This Brownie Baked Oatmeal tastes like dessert for breakfast! It’s fudgy and decadent, yet made with simple, nourishing ingredients that are gluten, dairy and refined sugar free. It’s sweetened naturally with overripe bananas and a touch of maple syrup, and loaded with rolled oats, cocoa powder, peanut butter and chocolate chips. You will love this simple recipe as a meal prep breakfast that you can enjoy throughout the week! Just grab a slice and go, for some quick morning fuel.
I’m currently battling a case of the “egg ick.” It doesn’t happen too often but when it does, I lean into alternative breakfast recipes like this Brownie Baked Oatmeal! It’s the perfect option if you’re looking to switch up your breakfast routine but still want something that is healthy, nourishing and delicious.
Baked oatmeal has been trendy for a while, and for good reason. It’s just so easy to prep ahead of time, and it tastes like dessert but is made with simple, wholesome ingredients that you likely already have on hand.
You have so many options when it comes to baked oatmeal…both for the mix-ins and for the toppings. But, I must admit…this Brownie Baked Oatmeal is my most favorite variation yet. It’s loaded with double chocolate goodness – meaning the batter has cocoa powder AND chocolate chips. It also features peanut butter and banana, which go so well with the rich, fudgy chocolate flavor. All that to say, it’s pretty much breakfast perfection. Hope you love it!
Why You’ll Love this Brownie Baked Oatmeal
- It’s a great breakfast option to meal prep and have throughout the week!
- This Brownie Baked Oatmeal feels indulgent and decadent, yet is gluten free, dairy free, refined sugar free and filled with nourishing ingredients.
- It’s made with simple ingredients that you likely already have on hand.
- This is an easy breakfast recipe – just mix, pour, bake and enjoy!
- It’s the perfect way to use up those overripe bananas on your countertop.
- It marries chocolate, peanut butter and banana – the ultimate flavor trifecta!
What You Need to Make this Brownie Baked Oatmeal
- Overripe Bananas: Instead of making banana bread, use your overripe spotty bananas in this brownie baked oatmeal! If you’re impatient like me, see the notes of the recipe card for an easy & quick way to ripen bananas in the oven.
- Natural Peanut Butter: Pick a creamy peanut butter brand that only has peanuts and salt.
- Eggs: Eggs will provide structure and protein to this baked oatmeal recipe.
- Dairy Free Milk: Any unsweetened dairy free milk you prefer! Of course, this also works with normal dairy milk if you aren’t dairy free.
- Cocoa Powder: We’re using unsweetened cocoa powder here to provide the rich, fudgy brownie flavor.
- Maple Syrup: A small amount of maple syrup or honey to naturally sweeten this baked oatmeal.
- Espresso: I like to add one single shot of espresso (decaf) to enhance the chocolate flavor. You could also try using 1/2-1 tsp of espresso powder if you have it. If you don’t have access to either of these, just leave it out!
- Gluten Free Rolled Oats: Of course, you can’t have baked oatmeal without oats! Oats are a good source of carbohydrates and fiber. I like using Bob’s Red Mill Protein Oats to add more protein to this recipe.
- Collagen Peptides: Optionally, you can add in a bit of unflavored collagen peptides for sneaky protein! It won’t change the flavor or texture of your baked oats.
- Baking Powder: The leavening agent to make this baked oatmeal rise.
- Salt: Just a pinch! And if you have any flaky sea salt, I highly recommend topping it with some once the oats are done baking.
- Chocolate Chips: We love a double chocolate moment. My personal favorite are the No Sugar Added Chocolate Chips from Hu Kitchen. They’re gluten free, dairy free, paleo, etc. Measure with your heart, always! My code MADDIE will save you 20% on all Hu Kitchen products 🙂
How To Make this Brownie Baked Oatmeal
Whisk Together the Wet Ingredients:
First, preheat your oven to 350F and grease a 9×9″ baking dish with cooking spray. Then, in a large bowl, add the mashed banana, peanut butter, eggs, milk, maple syrup and espresso (if using). Whisk until combined.
Add in the Cocoa Powder & Collagen:
Next, add in the cocoa powder and collagen (if using), whisk and let it dissolve.
Add in the Oats, Baking Powder, Salt & Chocolate Chips:
Then, add in the remaining ingredients – oats, baking powder, salt and chocolate chips. Stir until combined.
Pour into Baking Dish and Bake:
Next, pour the baked oatmeal mixture into the prepared baking dish and level out the top with a spatula. Add extra chocolate chips on top, if desired. Transfer to the oven and bake for about 40 minutes.
Slice, Top & Enjoy:
Immediately after removing from the oven, top with some flaky sea salt if desired. Let the baked oatmeal cool for about 10 minutes before slicing. Enjoy!
