Description
This Brownie Baked Oatmeal combines the wholesome goodness of oats with rich cocoa and chocolate chips for a comforting, chocolatey breakfast or snack. It features ripe bananas, peanut butter, and a touch of maple syrup, baked to a creamy, tender texture that’s perfect warm or at room temperature.
Ingredients
Scale
Dry Ingredients
- 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
- 2 very ripe medium bananas (about 1 cup mashed)
- 1 1/2 cups unsweetened almond milk
- 1/4 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
Add-ins
- Non-stick cooking spray (for greasing the pan)
- 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 the Pan: Preheat your oven to 375°F (190°C). Lightly coat an 8×8-inch baking pan with non-stick cooking spray to prevent sticking, then set it aside.
- Mash the Bananas: In a large bowl, mash the ripe bananas thoroughly with a fork until you have about 1 cup of mashed banana. This adds natural sweetness and moisture to the oatmeal.
- Combine Dry Ingredients: Add the rolled oats, cocoa powder, chia seeds, optional espresso powder, baking powder, and kosher salt into the bowl with the mashed bananas. Stir with a rubber spatula to evenly distribute all the dry ingredients.
- Add Wet Ingredients: To the oat mixture, add the unsweetened almond milk, creamy peanut butter, pure maple syrup, and vanilla extract. Stir well until all ingredients are fully combined and the batter is smooth.
- Mix in Chocolate: Fold in half of the chocolate chips or chopped chocolate to infuse the batter with melty pockets of chocolate throughout.
- Bake the Oatmeal: Scrape the mixture into the prepared baking pan, spreading it out to an even layer. Sprinkle the remaining chocolate pieces evenly over the top. Bake in the preheated oven for 30 to 35 minutes or until the oatmeal has puffed up, is set in the center, and the edges begin to pull away from the pan.
- Cool and Serve: Remove the baked oatmeal from the oven and let it cool on a countertop for about 10 minutes. Optionally, sprinkle flaky sea salt on top for a salty-sweet contrast. Serve warm for a creamy, scoopable texture or let it cool further to enjoy it sliced. Store leftovers in the refrigerator.
Notes
- Using very ripe bananas is key for natural sweetness and moisture.
- Espresso powder is optional but enhances the chocolate flavor—omit if desired.
- Make sure to grease the pan well for easy removal of the baked oatmeal.
- You can substitute almond milk with any other plant-based or dairy milk.
- For a nut-free version, replace peanut butter with sunflower seed butter.
- Baked oatmeal can be refrigerated and gently reheated; it thickens as it cools.
- Adding flaky sea salt on top enhances the chocolate flavor with a salty crunch.
Nutrition
- Serving Size: 1/10th of recipe (approx. 1 slice)
- Calories: 220
- Sugar: 9g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
