Name: Chocolate Brownie Oatmeal Bake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups rolled oats; 1/3 cup cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 2 eggs; 1/3 cup maple syrup; 1/4 cup coconut oil; 1 1/2 cup almond milk; 1 tsp vanilla extract; 1 cup chocolate chips (plus extra for sprinkling on top); Peanut butter; Whipped cream; Maple syrup; Nuts

There's something wonderfully cozy about a warm, chocolatey breakfast that feels indulgent yet wholesome. That’s exactly why my Chocolate Brownie Oatmeal Bake Recipe has become a favorite — it’s like having dessert for breakfast, but packed with the goodness of oats and the comforting richness of chocolate. Trust me, you’ll want to make this one again and again.

In a white bowl, a dark brown oatmeal base with a rough texture fills the bottom, topped with light brown dollops of peanut butter and light tan walnut pieces scattered around. Small dark brown chocolate chips are sprinkled over the top. On one side of the bowl, there is a swirl of white whipped cream with a soft, airy texture. The bowl sits on a white marbled surface with a few chocolate chips scattered nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Brownie Oatmeal Bake Recipe
Top Tip
How to Serve Chocolate Brownie Oatmeal Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Brownie Oatmeal Bake Recipe

Why You'll Love This Recipe

I adore how this bake feels like a warm hug on a plate. It's rich and chocolatey, but the oats keep it hearty and satisfying. Plus, it’s flexibly sweetened with maple syrup — giving it a subtle depth of flavor that’s just right for any time of day.

Easy to Make: Just mix your ingredients, pop it in the oven, and relax while it bakes—no complicated steps or fancy gadgets needed.
Healthier Comfort Food: You get the chocolate fix without the guilt thanks to wholesome oats, natural sweeteners, and coconut oil.
Flexible Toppings: Whether you love nuts, peanut butter, or a dollop of whipped cream, this recipe is a perfect canvas for your favorite add-ons.
Family-Friendly: I often double this for weekend mornings, and it never lasts long — everyone swoons over the fudgy texture and chocolate chips!

Ingredients & Why They Work

This recipe balances nutritious oats with the indulgence of cocoa and chocolate chips, all tied together with simple pantry ingredients. Each choice serves a purpose to create a perfect bake that’s soft, flavorful, and deeply satisfying. Here’s why I choose these:

Flat lay of a small mound of rolled oats, a neat pile of rich cocoa powder, a tiny heap of baking powder, a pinch of fine salt, two brown eggs with smooth shells, a small white ceramic bowl filled with amber maple syrup, a small white ceramic bowl holding solid coconut oil chunks, a small white ceramic bowl of creamy almond milk, a couple of vanilla beans beside a small white ceramic bowl of vanilla extract, a small white ceramic bowl brimming with glossy dark chocolate chips, a small dollop of smooth peanut butter, a swirl of fluffy whipped cream in a small white ceramic bowl, and a scattered handful of mixed nuts, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rolled oats: They create the perfect oatmeal base with a hearty texture that holds up well baked, unlike quick oats that can get mushy.
Cocoa powder: Unsweetened cocoa gives that rich brownie flavor without adding extra fat or sugar—pure chocolate goodness.
Baking powder: Just a little lift so the bake isn’t too dense—a light but still fudgy crumb is what you want.
Salt: It enhances the chocolate flavor and balances the sweetness perfectly.
Eggs: They bind everything, giving structure and richness that keeps the bake moist and cohesive.
Maple syrup: A natural sweetener that adds a subtle caramel note; feel free to adjust the sweetness to your taste.
Coconut oil: I love this for the mild coconut flavor and healthy fats—plus, it keeps the bake tender.
Almond milk: It adds creaminess but keeps things dairy-free, making it accessible for many diets.
Vanilla: A splash enhances all the flavors and prevents the chocolate from tasting flat.
Chocolate chips: For gooey pockets of chocolate in every bite—you’ll want some extra for sprinkling on top before baking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Chocolate Brownie Oatmeal Bake Recipe is how easy it is to tweak. Whether you want it a bit sweeter, add some nuts for crunch, or swap almond milk for regular milk, this recipe welcomes your personal spin.

Variation: I’ve tried adding a teaspoon of espresso powder to deepen the chocolate flavor — it’s a game-changer for coffee lovers.
Dietary swaps: If eggs aren’t your thing, a flax egg works well here; just make sure to let the batter rest a few minutes before baking for best texture.
Seasonal touches: Toss in some chopped walnuts or pecans in fall, or sprinkle fresh berries on top in summer for a fresh contrast.

