Name: Quick & Fudgy Brownie Baked Oats
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups old-fashioned oats; 1/2 cup dutch-processed cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 1/4 cups milk (dairy or non-dairy); 1/3 cup pure maple syrup; 2 large eggs; 3 tablespoons melted coconut oil or melted butter; 2 teaspoons pure vanilla extract; 1/2 cup chocolate chips, plus extra for topping; Melted chocolate and flaky sea salt for topping (optional)

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These rich, chocolatey brownie baked oats deliver everything you love about a fudgy brownie in a wholesome breakfast form. They’re made with rolled oats, cocoa powder, maple syrup, and plenty of chocolate chips for a decadent yet nourishing morning treat. Perfect for meal prep, easy to reheat, and made in just one bowl, this recipe transforms simple ingredients into a warm, satisfying, brownie-like bake.

Why You’ll Love This Recipe

These brownie baked oats combine comfort, convenience, and deep chocolate flavor in every bite. The oats provide long-lasting energy, while cocoa and chocolate chips make each serving feel like dessert for breakfast. With minimal prep time and everyday pantry ingredients, this recipe is ideal for busy mornings, weekly meal prep, or whenever you need a sweet start to your day. The texture is soft, fudgy, and moist—similar to a brownie—yet still wholesome enough for breakfast. Top with melted chocolate and flaky sea salt to elevate it even more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups old-fashioned oats
1/2 cup dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups milk (whole, semi-skimmed, or non-dairy)
1/3 cup pure maple syrup
2 large eggs
3 tablespoons melted coconut oil or melted butter
2 teaspoons pure vanilla extract
1/2 cup chocolate chips, plus extra for topping
Melted chocolate and flaky sea salt for topping (optional)

Directions

Preheat the oven to 350°F. Grease an 8×8 baking pan or line it with parchment paper.
In a large bowl, whisk together the oats, cocoa powder, baking powder, and salt.
Add the milk, maple syrup, eggs, melted coconut oil or butter, and vanilla extract. Mix until the batter is fully combined and smooth.
Fold in the chocolate chips. Pour the mixture into the prepared baking pan and sprinkle extra chocolate chips on top.
Bake for 30–40 minutes, or until the center is set. Allow the baked oats to cool slightly before slicing.
For a richer finish, drizzle melted chocolate over the top and add a sprinkle of flaky sea salt.

Servings and timing

This recipe makes 9 servings.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

– Chocolate Hazelnut: Stir in 1–2 tablespoons of hazelnut spread and top with chopped hazelnuts.
– Mocha Version: Replace 2 tablespoons of the milk with strong brewed coffee for a subtle mocha flavor.
– Berry Brownie: Fold in 1/2 cup fresh raspberries or chopped strawberries for a fruity contrast.
– High-Protein: Add 1–2 scoops of chocolate or vanilla protein powder and increase milk slightly if needed.
– Nutty Crunch: Mix in 1/4 cup chopped walnuts or almonds for added texture.
– Dairy-Free: Use plant-based milk and dairy-free chocolate chips.
– Extra Fudgy: Increase coconut oil to 4 tablespoons and bake slightly under for a softer center.
– Banana Brownie Oats: Mash one ripe banana into the wet ingredients for natural sweetness and moisture.
– Spiced Chocolate: Add a pinch of cinnamon or espresso powder to intensify flavor.
– Single-Serve Option: Halve the recipe and bake in two small ramekins.

Storage/Reheating

Store the cooled baked oats in an airtight container in the refrigerator for up to 1 week. Reheat individual slices in the microwave for 20–30 seconds or warm them in the oven at 300°F for about 10 minutes.
To freeze, wrap portions individually or store in a sealed container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.

FAQs

How do I know when the baked oats are done?

The center should look set and no longer liquid. A toothpick should come out mostly clean with a few moist crumbs.

Can I make this recipe dairy-free?

Yes, simply use non-dairy milk and dairy-free chocolate chips.

Can I substitute quick oats?

Quick oats will create a softer, mushier texture. Rolled oats are best for structure.

Can I use natural cocoa powder instead of dutch-processed?

Yes, but the flavor will be lighter and less rich than with dutch-processed cocoa.

Do I need eggs?

Eggs help bind the mixture and create a brownie-like texture. You may substitute with two flax eggs, but the bake will be slightly softer.

How can I make the oats sweeter?

Add an extra tablespoon or two of maple syrup or stir in additional chocolate chips.

What is the best way to reheat leftovers?

A quick microwave warm-up works best, though the oven also gives great results if reheating multiple servings.

Can I freeze individual portions?

Yes—wrap each piece well and thaw as needed for quick breakfasts.

Can I bake this in a larger pan?

A larger pan will make the oats thinner and may reduce baking time. Watch closely to avoid over-baking.

Why add flaky sea salt on top?

It enhances the chocolate flavor and balances the sweetness, giving a classic brownie finish.

Conclusion

These quick and fudgy brownie baked oats turn a simple batch of pantry staples into a warm, chocolate-packed breakfast that feels indulgent yet nourishing. Easy to prepare, perfect to reheat, and endlessly customizable, they’re a fantastic go-to for anyone who loves starting the morning with something sweet and satisfying. Whether enjoyed fresh from the oven or meal-prepped for the week, this brownie-inspired bake is sure to become a favorite.