This easy vegan Brownie Baked Oatmeal recipe is a wholesome breakfast (or healthier dessert) that also satisfies your sweet tooth! It's rich with decadent chocolate flavor, naturally sweetened, and so simple to assemble. (Vegan, gluten-free, oil-free option.)
Let's turn brownies into a healthy breakfast!
This brownie oatmeal bake tastes like a rich dessert. But it's naturally sweetened and made with plant-based ingredients that are wholesome enough for breakfast.
Plus it's super easy to assemble in just a few simple steps! (And also dairy-free, egg-free, and refined sugar-free.)
It's the perfect blend of brownie and oatmeal!
Ingredients for Brownie Baked Oatmeal
For this recipe you'll combine in a glass baking dish then bake in the oven:
- Old fashioned rolled oats: Be sure to use certified gluten-free oats if needed. I haven't tested steel cut oats, so I'm not sure if those would work.
- Cocoa powder: Or substitute cacao powder. This adds the delicious chocolate flavor to the mixture.
- Plant milk: Any dairy-free milk will 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 flax seed (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: Or substitute carob chips which are a great (caffeine-free) substitute for chocolate chips. 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.
Flavors: Add spices as you see fit 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.
Oil-free option: Omit the chocolate chips as they typically contain oil.
Want more baked oats? Try this fruity Strawberry Baked Oatmeal as well!
Savory toppings: Before serving, add a drizzle of peanut butter on top for more peanut flavor and plant-based protein. Or sprinkle on some crushed nuts for crunchy texture.
Sweet toppings: Spoon a dollop of coconut whipped cream on top, a drizzle of maple syrup, sliced bananas, or fresh berries like strawberries and raspberries. (I find raspberries in particular are a delightful pairing.)
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.
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.
Brownie Baked Oatmeal (Vegan!)
For the wet ingredients:
- 2 cups plant milk
- 1/4 cup pure maple syrup
- 1/4 cup peanut butter
- 1 Tbsp. ground flax
- 2 tsp. pure vanilla extract
- 1/4 tsp. pure almond extract
For the dry ingredients:
- 2 cups old-fashioned rolled oats (GF if desired)
- 1/4 cup cocoa powder
- 1/4 cup vegan chocolate chips (or carob chips)
- 1 tsp. baking powder
- 1/4 tsp. salt
- Preheat oven to 350°F (176°C).
- In a large mixing bowl, combine all wet ingredients and stir. (Soften the peanut butter in the microwave first if needed.)
- Then add dry ingredients. Stir well until cocoa powder clumps are dissolved and combined.
- Pour mixture into an 8 x 8 glass baking dish. Gently stir to evenly disperse the oats. Sprinkle more chocolate chips on top if desired.
- Bake for 35-40 minutes. Serve with sliced bananas, berries, a drizzle of peanut butter, etc.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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