Brownie Baked Oatmeal
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Chocolate Baked Oatmeal (aka Brownie Baked Oatmeal) tastes and looks like dessert…but it’s actually a fairly healthy breakfast (or lunch or dinner or snack). This recipe is a fan favorite!
Why Make Brownie Baked Oatmeal
As a mom, I’m always looking for breakfast options for my family that aren’t filled with junk ingredients and that will keep us satiated all morning. This baked oatmeal does the trick! It’s filled with nutritious, real food ingredients (keep reading) AND it tastes like dessert! Win-win!
Plus, you can double the recipe and freeze one for later, using our freezing instructions. We say this all the time, but making freezer meals is one of the best uses of your time in the kitchen.
Ingredients Needed
What is healthy about this Chocolate Oatmeal, you ask? Well, let’s take a look at the ingredients and some of the benefits.
- Oatmeal – fiber
- Flaxseed – fiber, healthy fat
- Eggs – protein
- Milk – protein, calcium
- Avocado oil – healthy fat
- Pumpkin – vitamin A, fiber
- Honey – all-natural sweetener
- Cocoa powder – antioxidants
- Dark chocolate chips – antioxidants
- Other ingredients – baking powder, salt, cinnamon, vanilla
How to Make Chocolate Baked Oatmeal
This recipe takes about 30 minutes from start to finish. Here’s how it goes…
Step 1: Combine the Dry Ingredients
In large mixing bowl, stir together the dry ingredients. (Note: Our pic is missing the cocoa powder. Oops!)
Step 2: Combine the Wet Ingredients
In another mixing bowl, whisk together the wet ingredients.
Step 3: Combine Wet & Dry Ingredients
Add the wet ingredients to the dry. Stir them together and then stir in the chocolate chips. (A spoon might work better than a whisk for this job. We got lazy. Hee, hee.)
Step 4: Pour into a Baking Dish
Spread the batter in a greased 9×13 inch dish.
At this point, you can freeze this dish. Cover the surface with plastic wrap and pop on the lid or wrap the dish in a few layers of foil or plastic wrap.
Step 5: Bake the Oatmeal
Bake for about 20 minutes or until the middle is just set.
Step 6: Serve Warm
We love it served warm in a bowl with fruit (like banana, strawberries, or raspberries) and milk on top. Or you can eat it almost like a soft granola bar.
What to Serve with Chocolate Oatmeal
This sweeter baked oatmeal pairs well with a high-protein savory breakfast dish like these egg recipes.
More Baked Oatmeal Dishes You’ll Love
If you enjoy baked oatmeal as much as our families do, give a few of these others a try. They all work well to freeze before baking, as well.
FAQs
Yes, you can prep baked oatmeal (unbaked) ahead of time and store it in the fridge for up to 5 days or in the freezer for up to 3-6 months. Thaw and bake per instructions.
You can also fully cook and cool the baked oatmeal ahead of time and store in the fridge for up to 5 days. Just rewarm individual portions in the microwave. Our readers have told us that they freeze fully cooked, individual portions of baked oatmeal in the freezer, as well, and rewarm in the microwave.
While you can use quick oats in baked oatmeal, it’s best to use rolled oats because they give the dish a heartier texture. Quick oats or instant oats can result in a denser, mushier result.
Baked oatmeal can be made gluten-free or dairy-free with these substitutions:
Dairy-Free Option: Use dairy-free milk in the recipe.
Gluten-Free Option: Make sure your oats say “gluten-free” on the package.
Yes, this recipe will also work in a smaller dish. Just cook it 10-15 minutes longer or until it’s set in the middle.
Yes, but you will need to bake it longer, until the middle is set. Check for doneness with a toothpick. It will likely take about 30 minutes.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Brownie Baked Oatmeal
An easy and super healthy make-ahead breakfast that your family will love!
Ingredients
- 2 3/4 cups old-fashioned rolled oats (quick oats will work, too)
- 1/4 cup ground flaxseed (sub: 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 (sub: pure maple syrup) (Note: I also replace some of the honey with liquid stevia to cut back on sugar sometimes.)
- 2 tablespoons avocado oil (sub: melted coconut oil or butter)
- 1/2 cup pumpkin puree
- 1 cup milk (your choice)
- 2 eggs
- 2 teaspoons vanilla
- Optional: 1/4 – 1/2 cup dark chocolate chips
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Instructions
Make It Now:
- Preheat oven to 350°F. Grease a 9×13 inch baking dish with cooking spray.
- In a large bowl, stir together the oats, ground flaxseed, baking powder, salt, cocoa powder, and cinnamon.
