If you’re on the lookout for a cozy, chocolatey breakfast or a guilt-free dessert that hits all the right spots, you’re going to adore this Chocolate Brownie Oatmeal Bake Recipe. I absolutely love how rich and comforting it feels, yet it sneaks in wholesome oats and almond milk to keep things on the healthier side. Trust me, once you try it, this baked oatmeal becomes an instant classic you’ll want to make over and over!
Why You’ll Love This Recipe
- Rich Chocolate Flavor: Thanks to cocoa powder and chocolate chips, you’ll get that fudgy brownie taste without the extra guilt.
- Wholesome Ingredients: Rolled oats and almond milk give it soul and nutrition, so it fuels your day beautifully.
- Easy to Customize: Whether you like it with peanut butter swirl or a dollop of whipped cream, it’s super flexible to suit your cravings.
- Perfect for All Meals: Breakfast, snack, or dessert—this bake fits any part of your day seamlessly.
Ingredients You’ll Need
The ingredients list is simple yet packs a punch. These staples come together to balance sweetness, texture, and that luscious chocolate vibe. When you shop, look for unsweetened cocoa powder for the best depth and opt for rolled oats over instant for a hearty bite.
- Rolled oats: They provide that chewy texture and wholesome fiber; avoid quick oats as they get mushy in baking.
- Cocoa powder: Unsweetened is best for true chocolate flavor without extra sugar.
- Baking powder: Gives a slight lift so it doesn’t turn out too dense.
- Salt: Balances sweetness and amplifies chocolate taste.
- Eggs: Bind everything together and lend richness.
- Maple syrup: Natural sweetness with a subtle caramel note that pairs beautifully with chocolate.
- Coconut oil: I love this for its mildly tropical aroma and healthy fats; you can swap with butter if you prefer.
- Almond milk: Adds moisture and a light nuttiness, plus it keeps the dish dairy-free.
- Vanilla extract: Enhances the aroma and rounds out the flavors.
- Chocolate chips: For melty chocolate pockets—reserve some to sprinkle on top for a gorgeous finish.
Variations
I love how this Chocolate Brownie Oatmeal Bake Recipe acts like a blank canvas—you can switch things up easily depending on your mood or dietary needs. Playing around with add-ins is half the fun, so don’t hesitate to experiment!
- Nutty Upgrade: Adding chopped walnuts or pecans brings extra crunch and richness; my family goes crazy when I sprinkle toasted nuts on top.
- Berry Boost: I sometimes fold in fresh or frozen raspberries for a tart contrast that’s unexpectedly delightful.
- Dairy-Free Swap: This recipe is already dairy-free with almond milk and coconut oil, but you can use oat milk if you like a milder flavor.
- Sweetener Swap: Honey or agave syrup works wonderfully if you don’t have maple syrup on hand.
How to Make Chocolate Brownie Oatmeal Bake Recipe
Step 1: Get Your Oven and Pan Ready
Preheat your oven to 350°F. Grab an 8×8 baking pan and give it a good grease—coconut oil spray or butter works great to ensure nothing sticks. I like to line my pan with parchment paper for effortless removal, especially if I’m serving this as a dessert.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the rolled oats, cocoa powder, baking powder, and salt. I make sure to break up any lumps in the cocoa at this stage so the chocolate flavor disperses evenly.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the eggs along with almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth. I discovered this trick when I realized warming the coconut oil just enough to liquefy it helped it mix better and keep the batter nice and consistent.
Step 4: Combine and Add Chocolate Chips
Pour the wet ingredients into the dry and stir gently until fully blended. Then fold in the chocolate chips—save a handful to sprinkle on top for melty chocolate goodness once baked. Don’t overmix or the oats will turn mushy, just stir until the oats are well coated.
Step 5: Bake to Perfection
Pour the batter into your greased baking pan and spread it evenly. Bake for 45 to 50 minutes, checking near the end—you want the bake to be set but still moist. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter. I usually let it cool about 10 minutes before slicing so it firms up nicely.
Pro Tips for Making Chocolate Brownie Oatmeal Bake Recipe
- Measure Your Oats Right: I used to eyeball it, but now weighing oats makes the texture more consistent every time.
- Don’t Skip the Rest Time: Letting the batter rest for 5 minutes before baking lets oats absorb liquid for better texture.
- Watch Your Baking Time: Ovens differ, so start checking at 40 minutes to avoid drying out the bake.
- Use Melted Coconut Oil: This ensures even distribution throughout, keeping each bite rich and moist.
How to Serve Chocolate Brownie Oatmeal Bake Recipe
Garnishes
I’m a big fan of topping slices with a swirl of peanut butter or a generous dollop of whipped cream—both add creaminess and a touch of indulgence without overpowering the chocolate. Drizzling extra maple syrup or scattering chopped nuts can add that special finishing touch and elevate your presentation.
