Chocolate Brownie Baked Oatmeal (Protein Recipe)
This rich and fudgy Chocolate Brownie Baked Oatmeal is the perfect high-protein breakfast that tastes like dessert. Easy to make, meal prep friendly, and totally satisfying!
Let’s talk about turning your basic breakfast into a full-on chocolate moment. Because who decided oats had to be boring? Not us.
This chocolate brownie baked oatmeal is rich, fudgy, and basically tastes like a warm, gooey brownie—but it’s packed with whole grains, healthy fats, and protein. So yes, it’s a totally acceptable (and encouraged) way to start your day.
We’re talking about gluten-free oats blended into flour for that soft, cake-like texture, rich cocoa powder, a scoop (or two) of your fave chocolate protein powder, and just enough maple syrup to bring it all together.
Then we stir in dark chocolate chips—because balance—and pop it in the oven until the edges are set and the middle is deliciously fudgy. It’s warm, it’s cozy, and it’s the kind of breakfast that makes Monday feel like a treat.
This is one of those recipes that’s perfect for meal prep too. Make it once, and you’ve got breakfast (or dessert, let’s be honest) for the week.
Slice it, top it with peanut butter, greek yogurt, or even a scoop of ice cream if you’re feelin’ extra. Bottom line: if you’re a chocolate lover with a sweet tooth and a busy schedule, this recipe was made for you.
If you love protein baked oatmeal recipes you may also enjoy my Chocolate Chip Baked Oatmeal or my Carrot Cake Baked Oatmeal.
Table of Contents
WHY YOU’LL LOVE THIS CHOCOLATE BROWNIE BAKED OATMEAL
It’s basically a brownie disguised as breakfast—need I say more?
Packed with chocolatey goodness and still full of nutritious ingredients like oats, protein powder, and almond milk.
Meal prep friendly—make once, enjoy all week.
A perfect way to satisfy your sweet tooth without reaching for an actual brownie at 8am.
Gluten-free and easy to tweak for dairy-free or refined sugar-free lifestyles.
Can be dressed up with nut butter, yogurt, or even a scoop of ice cream (no judgment).
It’s warm, gooey, and gives total comfort food vibes while secretly being kind of healthy.
Kids, partners, roommates—everyone loves this one (and no one will guess it’s actually good for them).
SIMPLE INGREDIENTS YOU NEED FOR THE BROWNIE OATMEAL RECIPE
You will need the following wholesome ingredients listed below to make the healthy breakfast oatmeal bake (the exact measurements, nutrition information and full recipe are in the printable recipe card at the bottom of the post):
- Rolled oats – the base of your baked oats! Blending half into flour gives that soft, brownie-like texture. You can sub quick oats but do not use steel-cut oats.
- Baking powder – gives it a lil’ lift and fluff.
- Chocolate protein powder – for a protein boost and extra chocolate flavor. Any plant-based or whey works—just make sure it’s one you actually like.
- Unsweetened cocoa powder – this is where the rich brownie vibes come in. Use dark or Dutch-processed for max flavor.
- Salt – because chocolate always needs a pinch of salt to shine.
- Unsweetened almond milk – keeps it dairy-free and adds moisture. Sub milk of choice—oat milk, soy milk, cashew milk, or even whole milk.
- Eggs – binds everything together. You can try flax eggs for a vegan version, but the texture will be a little softer.
- Melted coconut oil – brings healthy fats and moisture. You can sub butter or even avocado oil.
- Pure maple syrup – for that natural sweetness. Honey works too, or a sugar-free syrup if that’s your jam.
- Dark chocolate chips – because brownie baked oats without melty chocolate chips? Absolutely not.
- Optional – mashed banana, oat flour, cashew butter, almond butter, vanilla extract, brown sugar, etc.
HOW TO MAKE THE CHOCOLATE BROWNIE BAKED OATMEAL RECIPE
Preheat your oven to 350°F and grease an 8×8 baking dish with coconut oil or cooking spray.
Blend half your oats in a high-speed blender to create oat flour. Leave the other half whole for texture.
In a large mixing bowl, whisk together your oats, oat flour, baking powder, salt, cocoa powder, and protein powder.
In a separate bowl, mix together almond milk, eggs, melted coconut oil, and maple syrup.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in your chocolate chips, saving a few for the top (always a pro move).
Pour the batter into your prepared baking dish and spread evenly. Top with extra chocolate chips if desired.
