Description
This Baked Chocolate Brownie Oatmeal recipe is a delicious and wholesome treat combining rolled oats, rich cocoa powder, and melty chocolate chips, sweetened naturally with maple syrup and flavored with vanilla. Perfect for a nutritious breakfast, an afternoon snack, or a guilt-free dessert, it offers a comforting brownie taste with the added benefits of oats and almond milk.
Ingredients
Scale
Main Ingredients
- 2 cups rolled oats
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1 1/2 cup almond milk
- 1 tsp vanilla extract
- 1 cup chocolate chips, plus extra for sprinkling
Optional Toppings
- Peanut butter
- Whipped cream
- Maple syrup
- Nuts
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients. In a large bowl, combine the rolled oats, cocoa powder, baking powder, and salt. Stir well to evenly distribute all dry components.
- Combine Wet Ingredients. In a separate medium bowl, whisk together the eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry. Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together until fully combined with no dry pockets remaining.
- Add Chocolate Chips. Fold in the chocolate chips evenly throughout the batter, reserving some to sprinkle on top for a melty chocolate finish.
- Pour and Bake. Transfer the mixture into the greased pan and spread evenly. Sprinkle the reserved chocolate chips on top, then bake for 50 minutes or until the oatmeal looks set and a toothpick inserted comes out mostly clean.
- Cool and Serve. Allow the baked brownie oatmeal to cool in the pan for 10 minutes before slicing. Serve warm topped with optional peanut butter, whipped cream, maple syrup, or nuts as desired.
Notes
- You can substitute almond milk with any other plant-based milk or dairy milk as preferred.
- Use pure maple syrup for natural sweetness, but honey or agave syrup can work as alternatives.
- For a vegan version, replace eggs with flax eggs or a commercial egg replacer.
- Ensure the coconut oil is melted before mixing to incorporate smoothly.
- Letting it cool slightly helps the oatmeal hold its shape better when serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 726 calories
- Sugar: 48.2 g
- Sodium: 269.1 mg
- Fat: 34.1 g
- Saturated Fat: 23.1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 91.6 g
- Fiber: 11 g
- Protein: 14.9 g
- Cholesterol: 93 mg
