Description
This Brownie Baked Oatmeal is a delicious and wholesome breakfast or snack option that combines the richness of chocolate with the heartiness of rolled oats. Made with ripe bananas, cocoa powder, and vegan chocolate chips, this baked oatmeal is dairy-free, naturally sweetened with maple syrup, and packed with fiber and plant-based protein. The oatmeal is baked to perfection for a soft, creamy texture that firms up as it cools, making it easy to slice and serve.
Ingredients
Scale
Pan Preparation
- Non-stick cooking spray
Wet Ingredients
- 2 very ripe medium bananas (about 1 cup mashed)
- 1 1/2 cups unsweetened almond milk
- 1/4 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1 tablespoon espresso powder (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Chocolate and Garnish
- 1/2 cup vegan semi-sweet or bittersweet chocolate chips or 1 (2-ounce) bar vegan chocolate, chopped, divided
- Flaky sea salt, for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly coat an 8×8-inch baking pan with non-stick cooking spray and set it aside for later.
- Mash the Bananas: In a large bowl, mash the ripe bananas thoroughly with a fork until smooth, about 1 cup in volume.
- Add the Dry Ingredients: Add the rolled oats, unsweetened cocoa powder, chia seeds, espresso powder (if using), baking powder, and kosher salt to the mashed bananas. Use a rubber spatula to stir everything together until evenly combined.
- Add the Wet Ingredients: Pour in the unsweetened almond milk, creamy peanut butter, pure maple syrup, and vanilla extract. Stir well to ensure all ingredients are fully incorporated into a uniform batter.
- Incorporate Chocolate: Fold in half of the vegan chocolate chips or chopped chocolate into the oatmeal mixture to distribute the chocolate evenly.
- Bake the Oatmeal: Transfer the batter into the prepared baking pan and spread it out evenly. Sprinkle the remaining chocolate chips or chopped chocolate on top. Bake for 30 to 35 minutes, or until the oatmeal is puffed, set, and the edges begin to pull away from the pan.
- Cool and Serve: Allow the baked oatmeal to cool on your kitchen counter for about 10 minutes. Optionally, sprinkle with flaky sea salt. Serve warm for a creamy texture or at room temperature where it becomes firmer and easy to slice.
Notes
- You can omit the espresso powder if you prefer less bitterness; it enhances the chocolate flavor but is optional.
- Using very ripe bananas is crucial for natural sweetness and moisture.
- This recipe is naturally vegan and can be customized with your favorite nut butters or plant-based milks.
- The baked oatmeal is best enjoyed within 2-3 days stored in an airtight container in the refrigerator.
- Reheat servings gently with a splash of almond milk for a creamy texture.
Nutrition
- Serving Size: 1/10th of pan (about 110g)
- Calories: 210
- Sugar: 8g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
