Brownie Baked Oatmeal (Easy!)

This easy Brownie Baked Oatmeal recipe combines rich, brownie flavor with wholesome, breakfast-friendly ingredients! It's naturally sweetened and easy to prepare in just a few simple steps. (Vegan, gluten-free, refined oil-free.)

This recipe is all the goodness and decadence of brownies... but in more wholesome, breakfast form! The texture is fudgy yet fluffy thanks to hearty rolled oats paired with cocoa and melty chocolate.

It's rich like a classic dessert but made with nourishing plant-based ingredients (and naturally sweetened with maple syrup). So the result feels indulgent but still practical for everyday mornings, energizing snacks, or healthy dessert.

Best of all, I designed this recipe to come together with just a few simple steps. So it's great for meal prep throughout the week, or relaxed weekend baking. You can enjoy it on its own, or top it with fresh berries, banana, whipped cream, or drizzle of nut butter!

Ingredients for Brownie Baked Oatmeal

For this recipe, you'll combine in a baking dish then bake in the oven:

• Old fashioned rolled oats: Be sure to use certified gluten-free oats if needed.
• Cocoa powder: Or substitute cacao powder. This adds the delicious chocolate flavor to the mixture.
• Dairy-free milk: Any non-dairy milk should work. I use homemade cashew milk, but use whatever you have on hand such as soy milk, almond milk, oat milk, or coconut milk.
• Peanut butter: I use natural and creamy. Or you can substitute your own favorite nut butter like almond butter or seed butter.
• Pure maple syrup: I use this often for a natural liquid sweetener. Plus it adds tasty maple flavor to the dish.
• Ground flax: We'll add a tablespoon ground flaxseed (also called flax meal) instead of an egg. This helps slightly thicken and bind the mixture. A tablespoon of chia seeds could replace the flax if desired.
• Vanilla extract & almond extract
• Baking powder
• Vegan chocolate chips: I use dark chocolate chips. Or swap in carob chips which are a great (caffeine-free) substitute. I often do a combination of both dairy-free dark chocolate chips and unsweetened carob chips.
• Salt: I use fine grain salt for this recipe.

Customizing

Flavors: Add spices to the oat mixture for flavor variations. Stir in ground cinnamon, a pinch of nutmeg, pumpkin pie spice, etc. (Mashed banana or a dollop of sweet potato puree could be included as well, although I haven't tested this.)

Nut-free option: Be sure to use a nut-free milk, sunflower seed butter instead of peanut butter, and omit the almond extract.

For oil-free: Ensure your chocolate chips don't contain oil.

Serving

Savory toppings: Before serving, add a drizzle of peanut butter on top for more peanut flavor and plant-based protein. Or sprinkle crushed nuts for crunchy texture.

Sweet toppings: For more sweetness, spoon a dollop of coconut whipped cream, drizzle of maple syrup, sliced bananas, or fresh fruit like strawberries, blueberries, or raspberries. Coconut yogurt, vegan Greek yogurt, or a splash of milk is tasty too.

Dessert: You can even enjoy this as a healthy dessert! Warm it in a bowl with a scoop of dairy-free ice cream for a healthier brownie sundae.

Storing

Store leftovers in an airtight container in the fridge. I find it keeps for about 4-5 days so it's great for meal prep throughout the week. Simply reheat in the microwave when ready to enjoy.

For more inspiration, also browse all vegan breakfast recipes.

If you're enjoying this easy brownie baked oatmeal recipe, also check out:

• Chunky Monkey Overnight Oats
• Vegan Gluten-Free Waffles
• Vegan Chocolate Chip Muffins
• Chocolate Oat Balls

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