Brownie Baked Oatmeal Recipe {Freezer Meal}

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.

Whole grains and veggies are in THIS delectable treat? Oh yes. This easy, nutritious breakfast will have your family asking for seconds! #realfood #freezermeal

healthy breakfast

Brownie Baked Oatmeal

  • Author: Thriving Home
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 1x


An easy and super healthy make-ahead breakfast that your family will love!


  • 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
  • 1/31/2 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


  1. Preheat oven to 350 degrees.
  2. Whisk together the dry ingredients (the first six ingredients, through cinnamon) in a large bowl.
  3. In another bowl, whisk together the wet ingredients (honey, coconut oil, pumpkin, milk, eggs, and vanilla).
  4. Pour the wet ingredients into the dry ones. Mix well. Optional: Stir in the chocolate chips.
  5. Pour batter into a greased 9×13 pan. Bake for about 20 minutes (or until an inserted toothpick comes out clean).
  6. Serve with warm milk on top.


Freezer Meal Instructions:
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.


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  1. Angela Burke says

    Can you leave out the pumpkin? I can’t get that this time of year. Thanks

    • Rachel says

      Yes, or I sometimes replace it with a cooked sweet potato that I mashed up or more banana.

  2. Caroline says

    Do you use cacao powder or cocoa powder? I have cacao on hand but I’m not sure if it would taste the same. TIA!

    • Rachel says

      You can use either! I’ve tried it both ways.

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  13. Maya says

    Made this today with my 3.5 y.o. and we LOVE IT! My son is super picky but the fact that he ate a couple of bites without complaint and was smiling while chewing is a win in my book! Delicious and we don’t feel weighed down or like it’s sticking to our gut after eating some. Thank you so much!

    • Rachel says

      I love that, Maya. I understand picky eaters! We still make this recipe every other week around here. Never seems to get old.

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  15. Maria says

    I have made these about 5 times now and love them. This time I used this recipe as a base and used 5 cups of steel oats and only added an extra half of cup of milk. I used both applesauce and honey, replaced butter with coconut oil, omitted the coca powder and replaced with mini chocolate chips and added dried cranberries and half a cup of peanut butter. I was going for more of an oatmeal base not brownie. Love this site!

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  19. Sherwood says

    I made this on Monday, with 1/3 cup honey, 1/3 cup Enjoy Life semi-sweet chocolate chips, and almond milk. When warm, it does indeed taste like brownie! I was pleasantly surprised. I love that it’s so deliciously chocolatey while being so healthy! It’s not too sweet, letting the chocolate chips really punctuate each bite. Thanks so much for the recipe!

  20. Samantha says

    Can this be made with steel cut oats?

    • Rachel says

      I haven’t tried, so I’m not sure. Let me know if you try it, though.

  21. Robin says

    I make baked oatmeal a lot and have tried a lot of different recipes and this one was AWESOME!! I love that it is healthy but tastes so yummy and chocolatey. I used 3c oats as I did not have any flaxseed on hand, 1/3c honey, and almond milk. I noticed a lot of freezing questions in the comments so just thought I would mention that I freeze baked oats all the time. I just cut mine up into portion sizes and freeze them in a ziploc bag. Then take a frozen square out, put it in the microwave for 30 sec on high, add chia seeds and almond milk and zap it for another 30 seconds and it is ready to eat. Love this recipe and that it is very low in sugar and fat. My daughter loves it too and she is 8.

    • Rachel says

      Thanks for the tips, Robin. Great ideas!

  22. Erin says

    I made this for a casual weekend breakfast and it was SO delicious! Perfectly sweet, chocolatey, and satisfying. My 18 month old son loved it, and I love that I’m sneaking in healthy, nutritionally-dense ingredients like pumpkin and flax.

    • Polly says

      Glad you liked it! It is always a hit with the kiddos!

  23. Hickory Nut says

    Made this over the weekend for breakfast, with only 1/4 choc chips as i’m trying to cut sugar for my boys. Served it in bowl with milk as suggested and they weren’t a fan…with more choc chips, i’m sure they would have loved it. So the rest of the pan sat the rest of the day, and i decided to grab a hunk of it for myself as a late snack. As always, their radar went off that i was eating something (how do they always know that??) and they came running to try it again as well. they loved it dry! So, now i have a new granola “bar” recipe that i will be making often to have on hand for their breakfast. I have been wanting to find a substitute for the boxed granola bars with flourescent filling. Thanks!

    • Rachel says

      Ha, ha! I love how that worked out! I’ve never thought about it as a granola bar before. Cool.

  24. Rachel says

    I thought I’d share my latest findings with this recipe that continues to be a staple in our home almost give years after I wrote this post. I often put all the wet ingredients in the blender (I have a Vitamix) and add a handful of spinach, as well as apple slices and a banana. I blend it until pureed and the chocolate flavor and color completely hide it. No joke!

  25. gabriela cisneros says

    Thank you so much for sharing…. i just ate a delicious piece of oatmeal brownie…they are delicious!!!

    • Polly says

      Glad you like it!

  26. Karen says

    My daughter has a severe egg allergy. Do you have any suggestions for egg replacements in this recipe?

    • Rachel says

      Gosh, so sorry, I’m not sure.

    • If you don’t know by now..the egg can be replaced with a flax egg. Place 1 Tb. Flaxseed meal in a bowl..add 3 TB. water; let stand a few minutes and it will gel. 😃

  27. Naomi says

    After it’s frozen, how long do we bake it? Or do I need to let it thaw?

    • Rachel says

      It will take twice as long, but maybe longer.

  28. Tiffany says

    Silly question probably but how strong is the pumpkin flavor in these?

    • Rachel says

      You won’t taste it at all. That’s the function of the chocolate–to cover all vegetable flavor. 🙂

  29. Summer says

    Can you freeze this in individual portions AFTER it’s been baked? Sorry! New to freezer cooking!

    • Rachel says

      Yes, you certainly can. Bake them until done in a muffin tin; they will bake faster than in a pan, so keep an eye on them. Let them cool and them put the individual baked oatmeal muffins in a freezer bag. To warm up, wrap in a moist paper towel and microwave in 30 second ingredients until warmed through.

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  31. Natalie says

    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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  35. Amy says

    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 says

      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!

  36. holli says

    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 says

      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. 🙂

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  39. 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 says

      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.

  40. natasha says

    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!

  41. nicole says

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

  42. Mick says

    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 says

      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!

  43. Stacey says

    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 says

      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. 🙂

  44. carole says

    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!

  45. 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!

  46. 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.

  47. Devin says

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

  48. Christine Poston says

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

  49. Hilary says

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

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  51. Myers Adoption says

    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!!

  52. Lori says

    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!