This Brownie Baked Oatmeal tastes so much like a brownie dessert, it’s hard to believe that it’s actually a healthy oatmeal breakfast! Top with a drizzle of cream and some peanut butter for a protein boost or fresh sliced strawberries.
Make sure to grab extra oats at the store and make our healthy overnight oats, too! Requires no cooking, and since it’s prepared in a single serving jar with lid, it’s perfect for on the go!
The Best Chocolate Baked Oatmeal Recipe
Breakfast that tastes like dessert and is actually pretty healthy? I’m in!
I’ve been a pretty big fan of baked oatmeal since making my blueberry baked oatmeal. I love how easy it is, with minimal prep, and that I can even prepare it in advance. It’s perfect for busy weekday mornings and definitely keeps me full until lunch.
But this brownie baked oatmeal? It blows any other variation I’ve ever tried out of the park. It’s rich, it’s chocolatey, and it’s still healthy. Breakfast has never tasted so good!
Is Baked Oatmeal Healthy?
Yes and no, it depends! This is sort of a trick question, as it really depends on what you add TO the baked oatmeal. Oatmeal itself is quite healthy. Oats are full of fiber, plus antioxidants, and all sorts of other good things, which is why I love incorporating them into my morning.
If you load your oatmeal up with sugar, it ends up being not-so-healthy, and the same can be said for baked oatmeal. But in general, yes, most baked oatmeal recipes are healthy.
This one, specifically, is made with peanut butter for extra protein, and flax seeds for more health benefits. So you’re definitely getting a relatively healthy, filling breakfast.
This tasty breakfast is made with around 10 ingredients to add flavor and nutrition to the dish.
(Scroll below to the printable recipe card for details and measurements.)
- Milk – I used whole but 2% would be fine too, as would any dairy milk substitute, like almond milk.
- Maple syrup – Try to use real maple syrup, not pancake syrup.
- Peanut butter – Creamy peanut butter is preferred. If you keep it in the fridge, allow it to soften first.
- Vanilla – For a touch of added flavor.
- Oats – Rolled oats are the best option here. Steel-cut oats will get chewy and instant oats can be a bit mushy.
- Cocoa powder – For the chocolate flavor that makes this taste like brownies!
- Flax seeds – Helps to hold the mixture together, plus adds extra nutrition.
- Baking powder – Helps the dish to rise.
- Cinnamon – For a warm flavor.
- Chocolate chips – I used semi-sweet but dark chocolate would be tasty too!
- For serving – I like to top my brownie baked oatmeal with a little heavy cream and strawberries.
Can I Make This Vegan?
Yes! You can easily make vegan brownie baked oatmeal by simply swapping out the whole milk for almond milk or coconut milk. When serving, you can also replace the heavy cream with a milk substitute.
How to Make Brownie Baked Oatmeal
Baked oatmeal makes a quick and easy breakfast, as the prep requires just 5 or 10 minutes. Pop it in the oven and just over 30 minutes later, breakfast is ready!
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Combine the ingredients. Whisk together the milk, maple syrup, peanut butter, and vanilla. Add in the dry ingredients. Mix until everything is well combined. Stir in the chocolate chips.
- Bake. Transfer the mixture to a greased baking dish. Bake at 350F for 30 to 35 minutes. The top should be cracked and set, while the center is still slightly soft.
- Enjoy. Allow to cool for 5 minutes then serve individual portions in bowls with heavy cream and sliced strawberries, if desired.
Video: Brownie Baked Oatmeal Recipe
Baked brownie oatmeal is delicious both warm and chilled. I like to serve portions in a bowl with some milk or cream, Reddi Whip, or homemade whipped cream, along with some fresh fruit and mini chocolate chips. If you’re looking for a less-sweet version, add a bit of peanut butter for a protein boost and a pinch of sea salt for flavor.
- Make ahead. Baked oatmeal is a great make-ahead breakfast. Prepare and assemble the dish as instructed, then cover and refrigerate instead of baking. In the morning, allow it to come to room temperature before baking, or add 5 minutes or so to the baking time.
- Storing leftovers. Store any leftover baked oatmeal in the fridge. It will last for up to 3 days in an airtight container, which makes it perfect for weekday breakfast meal prep.
- Can I freeze baked oatmeal? Yes! This baked brownie oatmeal can be frozen for up to 3 months. Allow to cool completely, then slice, and freeze. I recommend wrapping individual portions of oatmeal in plastic and then placing them in a freezer-safe bag.
- To reheat. Just pop it in the microwave with a splash of cream or water and heat until hot.
More Oatmeal Recipes:
- Instant Pot Peaches and Cream Oatmeal
- Banana Oatmeal Pancakes
- Carrot Cake Steel Cut Oatmeal
- Chocolate Almond Steel Cut Oatmeal
- Overnight Oats
Brownie Baked Oatmeal
- 2 cups whole milk
- 1/2 cup pure maple syrup
- 1/3 cup creamy peanut butter , softened
- 1 teaspoon vanilla
- 2 cups rolled oats
- 1/4 cup cocoa powder
- 1 tablespoon flax seeds
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon coarse salt
- 1/2 cup semi-sweet chocolate chips
- heavy cream , for serving
- sliced strawberries , for serving
- Preheat oven to 350 degrees F. Coat a 9×13 baking fish with nonstick spray.
- In a large bowl, whisk together the milk, maple syrup, peanut butter, and vanilla.
- Add in the rolled oats, cocoa powder, flax seeds, baking powder, cinnamon, and salt; mix until combined (it will take a minute or two to incorporate all the cocoa powder – just keep whisking.)
- Stir in the semi-sweet chocolate chips.
- Pour mixture into the prepared baking dish.
- Bake for about 30 to 35 minutes (or until the top is cracked and set, but the center is still slightly soft.)
- Remove from oven and allow to cool for about 5 minutes.
- Scoop (or cut) portions into shallow bowls and serve with a few tablespoons of heavy cream and sliced strawberries, if desired.