Description
This Brownie Baked Oatmeal recipe combines the rich, chocolatey flavor of brownies with the wholesome goodness of baked oatmeal. Made with ripe bananas, cocoa powder, and chocolate chips, it creates a creamy, scoopable breakfast treat that can also be sliced as it cools. Perfect for a comforting and nutritious start to your day or a delicious snack.
Ingredients
Scale
Base Ingredients
- Non-stick cooking spray
- 2 very ripe medium bananas (about 1 cup mashed)
- 2 cups old-fashioned rolled oats
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1 tablespoon espresso powder (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 1/2 cups unsweetened almond milk
- 1/4 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
Toppings
- 1/2 cup vegan semi-sweet or bittersweet chocolate chips or 1 (2-ounce) bar vegan chocolate, chopped, divided
- Flaky sea salt, for serving (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly coat an 8×8-inch baking pan with non-stick cooking spray and set it aside for later.
- Mash the Bananas: In a large bowl, mash the two very ripe bananas with a fork until you have about 1 cup of mashed banana, which will add natural sweetness and moisture.
- Add Dry Ingredients: To the mashed bananas, add the rolled oats, cocoa powder, chia seeds, espresso powder (if using), baking powder, and kosher salt. Stir well with a rubber spatula to combine the dry mixture evenly.
- Add Wet Ingredients: Mix in the unsweetened almond milk, creamy peanut butter, pure maple syrup, and vanilla extract. Stir until all ingredients are fully incorporated into a uniform batter.
- Incorporate Chocolate: Fold in half of the vegan chocolate chips or chopped vegan chocolate into the batter to ensure pockets of melted chocolate throughout the oatmeal.
- Bake: Transfer the mixture into the prepared baking pan and spread it evenly. Sprinkle the remaining chocolate chips or chopped chocolate on top. Bake in the preheated oven for 30 to 35 minutes until the oatmeal is puffed, set, and the edges start to pull away from the pan.
- Cool and Serve: Allow the baked oatmeal to cool on the counter for about 10 minutes. Optionally top with flaky sea salt to enhance the chocolate flavor. Serve warm or at room temperature; warm portions will be creamy and scoopable, while cooled oatmeal will firm up and can be sliced.
Notes
- Espresso powder is optional but intensifies the chocolate flavor without adding a coffee taste.
- Use ripe bananas for natural sweetness and moisture; underripe bananas will affect texture and taste.
- The chia seeds help bind the mixture and add fiber, but can be omitted if desired.
- Flaky sea salt enhances the chocolate’s depth but is optional.
- Vegan chocolate chips ensure this recipe remains suitable for a vegan diet.
- This baked oatmeal stores well in the refrigerator for up to 4 days and can be reheated.
Nutrition
- Serving Size: 1/10 of the recipe (approx. 1/2 cup)
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
