There's something incredibly comforting about waking up to the warm aroma of chocolate mingling with oats baking in the oven. That’s exactly why I adore this Chocolate Brownie Oatmeal Bake Recipe—it’s the perfect cozy breakfast or snack that feels indulgent without going overboard.
Why You'll Love This Recipe
I can’t tell you how many times this Chocolate Brownie Oatmeal Bake Recipe has saved me from breakfast boredom or that mid-afternoon slump. It combines the fudgy best parts of brownies with the wholesome goodness of oats, creating a treat that’s both satisfying and nourishing.
- Easy to Make: You mix everything in just two bowls—no fancy equipment needed.
- Healthy Indulgence: Using rolled oats and natural sweeteners keeps it guilt-free enough to enjoy regularly.
- Versatile Flavor: Chocolate chips plus cocoa powder give it a rich taste, but you can easily tweak it to your liking.
- Great for Make-Ahead: Perfect for prepping on a Sunday and enjoying all week long, warm or cold.
Ingredients & Why They Work
The ingredients here all come together to create a chocolatey, slightly sweet, and hearty bake that feels just like a dessert but is still nourishing enough for breakfast. Having good quality cocoa and fresh almond milk really makes a difference.
- Rolled oats: Provide fiber and structure; make sure not to use instant oats, so the bake holds up well.
- Cocoa powder: Adds rich chocolate flavor without the extra fat that chocolate bars bring.
- Baking powder: Gives a little lift to keep the texture from being too dense.
- Salt: Enhances the chocolate and balances sweetness perfectly.
- Eggs: Bind all the ingredients together and help achieve a brownie-like texture.
- Maple syrup: Natural sweetener with a lovely depth and not too overpowering.
- Coconut oil: Adds healthy fat and a subtle coconut aroma that complements chocolate beautifully.
- Almond milk: Keeps it dairy-free while adding moisture.
- Vanilla extract: Enhances the overall flavor making it taste rich and cozy.
- Chocolate chips: Melt into pockets of gooey goodness; save some for sprinkling on top for that perfect finishing touch.
Make It Your Way
One of my favorite things about this Chocolate Brownie Oatmeal Bake Recipe is how easy it is to customize. Whether you want to go nut-free, dairy-free, or toss in some extra goodies, it adapts beautifully.
- Add nuts or seeds: I love stirring in walnuts or pumpkin seeds for crunch; it makes every bite a little more interesting.
- Swap sweeteners: You can use honey or agave instead of maple syrup, but maple’s flavor really shines through.
- Make it vegan: Try flax eggs instead of regular eggs and use your favorite plant-based milk.
- Boost protein: Adding a scoop of chocolate or vanilla protein powder works great if you want an extra lift.
Step-by-Step: How I Make Chocolate Brownie Oatmeal Bake Recipe
Step 1: Prep and Mix the Dry Ingredients
Preheat your oven to 350°F and grease an 8×8 baking dish to prevent sticking. Grab a large bowl, then stir together the rolled oats, cocoa powder, baking powder, and salt. Mixing these thoroughly ensures the chocolate flavor is evenly spread throughout, so every bite tastes delish.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk the eggs until lightly frothy. Then add the almond milk, maple syrup, melted coconut oil, and vanilla extract. I find whisking well here makes for a smoother texture and helps the bake cook evenly.
Step 3: Combine and Add Chocolate Chips
Pour the wet mixture into the dry and stir until you see everything come together—no dry oat patches should remain. Fold in the chocolate chips gently—don't overmix or you'll melt too many before baking!
Step 4: Transfer and Top
Pour the batter into your greased pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips on top so they melt just enough to create those delightful little chocolate pockets when baked.
Step 5: Bake and Cool
Bake for about 50 minutes until the center looks set but still slightly soft—that fudgy texture is what you want! Let it cool for at least 10 minutes before slicing, which helps it firm up and makes serving easier.
Top Tip
Having made this bake countless times, I've learned that small adjustments make a big difference. These tips will help you nail the texture and flavor every time.
- Use room temperature eggs: It helps the wet ingredients blend more smoothly with the dry ones, preventing clumps.
- Don’t overbake: Overbaking dries it out—aim for just set in the center with a slight wobble.
- Let it cool before slicing: It firms up the bake and makes the chocolate chips settle perfectly.
- Sprinkle some chocolate chips on top last: It gives a gorgeous melty finish and looks super inviting.
How to Serve Chocolate Brownie Oatmeal Bake Recipe
Garnishes
I love topping mine with a drizzle of natural peanut butter or a dollop of whipped cream to balance the rich chocolate. Sometimes I add a splash of maple syrup or sprinkle chopped nuts for crunch—those little touches make it feel extra special.
