Chocolate Baked Oats (Brownie Baked Oatmeal)

Healthy yet decadent chocolate baked oats are a quick, easy, and delicious one-pan dessert or breakfast your entire family will love! Plus, this brownie baked oatmeal is refined-sugar free, dairy-free, egg-free, oil-free, and gluten-free!

Super Indulgent Yet Healthy Chocolate Baked Oatmeal

Oats are one of my all-time favorite breakfast ingredients. Between strawberry oatmeal bars, creamy chocolate peanut butter overnight oats, healthy granola bars, and baked oatmeal, there is no shortage of ideas for this healthy, whole-grain, high-fiber ingredient. And, while I’ve already posted recipes for banana, pumpkin, and cinnamon apple baked oatmeal, now it’s the turn of this truly indulgent chocolate baked oats recipe.

Using quick oats and baking powder helps transform these oats into almost cake-like or brownie baked oatmeal. It also comes together quickly – ready in under 40 minutes in one pan. Plus, you can prepare it at the beginning of the week to enjoy over several days. Even better, it’s also a good-for-you chocolate-based breakfast (who ever thought those words would be in the same sentence?!)

Not only is this chocolate oatmeal bake free from refined sugars, but it’s made up of almost entirely nutrient-dense ingredients – like oats, bananas, nut butter, and cocoa powder. The combination is packed with fiber, complex carbs, protein, heart-healthy fats, antioxidants, and several vitamins and minerals. The combination will help to keep you full and satisfied all morning long.

The Ingredients and Substitutions

This one-pan oatmeal makes for a quick, easy, and pantry-friendly recipe, especially as many ingredients are likely already in your kitchen.

The Brownie Baked Oatmeal

• Banana puree: Use soft, overripe bananas with plenty of black spots. Alternatively, canned pumpkin puree (or sweet potato) or applesauce would work. This also works to replace eggs in this vegan baked oatmeal recipe.
• Oats: I like using quick oats, which create a softer consistency. Use certified gluten-free oats if necessary. Quinoa, millet, or spelt flakes may also work, but I haven’t tried.
• Cocoa powder: Use good quality unsweetened cocoa powder for a rich chocolate flavor.
• Baking powder: This helps to make lighter, fluffier brownie baked oats.
• Nut butter: I use softened peanut butter to make a rich chocolate peanut butter baked oatmeal. However, other nut or seed butters will work, too. I.e., hazelnut butter, cashew butter, almond butter, sunflower seed butter.
• Plant-based milk: Any unsweetened milk should work (almond milk, soy, cashew, etc.).
• Vanilla extract: Natural vanilla extract will have a superior flavor.
• Maple syrup: Or another liquid sweetener. i.e., agave, brown rice syrup, or a sugar-free syrup like a maple syrup alternative.

Oil-Free Chocolate Cream Topping

I then repeat some of the above ingredients to make a decadent yet ‘healthy’ oil-free chocolate cream topping for the baked chocolate oatmeal, using:

• Cocoa powder
• Water
• Maple syrup (or another liquid sweetener)
• Peanut butter (or other nut/seed butter, softened)

Alternatively, melt two bars of dark chocolate (about 200 g total) with a spoonful of melted coconut oil for a firm chocolate layer and use that instead of my oil-free chocolate layer.

Optional Add-Ins

There are several ways you could experiment with boosting flavor, texture, or nutrients in these baked chocolate oats, including:

• Chia seeds: Add 2-3 tbsp to boost the fiber, protein, omegas, and nutrients.
• Salt: A tiny amount enhances the cocoa powder flavor and balances the sweetness in the chocolate banana oatmeal bake.
• Spices: Cinnamon or nutmeg work well with and enhance chocolate flavor.
• Extracts: Play with flavors like peppermint, orange, almond, etc.
• Coffee: Just a small amount (about ½ tsp) of instant coffee/espresso enhances the chocolate flavor. A little more makes an indulgent mocha-baked oatmeal.
• Shredded coconut: Sprinkle a handful inside or over the baked oats.
• Protein powder: Add a scoop of your favorite unflavored, vanilla, coffee, or chocolate protein powder and increase the milk by about ¼ cup if needed.
• Nuts/seeds: I.e., pecans, walnuts, pepitas, almonds, hazelnuts, etc. Either in or over the chocolate baked oats for texture, protein, & heart-healthy fats.
• Stuffed oatmeal: Press some pieces of chocolate (or spoonful’s of vegan Nutella) into the center of the oatmeal before baking.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Chocolate Baked Oats?

Throw together this healthy oatmeal bake in just a few minutes before baking it and topping it with an indulgent chocolate cream.

• First, preheat the oven to 350F/175C and grease a 6×9-inch (15x23cm) or similar-sized baking pan with a little oil.
• Then, mash the bananas directly in the baking pan using a fork (or potato masher).
• Add the remaining oatmeal ingredients and mix into a batter.
• Transfer the baking dish to the oven and bake for about 25 minutes, or until the edges are golden, and the center has set. The exact time will depend on the size pan you use (i.e., the thickness of the oatmeal).

To check if the baked chocolate oatmeal has set, insert a toothpick into the center. It should come out clean.

• Then, remove the pan from the oven and allow it to cool for at least 10 minutes.
• Meanwhile, prepare the chocolate cream by combining all the ingredients in a medium bowl and whisking until smooth and creamy.
• Pour the chocolate cream mixture over the chocolate baked oatmeal and (optionally) transfer the pan to the fridge until the layer firms up slightly – then enjoy!

Storing Instructions

Store: You can store any leftovers covered in the refrigerator for up to 5 days. This also makes it a great ‘make ahead’ breakfast, as you can prepare it at the beginning of the week to enjoy over several days.

