• Brownie Baked Oatmeal Recipe

    by Rachel on February 15, 2011

    brownie baked oatmeal
    Brownie Baked Oatmeal:  It sounds and looks like dessert…but it’s actually a fairly healthy breakfast (or lunch or dinner or snack).  What is healthy about it, you ask?  Lots of fiber (oatmeal), protein, flaxseed  (Why eat flaxseed?), calcium, vitamin A (pumpkin), and even antioxidants from the dark chocolate.  My kids and I developed this recipe, as we’ve been trying out all kinds of versions of this original one I made.  Jack and Hannah ask for this all the time.  I didn’t even know they liked oatmeal very much until this came along.  Note: You’ll also see below that we often pair Baked Brownie Oatmeal with my Oven Omelet. It’s one of the easiest egg dishes I make for the kids.

    Brownie Baked Oatmeal

    Yields: 8 servings


    • 2 3/4 cups oatmeal (quick or rolled oats work)
    • 1/4 cup ground flaxseed (or more oats)
    • 2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1/4 cup cocoa powder
    • 1/2 teaspoon cinnamon
    • 1/3 – 1/2 cup honey (or brown sugar works) (Note: I also replace some of the honey with liquid stevia to cut back on sugar sometimes.)
    • 2 tablespoons melted coconut oil or butter
    • 1/2 cup pumpkin puree
    • 1 cup milk
    • 2 eggs
    • 2 teaspoons vanilla
    • Optional: 1/4 – 1/2 cup dark chocolate chips


    Preheat oven to 350 degrees.

    Whisk together the dry ingredients (the first six ingredients, through cinnamon) in a large bowl.

    In another bowl, whisk together the wet ingredients (honey, coconut oil, pumpkin, milk, eggs, and vanilla).

    Pour the wet ingredients into the dry ones. Mix well.

    Optional: Stir in the chocolate chips.

    Pour batter into a greased 9x13 pan. Bake for about 20 minutes (or until an inserted toothpick comes out clean). Serve with warm milk on top.



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    { 23 comments… read them below or add one }

    Lori March 19, 2011 at 3:33 am

    That looks delicious! I am going to have to give this a try. My kids LOVE oatmeal and granola. Who wouldn't love this spin on it with added chocolate??? Thanks for linking up to Fun w/Food Friday @ Paisley Passions :) Hope you can stop by again soon!


    Myers Adoption May 25, 2011 at 1:05 pm

    Another great recipe! I put flax seed in mine and a combination of peanut butter chips and chocolate chips. I am trying freezing some to see how that works out. Thanks so much for this one!!


    Hilary February 17, 2012 at 4:37 am

    Mmm, delicious recipe. I added sliced strawberries, it’s like dessert for breakfast!


    Christine Poston April 4, 2012 at 3:09 pm

    Looks delish! May have to try this one this weekend!


    Devin April 5, 2012 at 12:51 am

    This is on my Try ASAP list….now just need to make it!


    Missy Jill (What's Going On Here!?) May 1, 2012 at 12:22 pm

    I just happen to have a 1/2 cup of pumpkin puree waiting in the freezer for a recipe like this. Hello, breakfast! Thanks for developing this.


    The Better Baker June 1, 2012 at 12:34 am

    I am OAT-rageously wild about any baked oatmeal dish. ;;-} We are going to be enjoying some of this this weekend. I also have pumpkin puree thawed in my fridge needing to be eaten. This is perfect! Thanks so much for sharing! So happy I found you!


    carole August 2, 2012 at 7:14 pm

    Hi! just found you on kitchen stewardship- love this post (and others!)
    i’m curious as to what the egg dish is that’s pictured with the oatmeal (and the cutie pie eating it!)
    Can you share?? thanks!


    Rachel August 2, 2012 at 9:51 pm

    That’s a great question! I will add a link to this post, but it’s called Oven Omelet. It’s one of the easiest breakfast (or dinner) dishes I make for my kids. You can find it here: http://thrivinghomeblog.com/2011/02/the-incredible-edible-oven-omelet/


    Stacey August 17, 2012 at 2:58 am

    this looks like something the whole family would love! BUT I do not have pumpkin puree (how is it that people just happen to have this ingredient in their freezer?!!. Can I subsitute something else ? say applesauce?