How to Increase the Protein in this Brownie Baked Oatmeal:
Incorporating protein into your breakfast will help your blood sugar stay balanced and keep you satiated until lunch. Here are a few ways that you can increase the amount of protein in this Brownie Baked Oatmeal recipe:
First, use Bob’s Red Mill Protein Oats. This is a new product from them and I’m fully obsessed. It’s just one ingredient (oats) but magically has 60% more protein than normal oats. According to their website, these oats are grown from a special conventionally bred variety that is higher in protein and less processed than traditional oats. They’re gluten free too!
Secondly, make sure to use a milk that’s higher in protein such as dairy milk (if you can tolerate it), soy milk or similar plant-based alternatives that are marketed as high protein.
Thirdly, add collagen peptides into the baked oatmeal! I love using unflavored collagen peptides in recipes like this because you don’t even notice them – they dissolve right in and don’t change the taste. I’ve tried this recipe with a vegan chocolate protein powder, but didn’t like the results nearly as much. The chocolate protein powder overwhelmed the flavor and also made the baked oatmeal drier.
Lastly, you can strategically pair this Brownie Baked Oatmeal alongside other sources of protein such as greek yogurt or even some eggs!
What Should I Serve With this Brownie Baked Oatmeal?
This Brownie Baked Oatmeal is amazing as a standalone breakfast! However, my preferred way to eat it is served alongside some greek yogurt (dairy free if desired) for extra protein. You can also serve it in a bowl with a little bit of milk – almost like cereal vibes! Of course, there’s always the option to add a drizzle of peanut butter or melted chocolate on top too.
Expert Tips:
- Use the oven hack to quickly ripen your bananas: If you’re impatient like me, you can quickly ripen your bananas in the oven – see the recipe card notes for details.
- Make sure to measure out your mashed banana: Every banana is a different size so it wouldn’t make sense to tell you how many bananas to use. Instead, mash up your bananas and make sure they add up to 1 cup.
- Add espresso to enhance the chocolate flavor: This is optional but highly encouraged if you have access to an espresso machine! I promise it doesn’t make the baked oatmeal taste like coffee – it just magically enhances the chocolate flavor.
- Top with flaky sea salt: Obviously this isn’t necessary, but I love the salty chocolate vibes. It really brings this baked oatmeal to the next level!
- Let it cool for about 10 minutes before slicing: If you cut into this brownie baked oatmeal too soon, it will crumble apart and be a mess.
How Do I Freeze this Brownie Baked Oatmeal?
This Brownie Baked Oatmeal will last for several days in the fridge, however, if you aren’t able to eat it all in time, you can definitely freeze leftovers. I recommend letting the baked oatmeal cool completely, then slicing it into your preferred portion size and transferring it to an airtight container. To ensure that the slices don’t stick together, space them out slightly in the container. Then, cover with a lid and freeze.
When you’re ready to eat the Brownie Baked Oatmeal, remove a slice of it from the container in the freezer. Add it to a plate and microwave for about 1 minute, or until warmed through. It’s pretty resilient and tastes just as great as when it was fresh!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Breakfast Recipes?
Brownie Baked Oatmeal
Equipment
- whisk
Ingredients
- 1 cup overripe mashed banana (from about 3 medium bananas*)
- ½ cup creamy natural peanut butter
- 2 large eggs
- ¾ cup unsweetened dairy free milk
- 2 tbsp maple syrup
- 1 single shot of espresso (optional, to enhance chocolate flavor)
- â…“ cup unsweetened cocoa powder
- ¼ cup unflavored collagen peptides (optional, for extra protein)
- 1.5 cups gluten free rolled oats
- 1 tsp baking powder
- pinch of salt
- ½ cup chocolate chips + more to top**
Instructions
- Preheat oven to 350F and grease a 9×9" baking dish with cooking spray.
- In a large bowl, add the mashed banana, peanut butter, eggs, milk, maple syrup and espresso (if using). Whisk until combined.
- Then, add in the cocoa powder and collagen (if using), whisk and let it dissolve.
- Then, add in the remaining ingredients – oats, baking powder, salt and chocolate chips. Stir until combined.
- Pour into the prepared baking dish and level out the top with a spatula. Add extra chocolate chips on top, if desired. Transfer to the oven and bake for about 40 minutes.
- Immediately after removing from the oven, top with some flaky sea salt if desired). Let cool for about 10 minutes before slicing. Enjoy!
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Made these and they’re the best protein breakfast oats I’ve ever had. They legit taste like a dessert
Made these and they’re the best protein breakfast oats I’ve ever had. They legit taste like a dessert
Aww thank you so much!!