Brownie Baked Oatmeal
Brownie Baked Oatmeal is the perfect fusion of indulgence and nourishment, combining the decadence of brownies with the hearty comfort of oatmeal. It’s a versatile dish that transitions seamlessly from breakfast to dessert, satisfying every craving.
This recipe is a meal-prep hero, staying fresh and flavorful for up to four days. Enjoy it warm for a cozy start to your day or chilled as a refreshing treat straight from the fridge.
Elevated with hints of cocoa, espresso, and peanut butter, each bite bursts with rich flavors and melty chocolate. It’s a crowd-pleasing delight that’s simple to make and irresistibly satisfying.
Brownie Baked Oatmeal: Key Ingredients
- Ripe Bananas: Nature’s sweetness and creaminess form the base, adding depth and moisture to this oatmeal delight.
- Old-Fashioned Rolled Oats: Hearty and wholesome, they create the satisfying, chewy texture essential to this baked treat.
- Unsweetened Cocoa Powder: A bold chocolate foundation that transforms everyday oatmeal into a decadent brownie-inspired experience.
- Creamy Peanut Butter: Adds richness and a hint of nuttiness, perfectly complementing the chocolatey notes.
- Vegan Chocolate Chips: Melt-in-your-mouth bursts of indulgence, sprinkled throughout for irresistible gooeyness.
Recipe Tips
- Bananas Matter: Use very ripe bananas with plenty of brown spots for optimal sweetness and texture. Their natural sugars are key to balancing the cocoa powder’s boldness and ensuring a moist, well-bound oatmeal base.
- Customize the Chocolate: For a gourmet touch, mix bittersweet chocolate chunks with semi-sweet chips. This combination offers a delightful contrast of creamy and slightly bitter notes, enhancing the recipe’s decadent brownie flavor.
- Don’t Skip the Rest Period: After baking, allow the oatmeal to cool for at least 10 minutes. This rest time helps it set, making it easier to slice or scoop while allowing the flavors to meld beautifully.
What to Serve with Brownie Baked Oatmeal
- Fresh Berries: A handful of fresh strawberries, raspberries, or blueberries adds a refreshing tartness that complements the oatmeal’s rich chocolate flavor.
- Dairy-Free Yogurt: A dollop of creamy, unsweetened almond or coconut yogurt brings a tangy balance and enhances the dish’s wholesome vibe.
- Nut Butter Drizzle: Warm peanut butter or almond butter drizzled on top elevates the nutty undertones, making each bite irresistibly indulgent.
FAQ
- Can I make this recipe gluten-free?
Yes! Ensure you use certified gluten-free rolled oats to keep the recipe safe for gluten-sensitive diets. - Can I substitute almond milk?
Absolutely! Any plant-based milk, like oat or soy, works well. For a creamier texture, try coconut milk. - Can I freeze leftovers?
Yes, this oatmeal freezes beautifully. Slice it into portions, wrap them individually, and store them in an airtight container for up to two months. - What can I use instead of peanut butter?
Almond butter, sunflower seed butter, or tahini are excellent substitutes, offering similar creaminess with unique flavor profiles.
Brownie Baked Oatmeal
Baked oatmeal is a versatile dish that retains its quality throughout the week, making it an excellent choice for meal prepping. Store any leftovers in an airtight container and refrigerate for up to four days. Enjoy it chilled directly from the fridge or reheat it using the microwave or oven for a warm and comforting serving.
Ingredients
- Non-stick cooking spray
- 2 cups old-fashioned rolled oats
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1 tablespoon espresso powder optional
- 1/2 teaspoon kosher salt
- 1 1/2 cups unsweetened almond milk
- 1/4 cup pure maple syrup
- 1/4 cup creamy peanut butter
- 2 very ripe medium bananas mashed
- 2 teaspoons vanilla extract
- 1/2 cup vegan semi-sweet or bittersweet chocolate chips or a 2-ounce vegan chocolate bar chopped, divided
- Flaky sea salt for garnish optional
Instructions
- Prepare the Oven and Pan
- Preheat your oven to 375°F. Lightly coat an 8×8-inch baking dish with non-stick cooking spray and set it aside.
- Mash the Bananas
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth. Aim for approximately one cup of mashed banana.
- Combine the Dry Ingredients
- Add the rolled oats, cocoa powder, chia seeds, espresso powder (if using), baking powder, and kosher salt to the bowl. Mix the dry ingredients with a spatula until well incorporated.
- Incorporate the Wet Ingredients
- Pour in the almond milk, maple syrup, peanut butter, and vanilla extract. Stir the mixture until it is evenly combined. Fold in half of the chocolate chips or chopped chocolate.
- Assemble and Bake
- Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining chocolate on top. Bake for 30–35 minutes, or until the oatmeal is puffed, set, and edges begin to pull away from the dish.
- Cool and Serve
- Allow the baked oatmeal to cool on the countertop for about 10 minutes. Garnish with flaky sea salt, if desired. Serve warm for a creamy texture, or let it cool further for a firmer consistency that can be easily sliced.
