Ok, let’s be real. You woke up this morning wanting a brownie for breakfast. I know I have. But then that little voice in your head starts up, talking about being healthy and making good choices.
What if you could have both? What if you could eat something that tastes like a rich, fudgy brownie but is actually packed with good-for-you stuff? It sounds too good to be true, but it’s not.
This Brownie Baked Oatmeal is the answer. It’s SUPER easy to make, and it will make your mornings feel like you’re cheating on your diet, but you’re totally not.
What You’ll Need
Here’s the simple stuff you need to grab. Nothing weird or hard to find, I promise.
- Rolled oats (the old-fashioned kind, not the quick-cooking dust)
- Unsweetened cocoa powder
- Baking powder
- A pinch of salt
- A ripe banana (the spottier, the better!)
- Milk (any kind works)
- Maple syrup or honey
- A little bit of vanilla extract
- Chocolate chips (because… obviously)
Pro Tips from My Kitchen
I’ve made this a LOT. Like, probably an unhealthy amount. Here are a few tricks I’ve picked up that make a big difference.
- Don’t Skip the Ripe Banana. A green or perfectly yellow banana just won’t cut it. You need a brown, spotty, ugly-looking banana. That’s where the natural sweetness and moisture come from. Trust me.
- Good Cocoa Powder is Key. All cocoa powder is not the same. If you use the cheap stuff, it might taste a little bitter. A good quality one, like a Dutch-processed cocoa, will give you that deep, rich brownie flavor.
- Let It Sit After Baking. When it comes out of the oven, it’s going to be gooey and amazing. BUT, if you let it cool for about 10 minutes, it will set up properly. This makes it easier to cut into squares that actually hold their shape.
Tools You’ll Need
You don’t need any fancy kitchen gadgets for this.
- A medium-sized mixing bowl
- A fork or a masher for the banana
- A whisk or a spoon
- An 8×8 inch baking dish (or something similar in size)
Substitutions and Variations
Don’t have something on the list? No worries. This recipe is pretty forgiving.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Rolled Oats | Quick-cooking oats | The texture will be a little softer, less chewy. |
| Milk | Almond, soy, or oat milk | Literally any milk works great here. |
| Maple Syrup | Honey or agave nectar | Just use the same amount. |
| Banana | 1/2 cup applesauce | This also adds moisture and sweetness. |
Want to mix it up? Try adding a scoop of protein powder to the dry ingredients or tossing in some chopped walnuts for a bit of crunch.
Make-Ahead Tips
You can totally prep this the night before. Just mix all the ingredients together in your baking dish, cover it, and pop it in the fridge.
The next morning, all you have to do is preheat the oven and bake it. The oats will have soaked up some of the liquid, making it extra creamy.
Step-by-Step Instructions
Ready to make this? It’s almost too easy.
Step 1: Preheat your oven to 375°F (190°C). Lightly grease your 8×8 inch baking dish.
Step 2: In your mixing bowl, mash the ripe banana until it’s mostly smooth. A few lumps are perfectly fine.
Step 3: Add the milk, maple syrup, and vanilla to the mashed banana. Whisk it all together until it’s combined.
Step 4: Now, dump in the rolled oats, cocoa powder, baking powder, and salt. Stir until everything is just mixed together. Don’t go crazy overmixing it.
Step 5: Stir in most of your chocolate chips, but save a few to sprinkle on top. Because it looks better that way.
Step 6: Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle those extra chocolate chips over the top.
Step 7: Bake for 25-30 minutes. The edges should look set, and the center should be mostly firm. Let it cool for a few minutes before you dig in!
The Healthy Stuff and Fun Pairings
Here’s a quick look at why this is a breakfast you can feel good about. Plus, some ideas on what to serve it with.
| Category | Information & Ideas |
|---|---|
| Nutrition | This is a rough idea, but one serving has lots of fiber from the oats to keep you full and protein to start your day strong. |
| Diet Swaps | Gluten-Free: Use certified gluten-free rolled oats. Vegan: Use a plant-based milk (like almond) and maple syrup. Make sure your chocolate chips are dairy-free. |
| Meal Pairings | It’s great on its own, but also awesome with a side of fresh berries, a scoop of Greek yogurt, or a drizzle of peanut butter on top. |
| Time Savers | Double the recipe and bake it in a 9×13 inch dish. You’ll have breakfast ready for the whole week! |
Leftovers and Storage
If you somehow have leftovers, just cover the baking dish with foil or plastic wrap and store it in the fridge. It will stay good for up to 4 days.
You can eat it cold (it’s weirdly good!), or you can pop a slice in the microwave for about 30 seconds to warm it up.
FAQs
Q1. Can I use steel-cut oats?
Ans: I wouldn’t recommend it for this recipe. Steel-cut oats need a lot more liquid and a longer cooking time, so the texture would be off. Stick with rolled oats.
Q2. Can I make this without a banana?
Ans: Yep! You can use about a half-cup of unsweetened applesauce or even pumpkin puree instead. It works great.
Q3. My baked oatmeal seems dry. What did I do wrong?
Ans: You might have just baked it a little too long. Every oven is different. Next time, try checking it a few minutes earlier. It should still be a little soft in the middle when you take it out.
Wrapping Up
See? You can have a breakfast that feels like a total treat without any of the guilt. This Brownie Baked Oatmeal is simple, healthy, and SO delicious.
Go ahead and give it a try this week. I’d love to hear how it turns out for you. Drop a comment below and let me know if you made any fun changes or have any questions
