Description
This Baked Chocolate Brownie Oatmeal is a deliciously healthy twist on classic brownies, combining hearty rolled oats with rich cocoa and chocolate chips. Baked to perfection, it delivers a warm, comforting breakfast or snack option that’s both filling and indulgent. Topped with optional peanut butter, whipped cream, maple syrup, or nuts, this recipe is perfect for chocolate lovers seeking a nutritious start to their day.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1 1/2 cup almond milk
- 1 tsp vanilla extract
Add-ins and Toppings
- 1 cup chocolate chips (plus extra for sprinkling on top)
- Optional toppings: peanut butter, whipped cream, maple syrup, nuts
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, stir together the rolled oats, cocoa powder, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, almond milk, maple syrup, coconut oil, and vanilla extract until fully blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir well until all components are thoroughly combined.
- Add Chocolate Chips: Fold in the chocolate chips gently, then pour the batter into the prepared baking dish. Sprinkle additional chocolate chips evenly over the top for extra chocolatey goodness.
- Bake the Oatmeal: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the oatmeal looks set and a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Allow the baked oatmeal to cool in the pan for about 10 minutes before serving. Add your choice of optional toppings such as peanut butter, whipped cream, maple syrup, or nuts and enjoy!
Notes
- The almond milk can be substituted with any other plant-based or dairy milk of choice.
- For a vegan version, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Make sure to grease the baking pan well to ensure easy removal and prevent sticking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat before serving.
- You can add nuts or dried fruits for added texture and flavor.
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 cups)
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 55mg
