Description

This Brownie Baked Oatmeal is a rich, chocolatey breakfast dish that combines the wholesome goodness of oats with the indulgent flavors of brownies. Made with ripe bananas, cocoa powder, and vegan chocolate chips, it’s a comforting and nutritious way to start your day or enjoy as a healthy snack. Featuring plant-based ingredients and free from refined sugars, this recipe is naturally vegan, gluten-free, and packed with fiber and protein.

Ingredients

Scale

Main Ingredients

Non-stick cooking spray
2 very ripe medium bananas
2 cups old-fashioned rolled oats
1/4 cup unsweetened cocoa powder
1 tablespoon chia seeds
1 tablespoon espresso powder (optional)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups unsweetened almond milk
1/4 cup creamy peanut butter
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1/2 cup vegan semi-sweet or bittersweet chocolate chips or 1 (2-ounce) bar vegan chocolate, chopped, divided
Flaky sea salt, for serving (optional)

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Instructions

Preheat and prepare pan: Preheat your oven to 375°F and coat an 8×8-inch baking pan with non-stick cooking spray to prevent sticking. Set the pan aside.
Mash the bananas: In a large bowl, mash the ripe bananas with a fork until you have about 1 cup of mashed banana, which will add natural sweetness and moisture to the oatmeal.
Add dry ingredients: To the mashed bananas, add the rolled oats, unsweetened cocoa powder, chia seeds, optional espresso powder, baking powder, and kosher salt. Stir well with a rubber spatula to fully combine these dry ingredients.
Incorporate wet ingredients: Pour in the unsweetened almond milk, creamy peanut butter, pure maple syrup, and vanilla extract. Stir the mixture thoroughly to create a uniform batter.
Add chocolate: Fold in half of the vegan chocolate chips or chopped chocolate to infuse the batter with rich chocolate flavor throughout the oatmeal.
Bake the oatmeal: Transfer the batter evenly into the prepared baking pan. Sprinkle the remaining chocolate on top. Bake in the preheated oven for 30 to 35 minutes, until the oatmeal is puffed, set, and the edges begin to pull away from the sides of the pan.
Cool and serve: Remove the baked oatmeal from the oven and let it cool on the counter for 10 minutes. Optionally, sprinkle flaky sea salt on top to enhance the chocolate flavor. Serve warm for a creamy texture or allow to cool further for a firmer, sliceable dish.

Notes

For a stronger chocolate flavor, espresso powder is optional but recommended.
You can substitute almond milk with any other plant-based milk if preferred.
Letting the oatmeal cool completely will make it easier to slice and serve like a traditional baked cake.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
This recipe is naturally vegan and gluten-free if certified gluten-free oats are used.

Nutrition

Serving Size: 1 slice (approx. 1/10 of the 8x8 pan)
Calories: 210 kcal
Sugar: 8 g
Sodium: 150 mg
Fat: 8 g
Saturated Fat: 1.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 0 mg