into the prepared baking pan. Sprinkle the chocolate chips on top.
Step 5: Bake for 35 - 37 minutes, or until the baked oatmeal doesn’t jiggle in the center and bubbles rapidly around the edges.
Chelsea's Recipe Pro-Tips
- Use very ripe bananas — Bananas with plenty of brown spots add natural sweetness and moisture, which help give this brownie-baked oatmeal its soft, brownie-like texture.
- Whisk the batter well — Cocoa powder can clump easily. Make sure to whisk the batter thoroughly so the chocolate flavor is evenly distributed throughout the baked brownie oatmeal.
- Don’t overbake — The center should be just set and no longer jiggly. Overbaking can dry out the brownie baked oatmeal recipe and make it less tender.
- Grease the baking dish generously — The oats and maple syrup can cause the oatmeal to stick slightly as it bakes. A well-greased baking dish helps slices lift out cleanly.
- Add flaky sea salt on top — An optional light sprinkle of flaky sea salt after baking enhances the chocolate flavor and beautifully balances the sweetness.
Storage Directions
- Reheating: Warm individual servings of baked brownie oatmeal in the microwave on medium heat for 45 seconds - 1 minute, or until heated through. Serving Suggestions
- Refrigeration: Leftover brownie baked oats keep covered in an airtight container in the refrigerator for 3-4 days.
- Freezing: Baked oatmeal can be frozen in a freezer-safe container for up to 3 months. Defrost in the refrigerator for 4-8 hours, or until thawed through.
Serving Suggestions
This chocolate baked oatmeal is hearty enough to enjoy on its own, but it pairs well with a few simple breakfast sides. Serve it with Scrambled Eggs with Cottage Cheese for extra protein or a side of Millionaire Bacon for a sweet-and-savory brunch spread.
For a lighter pairing, enjoy a slice with a Green Date Smoothie or a bowl of Winter Fruit Salad for a fresh, fruity contrast to the rich chocolate flavor.
Brownie Baked Oatmeal FAQs
Yes! This brownie baked oatmeal recipe is great for meal prep. Bake it at the beginning of the week and store slices in the fridge for quick breakfasts or snacks.
Absolutely. Just use certified gluten-free rolled oats to make the recipe completely gluten-free.
No. The protein powder is optional, and the brownie baked oatmeal recipe works perfectly without it. It simply adds extra protein and staying power.
Yes. Use plant-based milk, vegan butter or coconut oil, and dairy-free chocolate chips to make this baked brownie oatmeal dairy-free.
Runny baked oatmeal usually means it was underbaked or the ingredient ratios were slightly off. Make sure the center is fully set before removing the pan from the oven, and measure ingredients like milk, mashed banana, and oats carefully.
The baked brownie oatmeal is ready when the center is set and no longer jiggly, and the edges are lightly bubbling around the sides of the baking dish.
Save this Recipe for Later on Pinterest
More Oatmeal Breakfast Recipes
If you liked and made this Chocolate Baked Oats Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Brownie Baked Oatmeal
Ingredients
- 1 ¾ cup milk dairy or plant-based milk of choice
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mashed overripe bananas
- ¼ cup melted butter vegan or unsalted
- ½ cup maple syrup
- 3 cups rolled old fashioned oats
- ½ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- 1, 25g scoop protein powder (unsweetened, vanilla, or chocolate) optional
- ½ cup chocolate chips semi-sweet, dark, mini chocolate chips, or a combination
Instructions
- Preheat the oven to 350°F. Grease a 9 × 13-inch baking dish generously with nonstick cooking spray.
- In a large bowl, whisk together the milk, eggs, vanilla extract, mashed bananas, melted butter, and maple syrup until smooth and well combined.
- Add the rolled oats, salt, cocoa powder, and protein powder (if using). Whisk until the batter is fully combined and no clumps of cocoa powder remain.
- Pour the batter into the prepared baking dish and spread it into an even layer. Sprinkle the chocolate chips evenly over the top.
- Bake for 35–37 minutes, or until the center is set and no longer jiggles and the edges are lightly bubbling.
- Let the brownie baked oatmeal cool for about 10 minutes before slicing and serving.
Notes
- Refrigerating — Let the brownie baked oatmeal cool completely, then store slices in an airtight container in the refrigerator for up to 4 days.
- Freezing — This baked brownie oatmeal freezes well. Wrap individual slices or store them in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator.
- Reheating — Warm individual servings in the microwave for 45–60 seconds, or until heated through.
- Use very ripe bananas — Bananas with plenty of brown spots add natural sweetness and moisture, giving the baked brownie oatmeal its soft, brownie-like texture.
- Whisk the batter well — Cocoa powder can clump easily. Whisk thoroughly to evenly distribute the chocolate flavor throughout the batter.
- Don’t overbake — Bake just until the center is set and no longer jiggly. Overbaking can dry out the brownie baked oatmeal.
- Protein Powder — Optional, but great for boosting protein. If using sweetened vanilla or chocolate protein powder, reduce the maple syrup by 1–2 tablespoons.
- Dietary Notes — Use plant-based milk, vegan butter (or coconut oil), and dairy-free chocolate chips to make this recipe dairy-free. Use certified gluten-free rolled oats if needed.
This was delicious. Followed the entire recipe, exactly as written and everything was dairy free. Definitely a keeper.
Hi, Sandy! Oh, I am so glad to hear that you liked it! Thanks so much for sharing and reviewing. 🙂
Chelsea