If you’re looking for a way to satisfy your sweet tooth without compromising on health, this healthy baked brownie oatmeal is the perfect solution! It combines the indulgence of a chocolatey brownie with the wholesome goodness of oatmeal. Whether you’re looking for a delicious breakfast or a dessert that feels like a treat, this recipe will definitely hit the spot.
Ingredients
2 cups rolled oats
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup or honey
2 large eggs
1 cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup mini chocolate chips (optional)
1/4 cup chopped walnuts (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
In a large mixing bowl, combine the rolled oats, cocoa powder, baking powder, and salt.
In another bowl, whisk together the eggs, maple syrup, almond milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until everything is combined.
If you like, fold in mini chocolate chips and chopped walnuts for added texture and flavor.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake for 30-35 minutes or until the top is set and a toothpick inserted into the center comes out clean.
Allow the oatmeal to cool slightly before slicing it into squares and serving.
Servings and Timing
Servings: 6 servings
Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Variations
Vegan: Use flax eggs instead of regular eggs and choose a plant-based milk to make it completely vegan.
Gluten-free: This recipe is naturally gluten-free as long as you use certified gluten-free oats.
Nut-free: Skip the walnuts and chocolate chips if you want to make the recipe nut-free or use dairy-free chocolate chips.
Sweetener swaps: I love using maple syrup for a natural sweetness, but honey, agave, or any other sweetener will work well too.
Storage/Reheating
This healthy baked brownie oatmeal stores well in the fridge for up to 3 days. I usually cover it with plastic wrap or foil to keep it fresh. To reheat, I warm individual servings in the microwave for 20-30 seconds or pop them in the oven at 350°F for about 10 minutes.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the mixture the night before, cover it, and refrigerate it. In the morning, just bake it as directed.
Can I freeze the baked oatmeal?
Definitely! You can freeze individual slices for up to 2 months. Just make sure to wrap them tightly in plastic wrap and store in a freezer-safe container.
Can I use a different type of milk?
Yes, feel free to use any milk you prefer, such as dairy milk, oat milk, or coconut milk.
What can I substitute for eggs?
If you’re looking for an egg substitute, I suggest using flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg). This will give the baked oatmeal a nice, firm texture.
Can I make this recipe without cocoa powder?
If you want a milder flavor, you could omit the cocoa powder and add a little cinnamon or nutmeg for spice. You could also swap in a flavored protein powder for an extra boost.
Conclusion
This healthy baked brownie oatmeal is my go-to recipe when I want a treat that’s both indulgent and nutritious. It’s quick, customizable, and packs in a rich, chocolatey flavor that’s perfect for breakfast, a snack, or dessert. With its wholesome ingredients, it’s a great way to start the day or enjoy a guilt-free treat any time!
Recipe:
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Healthy Baked Brownie Oatmeal
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This healthy baked brownie oatmeal combines the indulgence of a chocolatey brownie with the wholesome goodness of oatmeal. It’s a delicious and nutritious treat that can be enjoyed as breakfast or dessert.
Ingredients
2 cups rolled oats
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup or honey
2 large eggs
1 cup almond milk (or any milk of choice)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup mini chocolate chips (optional)
1/4 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large mixing bowl, combine the rolled oats, cocoa powder, baking powder, and salt.
- In another bowl, whisk together the eggs, maple syrup, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until everything is combined.
- If you like, fold in mini chocolate chips and chopped walnuts for added texture and flavor.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake for 30-35 minutes or until the top is set and a toothpick inserted into the center comes out clean.
- Allow the oatmeal to cool slightly before slicing it into squares and serving.
Notes
For a vegan option, use flax eggs and plant-based milk.
This recipe is naturally gluten-free with certified gluten-free oats.
Feel free to swap the sweetener to honey, agave, or any of your choice.
The baked oatmeal can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
