Brownie Baked Oatmeal
Brownie Baked Oatmeal — what a perfect combination of decadence from the brownies with the hearty comfort of the oatmeal. It’s one of those versatile recipes that fit in perfectly around the breakfast-to-dessert clock, so it’s sure to please any palate.
This recipe is a meal-prep champion, remaining fresh and flavorful for up to four days. Serve it warm for a cozy morning start or cold as a delightful treat straight from the refrigerator.
Elevated with notes of cocoa, espresso, and peanut butter, every bite explodes with decadent flavors and oozing chocolate. It’s a crowd-pleasing treat that’s easy to make and super satisfying.
Key Ingredients in Brownie Baked Oatmeal
Ripe Bananas: Sweetness and creaminess courtesy of nature form the base of this oatmeal treat, imparting moisture and depth.
Old-Fashioned Rolled Oats: Chewy, heartiness and wholesome, they give this baked good the necessary satisfying, chewy fibers.
Unflavored Cocoa Powder: A strong chocolate base that elevates that oatmeal to a rich, brownie-inspired joy.
Creamy Peanut Butter: Contributes richness and a nutty flavor that pair beautifully with the chocolatey flavors.
Vegan Chocolate Chips: Indulgent melt-in-your-mouth bursts of flavor, dotted throughout for irresistible gooeyness.
Recipe Tips
Bananas Are Important: Use really ripe bananas with lots of brown spots for maximum sweetness and texture. Their natural sugars also help balance the cocoa powder’s intensity and create a moist, well-bound oatmeal base.
Switch Up the Chocolate: For gourmet flavor, half bittersweet chocolate chunks, half semi-sweet chips. The result is a lovely combination of creamy with just the slightest bit of bitterness, which helps to amplify the decadent brownie taste of the recipe.
Don’t Skip the Rest Period: After baking, let the oatmeal cool for at least 10 minutes. This resting period allows it to set up so it’s easier to slice or scoop, and lets the flavors meld nicely.
What to Serve with Brownie Baked Oatmeal
Fresh Berries: A handful of fresh strawberries, raspberries or blueberries provides a refreshing tartness that balances the oatmeal’s rich chocolate flavor.
Dairy-Free Yogurt: A spoonful of creamy unsweetened almond or coconut yogurt adds a tangy counterpoint and boosts the dish’s healthy vibe.
Nut Butter Drizzle: Try swirling warmed peanut butter or almond butter on top to enhance the nutty undertones with an indulgently rich element in every bite.
FAQ
Is there a way to make this recipe gluten-free?
Yes! Be sure to use certified gluten-free rolled oats so the recipe remains safe for gluten-sensitive diets.
Can I substitute almond milk?
Absolutely! Any plant milk, such as oat or soy, is good. Another option for a creamier product is coconut milk.
Can I freeze leftovers?
Yes, this oatmeal freezes super well. Cut it into portions, wrap them individually, and keep them in an airtight container for two months.
What can I use in place of peanut butter?
Almond butter, sunflower seed butter or tahini are great substitutes — they have a comparable creaminess, but different flavor.
Brownie Baked Oatmeal
Ingredients
- Non-stick cooking spray
- 2 cups old-fashioned rolled oats
- 1/4 cup of unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1 tablespoon espresso powder optional
- 1/2 teaspoon kosher salt
- 1 1/2 cups unsweetened almond milk
- 1/4 cup pure maple syrup
- 1/4 cup creamy peanut butter
- 2 medium very ripe bananas mashed
- 2 teaspoons vanilla extract
- 1/2 cup semi-sweet or bittersweet vegan chocolate chips or a 2-ounce vegan chocolate bar finely chopped divided
- Flaky sea salt for garnish optional
Instructions
- Prepare the Oven and Pan
- Set your oven to 375°F. Spray an 8×8-inch baking dish with non-stick cooking spray and set aside.
- Mash the Bananas
- Add the ripe bananas to a large mixing bowl and mash with a fork well before adding the other ingredients. You want about a cup of mashed banana.
- Combine the Dry Ingredients
- To the bowl, add the rolled oats, cocoa powder, chia seeds, espresso powder (if using), baking powder and kosher salt. With a spatula, mix the dry ingredients until well incorporated.
- Add in the Wet Ingredients
- Add in the almond milk, maple syrup, peanut butter, and vanilla extract. Mix until well integrated with the help of the spatula. Fold in half the chocolate chips or chopped chocolate.
- Assemble and Bake
- Pour the mixture into the prepared baking dish and spread it across evenly. Dot the rest of the chocolate on top. Bake for 30–35 minutes, until the oatmeal is puffed, set and the edges start to pull away from the dish.
- Cool and Serve
- Let the baked oatmeal cool on the counter for 10 minutes or so. Sprinkle with flaky sea salt, if desired. Serve warm for a creamy consistency, or allow it to cool further for a firmer texture that can be sliced easily.
