Breakfast, Dessert, Snack
Brownie Baked Oatmeal
This chocolatey Brownie Baked Oatmeal tastes like dessert for breakfast, but healthy and good for you. Vegan and gluten-free, these easy brownie baked oats come together in a bowl in under 30 minutes.
30 minTotal
12squares
Carbs-forward
168
kcal
- 2 ripe bananas large
- 120 grams (½ cup) peanut butter replace with preferred nut butter
- 45 grams (3 tbsp) maple syrup replace with honey
- 150 grams (1 ½ cups) rolled oats
- 50 grams (½ cup) cocoa powder
- 1 tsp vanilla extract
- a pinch of salt
- 60 grams (½ cup) chocolate chips
Protein Powder Option
- replace 30 grams (⅓ cup) oats with protein powder see notes*
- Heat oven to 180°C (350°F) and fold a 15 cm x 15 cm (7 inch x 7 inch) brownie pan with parchment paper.
- Start by mashing the ripe bananas in a large mixing bowl. Add peanut butter, maple syrup, vanilla extract and a pinch salt to the mashed bananas. Stir well until the mixture gets smooth.
- Add rolled oats, cocoa powder and chocolate chips to the wet mixture. Stir well until you get a doughy texture.
- Transfer oatmeal brownie batter to the prepared baking ban and top with more chocolate chips.
- Bake in hot oven for 20 to 25 minutes and let cool at room temperature before slicing into squares.
168
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
High Protein Brownie Baked Oatmeal
As protein powder is different from oats, the dough may require some adaptations.
- Vegan protein powder and casein are more absorbent: you may need to adjust with a pour of milk, in case the dough is too thick. I recommend almond milk, oat milk, coconut milk and cashew milk.
- Whey protein powder mixes very well and dissolves easily: you may need to fix the dough with more oats.