Step-by-Step: How I Make Chocolate Brownie Oatmeal Bake Recipe

A white bowl filled with a layered chocolate dish, showing a dark brown, crumbly base mixed with small chocolate chips. On top, light brown peanut butter sauce is drizzled unevenly, and large, light tan walnut pieces are scattered across the dish. A gold spoon rests inside the bowl, partially buried in the layers. The bowl sits on a white marbled surface with scattered dark chocolate chips around it. Nearby, a white cup contains more peanut butter sauce, and a glass of milk is slightly visible. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan really well — I use a little coconut oil or non-stick spray to make sure none of that deliciousness sticks. This helps the bake release easily and keeps the edges soft, not burnt.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the rolled oats, cocoa powder, baking powder, and salt. Give it a good stir so everything’s evenly mixed. It looks simple, but this is where your bake’s chocolatey base starts coming together.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together your eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract until smooth. This mix adds moisture and sweetness, plus that rich vanilla aroma that’ll fill your kitchen.

Step 4: Combine and Stir in Chocolate Chips

Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix—the oats will soak up the liquids as it bakes. Fold in the chocolate chips, then transfer the batter into your prepared baking dish. Sprinkle a handful of extra chips on top for that melty finish.

Step 5: Bake Until Set

Bake in the oven for 45 to 50 minutes. You’ll know it’s done when the edges look set and the center is firm but not dry. I like to press lightly on the bake—it should spring back a bit. Once out, let it cool for about 10 minutes; this rest lets the bake firm up so it slices nicely.

Top Tip

From my many bakes, I’ve learned that a few simple tricks make a big difference in this recipe’s success. Here’s what I keep in mind every time:

Measure your oats carefully: Too many oats can dry out the bake; I always level my cup for an accurate amount.
Don’t skip the coconut oil: It adds moisture and subtle flavor you won’t get from butter or other oils.
Use fresh baking powder: This ensures your bake rises properly and isn’t dense.
Rest before slicing: Let the bake cool so it firms up—cutting too soon results in crumbles and mess.

How to Serve Chocolate Brownie Oatmeal Bake Recipe

Chocolate Brownie Oatmeal - Serving Suggestion

Garnishes

Personally, I love dolloping a spoonful of peanut butter or a swirl of whipped cream on top—both add creaminess and richness. A drizzle of extra maple syrup really amps up the sweetness, and a sprinkle of chopped nuts gives a nice crunch contrast.

Side Dishes

Since this bake is pretty filling, I usually keep sides light and fresh, like a small bowl of mixed berries or a cup of green tea. For an afternoon snack, it pairs wonderfully with a cold glass of almond milk or your favorite coffee.

Creative Ways to Present

For brunches or special occasions, I sometimes cut the bake into mini squares and serve on a platter with small bowls of various toppings—chopped nuts, fresh fruit, nut butters, and whipped cream—so guests can customize. It always makes for an inviting, interactive treat!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftovers covered tightly in the fridge. It keeps fresh for about 3 to 4 days. The texture actually improves slightly as the chocolate chips meld further with the oats overnight—bonus!

Freezing

This bake freezes really well. I cut it into squares, wrap each piece in plastic wrap, then place in an airtight freezer bag. When you want a quick treat, just thaw overnight in the fridge or gently warm in the microwave for 30 seconds.

Reheating

To reheat, I pop a piece in the microwave for about 20-30 seconds until warm but not hot, which keeps it from drying out. Alternatively, a quick toast oven warming with foil tented works well for a crisp edge and warm center.

Frequently Asked Questions:

Can I use quick oats instead of rolled oats?

Quick oats tend to absorb liquid faster and can create a mushier texture in the bake. Rolled oats are preferred for their chewy and satisfying bite that holds up well during baking.

Is this recipe gluten-free?

Yes, if you use certified gluten-free rolled oats and ensure all other ingredients are gluten-free, this Chocolate Brownie Oatmeal Bake Recipe is naturally gluten-free and great for those avoiding gluten.

Can I make this vegan?

You can substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based milk like almond or oat milk. This will yield a slightly different texture but still delicious results.

How long does this bake keep fresh?

When stored in an airtight container in the refrigerator, this Chocolate Brownie Oatmeal Bake stays fresh for up to 4 days. Make sure to cool it completely before storing to maintain the best texture.

Final Thoughts

Honestly, this Chocolate Brownie Oatmeal Bake Recipe has become my go-to for those moments when I want comfort but also want to feel good about what I eat. It’s such a heartwarming recipe to share, whether for yourself, family breakfasts, or surprise guests. Give it a try—you’ll love how simple, versatile, and downright delicious it is. I’m pretty sure it’ll become a staple in your kitchen, just like it did in mine.