Side Dishes
If I’m serving this at brunch, fresh berries or a sliced banana on the side add a fresh, bright contrast. A simple cup of hot tea or coffee pairs beautifully here too—it’s sort of like breakfast and dessert rolled into one.
Creative Ways to Present
For birthdays or cozy get-togethers, I like to cut the bake into little squares and place them on a tiered tray with assorted nuts and fruits. You can even serve warm with a scoop of vanilla ice cream for an evening treat—guaranteed smiles all around!
Make Ahead and Storage
Storing Leftovers
After letting it cool completely, I store any leftovers covered tightly in the fridge. It keeps well up to 4 days, and I find the flavors actually deepen overnight.
Freezing
This bake freezes wonderfully! I slice it into portions, wrap each in plastic wrap or parchment, and put them in a freezer-safe container. Whenever I want a quick treat, I just thaw a piece overnight in the fridge or pop it in the microwave for a few seconds.
Reheating
I reheat slices gently in the microwave or oven at low temperature to keep them soft without drying out. Adding a bit of extra nut butter or a splash of almond milk on top before warming makes it feel freshly baked.
Frequently Asked Questions:
It’s best to stick with rolled oats in this recipe because they hold their texture during baking. Instant oats tend to become mushy and can make the bake too dense or wet.
Look for the edges to pull away slightly from the pan and the top to look set but not dried out. The center will still have a slight jiggle, but it shouldn’t be wet.
Absolutely! Rolled oats are naturally gluten-free, but be sure to use certified gluten-free oats if you have a sensitivity. All the other ingredients are naturally gluten-free.
My favorites include natural peanut butter, whipped cream, a drizzle of maple syrup, or chopped nuts for crunch. They each add a unique flavor boost and make the bake feel a bit more special.
Final Thoughts
This Chocolate Brownie Oatmeal Bake Recipe has become one of my go-to comfort foods because it's that rare combo of healthy and indulgent. Sharing it feels like sharing a little warmth, and I hope you enjoy making and personalizing it as much as I do. Honestly, it’s a recipe that feels like a hug on a plate—perfect for those moments when you just need a bit of chocolatey kindness in your day.
Print
Chocolate Brownie Oatmeal Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Baked Chocolate Brownie Oatmeal is a rich and comforting breakfast or snack that combines the wholesome goodness of rolled oats with the indulgent flavors of chocolate and maple syrup, baked to a perfect fudgy texture. This recipe is easy to prepare and perfect topped with peanut butter, whipped cream, or nuts for added flavor and texture.
Ingredients
Dry Ingredients
- 2 cups rolled oats
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 eggs
- ⅓ cup maple syrup
- ¼ cup coconut oil
- 1 ½ cup almond milk
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1 cup chocolate chips (plus extra for sprinkling on top before baking)
- Optional toppings: peanut butter, whipped cream, maple syrup, nuts
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F and grease an 8×8 inch baking pan to prevent sticking.
- Combine dry ingredients: In a large bowl, thoroughly mix the rolled oats, cocoa powder, baking powder, and salt to ensure even distribution of flavors and leavening agents.
- Whisk wet ingredients: In a separate medium bowl, whisk together the eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
- Mix wet and dry: Pour the wet mixture into the dry ingredients and stir until fully incorporated, forming a thick batter.
- Add chocolate chips: Fold in 1 cup of chocolate chips evenly through the batter, then transfer the mixture to the greased baking dish. Sprinkle additional chocolate chips on top for extra chocolatey goodness.
- Bake: Place the pan in the oven and bake for 50 minutes or until the center looks set and a toothpick inserted comes out mostly clean.
- Cool before serving: Remove from the oven and let the brownie oatmeal cool for 10 minutes to set properly.
- Serve with toppings: Add optional toppings like peanut butter, whipped cream, maple syrup, or nuts before enjoying your delicious baked chocolate brownie oatmeal.
Notes
- This baked oatmeal is a perfect guilt-free treat that can serve as a hearty breakfast, an afternoon snack, or a dessert.
- Use dairy-free chocolate chips and coconut oil to keep the recipe vegan-friendly and lactose-free.
- You can substitute maple syrup with honey or agave nectar if preferred, but maple syrup adds a unique flavor.
- To make it gluten free, ensure the oats are certified gluten free.
- For a nuttier flavor, add chopped nuts into the batter along with the chocolate chips.
- Leftovers can be refrigerated and gently reheated for a quick breakfast the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 726 kcal
- Sugar: 48.2 g
- Sodium: 269.1 mg
- Fat: 34.1 g
- Saturated Fat: 23.1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 91.6 g
- Fiber: 11 g
- Protein: 14.9 g
- Cholesterol: 93 mg
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