Side Dishes
This bake goes wonderfully with a warm cup of tea or coffee for breakfast. For a snack or dessert, I like serving it alongside fresh berries or a scoop of vanilla ice cream for contrast and freshness. It’s also lovely with a glass of cold almond milk for the kids!
Creative Ways to Present
For a brunch party, I slice the bake into mini squares and serve on a wooden board accompanied by small bowls of toppings like nuts, syrups, and chocolate chips—everyone can customize their own. I even tried layering it with yogurt and fruit in a trifle-style glass once, which was a showstopper!
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in the fridge for up to 4 days. I find that chilling actually helps the bake firm up, making it easier to slice and reheat. Just keep any toppings separate until ready to serve.
Freezing
I’ve frozen this oatmeal bake in portions wrapped individually in plastic wrap and placed in an airtight freezer bag. It freezes beautifully and thaws quickly—great for meal prep or quick breakfasts throughout the week.
Reheating
Reheat slices gently in the microwave for about 30 seconds or warm in a toaster oven until heated through. I like to top with fresh peanut butter or cream right after reheating for that just-made vibe.
FAQs
-
Can I make this Chocolate Brownie Oatmeal Bake Recipe vegan?
Definitely! To veganize this recipe, swap the eggs for flax or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg, let it gel for 5 minutes). Make sure your chocolate chips are dairy-free, and use any plant-based milk of your choice. You might also want to tweak baking times slightly as vegan egg substitutes can change the bake’s texture.
-
What kind of oats should I use in this recipe?
Rolled oats work best because they hold their shape and provide a chewy texture after baking. Avoid instant or quick oats since they tend to become mushy and affect the overall consistency of your oatmeal bake.
-
Can I prepare this the night before?
Yes! You can mix all ingredients and refrigerate the batter overnight; then bake fresh in the morning. This makes it ideal for busy mornings when you want a homemade breakfast ready to pop in the oven right away.
-
Is this recipe gluten-free?
It can be, if you use certified gluten-free oats and ensure your baking powder and other ingredients haven’t been cross-contaminated. Gluten can sneak in, so double-check labels if you’re sensitive or have celiac disease.
Final Thoughts
This Chocolate Brownie Oatmeal Bake Recipe holds a special place in my heart because it’s my go-to for a fuss-free yet indulgent breakfast or afternoon treat. It’s the kind of dish I make on lazy weekends, knowing it will bring smiles around the table and enough leftovers to enjoy for days. I hope you’ll love this bake as much as I do and find it becoming one of your pantry staples—because a chocolatey, wholesome treat like this is always worth making!
Print
Chocolate Brownie Oatmeal Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Baked Chocolate Brownie Oatmeal recipe is a deliciously wholesome breakfast or snack option that combines the rich flavors of chocolate and oats into a warm, comforting dish. Featuring rolled oats, cocoa powder, and chocolate chips baked to perfection, it’s a guilt-free treat that pairs wonderfully with a variety of toppings like peanut butter, whipped cream, or nuts. Perfectly balanced with natural sweetness from maple syrup and healthy fats from coconut oil, this baked oatmeal is both nutritious and indulgent.
Ingredients
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
- 1 cup chocolate chips (plus extra for topping)
Toppings (optional)
- Peanut butter
- Whipped cream
- Maple syrup
- Nuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan to prevent the oatmeal from sticking.
- Combine Dry Ingredients: In a large mixing bowl, stir together the rolled oats, cocoa powder, baking powder, and salt until well mixed.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with dry ingredients and stir thoroughly until the mixture is uniform and no dry oats remain.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter, then pour the mixture into the prepared baking dish. Sprinkle extra chocolate chips over the top for added texture and flavor.
- Bake: Place the baking dish in the oven and bake for 45 to 50 minutes, or until the oatmeal looks set and a toothpick inserted into the center comes out mostly clean.
- Cool and Serve: Remove from the oven and let it cool for about 10 minutes before slicing. Add optional toppings such as peanut butter, whipped cream, maple syrup, or nuts, then serve warm and enjoy!
Notes
- Baked brownie oatmeal is a nutritious and satisfying alternative to traditional brownies or oatmeal.
- For added protein, consider adding nuts or a scoop of protein powder into the batter.
- You can substitute maple syrup with honey or another liquid sweetener if desired.
- Be sure not to overbake to keep the oatmeal moist and chewy rather than dry.
- Leftovers can be refrigerated and gently reheated for quick breakfasts later in the week.
Nutrition
- Serving Size: 1 serving
- Calories: 726
- Sugar: 48.2 g
- Sodium: 269.1 mg
- Fat: 34.1 g
- Saturated Fat: 23.1 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 91.6 g
- Fiber: 11 g
- Protein: 14.9 g
- Cholesterol: 93 mg
