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.
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!
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!
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 🙂
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. 🙂
That looks and sounds so yummy! What a great way to start the day!
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.
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.
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!
hmmm, I don’t have any pumpkin, but I do have a can of cherry pie filling. Black Forest Oatmeal anyone? Perhaps 🙂
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. 😉
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!
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?
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. 🙂
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!
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: https://thrivinghomeblog.com/2011/02/the-incredible-edible-oven-omelet/
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!
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.
This is on my Try ASAP list….now just need to make it!
Looks delish! May have to try this one this weekend!
Mmm, delicious recipe. I added sliced strawberries, it’s like dessert for breakfast!
So good! Should I store in the fridge or on the counter?
Thanks! It can sit on the counter for a day or two, but stays fresh longer if you store in the fridge. Hope that helps!
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!!
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!