Healthy Brownie Baked Oatmeal

Healthy Brownie Baked Oatmeal

There’s something about the first warm bite of baked oatmeal that feels like a hug for the day. This Healthy Brownie Baked Oatmeal fills the kitchen with the bittersweet aroma of cocoa and melting chocolate, and its surface gives way to a tender, moist interior flecked with molten chips. Imagine a slightly chewy oat base, the rich cocoa bite, and the occasional velvety puddle of dark chocolate—comforting and grown-up, yet wholesome enough to start a busy morning.

This recipe is perfect for cozy weekend breakfasts, a portable breakfast for busy weekdays, or a dessert-like snack that’s still grounded in whole grains and real fruit. It’s easy to scale for brunch gatherings, and because it reheats beautifully, it’s ideal for meal prep. Whether you’re craving a healthier chocolate fix or need a dish to feed a crowd without fuss, this baked oatmeal has you covered.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes (including cooling)
• Servings: 9 squares (8×8-inch pan)
• Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights

Estimated nutrition per serving (1/9 of the recipe). Nutrition calculated using USDA FoodData Central ingredient profiles and rounded for clarity; values are approximate and will vary by brand and exact measurements. For context on general daily nutrient guidance see Mayo Clinic or CDC resources.

Per serving (approximate):

• Calories: 210 kcal
• Protein: 6.5 g
• Carbohydrates: 34 g
• Dietary Fiber: 5 g
• Sugars: 13 g
• Fat: 6.5 g
• Sodium: ~35 mg

Notes: These figures reflect the recipe as written (with unsweetened soy milk and 2/3 cup dark chocolate chips). Substituting different milks, using less chocolate, or switching sweeteners will change the totals. Estimates were compiled from USDA FoodData Central ingredient data; for personalized dietary advice consult a registered dietitian or resources such as the CDC and Mayo Clinic.

Why You’ll Love It

• Comfort without compromise: This bake delivers the chocolate-forward taste of a brownie while using oats and banana for fiber and natural sweetness—so you get indulgence plus nutrition.
• Hands-off and forgiving: Mix, pour, bake. No whisking egg-white peaks or tempering required—perfect for busy mornings or relaxed baking.
• Crowd-pleaser: It works as an easy brunch centerpiece, a make-ahead snack for kids after school, or a cozy dessert with coffee.
• Nourishing energy: Whole rolled oats provide sustained-release carbohydrates and fiber, while soy milk adds plant protein. The banana gives natural sweetness and moistness, reducing the need for refined sugar.

Step-by-Step Instructions

Ingredients

• 2 1/4 cups old-fashioned rolled oats
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 ripe banana, mashed — about 1/2 cup
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1.5 cups milk — I used unsweetened soy milk (substitute almond, oat, or dairy milk as needed)
• 2/3 cup dark chocolate chips — plus more for topping the oatmeal

Optional ingredients and substitutions:

• 1–2 tablespoons peanut butter or almond butter for swirl/topping (adds protein and richness)
• 1/4 cup chopped nuts (walnuts or pecans) for crunch
• Use maple syrup alternative: honey (not vegan) or brown rice syrup (less sweet)
• To make gluten-free: use certified gluten-free rolled oats
• To reduce sugar: decrease chocolate chips to 1/3 cup and use 2 tablespoons maple syrup (note texture will be slightly less sweet)

Instructions

1. Preheat the oven to 375°F (190°C) and spray an 8×8-inch pan or casserole dish with cooking spray to prevent sticking.
2. In a large bowl, whisk together the dry ingredients: 2 1/4 cups old-fashioned rolled oats, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon sea salt.
3. In a separate medium bowl, combine the wet ingredients: 1 ripe mashed banana (about 1/2 cup), 1/4 cup pure maple syrup, 1 teaspoon vanilla extract, and 1.5 cups milk (unsweetened soy milk). Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 2/3 cup dark chocolate chips. (Tip: avoid overmixing—stop when there’s no dry streak of oats.)
5. Transfer the oat batter into the prepared baking dish and spread it into an even layer. Sprinkle additional chocolate chips on top if desired.
6. Bake for 25–30 minutes, until the edges are set and the center springs back lightly when pressed. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
7. Remove from the oven and cool in the pan for at least 15 minutes—this helps it set and makes slicing cleaner.
8. Slice into 9 squares and serve warm with a drizzle of peanut butter and a pinch of sea salt, if desired.

Practical tips:

• Don’t overbake: baked oatmeal will firm up as it cools; pull it from the oven when the center is set but still slightly soft.
• Use ripe bananas for sweetness and moisture—overripe with brown spots are ideal.
• If you prefer a denser texture, reduce milk by 2–4 tablespoons; for a softer, custardy center, add an extra 2 tablespoons.

Serving Suggestions

• Serve warm, plain or with a drizzle of peanut butter, almond butter, or a spoonful of Greek yogurt for added protein.
• Slice and top with fresh berries or sliced banana and a sprinkle of flaky sea salt for contrast.
• Pack squares for on-the-go breakfasts with a travel mug of coffee or matcha.
• Transform into dessert: add a scoop of vanilla ice cream and a dusting of cocoa powder for an indulgent finish.
• Pair with black coffee, oat milk latte, or a pot of tea for a cozy pairing.

