Enjoy chocolate for breakfast with this hearty Chocolate "Brownie Batter" Baked Oatmeal! It's sweetened naturally and made using just one bowl and 10 minutes of hands on time! The entire family will love this recipe!
I don't think I've ever met anyone who doesn't love baked oatmeal. It's easy to make, tastes like cake and keeps you full of ages. You can even make it in advance like these warming carrot cake baked oats. However, my family's all-time favorite baked oatmeal is definitely this vegan and gluten-free Chocolate Baked Oatmeal! We love to pair a thick slice of this hearty oatmeal with some homemade peanut butter, a sprinkling of homemade chocolate granola and some fresh fruit on the side! Can you have a bad day when you eat chocolate for breakfast?!
Why You'll Love This Recipe!
- The recipe comes together so quickly in just one bowl. That means clean-up will be easy-peasy. Once the batt is all combined, let your oven do the rest of the work.
- The entire family will adore this recipe, especially kids! Chocolate baked oatmeal that looks like cake? Yes please!
- It's so easy to make a double batch of this recipe at the start of the week so that you can enjoy it all week long. Having this chocolate oatmeal prepped in the fridge saves me so much time in the morning, while still allowing me to enjoy a hearty, delicious breakfast in minutes.
- If you don't have all the specific ingredients on hand, this recipe is fairly forgiving and adaptable.
- Bananas - Make sure your bananas are super ripe and spotty. The spottier/blacker your bananas are, the sweeter they will be. The sweeter your bananas are, the sweeter your chocolate oatmeal will be!
- Nut Butter - I'm not super specific about which nut (or seed!) butter you should use, because they all seem to work! Peanut butter, almond butter, tahini, Sun butter...whatever you have should work! I usually use peanut butter when I'm baking as it's super inexpensive, but I also love to use tahini in this recipe.
- Flax Egg - I've written an entire post on how to make and use a flax egg. In short all you have to do is whisk together 1 tablespoon of ground flaxseed and 3 tablespoons of water, allow it to thicken and you'll have a flax "egg"!
- Non-Dairy Milk - I love to use my homemade oat milk whenever I'm baking as, again, it's so cheap! However, any kind of non-dairy plant milk should work. You could try out almond milk, oat milk, cashew milk, hemp milk or even flax milk. If you use coconut milk, I'd recommend using the kind from a carton as full-fat coconut milk from a can may change the consistency of this oatmeal.
- Rolled Oats - Rolled oats are my favorite type of oatmeal to use in this chocolate baked oatmeal as they hold their shape well, yet they also get nice and soft after baking for while. You can use quick oats in a pinch, but the final consistency may be on the mushy/gummy side. Don't use steal cut oats!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Use any kind of nut or seed butter you want.
- Whenever I'm in a pinch, I omit the vanilla and cinnamon to save on time. This chocolate baked oatmeal still tastes great!
- Used mashed sweet potato or applesauce instead of the ripe bananas. You'll need 1 cups worth.
- Instead of cocoa powder, try chocolate protein powder for some extra protein! However, protein powder often absorbs more liquid so you may need to increase the non-dairy milk. You can also substitute the cocoa powder for cacao powder.
- If you don't have maple syrup on hand, any kind of liquid sweetener will do. You could try agave nectar, rice syrup or even honey, if you're not vegan.
- If you don't have flaxseed on hand, swap it out for about ¼ cup more mashed banana.
- Add mix-ins! Stir in some chocolate chips for extra decadence, frozen berries for a tart burst of fruit, or chopped nuts for texture. Oh, even shredded coconut would be amazing!
How to Make Chocolate Baked Oatmeal
Step 1: Preheat your oven to 375°F / 190°C and spray an 8x8 baking dish (or 9x9) with cooking spray. Set it aside.
Step 2: In a large mixing bowl, whisk together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Allow it to thicken for about 5 minutes. This will be your "flax egg".
Step 3: To the thickened flax egg add in the rest of the ingredients, except for the rolled oats, and whisk until smooth. Lastly, stir in the rolled oats.
Step 4: Pour the batter into your greased baking dish and spread the batter out into an even layer.
Step 5: Bake the oatmeal for 25-30 minutes or until set. Scoop the baked oats into a bowl and top with your favorite toppings!
We love to top our baked oatmeal with ALL the toppings. More specifically, we love to pair this chocolate baked oatmeal with some of the following toppings:
- Sliced banana
- Berries (frozen or fresh!)
- Pecan butter (or any nut/seed butter)
- Non-dairy yogurt
- Maple syrup
- Chopped nuts and/or seeds
- Cacao nibs or chocolate chips
- Use rolled oats for the best texture.
- If you really want to impress your friends and family, stir in some dairy-free chocolate chips before baking. Talk about a decadent plant-based breakfast!
- If you want to make this recipe really inexpensive, use peanut butter and homemade oat milk.
Baked oatmeal has a cake-y, drier texture compared to oatmeal that has been cooked on the stovetop. Basically it's like dessert for breakfast!
Nope! Add raw rolled oats into the other liquid ingredients and they will absorb all of the liquid and cook through as they bake in the oven.
Yes! Baked oatmeal is my absolute favorite way to enjoy oatmeal. When you bake oats in the oven, they get a cake-y texture which makes you feel like you're having dessert for breakfast.
This chocolate baked oatmeal is a great recipe to meal prep at the start of the week as it stores beautifully in both the fridge and freezer. You can store this oatmeal in an airtight container in the fridge for up to 5 days or freeze it in individual portions for up to 3 months.
More Baked Oatmeal Recipes
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Vegan Brownie Batter Chocolate Baked Oatmeal
- Preheat your oven to 375 °F.
- Grease a 9-inch cake pan and set aside.
- In a small bowl, whisk together 1 tablespoon ground flaxseed with 3 tablespoons water. Set aside to thicken. This will be your "egg."
- In a mixing bowl, mash your bananas.
- Next whisk in the non-dairy milk until smooth.
- Add in the 3 cups of old-fashioned rolled oats and stir until combined.
- Pour the batter into your prepared cake pan and bake for about 25-30 minutes or until cooked through.
- Serve warm with more maple syrup, nut butter and non-dairy milk!
- I like to use black tahini, but any more neutral nut butter like almond or cashew butter would work great!
- Old-fashioned rolled oats give this baked oatmeal the perfect texture. I haven't tried using quick oats. Do not use steel cut oats.