Brownie Baked Oatmeal is a rich, chocolaty, and hearty breakfast everyone will love! It's a one-bowl recipe made with pantry staples and a few simple steps. This brownie oatmeal bake is surprisingly nutritious, easily made gluten-free and dairy-free, and 100% delicious.
1, 25gscoop protein powderunsweetened, vanilla, or chocolate
½cupchocolate chipssemi-sweet, dark chocolate, or mini chips (or a combo)
Instructions
Preheat the oven to 350 degrees Fahrenheit. Prepared a 9 x 13-inch baking pan with non-stick cooking spray.
In a large mixing bowl, whisk together the milk, eggs, vanilla extract, mashed bananas, melted butter, and maple syrup until combined.
Add the oats, salt, cocoa powder, and protein powder (if using). Whisk until the clumps of cocoa powder are dissolved.
Pour the oatmeal batter into the prepared baking pan. Sprinkle the chocolate chips on top. Bake for 35 - 37 minutes, or until the baked oatmeal doesn’t jiggle in the center and bubbles rapidly around the edges.
Notes
Refrigeration: Leftovers 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.
Reheating: Warm individual servings of oatmeal in the microwave on medium heat for 45 seconds - 1 minute, or until heated through.
Protein Powder: If using sweetened vanilla or chocolate protein powder, you will likely want to reduce the maple syrup by 1-2 tablespoons.
Dairy-Free: To make this recipe without dairy, use plant-based milk, vegan butter, and vegan chocolate chips. You can also substitute coconut oil for the vegan butter if desired.
Gluten-Free: To make this recipe gluten-free, be sure to use certified gluten-free old fashioned oats.