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Chocolate Brownie Baked Oatmeal Recipe

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This single-serving chocolate baked brownie oatmeal recipe is a quick and easy breakfast (or dessert!) option that can be made in just one bowl and is easily adapted to be vegan. There is no banana needed, it's egg-free, and this chocolate oatmeal bake tastes just like a rich, chocolatey brownie. Have it again for dessert, or really indulge in some actual fudgy brownies ;)

Baked chocolate oatmeal in a white ramekin on a grey cloth with a spoonful removed showing the melty chocolate middle

Anna said: “Really, really good! Perfect breakfast, these oats are absolutely FABULOUS! ⭐⭐⭐⭐⭐

I've been known to eat these chocolate brownie baked oats for breakfast, and then again at dessert later that night. Once with my morning coffee, and then later with a glass of dessert wine. Mmmm.

This baked oats recipe is made with wholesome ingredients like rolled oats, cocoa powder, and oat milk, and is packed with fiber to keep you feeling satisfied. The addition of mini chocolate chips adds a touch of indulgence that makes it feel like a treat, while the use of maple syrup as a sweetener keeps it refined sugar-free. Pretty sweet deal, right?

… get it? Sweet deal? You get it.

Ingredients for chocolate baked oatmeal on a white counter

Key Ingredients for Brownie Batter Oatmeal

  • Old-fashioned rolled oats – You want to use rolled oats and not steel-cut oats, as steel-cut will be a bit too firm.
  • All-purpose flour – You can swap this for gluten-free flour if you'd like. I haven't tried it with alternative flours like almond flour before, but if you do – let me know how it turns out!
  • Cocoa powder – I use either unsweetened cocoa powder or raw cacao, depending on what I have on hand. If you're vegan, make sure you're using 100% pure cacao.
  • Baking powder – To give it a little rise when it bakes.
  • Milk – You can use whatever kind of dairy or plant-based milk you like. I usually use unsweetened oat milk for mine, and it works perfectly.
  • Maple syrup – This adds sweetness without having to use refined sugars like brown sugar. If you're not vegan, you could use honey instead.
  • Oil – I use either extra virgin olive oil (EVOO) or melted coconut oil. Remember – refined coconut oil has a less coconut-y flavor, while unrefined has a strong coconut flavor.
  • Vanilla – Pure vanilla extract or vanilla bean paste both work well.
  • Chocolate chips – I prefer to use mini chocolate chips, but you could use regular-sized chocolate chips or chopped chocolate.

How to Make Chocolate Baked Oats

Two white ramekins stacked on top of each other on a white surface

Step 1: Preheat oven to 325°F. Spray an individual-sized 4-ounce ramekin with nonstick spray and set aside.

Dry ingredients topped with cocoa powder in a clear mixing bowl

Step 2: In a small bowl, whisk together oats, flour, cocoa powder and baking powder.

Wet and dry chocolate ingredients combined in a clear mixing bowl

Step 3: Add milk, maple syrup, oil, and vanilla to the dry ingredients and stir until well combined.

Mini chocolate chips in a bowl of chocolate batter

Step 4: Fold in the chocolate chips.

Chocolate oatmeal batter in a white ramekin

Step 5: Transfer the batter to the prepared ramekin.

Chocolate oatmeal batter in a white ramekin and topped with mini chocolate chips

Step 6: Top with a few more mini chocolate chips (just because!). Bake for 15 minutes for a slightly underbaked texture, or longer depending on desired consistency.

Baked chocolate oatmeal in a white ramekin on a grey cloth

Helpful Tips

  • Underbake it a bit. I like to leave my brownie batter oats a little under-baked so that it's more like brownie batter than a fully cooked brownie, but you could totally leave it in the oven a bit longer if you'd like to firm it up more.
  • Put extra chocolate chips on top. Right before baking, add a sprinkle of chocolate chips on top – and maybe even a little pinch of flake sea salt for some sweet and salty action.
  • Speaking of chocolate chips, use mini chocolate chips if you can. They melt a little better in this form and don't leave you with as many giant chunks of chocolate. Of course, if that's what you're going for, by all means, use the normal-sized chips!

