Healthy Baked Brownie Oatmeal

Do you have a sweet tooth but don’t want to indulge in unhealthy treats? If so, this recipe for baked brownie oatmeal is the perfect solution! Baked brownie oatmeal is a delicious and healthy treat that combines rolled oats, cocoa powder, chocolate chips, maple syrup, and coconut oil. It’s great as an afternoon snack with a cup of tea or as a guilt-free dessert after dinner.

Healthy baked brownie oatmeal dessert

Oh, chocolate – the love of my life!

Personally, I can always go for a chocolate nibble any time of the day. I know that’s not the healthiest thing I can do for myself. I wanna feel good but also enjoy my life! So, I have been working on coming up with healthier chocolate snacks and desserts I can savor throughout my day.

For example, this chocolate protein mug cake and chocolate peanut butter granola is packed full of healthy ingredients and protein.

And now, I’m introducing a delightful baked brownie oatmeal recipe to the mix! It’s made with rolled oats, cocoa powder, chocolate chips, maple syrup, and coconut oil. It’s delicious enough to be a dessert but still healthy and packed full of fiber!

Ingredients needed

Making this chocolatey baked oatmeal is super easy to make and so yummy.

Here’s a bit more about what I used:

• Rolled Oats: To make this recipe, I used rolled oats, which have a softer texture and provide great nutrition. They are also packed with fiber, protein, and complex carbohydrates to help keep you feeling full throughout the afternoon. You’ll need 2 cups.
• Cocoa Powder: Adding cocoa powder gives this oatmeal a rich chocolate flavor and adds an extra boost of antioxidants. You can also use cacao powder if you prefer. 1/3 cup is the perfect amount!
• Chocolate Chips: Who doesn’t love a little chocolate? Adding some Enjoy Life allergy-friendly mini chocolate chips into this brownie oatmeal adds an extra bit of sweetness and texture that you’ll love. I used 1 cup for this recipe. Make sure to leave some for sprinkling on top before baking.
• Maple Syrup: Maple syrup is a great way to naturally sweeten this oatmeal while adding a hint of caramel-like flavor. I used 1/3 cup.
• Almond Milk: Adding almond milk makes the oatmeal creamy and gives it a delicious flavor.
• Coconut Oil: This helps to make this dessert moist and adds a hint of sweetness. You’ll need 1/4 cup to make baked oatmeal.
• Eggs: Eggs help to bind this oatmeal together and make it even more moist. You’ll need 2 large eggs for this recipe.
• Vanilla: A bit of vanilla extract adds a delicious flavor and aroma to this oatmeal. Make sure to use pure vanilla extract, not the imitation stuff.
• Baking powder: Baking powder helps the oatmeal rise and become nice and fluffy. You’ll need 1 teaspoon of baking powder to make this delicious treat.
• Salt: A pinch of salt helps to balance the sweetness and enhance the flavors.

Kitchen tools required

Here’s a bit more information about what I used to make this healthy brownie oatmeal…

• 8×8 pan
• Large bowl
• Medium bowl

For measuring, you will need 1 cup, 1/3 cup, 1/4 cup, and 1 teaspoon.

How to make baked brownie oatmeal

To make oatmeal chocolate chip bars, start by preheating the oven to 350°F and greasing an 8×8 pan.

In a large bowl, mix together oats, cocoa powder, baking powder, and salt. Then in a separate, smaller bowl, whisk together the almond milk, eggs, maple syrup, coconut oil, and vanilla.

Pour this wet ingredients mixture into the dry ingredients bowl and stir until everything is well combined. Then, add in some chocolate chips, stir, and pour the mixture into the greased baking dish.

Sprinkle extra chocolate chips on top and bake for 40-45 minutes or until it looks set. Let it cool for 10 minutes before serving.

Top with optional toppings for added flavor. Enjoy!

Additional toppings

If you’re looking to add more flavor to your brownie oatmeal, here are some great topping ideas:

• Nuts (such as almonds or walnuts)
• Seeds (like chia, pumpkin, and sunflower seeds)
• Shredded coconut
• Fresh fruit (such as strawberries or blueberries)
• Cacao nibs for a crunchy texture and extra chocolate flavor
• Yogurt (such as Greek yogurt, coconut yogurt, or almond yogurt)
• Peanut butter
• Whipped cream
• Drizzled maple syrup

Below are some common baked oatmeal questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How do I make this baked oatmeal recipe gluten-free?

To make this recipe gluten-free, use gluten-free rolled oats and ensure that all the other ingredients are certified gluten-free. I like to use Bob’s Red Mills!

Can I use another milk besides almond milk?

Yes, you can use any other type of milk that you prefer, such as coconut or regular dairy milk.

How do you keep baked oats from sticking?

Spraying or greasing your baking dish with oil before adding the oatmeal mixture will help prevent it from sticking.

Why is my brownie oatmeal so mushy?

If your oatmeal is too mushy, it could be due to undercooking or not using enough oats. Try adding an extra 1/4 cup of oats to the mixture and baking for a few minutes less.

Can I use different chocolate chips?

Absolutely! Feel free to use whatever type of chocolate chips you prefer, such as dark chocolate or semi-sweet.

Is this recipe dairy free?

Yes, this recipe is dairy-free as long as you use non-dairy milk and chocolate chips.

Leftover baked oatmeal can be stored in an airtight container in the fridge for up to 5 days. To reheat, simply pop it in the microwave for a few seconds. Baked oatmeal can also be frozen for up to 3 months.

And there you have it! This healthy baked brownie oatmeal is the perfect treat for an afternoon snack or a sweet dessert. It’s delicious, easy to make, and loaded with nutritious ingredients.

If you liked this recipe, you’ll want to try these!

Here are some of my favorite oatmeal recipes you should make next. Enjoy!

• Chocolate Baked Oats With Peanut Butter
• Cookie Dough Overnight Oats
• Banana Chocolate Chip Oat Muffins
• Maple Pecan Oatmeal Cookies
• Healthy Raspberry Oat Bars

Photos by Moriah Sawtelle and recipe by Erin Antoniak.