Brownie Baked Oatmeal
Brownie baked oatmeal is rich, chocolatey, and satisfying—like brownies you can enjoy for breakfast. Made with rolled oats, cocoa powder, ripe bananas, and maple syrup, this easy baked brownie oatmeal is a cozy make-ahead breakfast or snack.
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
Storage Directions
- 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.
Nutrition
Calories: 347kcalCarbohydrates: 48gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 82mgSodium: 295mgPotassium: 344mgFiber: 5gSugar: 22gVitamin A: 287IUVitamin C: 2mgCalcium: 139mgIron: 2mg
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