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
Scale
Dry Ingredients
- 2 cups rolled oats
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1 1/2 cup almond milk
- 1 tsp 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