    Rachel August 17, 2012 at 4:05 am

    Oh yeah, Stacey. I use applesauce or mashed bananas in this a lot. P.S. I sneak pureed pumpkin into tons of stuff, so I have a can in the cabinet always. I’m a nerd like that. :)


    Mick January 15, 2013 at 10:47 am

    My house smells devine!!!!!!!!!!!!!!!!!!!!!!!!!! My 7 year old had a ball making it up with me. :) They are having this for lunch. Mixed up the rice milk with warm water so now all we need is for the brownies to finish baking. ;)


    Rachel January 15, 2013 at 12:42 pm

    Awesome! The first time I made this, I think we ate it for b-fast, lunch, and snack. So glad your people are enjoying it!


    nicole February 15, 2013 at 7:27 pm

    hmmm, I don’t have any pumpkin, but I do have a can of cherry pie filling. Black Forest Oatmeal anyone? Perhaps :)


    natasha February 27, 2013 at 9:28 am

    Made this for breakfast this morning! We loved it. My kids won’t eat oatmeal in it’s traditional style, so I’m looking for ways to serve it. This was a great intro to baked oatmeal for them! Maybe soon they will allow fruit in their food & we can do a baked apple recipe!


    Cari @ Reach For The Star Berries May 1, 2013 at 8:07 pm

    Wow!!! This was delicious! I just made these with my daughters, 22 months, and 4.5 years old. They had a BLAST making them. They had SOOO much fun scooping, measuring and mixing all of the ingredients. I used Vanilla Almond Milk instead of regular milk and cut the vanilla in half.

    We enjoyed it soo much that there is only 1/4 of the 9×13 pan left. lol I’ll definitely be making this again soon, probably tomorrow. I just need to get more eggs and chocolate chips. I used mini chocolate chips and it was perfect.


    Rachel May 1, 2013 at 8:39 pm

    So glad your family discovered the Brownie Oatmeal love! I love that you included your kids in the process. Your comment just inspired me to make it again soon for my three little ones.


    Laura @ All Spice and Yum June 10, 2013 at 9:15 am

    That looks and sounds so yummy! What a great way to start the day!


    holli July 25, 2013 at 10:32 am

    I was making this as a snack, but then scrolled down through the post and I think you have this for BREAKFAST!!! Warm milk on top! Okay we will have some now for snack and for breakfast again tomorrow. And have you tried this in ice cream? I think Todd will know how that tastes tonight :)


    Rachel July 26, 2013 at 9:06 pm

    Yep, a regular breakfast, although I don’t usually include the chocolate chips anymore and I use honey or liquid stevia sometimes in place of the sugar. Makes me a feel a little less guilty. :)


    Amy August 7, 2013 at 8:00 am

    We’ve made this several times now and the kids are in love! I’ve put a ban on boxed cereal so I have a feeling that we’ll be making this more often! In an effort to make the morning less hectic now that I’ll be making breakfast each morning, I wan wondering if anyone has given a go to freezing this or putting it together the night before. I was already thinking to having bags of the dry ingredients prepared so all we have to do is mix in the wet. But if it can freeze and be baked from frozen, even better!


    Rachel August 7, 2013 at 8:23 am

    I have made this several times and frozen it unbaked. It thaws in the fridge overnight or on the counter for a short bit. I haven’t cooked it from frozen. What a great idea to pre-make the dry ingredients, though!


    Natalie December 9, 2013 at 3:31 pm

    I just baked this for breakfasts throughout the week. It’s another effort to a)incorporate sweet potatoes into things and b) get my kids to love oatmeal as much as I do. I just had a bite and it’s delicious! Since I was using 2T coconut oil, I put an ‘almond joy’ spin on it and added a little bit of shredded coconut as well. So good! I also love that it uses less sweetener than a lot of other baked oatmeal recipes. I used 6T of honey and it’s perfect.


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