Triple Chocolate Fudgy Brownie Baked Oats
This post may contain affiliate links.
Make my fudgy Brownie Baked Oats for a delicious start to your morning! Made with Dutch-processed cocoa powder, chocolate chips, AND a chocolate drizzle on top, this baked oatmeal is rich, chocolatey, and super easy to make. I use maple syrup instead of sugar and coconut oil instead of butter, and the best part? No bananas needed! Made in one bowl and baked in an 8×8 pan, these baked oats are a simple yet decadent breakfast. Who doesn’t love starting their day off with chocolate?!
This one’s for all the chocolate lovers out there! These brownie baked oats are basically dessert for breakfast so it’s great if you’re like me and have a sweet tooth- I never shy away from chocolate for breakfast. My classic chocolate baked oats are a household staple, so I wanted to try and make these more brownie-like.
I added extra chocolate with 1/4 cup more cocoa powder, more chocolate chips, and drizzled chocolate on top with flaky sea salt to reallyyyy get that brownie feel. (Flaky sea salt makes all the difference, IMO!) When I was testing this recipe, my husband took a single bite and I wish you all could have seen his face. Safe to say he LOVED them, and then continued to eat another whole piece on the spot.
Like all of my baked oatmeal recipes, these oats are easy to prep and perfect for a busy week ahead since they store nicely in the fridge and are easy to reheat throughout the week. You could also try my homemade salted caramel sauce drizzled on top (think caramel brownie vibes).
No Bananas Needed
Unlike many baked oatmeal recipes, these brownie baked oats don’t need mashed bananas! A combination of maple syrup, eggs, milk, and coconut oil provides the moisture, sweetness, and structure needed to create soft, fudgy baked oats without the banana flavor.
Maple Syrup: I love using maple syrup as a sweetener in many of my baked oatmeal recipes, I find that it gives such a great depth of flavor to the oats without making my morning meal too sweet.
Coconut Oil: Replacing what would typically be butter here with melted coconut oil to add fat and moisture to our oats- helping give them that brownie-like texture. You can absolutely use butter if you’d prefer.
Eggs: Using eggs as our binder for this recipe, not banana!
Best Cocoa Powder To Use
I recommend using Dutch-processed cocoa powder! It’s richer in taste and darker in color, so it’s going to give you more of that brownie flavor. Not sure if what you have in your pantry is unsweetened cocoa powder or dutch processed? Check the ingredients list! If it mentions alkali or acidity regulators, then you’ve got dutch processed cocoa powder.
Let’s Make Baked Oatmeal Together
What Should I Make to Serve With Baked Oatmeal?
Sometimes I need something a little extra on the side of my baked oatmeal cause I just be hungry like that! While baked oats on their own are so great, I like to add a little bit of extra protein like eggs, turkey bacon, or sausage. If you want to go the extra mile, these brownie baked oats would be perfect with my cottage cheese egg bake– I like to prep both at the beginning of the week to reheat throughout for easy mornings.
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below – I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
Want an exclusive first look at all my recipes? Join my email newsletter which sends Bake & Bacon recipes straight to your inbox as soon as they go live, so you never miss a recipe!
Want to keep up with Bake & Bacon outside of the blog? Follow me on Instagram, Facebook, Twitter, Pinterest, and Youtube. Tag me on any social media and use the hashtag #bakeandbacon so I can see what you are baking!
Triple Chocolate Fudgy Brownie Baked Oats
Ingredients
- 2 cups (162.16 g) old-fashioned oats
- ½ cup (43 g) dutch processed cocoa powder
- 1 tsp (1 tsp) baking powder
- ¼ tsp (0.25 tsp) salt
- 1¼ cup (295.74 ml) milk
- ⅓ cup (78.86 ml) maple syrup
- 2 (2) large eggs
- 3 tbsp (3 tbsp) coconut oil, melted
- 2 tsp (2 tsp) vanilla extract
- ½ cup (90 g) chocolate chips, plus extra for topping
- Melted chocolate and flaky sea salt, for topping, optional
Instructions
- Preheat the oven to 350° F. Spray an 8×8 baking pan with non stick spray, or line with parchment paper and set aside.
- In a large bowl, whisk together the oats, cocoa powder, baking powder, and salt.2 cups old-fashioned oats, ½ cup dutch processed cocoa powder, 1 tsp baking powder, ¼ tsp salt
- Pour in the milk, maple syrup, eggs, oil, and vanilla. Mix until everything is combined and smooth.1¼ cup milk, ⅓ cup maple syrup, 2 large eggs, 3 tbsp coconut oil, 2 tsp vanilla extract
- Fold in the chocolate chips with a rubber spatula. Pour the oat mixture into the baking pan and top with extra chocolate chips.½ cup chocolate chips
- Bake for 30-40 minutes, or until the center is set. Allow the oats to cool in the pan for a few minutes before serving.
- Melt extra chocolate chips or chopped chocolate and drizzle on top of oats, finishing with flaky sea salt.Melted chocolate and flaky sea salt
Notes
- Once the oats have cooled completely, keep them in an airtight container in the fridge for up to a week.
- To freeze, store in an airtight container or ziploc bag in the freezer for up to 3 months. Let thaw in the fridge overnight or at room temperature for a few hours before enjoying.
- I recommend heating up slices in the microwave but you can reheat them in the oven as well.
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
Hi!
My name is Alicia and i would like to hiiighly recomend this recipe. My little sister has been struggling alot with getting enough nutrients and food that will actually fuel her body and mind so i though i would try something new. She does not like oatmeal så i used oat flour and it turned into an actuall brownie and she did not even realise she was eating something healthier for her than her regular breakfast och toast and hot chocolate cause she was honestly just happy about getting a “brownie” for breakfast. This recipe was super easy with simple at home ingridients and it tasted really good and decadent. I 100% recomend this recipe and i have never made baked oats before, super exited to see what other things this platform has.
Hi Alicia, I’m so happy to hear your sister enjoyed these oats! It is like a brownie for breakfast! Oat flour sounds like a great substitute.
Firstly, thanks for breaking the ingredients down into weight as well as cups, really helpful!
Secondly, thanks for the tip for substituting butter in for coconut.
Thirdly (question), can protein powder be added into the recipe?
Cheers!
Hi Kristoff, I haven’t tried adding protein powder to this specific recipe but I do have a protein baked oatmeal recipe. That one has 1/2 cup of protein powder in it. It should work in this recipe though it might change the texture a bit!