Substitutions & Variations

  • To make vegan brownie baked oatmeal, use:
    • Non-dairy plant-based milk
    • Maple syrup
    • Extra virgin olive oil
    • Vegan chocolate chips
    • 100% pure cacao
  • Swap the cocoa powder for peanut butter protein powder for a change in flavor.
  • Swap the chocolate chips for white chocolate chips, peanut butter chips, chopped nuts, or even coconut flakes. Baked oats with chocolate chips are my personal favorite though :)
  • Add a swirl of almond butter to the batter just before baking. Place a few dollops of almond butter on top, then use a knife to swirl it around.
  • Top with fresh fruit like raspberries, strawberries, blackberries, or blueberries.
  • If you're making this for dessert, top with some ice cream and whipped cream – trust me on this, it's wonderful. They're slightly less healthy baked oats that way, but I'm not complaining!
Baked chocolate oatmeal in a white ramekin on a grey cloth with a spoonful removed showing the melty chocolate middle

How to Store Brownie Baked Oatmeal

Admittedly, I made this a single-serving brownie baked oatmeal recipe so that you wouldn't have to worry about leftovers.

But if you decided to make extra and needed to store leftovers, you can store them in an airtight container for up to 3 days.

Can I Freeze Baked Oatmeal?

You sure can – store in a freezer-safe airtight container in the freezer for up to 2 months. Let it thaw overnight in the fridge, and then pop it in the microwave or oven to reheat.

For what it's worth, it's also delicious cold! Almost like overnight oats.

Other Oat Recipes

FAQs

Are baked oats healthy?

This brownie batter baked oatmeal is certainly healthier than some alternatives for breakfast, but it really comes down to what ingredients you use and your definition of healthy and nutritional requirements.

Can you freeze baked oatmeal?

You sure can – store in a freezer-safe airtight container in the freezer for up to 2 months. Let it thaw overnight in the fridge, and then pop it in the microwave or oven to reheat. For what it's worth, it's also delicious cold! Almost like overnight oats.

How long to cook baked oats?

15 minutes at 325°F always works well for me for a slightly underbaked brownie texture.

Leaving a comment and star rating is a great (and free) way to support Stress Baking. After you've enjoyed this recipe, click on the stars below and leave a comment to share your experience – thank you!

Brownie Batter Oatmeal

4.56 from 18 votes
This single-serving chocolate baked oatmeal recipe is a quick and easy breakfast (or dessert!) option that can be made in just one bowl and is easily adapted to be vegan. There is no banana needed, it's egg-free, and this chocolate oatmeal bake tastes just like a rich, chocolatey brownie. Have it again for dessert!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1 serving

Equipment

Ingredients
 

Instructions

  • Preheat oven to 325°F. Spray an individual sized ramekin with nonstick spray and set aside.
  • In a small bowl, whisk together oats, flour, cocoa powder and baking powder.
    1/4 cup (20 ¼ g) old-fashioned rolled oats
    2 Tablespoons all-purpose flour
    1 Tablespoon unsweetened cocoa powder
    1/4 teaspoon (¼ teaspoon) baking powder
  • Add milk, honey/maple syrup, oil and vanilla and stir until well combined. Fold in chocolate chips.
    1/4 cup (61 g) milk
    1/2 Tablespoon (½ Tablespoon) maple syrup
    1/2 teaspoon (½ teaspoon) oil
    1/4 teaspoon (¼ teaspoon) pure vanilla extract
    1 Tablespoon mini chocolate chips
  • Transfer batter to prepared ramekin, top with a few more mini chocolate chips (just because!).
  • Bake for 15 minutes for a slightly underbaked texture, or longer depending on desired consistency.
  • Carefully remove from oven and serve immediately. Enjoy!

Video

Notes

Vegan: This can easily be made vegan by using non-dairy milk, maple syrup, and vegan chocolate chips.
Baking dish size: I used 4oz ramekins (aff link) in these photos, to give you an idea of the quantity of each serving.

Nutrition Facts

Calories: 303kcal | Carbohydrates: 48g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 143mg | Potassium: 281mg | Fiber: 5g | Sugar: 19g | Vitamin A: 132IU | Vitamin C: 0.1mg | Calcium: 181mg | Iron: 3mg

Nutrition Disclaimer

The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

Recipe created by Leslie Kiszka

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Recipe Rating




13 Comments

  1. 5 stars
    This is really simple and delicious. I add a scoop of plain collagen to boost protein and salt because I need extra salt in my diet. I’ve made it several times now and it’s always delicious.

  2. 5 stars
    This is my go to recipe when I need a sweet fix. I substituted GF oats and GF 1 to 1 flour, used coconut oil and the last of the buttermilk and it was so good! It will be in my sweets rotation from now on.

  3. 5 stars
    Good morning, Leslie . How are you? I’m fine. Today I tried brownie batter baked oats that I made. WOW ! It tested delicious , well-flavored, healthy, melt in your mouth, tempting, and heavenly. I loved it . You’re an astonishing and kindhearted chef .