This Brownie Baked Oatmeal is truly delicious. If you've never tried baking your oatmeal, you're in for a real treat! This baked oats recipe tastes exactly like your favorite brownie batter flavor and it is perfect for breakfast.
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Check out my Air Fryer Biscuit Donuts and my Yogurt Granola Bars With Berries for more breakfast recipes!
This recipe requires just a few simple ingredients, and it tastes exactly like a brownie! The oats have a fluffy texture, the perfect amount of sweetness, and a rich chocolate flavor. The oatmeal is super satisfying and will keep you full for hours.
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Instead of cooking oatmeal on the stovetop or in the microwave, you bake the oatmeal in the oven.
Why You’ll Love This Recipe
- This easy oven baked oatmeal recipe is delicious and super satisfying!
- This single serving brownie baked oatmeal is very easy to make.
- It tastes like you’re eating a healthier chocolate cake for breakfast!
Ingredients You’ll Need
- Oats: I use old fashioned rolled oats for this recipe, the key base ingredient that is needed to make this brownie baked oatmeal.
- Banana: Ripe bananas are the key sweetener in the recipe. Spottier bananas are much sweeter than green or just ripe bananas. You can also sub the banana for applesauce or Greek yogurt.
- Egg: Helps bind the recipe.
- Milk: Adds a ton of creaminess to the oats. You can use whichever kind you have on hand or enjoy most.
- Baking Powder: Acts as the leavening agent to ensure the baked oatmeal turns out nice and fluffy.
- Cocoa Powder: Adds the chocolatey flavor!
- Chocolate Chips: Adds some extra sweetness to the oatmeal.
Step-By-Step Instructions
Step 1: Preheat oven to 400 °F. Lightly grease a large ramekin or other oven-safe dish.
Step 2: Add the oats, banana, egg, milk, baking powder and cocoa powder to a blender or food processor and blend together until combined. You can also mix well in a mixing bowl.
Step 3: Transfer the oatmeal to the prepared ramekin. Sprinkle the top with chocolate chips.
Step 4: Bake for 15 minutes, or until a toothpick comes out clean.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Quick oats vs rolled oats - quick oats will give a denser, more brownie-like texture and rolled oats will make it a little more chewy and crumbly.
- This baked oatmeal is best enjoyed warm. Either warm from the oven or reheated in the microwave. It’s not as good served chilled.
- Don’t over-mix the batter. Pulse or blend together just until everything is combined. This will help create fluffy baked oats.
- Double or triple the recipe. To double or triple the recipe you can throw everything together in a blender and just divide it into multiple ramekins.
Variations
- Add some toppings! Berries, nut butter, toasted coconut, banana slices and chopped nuts are some favorites.
- Stir half a teaspoon of instant coffee into the batter, or replace two tablespoons of the milk of choice with brewed espresso for more intense chocolate flavor.
Storing & Freezing
Storing: After the oatmeal has cooled, you can store it covered or in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave until warmed through.
Freezing: To freeze, make sure the baked oatmeal is cooled completely. Cover tightly and freeze for up to 3 months.
Recipe FAQ's
Baked oatmeal is a delicious breakfast that’s made up of oats, milk, eggs and other kitchen staples. You just stir it up and bake!
No, rolled oats or quick oats are the only types of oats that will work in this recipe.
Yep! You can use your favorite milk.
The ramekin I use is 8 ounces and it works perfectly for this recipe.
More Breakfast Recipes You'll Love
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Brownie Baked Oatmeal
Equipment
Ingredients
- ½ cup rolled oats
- ½ ripe banana
- 1 egg
- ¼ cup milk
- 1 teaspoon baking powder
- 5 tablespoons cocoa powder
- 3 tablespoons chocolate chips
Instructions
- Preheat oven to 400°F. Lightly grease a large ramekin or other oven-safe dish.
- Add the oats, banana, egg, milk, baking powder and cocoa powder to a blender or food processor and blend together until combined.
- Transfer the oatmeal to the prepared ramekin. Sprinkle the
top with chocolate chips. - Bake for 15 minutes, or until a toothpick comes out
clean.
Notes
- Quick oats vs rolled oats – quick oats will give a denser, more brownie-like texture and rolled oats will make it a little more chewy and crumbly.
- This baked oatmeal is best enjoyed warm. Either warm from the oven or reheated in the microwave. It’s not as good served chilled.
- Don’t over-mix the batter. Pulse or blend together just until everything is combined. This will help create fluffy baked oats.
- Double or triple the recipe. To double or triple the recipe you can throw everything together in a blender and just divide it into multiple ramekins.
- Storing: After the oatmeal has cooled, you can store it covered or in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave until warmed through.
- Freezing: To freeze, make sure the baked oatmeal is cooled completely. Cover tightly and freeze for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Nancy
How many calories!? Yummy
Couldn't you run the banana and
egg first to make sure it's well mashed. Then,add remaining ingredients except for the chocolate chips (walnuts)for the topping?
Erika
Hi Nancy, there's approximately 600 calories. Yes, you can do that with the banana and egg first.