Bake for 28-33 minutes, or until the center is just set and the edges are slightly crispy.
Let cool slightly before slicing. Serve warm with a drizzle of peanut butter, a dollop of Greek yogurt, or go full dessert mode with some ice cream.
STORING LEFTOVER PROTEIN CHOCOLATE BAKED OATS
Fridge: Store in an airtight container for up to 5 days. Reheat in the microwave for 20–30 seconds and you’re back in business.
Freezer: Freeze individual squares in airtight containers or bags for up to 3 months. Let thaw overnight in the fridge or pop in the microwave straight from frozen.
Meal Prep Tip: Portion into containers for grab-and-go breakfasts all week long.
TIPS AND TRICKS FOR BEST RESULTS
Use quality cocoa powder for that rich, deep chocolate flavor.
Let your eggs and milk come to room temperature before mixing for a smoother batter.
Want even fudgier oats? Underbake by 2–3 minutes and let them set while cooling.
Don’t skip the salt—it makes the chocolate POP.
Add a little espresso powder for an even richer flavor (trust me).
FAQS
CAN I USE QUICK OATS INSTEAD OF ROLLED OATS IN THE PROTEIN CHOCOLATE BROWNIE BAKED OATS?
Yep! Quick oats will give a slightly softer, more uniform texture. Great if you’re going for a cakier vibe. Just avoid steel-cut oats—they’re too chunky for this party.
CAN I MAKE THIS INTO A VEGAN BROWNIE BAKED OATMEAL RECIPE?
Totally. Swap the eggs for flax eggs and use a plant-based protein powder. Just know the texture might be a little more gooey (in a good way).
CAN I LEAVE OUT THE PROTEIN POWDER?
For sure. Just add a few extra tablespoons of cocoa powder or 1/4 cup more oat flour to keep the texture balanced. Additionally you may want to add more sweetener as the protein powder does give the oats recipe more sweetness and flavor.
HOW DO YOU KNOW WHEN THE PROTEIN BAKED OATS ARE DONE BAKING?
The edges will look set, and the center will no longer be jiggly. A toothpick should come out mostly clean, with maybe a little gooey chocolate (aka perfection).
Other Oat-Based Breakfast Recipes You May Enjoy Trying!
- Biscoff Baked Oats
- Lemon Poppy Seed Baked Oats
- Banana Bread Baked Oats
- Brownie Batter Overnight Oats
- Sugar Cookie Baked Oats
- Brownie Batter Baked Oats
- Protein Red Velvet Baked Oats
- Cosmic Brownie Baked Oats
- Chocolate Chip Oatmeal Bars Recipe
- Carrot Cake Baked Oats
- Mocha Baked Oats
- Gingerbread Baked Oats
- Gluten-Free Peanut Butter Banana Oatmeal Cups
- Healthy and Easy Oatmeal Chocolate Chip Cookies
- Gluten-Free Vegan Protein Bars
- Peanut Butter Brownie Baked Oatmeal
Chocolate Brownie Baked Oatmeal (Protein Recipe)
This rich and fudgy Chocolate Brownie Baked Oatmeal is the perfect high-protein breakfast that tastes like dessert. Easy to make, meal prep friendly, and totally satisfying!
Ingredients
- 2 cups gluten-free rolled oats (1 cup blended into flour)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup cocoa powder
- 2 scoops chocolate protein powder
- 1 1/2 cups unsweetened almond milk
- 2 eggs
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F and grease an 8x8 baking dish with coconut oil or cooking spray.
- Blend half your oats in a high-speed blender to create oat flour. Leave the other half whole for texture.
- In a large mixing bowl, whisk together your oats, oat flour, baking powder, salt, cocoa powder, and protein powder.
- In a separate bowl, mix together almond milk, eggs, melted coconut oil, and maple syrup.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in your chocolate chips, saving a few for the top (always a pro move).
- Pour the batter into your prepared baking dish and spread evenly. Top with extra chocolate chips if desired.
- Bake for 28-33 minutes, or until the center is just set and the edges are slightly crispy.
- Let cool slightly before slicing. Serve warm with a drizzle of peanut butter, a dollop of Greek yogurt, or go full dessert mode with some ice cream.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 442Total Fat: 31gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 66mgSodium: 372mgCarbohydrates: 49gFiber: 6gSugar: 22gProtein: 17g
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
IF YOU MAKE THIS EASY RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS DECADENT BREAKFAST ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
