Chocolate Brownie Baked Oatmeal Recipe

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 ;)

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.

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

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

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

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

Step 4: Fold in the chocolate chips.

Step 5: Transfer the batter to the prepared ramekin.

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.

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!

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

• Instead of baked oats, try making some chocolate peanut butter overnight oats
• Don't want chocolate, but still want oats? My blueberry muffin overnight oats can be served cold or warm.
• Go straight to dessert with my oatmeal chocolate chip cookies or lace cookies

FAQs

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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!

Saved!

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 1 serving

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Equipment

• 1 Ramekins

Ingredients

 

1x2x3x

• ¼ cup old-fashioned rolled oats
• 2 Tablespoons all-purpose flour
• 1 Tablespoon unsweetened cocoa powder, or raw cacao
• ¼ teaspoon baking powder
• ¼ cup milk, dairy or plant-based milk, I like to use oat milk
• ½ Tablespoon maple syrup, or honey, if not vegan
• ½ teaspoon oil, your choice – I use EVOO or refined coconut oil
• ¼ teaspoon pure vanilla extract
• 1 Tablespoon mini chocolate chips

US CustomaryMetric

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 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