Description
Baked Chocolate Brownie Oatmeal is a wholesome and indulgent treat that combines the heartiness of rolled oats with rich cocoa and chocolate chips. This recipe is perfect for a nutritious breakfast or a guilt-free dessert, featuring natural sweeteners like maple syrup and healthy fats from coconut oil, baked to a fudgy perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 eggs
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 1 1/2 cup almond milk
- 1 tsp vanilla extract
Add-ins
- 1 cup chocolate chips (plus extra for sprinkling on top)
Toppings (Optional)
- Peanut butter
- Whipped cream
- Maple syrup
- Nuts
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and grease an 8x8 inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, cocoa powder, baking powder, and salt. Stir well to evenly distribute all dry ingredients.
- Whisk Wet Ingredients: In a separate medium bowl, whisk together the eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well blended.
- Combine Mixtures: Pour the wet ingredient mixture into the dry ingredients bowl and stir thoroughly until everything is well combined and no dry oats remain visible.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter, then transfer the mixture into the prepared baking dish. Sprinkle additional chocolate chips on top for extra gooeyness.
- Bake: Bake the mixture for 50 minutes or until the edges are set and a toothpick inserted comes out mostly clean with a few moist crumbs. This ensures a fudgy texture.
- Cool and Serve: Allow the brownie oatmeal to cool for 10 minutes in the pan before slicing and serving. Add your choice of optional toppings like peanut butter, whipped cream, maple syrup, or nuts for extra flavor and texture.
Notes
- Use rolled oats for best texture; instant oats can make it mushy.
- Maple syrup can be substituted with honey or agave syrup if preferred.
- For a dairy-free version, ensure the whipped cream topping is plant-based.
- Store leftovers covered in the fridge for up to 4 days; reheat before serving.
- You can add a pinch of espresso powder to enhance the chocolate flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 726 kcal
- Sugar: 48.2 g
- Sodium: 269.1 mg
- Fat: 34.1 g
- Saturated Fat: 23.1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 91.6 g
- Fiber: 11 g
- Protein: 14.9 g
- Cholesterol: 93 mg
