Brownie Chocolate Baked Oats (No Banana)

Baked Chocolate Oatmeal That Tastes Like a Brownie

I’m a sucker for anything chocolate. Naturally, I add chocolate to my breakfast meals. Chocolate protein yogurt and chocolate overnight oats are a couple of my “sweet treat” breakfast favorites.

Lately, I’ve been on a baked oatmeal kick. Why not add cocoa powder to my favorite baked oats to make a brownie-like breakfast. This recipe is a result of that curiosity and its so stinkin’ good.

Ingredients Needed to Make “Brownie” Baked Oats

This recipe uses simple ingredients from your pantry and fridge. The recipe is based on my baked oatmeal with blueberries recipe, but adds cocoa powder for a rich chocolate flavor.

The cocoa also gives the oats a cake-like texture (without adding flour) so you can easily cut the oats into bars. Here’s what you need…

• 2 cups old-fashioned rolled oats (I prefer sprouted oats for easier digestion)
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup milk of choice whole milk or plant-based milk (like almond milk, coconut milk, oat milk, cashew milk)
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 2 tablespoons butter or virgin coconut oil, melted
• 2 teaspoons vanilla extract
• 2 tablespoons chocolate chips (optional)
• cooking spray (like avocado oil spray to grease the baking pan)

Equipment

• 1 large bowl for mixing the ingredients
• 9-inch baking dish the baking pan in the photos is just slightly larger; just don’t go too large or you’ll end up with thin bars.

Substitutions and Variations

• Egg Free: The eggs act as a binder, so instead of mushy oatmeal, you end up with oatmeal you can cut and lift from the pan. The best option for egg-free oatmeal is to make a flax egg. To do this, combine 2 tablespoons of ground flax seeds + 5 tablespoons of warm water, let sit for 5 minutes. After letting the flax sit to gel, it should be whisked into the milk and other wet ingredients.
• Dairy Free: Instead of dairy milk, use non-dairy milk. Use melted coconut oil instead of butter.
• Gluten Free: Some oats are processed in a facility with other wheat products, so make sure you’re buying certified gluten-free oats when making this recipe. I like One Degree sprouted oats.
• Cacao Powder: Instead of cocoa powder, some folks prefer cacao powder. For this recipe, use these ingredients interchangeably.
• Protein Oatmeal: Want to up the protein content? Add a serving (or two) of your favorite chocolate protein powder to the dry ingredients. I love this chocolate whey protein powder.
• Nuts: Add 1/2 cup chopped pecans or walnuts to the dry ingredients. Or, use pepitas (pumpkin seeds).

Can I Use Quick Oats or Steel Cut Oats?

I don’t recommend using quick cooking oats or steel cut oats to make baked oatmeal.

Rolled oats will give you the best results. Quick oats may be used to make overnight oats, like tropical overnight oats, protein overnight oats, or overnight oats with frozen fruit. And steel cut oats, which have a coarse texture, are best for making hot oatmeal.

For this recipe, stick with old-fashioned rolled oats which you can find at any grocery store. Any brand will work.

How to Make This Recipe

You’ll find a printable option for this chocolate oats recipe in the recipe card at the bottom of the post.

First, preheat the oven to 350F.

Step 1: Combine Dry Ingredients

Combine the dry ingredients in a large mixing bowl: oats, cocoa powder, baking powder, and salt. 

Step 2: Add Wet Ingredients

To the oat mixture, add milk, eggs, melted butter or coconut oil, vanilla extract, and sweetener of choice (honey or maple syrup). Whisk to combine all the ingredients.

Step 3: Rest The Batter for 5 Minutes

Let the oatmeal rest for 5 minutes on the counter. This rest period allows the oats to absorb the liquids.

Step 4: Pour Into Prepared Baking Pan & Add Chocolate Chips

Lightly grease a 9-inch baking pan with cooking oil spray or butter.

Pour the oat mixture into the prepared baking pan.

(Optional) Sprinkle the top of the oatmeal with 2 tablespoons chocolate chips. Use mini or regular-size chocolate chips.

Step 5: Bake for 30 Minutes at 350F

Bake for 30 minutes at 350F, or until the center is firm. The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm, continue baking until ready.

How to Serve

After baking, cut into 8 bars and serve warm or cold. It’s delicious either way! Enjoy a bar just like you would a brownie (without any toppings or pairings, or with ice cream for dessert), or add one of these sides for a healthy breakfast…

• Fresh Fruit: Serve with fresh berries on the side. Or add sliced bananas over the top
• Nut Butter: Top with a spoonful of almond butter or peanut butter. Or add a spoonful of tahini (ground sesame seeds, also used to make salad dressing and hummus)
• Whipped Cream: Top slices with whipped cream (make homemade whipped cream, dairy or dairy-free)
• Yogurt: Spoon yogurt into a bowl, top with an oatmeal bar and your favorite fruit. This is particularly delicious with coconut yogurt!
• Eggs: Serve a delicious chocolate square with a side of your favorite eggs (my favorite ways to cook eggs) for a macro-friendly meal: protein, carbs, and healthy fats!
• Smoothie: Add a protein or fruit smoothie on the side.

How to Store & Reheat

• Cool Before Storing: Once fully cool, slice into 8 squares/bars and store in an airtight container.
• Fridge: Place the bars in the fridge (in an airtight container) for up to 5-7 days.
• Freezer: Store the bars in the freezer (in a freezer-safe container or bag) for up to 3 months. Store in a single layer so you can easily grab just one bar at a time. Defrost on the counter or in the fridge.
• Serve Cold, at Room Temperature, or Warm: Serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.