Brownie Baked Oatmeal
Start your day with this wholesome Brownie Baked Oatmeal that tastes like you’re eating dessert for breakfast. It’s vegan, gluten-free and naturally sweetened with maple syrup.
Does anyone else wake up with a sweet tooth? I know I do! I’ve been loving this Brownie Baked Oatmeal as a secretly healthy way to enjoy dessert for breakfast.
It’s made with hearty oats, non-dairy milk, cocoa powder, is naturally sweetened with maple syrup, and has vegan chocolate chips sprinkled throughout.
This recipe is a great make-ahead breakfast for busy mornings when you’re on the go. One batch of the recipe makes 6 or 9 servings, depending on how you cut it, which will last the whole week.
Why You Should Make Brownie Baked Oatmeal
- Brownies for breakfast? Sign me up.
- It’s made in one bowl. Easy to make, easy to clean up.
- Wholesome ingredients to start your day on the right foot.
- A great meal prep for a wholesome breakfast option all week long.
Ingredients Needed
- Old fashioned rolled oats – I use certified gluten-free from Bob’s Red Mill
- Non-dairy milk – any unsweetened non-dairy milk will work. I like to use soy milk for extra protein.
- Cocoa powder – to add that chocolate flavor. Use a good quality cocoa powder to get the best chocolate flavor. I like to use Trader Joe’s brand.
- Maple syrup – the all-natural sweetener.
- Peanut butter – helps everything bind together. Feel free to substitute for another nut/seed butter.
- Ground flaxseed – to help bind the baked oatmeal together. Flaxseeds are also a great source of omega-3s and fiber.
- Cinnamon – just a little to compliment the chocolate flavor.
- Vanilla extract – to enhance the flavor.
- Baking powder – to help the oatmeal rise.
- Salt – to enhance all the flavors.
- Vegan chocolate chips – I like to use I use Hu Chocolate Chips since they are vegan and refined sugar-free (you can shop with my discount code booboo).
How to Make Brownie Baked Oatmeal
- Prepare a baking dish with coconut oil or cooking spray.
- Mix all the ingredients together in a large bowl.
- Pour the mixture into the prepared baking dish and top with more vegan chocolate chips.
- Bake at 350ºF for 45-50 minutes. Once it’s done baking, remove it from the oven and let it cool slightly before serving.
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Serving Suggestions
You can enjoy this Brownie Baked Oatmeal plain or get creative with some toppings! A few of my favorite toppings are:
- Non-dairy yogurt – for some extra protein and gut-healthy cultures.
- Fresh fruit – raspberries, strawberries, and bananas go particularly well with the brownie flavor.
- Nut butter – add a drizzle of nut butter for some extra protein.
Frequently Asked Questions
How do I meal prep this recipe?
Slice the baked oatmeal into individual servings and store it in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. Then, grab and go!
How do I reheat baked oatmeal?
Place the baked oatmeal in a toaster or oven set to 350ºF and let it warm for about 10 minutes.
Are chocolate chips vegan?
Not usually. I use Hu Kitchen chocolate chips which are vegan and refined sugar-free. Trader Joe’s also carries vegan chocolate chips. Read the ingredients carefully!
More Healthy Breakfast Recipes
- Banana Pancakes (3 ingredients)
- Chocolate Peanut Butter Chia Pudding
- The Best Chia Pudding
- Easy Granola Yogurt Cups
- Peanut Butter Oatmeal Muffins (vegan & gluten-free)
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Brownie Baked Oatmeal
Ingredients
- 2 cups rolled oats
- ⅓ cup cocoa powder
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2 cups non-dairy milk
- ⅓ cup maple syrup
- ¼ cup peanut butter
- 1 tsp vanilla extract
- ⅓ cup vegan chocolate chips, plus more to sprinkle on top
Instructions
- Preheat the oven to 350℉ and prepare an 8-inch baking dish with coconut oil or cooking spray.
- Add all of the ingredients to a large bowl and stir well to combine.
- Pour the mixture into the prepared baking dish. Sprinkle with more vegan chocolate chips.
- Bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool slightly. Slice into 6 or 9 portions and serve with desired toppings. Enjoy!
This is so, so yummy! The perfect breakfast for people like me who are always on the go early in the morning! I just make it the night before and refrigerate leftovers! Also I used raw milk instead of non-dairy 😉
I’m so happy to hear you enjoyed it, Mazie! It really is perfect for busy, on-the-go mornings. Thank you so much for the great review and star rating!
I just made this today and really enjoy it! It goes great with fresh strawberries. I will definitely be making this again. Thank you for sharing this recipe!
Yay! I’m so happy to hear you enjoyed it, Jennifer! Thank you for taking the time to leave a review & star rating – I appreciate it greatly!
Can skim milk be used? I loathe “fake milk.”
Skim milk should work just fine. Let me know if you try it!
I so made this recipe today! I’m pre diabetic and looking for recipes for alternative ingredients, this totally blew me away! I’m so looking forward in having this for breakfast tomorrow! Can’t wait to try more of your recipes! 🫶🏻
Aww I’m so happy you loved it Michelle! Thank you so much for sharing – can’t wait for you to try some more recipes!
Thank you for what you offer, it is beautiful and wonderful and looks delicious made by your soft hands 🤗
Hello, do I have to use flaxseed? I cannot have flaxseed. Is there an alternative?
Thank you!
Hi Karen, it should be fine without the flaxseed, or you can substitute for chia seeds. Let me know if you try it!