Freeze: Either freeze the entire dish, or first slice it into portions and freeze them individually (so you can easily thaw as much as needed). Wrap well or store in airtight containers for up to 2 months. Allow it to thaw in the refrigerator overnight before reheating.

Reheat: For individual portions, use a microwave in 20-30 second increments. For a larger amount, reheat the chocolate baked oats in the oven at 350F/175C until warm (15-20 minutes–ish).

How to Serve?

You can enjoy a portion of this indulgent oatmeal dessert recipe for breakfast or dessert, alone or with:

• A dollop of vegan whipped cream or vegan yogurt (plain or Greek yogurt style)
• Ice cream
• A sprinkle of toasted coconut flakes or shreds
• Fruit – like banana slices or fresh berries
• Drizzle of caramel or chocolate sauce
• A cup of tea or coffee

FAQs

What is the difference in using rolled oats vs. quick oats?

Quick oats are thinner and broken down into a finer consistency, making for a softer chocolate oatmeal bake. In comparison, whole rolled oats make for a denser, chewier texture (like using oat flour vs. whole oats in a cookie).

If you want to mimic the texture of quick oats but only have rolled oats, use a high-speed blender to grind them for a few seconds into a finer consistency. You can also use oat flour, which makes an almost cake-like texture.

Can I use steel-cut oats for this brownie baked oatmeal?

Unfortunately, steel-cut oats take longer to cook and would require several recipe tweaks, so no.

Can I air fry the chocolate baked oats?

I haven’t tested it (yet), but you could try air frying them at 300F for about 13-18 minutes, or until set.

Recipe Notes and Top Tips

• Use high-quality cocoa: This makes a big impact on the final chocolate flavor.
• Mix the ingredients well: To ensure the flavors are evenly distributed.
• Adjust the sweetness: Increase the amount to personal taste.
• To make individual portions: Separate the ingredients into smaller ramekins and reduce the baking time (first check at around 15 minutes).
• For a thicker/thinner bake: Controlling the amount of milk you add, and the baking time, will affect how loose/firm the baked chocolate oats are.

More Vegan Oat Recipes

• Raspberry custard oatmeal crumble bars
• No-bake stuffed granola cups
• Chocolate Granola Bars
• 4-Ingredient Vegan Oatmeal Cookies
• Healthy Oatmeal Chocolate Chip Bars
• How to Make Oat Milk

If you try this easy chocolate baked oatmeal recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan – I love seeing them.

Chocolate Baked Oats

Author: Michaela Vais

Healthy yet decadent chocolate baked oats are a quick, easy, and delicious one-pan dessert or breakfast your entire family will love! Plus, this brownie baked oatmeal is refined-sugar free, dairy-free, egg-free, oil-free, and gluten-free!

5 from 60 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert

Cuisine American, German

Servings 8

Calories 202 kcal

Ingredients

 

1x2x3x

Baked Oatmeal

• 2 medium ripe (190 g) bananas (see notes)
• 1 1/3 cups (120 g) quick oats gluten-free if needed (see notes)
• 5 Tbsp (30 g) cocoa powder
• 1 tsp baking powder
• 2 Tbsp (32 g) creamy peanut butter softened (see notes)
• 2-3 Tbsp (40-60 g) maple syrup or any other liquid sweetener
• 1 cup (240 ml) dairy-free milk (see notes)
• 1 tsp vanilla extract

Chocolate cream (see notes)

• 5 Tbsp (30 g) cocoa powder
• 2.5 oz (70 g) water
• 3 Tbsp (60 g) maple syrup
• 1/4 cup (62 g) peanut butter softened

Instructions

 

• You can watch the video in the post for visual instructions.

  First, preheat the oven to 350F/175C and grease a 6x9-inch (15x23cm) or similar-sized baking pan with a little oil.
• Then, mash the bananas directly in the baking pan using a fork (or potato masher).
• Add the remaining baked oatmeal ingredients and mix into a batter.
• Transfer the baking dish to the oven and bake for about 25 minutes. The exact time will depend on the size pan you use (i.e., the thickness of the oatmeal).

  To check if the baked chocolate oatmeal has set, insert a toothpick into the center. It should come out clean.
• Then, remove the pan from the oven and allow it to cool for at least 10 minutes.
• Meanwhile, prepare the chocolate cream by combining all the ingredients in a medium bowl and whisking until smooth and creamy.
• Pour the chocolate cream mixture over the baked oatmeal and (optionally) transfer the pan to the fridge until the layer firms up slightly – then enjoy!

Notes

• Bananas: Use pumpkin purée if you don't want to use bananas.
• Peanut butter: You can use almond butter or any other nut butter. Use sunflower seed butter for a nut-free version.
• Milk: Any dairy-free milk is fine, e.g. almond milk, cashew milk, coconut milk, oat milk, soy milk, etc.
• Oats: I used quick oats, but rolled oats should work fine too.
• Chocolate layer: If you prefer a firm chocolate layer, then melt 2 bars of dark chocolate (about 100 grams each) with a little coconut oil and use that instead of my oil-free chocolate layer.

Nutrition Facts

Chocolate Baked Oats

Amount per Serving

Calories

202

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

2

g

10

%

Sodium

 

96

mg

4

%

Potassium

 

396

mg

11

%

Carbohydrates

 

31

g

10

%

Fiber

 

5

g

20

%

Sugar

 

13

g

14

%

Protein

 

6

g

12

%

Vitamin A

 

19

IU

0

%

Vitamin C

 

3

mg

4

%

Calcium

 

95

mg

10

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

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