Keeping it Fresh

• Room temperature: Store covered at room temperature for 1–2 days (in a cool, dry spot).
• Refrigerator: Keep in an airtight container for up to 4–5 days. Reheat gently in the microwave (20–40 seconds) or in a 350°F oven for 8–10 minutes.
• Freezer: Wrap individual squares in plastic wrap or foil and freeze in a sealed container for up to 3 months. Thaw in the fridge overnight or reheat from frozen in the microwave until warmed through.

Chef’s Advice

• Best oats: Old-fashioned rolled oats give the ideal texture—chewy with structure. Instant oats make it mushier; steel-cut oats don’t absorb enough liquid in this format.
• Chocolate choice matters: Use a good-quality dark chocolate (60–70% cacao) for depth without excessive sweetness. If using chips with added dairy, it’s not vegan.
• Texture keys: More banana or syrup increases moisture; less liquid yields a firmer, cake-like square. Adjust to preference.
• Flavor layering: Toast the oats for 5–7 minutes at 350°F before mixing to bring a nuttier flavor (cool before mixing).
• Salt is your friend: A small pinch of flaky sea salt on top enhances the chocolate flavor dramatically.

Creative Twists

• Vegan & nutty: Use unsweetened almond or oat milk and swirl in 2 tablespoons almond butter before baking. Top with sliced almonds.
• Gluten-free + extra protein: Use certified gluten-free oats and fold in 1/4 cup vanilla protein powder (reduce oats by 2 tablespoons to balance dry ingredients).
• Pumpkin spice brownie: Replace the banana with 1/2 cup canned pumpkin puree and add 1 teaspoon pumpkin pie spice for a fall-ready variation.
• Lower-sugar option: Cut chocolate chips to 1/3 cup and add 1/4 cup unsweetened applesauce to maintain moistness while reducing added sugars.
• Double chocolate & coffee: Add 1 tablespoon instant espresso powder to the wet ingredients for a mocha twist.

Frequently Asked Questions

Q: Can I make this gluten-free?
A: Yes—use certified gluten-free rolled oats and ensure your chocolate chips and other add-ins are gluten-free.

Q: Can I substitute the soy milk?
A: Absolutely. Unsweetened almond, oat, cashew, or regular dairy milk can be used; caloric and protein content will change slightly.

Q: Why is my baked oatmeal too dry or too wet?
A: Too dry—try adding 2 tablespoons more milk or a touch more mashed banana. Too wet—bake a few extra minutes and allow to cool; cooling helps it set.

Q: How do I reheat leftovers without drying them out?
A: Microwave briefly (20–40 seconds) covered, or heat in a 350°F oven for 8–10 minutes wrapped in foil to retain moisture.

Q: Is this recipe suitable for meal prep?
A: Yes. It holds well in the fridge for 4–5 days and freezes nicely in single portions for quick breakfasts.

Conclusion

I hope this Healthy Brownie Baked Oatmeal becomes a go-to in your kitchen—easy to make, comforting to eat, and flexible enough to suit many dietary needs. If you want a similar take or additional inspiration, check out Healthy Baked Brownie Oatmeal – Erin Lives Whole for another healthy version, or explore the single-serve option at Single-Serve Brownie Baked Oatmeal (Gluten Free, Dairy Free … for ideas on portion-sized bakes. If you try this recipe, please share a photo or comment—I love hearing how readers make it their own.

Healthy Brownie Baked Oatmeal

---

• Author: recipechangegmail-com
• Total Time: 40 minutes
• Yield: 9 squares 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A comforting baked oatmeal that combines the rich taste of chocolate with healthy ingredients for a wholesome breakfast or snack.

---

Ingredients

Scale 1x2x3x

• 2 1/4 cups old-fashioned rolled oats
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 ripe banana, mashed (about 1/2 cup)
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1.5 cups milk (unsweetened soy milk or other milk alternatives)
• 2/3 cup dark chocolate chips (plus more for topping)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375°F (190°C) and spray an 8×8-inch pan with cooking spray.
2. In a large bowl, whisk together the rolled oats, cocoa powder, baking powder, and sea salt.
3. In a separate bowl, combine the mashed banana, maple syrup, vanilla extract, and milk. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the dark chocolate chips.
5. Transfer the batter to the prepared baking dish and spread evenly. Top with additional chocolate chips if desired.
6. Bake for 25–30 minutes until edges are set and the center springs back when pressed.
7. Cool in the pan for at least 15 minutes before slicing into 9 squares.

Notes

For variations, try adding peanut butter, nuts, or using different types of milk.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 210
• Sugar: 13g
• Sodium: 35mg
• Fat: 6.5g
• Saturated Fat: 1g
• Unsaturated Fat: 5.5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 6.5g
• Cholesterol: 0mg