Description
These quick and fudgy brownie baked oats bring together rich cocoa, oats, and chocolate chips in a soft, brownie-like bake that’s wholesome enough for breakfast. Easy to prepare in one bowl and perfect for meal prep, this recipe delivers a satisfying, chocolatey start to your day.
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)
Instructions
- Preheat the oven to 350°F. Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together oats, cocoa powder, baking powder, and salt.
- Add milk, maple syrup, eggs, melted coconut oil or butter, and vanilla extract. Mix until fully combined and smooth.
- Fold in chocolate chips. Pour the batter into the prepared pan and sprinkle extra chocolate chips on top.
- Bake for 30–40 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
- Let cool slightly before slicing. Drizzle with melted chocolate and sprinkle with flaky sea salt if desired.
Notes
- Use rolled oats for best texture; quick oats will yield a softer bake.
- Customize with add-ins like nuts, banana, or protein powder.
- Use dairy-free options for a vegan-friendly version (with flax eggs).
- For extra fudgy oats, increase coconut oil and underbake slightly.
- Store chilled for up to 1 week or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/9 of pan)
- Calories: 230
- Sugar: 12g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
