Description
This Brownie Baked Oatmeal is a deliciously rich and fudgy breakfast or snack option that combines the wholesome goodness of oats and ripe bananas with the deep flavor of cocoa and chocolate. Naturally sweetened with maple syrup and enhanced with peanut butter and espresso powder, this baked oatmeal is both comforting and nutritious. Perfect for meal prep or a cozy morning treat, it’s easy to make and serves up creamy, scoopable portions when warm or firm, sliceable squares when cooled.
Ingredients
Scale
Pan Preparation
- Non-stick cooking spray
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1 tablespoon espresso powder (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 2 very ripe medium bananas (about 1 cup mashed)
- 1 1/2 cups unsweetened almond milk
- 1/4 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
Chocolate and Garnish
- 1/2 cup vegan semi-sweet or bittersweet chocolate chips or 1 (2-ounce) bar vegan chocolate, chopped, divided
- Flaky sea salt, for serving (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Coat an 8×8-inch baking pan with non-stick cooking spray and set it aside for later.
- Mash the bananas: In a large mixing bowl, mash the 2 ripe medium bananas thoroughly with a fork until you have approximately 1 cup of mashed bananas.
- Combine dry ingredients: Add 2 cups rolled oats, 1/4 cup unsweetened cocoa powder, 1 tablespoon chia seeds, 1 tablespoon espresso powder if using, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt to the mashed bananas. Stir well using a rubber spatula to evenly distribute all dry components.
- Add wet ingredients: To the oat mixture, pour in 1 1/2 cups unsweetened almond milk, 1/4 cup creamy peanut butter, 1/4 cup pure maple syrup, and 2 teaspoons vanilla extract. Mix thoroughly to combine everything into a uniform batter.
- Stir in chocolate chips: Fold in half of the 1/2 cup vegan semi-sweet or bittersweet chocolate chips (about 1/4 cup) into the batter to add pockets of melted chocolate throughout.
- Bake the oatmeal: Transfer the mixture into the prepared 8×8-inch baking pan. Spread it evenly with a spatula and sprinkle the remaining chocolate chips evenly over the top. Place in the preheated oven and bake for 30 to 35 minutes, or until the baked oatmeal is puffed up, set in the center, and the edges start to pull away from the pan.
- Cool and serve: Remove from the oven and let the baked oatmeal cool on the kitchen counter for about 10 minutes. Optionally, sprinkle flaky sea salt on top before slicing and serving. Enjoy warm and creamy or allow it to cool fully for firmer, sliceable portions.
Notes
- Using very ripe bananas enhances natural sweetness and moisture.
- Espresso powder is optional but adds depth of flavor and intensifies the chocolate taste.
- For a nut-free version, substitute peanut butter with sunflower seed butter or another alternative.
- Baked oatmeal stores well in the refrigerator for up to 4 days and can be reheated in the microwave.
- Feel free to swap almond milk with any other plant-based or dairy milk.
- Adding flaky sea salt on top balances the sweetness and highlights the chocolate flavor.
Nutrition
- Serving Size: 1 slice (1/10th of the pan)
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
