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.
- 2¾ cups oatmeal (quick or rolled oats work)
- ¼ cup ground flaxseed (or more oats)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ cup cocoa powder
- ½ teaspoon cinnamon
- ⅓ – ½ 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
- ½ cup pumpkin puree
- 1 cup milk
- 2 eggs
- 2 teaspoons vanilla
- Optional: ¼ – ½ 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.
If you want to freeze this and bake later, prepare according to directions but freeze it before baking. Wrap tightly in a few layers of plastic wrap and one of foil and place in the back of the freezer for up to 3 months. When ready to eat, thaw in the fridge for 24 hours and baked according to directions. Or defrost in the microwave and bake.