Brownie Batter Oatmeal

A white ramekin filled with chocolate oatmeal and a spoon digging in to show the melty chocolate center

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: serving

Calories: 303kcal

Author: Leslie Kiszka

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!

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Equipment

1 Ramekins

Ingredients

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

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 old-fashioned rolled oats, 2 Tablespoons all-purpose flour, 1 Tablespoon unsweetened cocoa powder, 1/4 teaspoon baking powder
Add milk, honey/maple syrup, oil and vanilla and stir until well combined. Fold in chocolate chips.
1/4 cup milk, 1/2 Tablespoon maple syrup, 1/2 teaspoon oil, 1/4 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