Description
This Brownie Baked Oatmeal is a delicious and wholesome breakfast or snack option, combining the rich, fudgy flavors of brownies with the hearty texture of baked oats. Made with ripe bananas, cocoa powder, and vegan chocolate, it’s naturally sweetened with maple syrup and packed with nutritious ingredients like chia seeds and almond milk. Perfect for a cozy morning or anytime you crave a chocolatey treat that’s both comforting and wholesome.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 2 very ripe medium bananas (about 1 cup mashed)
- 1 1/2 cups unsweetened almond milk
- 1/4 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
Additional Ingredients
- Non-stick cooking spray
- 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)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly coat an 8-by-8-inch baking pan with non-stick cooking spray and set it aside.
- Mash the Bananas: In a large bowl, mash the ripe bananas with a fork until smooth; this should yield about 1 cup of mashed bananas.
- Combine Dry Ingredients: Add the rolled oats, cocoa powder, chia seeds, espresso powder if using, baking powder, and kosher salt to the mashed bananas. Stir everything together with a rubber spatula until well combined.
- Add Wet Ingredients: Pour in the unsweetened almond milk, creamy peanut butter, pure maple syrup, and vanilla extract. Stir the mixture until all ingredients are thoroughly blended.
- Incorporate Chocolate: Fold in half of the vegan chocolate chips or chopped chocolate into the batter to distribute the chocolate evenly.
- Transfer and Top: Scrape the batter into the prepared baking pan and spread it out evenly. Sprinkle the remaining chocolate evenly over the top.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the oatmeal is puffed, set, and the edges start to pull away from the pan.
- Cool and Serve: Remove from the oven and allow the baked oatmeal to cool on the counter for about 10 minutes. Sprinkle with flaky sea salt if desired. Serve warm for a creamy, scoopable texture or at room temperature for firmer, sliceable servings.
Notes
- Espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
- You can substitute peanut butter with any other nut or seed butter for variation.
- Use gluten-free oats if you require a gluten-free version.
- For a sweeter result, adjust maple syrup quantity to taste.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 serving (approx. 1/10th of the pan)
- Calories: 190
- Sugar: 8g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