- In medium bowl, whisk together the honey, butter/coconut oil, pumpkin, milk, eggs, and vanilla.
- Pour the wet ingredients into the dry ones. Stir until combined. Then, stir in the chocolate chips.
- Pour batter into the baking dish. Bake for about 20 minutes (or until the edges are firm and the middle is still a little soft).
- Serve warm in a bowl with your favorite cut-up fruit (i.e. bananas, strawberries, raspberries) and milk on top.
Freeze For Later:
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 freeze.
Prepare From Frozen: When ready to eat, thaw in the fridge for 24 hours and baked according to directions.
Notes/Tips
- Gluten-Free Version: Use gluten-free oats.
- Dairy-Free Version: Use non-dairy plain milk like almond milk or oat milk. Use dairy-free chocolate chips, like Enjoy Life brand.
- Can I use steel cuts instead? Yes, you will need to bake it longer, until the middle is set. Check for doneness with a toothpick. It will likely take about 30 minutes.
Baked Brownie Oatmeal is a staple in our home! I feel like I’ve left a review before, but I’m back to say that we’ve been making this recipe for years and still love it. This is our birthday breakfast staple! It’s also something I freeze and add when I’m taking a dinner over for a family, so they can have a fun and easy breakfast as well. Thank you so much for this recipe!!
Love to hear this Amy! I’m a big fan of adding a freezer breakfast when taking a meal to someone. I usually do Blueberry French Toast, but this is a great idea! Thanks so much for taking the time to leave a review.
SO good! We love it with Greek yogurt and berries on top!
That sounds like a delicious combination. Thanks for sharing and leaving a review Brittany!
This is so amazing. Young and old loved it.
Glad to hear it Trisha! Thanks for leaving a review.
Can’t wait to try – any ideas on a sub for the eggs? (grandson is allergic to eggs
Hi Shelly. We haven’t tested it without egg, but it would likely be fine with a little added liquid. If you do try it, let us know how it turns out.
This is delicious and easy to make. I substituted a few things due to not having a few items. Worked out great and taste like a brownie 😋
Sooo good!! Taste like a dessert
I LOVE dessert for breakfast… just don’t tell my kids! But that’s where recipes like this one are great for them to think they’re eating dessert!! 🙂
How many days does this keep for after baking?
Hi Erica. We recommend storing it in the fridge for about 5 days.
Super easy to assemble, delicious final product! Taste super yummy warmed up with bananas sliced on top!!!
Hi Michele. So glad you like this. My kids don’t love baked oatmeal but I used to make it and freeze individual portions for myself. I need to start doing that again! 🙂
Thanks! When I want a recipe for something, I know I can trust you two to have the recipe correct! I appreciate it!
That’s so sweet Tami. We appreciate you and all of our readers too!
Hands down, my kids FAVORITE breakfast treat! Thank you so much for this amazing recipe!
So glad to hear it Amy. Thank you for taking the time to leave a review.
I think there may be an issue with the site– the recipe buttons to increase serving size are not changing the ingredient amount.
Hi Nicole. Thank you for letting us know. It does appear to be working in Firefox if that helps you wile we work on fixing it.
Thanks to Thriving Home, we have several recipes in rotation for breakfast– but this is both my kids favorite!! They ask me to leave a layer of sliced bananas in the middle and that is a delicious addition!
Ooh, that does sound like a delicious addition. I’m going to have to give that a try. Thank for the feedback Maia!
Made this DOZENS of times! So good and pleasing from husband down to our 8 year old! Make two… one for now, one to freeze for later.
Glad to hear it Jill. Easy to double and freeze one for later and one the whole family loves… what more could you ask for in a recipe? 🙂
I absolutely love making this recipe for my family. It is so easy to adapt and substitute ingredients and it always turns out wonderful.
Aw, thanks Laura. We appreciate your feedback!
I’m getting ready to start a new school year and this is the first recipe I thought of to make breakfasts ahead of time. I double it and cook it in muffin tins and then freeze those and grab a couple baked oatmeal pucks on my way out each morning. They are delicious with fresh raspberries/strawberries and warm milk!
What a GREAT idea, Morgan! Thanks for sharing such a healthy, easy way to start our mornings.
This is great breakfast that I can feel good about feeding my family. I’m gluten intolerant. As recommended by Rachel, I simply used GF oats. I love recipes like this one that are flour-free! My four-year-old gobbled this up! My two-year-old tried it with no fuss! Also, my two-year-old helped make it with me. Great recipe for kids to help!
Hurray for a gluten-free recipe that worked for your fam! Thanks for the review, Holly.