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
Ingredients
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 information is an estimate and has been calculated automatically
can you not use the peanut butter? my nephew is allergic to most nuts.
Hi Jamie, you can use sunflower seed butter. The nut butter is important for the texture and taste of the baked oatmeal. 🙂
I just wanted to leave a comment in appreciation here. I went vegan 6 years ago and back then, I tried some of your recipes. Let’s just say my palette was not prepared for your healthy recipes… I used to eat a lot of junk food, foods full of refined sugars and fats. And so back then, I didn’t really like the taste of some of your recipes I made. Fast forward a couple of years after I transitioned from ‘junk food vegan’ to more whole foods and I decided to try Elavegan recipes again and I am now absolutely in love. I just wanted leave this comment for anyone in a similar situation. The creations look absolutely amazing, but don’t expect it to taste like store-bought cakes and brownies, etc. In my opinion, after you give your palette a chance to reset, these brownies taste even better 🙂 There’s no going back! Thanks so much for all of your hard work and wonderful ideas. Hugs from Spain Xoxo
Thanks for your comment, Aly. It’s always possible to add more sweetener if you are new to healthier desserts.
I could never eat store-bought desserts again, they just taste artificial and horrible to me. 😀
PS: I also want to mention that these are NOT regular brownies, just a decadent chocolate baked oatmeal. I have lots of brownie recipes on my blog, which taste a lot more indulgent, like my black bean brownies or zucchini brownies (they are also in my cookbook) that also contain dairy-free chocolate chips, so they are sweeter than this baked oatmeal.
Thank you very much for your response! I will have to try those other recipes as well.
😀
Can i cook this in a microwave?
I never tried it. I believe it would work, but can’t tell you how long. 🙂
Looks amazing and perfect for my students with allergies at work.
do you know if it freezes and defrosts well without the topping at all?!
Yes, that works fine. 🙂
looks and sounds delicious, but don’t be fooled into believing grains, oats, etc are healthy.. These so thought as healthy ingredients, even the milk chocolate, are not healthy. Oats and other grains are fed to animals fo rapid weight gain, fattening them up, which in people, causes inflammation!!
Hi Richard, oats actually have a lot of health benefits and there are many studies that back it up. You can check out this article for more info. 🙂
Also, I am not using any milk chocolate.
How much pumpkin if subbing for banana?
Same amount in grams, 180-190 grams (that should be about 3/4 cup). Hope this helps. 🙂
oh my GOODNESS this sounds absolutely amazing! Can’t WAIT to try it! Following the recipe exactly as written, will they be chewy or more on the crunchy side? Also, you mention that pumpkin puree can be substituted if bananas aren’t available. That must mean that the banana flavor doesn’t really come through? Does that mean, then, that I can potentially use another fruit puree as well? I have several different ones in my freezer, including mango and papaya, just to name a few. TIA, and I hope you’re having a blessed day! ☺️
Hi Toni! That’s a good question. 🙂 So far, I only tried pumpkin purée as a substitute, but I think mango could work as well. And no, the banana flavor doesn’t really come through because of the peanut butter and cocoa powder. Please report back if you try mango. 🙂
I absolutely love your chocolate flapjack recipe. I’m passionate about oats and healthy snacks which are sugar free. I also used carob instead of cocoa and this made a lovely change. In Portugal we grow alot of carob and it is the healthier choice so I often adapt recipes to use carob rather than chocolate
Hi Jill, thanks so much for your awesome feedback! I also used carob a few times and like the slightly different taste. Such a great alternative for cocoa/ cacao powder. 🙂