Brownie Batter Baked Oats

These Brownie Batter Baked Oats are amazingly chocolatey and rich and make you feel like you’re eating brownies for breakfast while being healthy, gluten-free and refined sugar-free! 

Coming at you with an all-time favorite baked oatmeal recipe – Healthy Vegan Brownie Batter Baked Oatmeal. Healthy brownie batter – I know, It doesn’t get more epic than that, right? And while I wouldn’t recommend eating brownies for breakfast [on a regular basis], I DO recommend eating things that are healthy but still make you feel like you’re eating brownies for breakfast.

This recipe for Chocolate Baked Oats is naturally sweetened with ripe banana and a touch of maple syrup. So you’ve got your sweetness. Now, for the chocolatey-ness, we add some unsweetened cocoa powder.  And you know me, I also add some chocolate protein powder to turn these into high-protein baked oats.

This is a vegan baked oats recipe as long as you use dairy-free chocolate chips, and vegan protein powder can easily be made gluten-free by using a gluten-free brand of oats.

For more baked oats ideas, make sure to check out my Chocolate Zucchini Baked Oats or my Cookie Dough Baked Oats and please try these brownie batter baked oats! 

INGREDIENTS FOR MAKING THIS VEGAN OATMEAL BAKE: 

• gluten-free oats – rolled or quick oats work here but quick oats are my preferred option
• baking powder for that perfect rise
• double chocolate: we add cocoa powder and chocolate chips for that indulgent chocolate brownie taste
• mashes banana and maple syrup is added for sweetness
• I like using almond milk here but any plant-based milk will work for this baked oats recipe
• I like adding Chocolate Protein Powder to this recipe to really make it taste like dessert. You can order it from PEScience. Use code BAILEY to save $$ at checkout.

STORAGE

Choc baked oats are a great food to meal prep at the start of the week as they store beautifully in both the fridge and freezer.

WHICH OATS SHALL I USE ?

For these cocoa-baked oats, I recommend using quick oats. We are blending the oatmeal to create fine flour and I find it easier to break up quick oats into oat flour. When making overnight oats different rules apply.  Can you use rolled oats for this quick oats baked oatmeal recipe? Of course! They just need to be blended for a bit longer. 

OVERNIGHT OATS VS COOKED OATS

Should you ever be wondering whether there’s a difference between raw oats and cooked oatmeal in terms of nutrition, you’ll be interested to hear that cooking actually takes very little away from oats, meaning they would essentially have the same nutritional value! WIN. 

OTHER OATMEAL RECIPES YOU WILL WANT TO TRY

• Lemon Poppy Seed Baked Oats
• Gluten Free Key Lime Pie Overnight Oats
• Tiktok Baked Oats (Birthday Cake)
• Banana Cream Pie Overnight Oats
• Lemon Cheesecake Overnight Oats

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Yield: 1 serving

Brownie Batter Baked Oats

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These Brownie Batter Baked Oats are amazingly chocolatey and rich yet healthy, gluten-free and refined sugar-free! 

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1/2 cup certified gluten free oats
• 1/2 banana, can replace with 1/4 cup pumpkin puree if desired
• 1/2 tsp baking powder
• 1/2 scoop chocolate protein powder, I used PEScience Chocolate Cupcake flavour (can use code BAILEY at checkout for $$ off all products)
• 1.5 tbsp cocoa powder
• 1/2 cup almond milk
• 1 tbsp maple syrup
• chocolate chips

Instructions

1. Blend your oats on high to create a fine flour. Then add all remaining oat ingredients except chocolate chips and blend till combined.
2. Pour into greased oven safe baking dish, add chocolate chips and mix around, then bake at 350F for 20-25 minutes.
3. Remove oats from oven and enjoy!

Nutrition Information:

Yield:

1

Serving Size:

1 grams
Amount Per Serving: Calories: 576Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 284mgCarbohydrates: 91gFiber: 10gSugar: 46gProtein: 22g

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.

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