Description

This Chocolate Brownie Oatmeal Bake is a rich, chocolatey twist on traditional baked oatmeal. Combining rolled oats with cocoa powder, chocolate chips, and a hint of maple syrup, this dish delivers the comforting flavors of a brownie in a wholesome breakfast bake. Perfectly moist and subtly sweet, it’s ideal for a cozy morning or a decadent snack, topped with optional peanut butter, whipped cream, or nuts for extra indulgence.

Ingredients

Dry Ingredients

2 cups rolled oats
1/3 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

2 eggs
1/3 cup maple syrup
1/4 cup coconut oil
1 1/2 cups almond milk
1 teaspoon vanilla extract

Mix-ins & Toppings

1 cup chocolate chips (plus extra for sprinkling on top)
Optional toppings: peanut butter, whipped cream, maple syrup, nuts

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking and ensure easy removal.
Combine Dry Ingredients: In a large mixing bowl, stir together rolled oats, cocoa powder, baking powder, and salt until the mixture is evenly combined.
Mix Wet Ingredients: In a separate medium bowl, whisk together eggs, almond milk, maple syrup, coconut oil, and vanilla extract until fully blended and smooth.
Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients and stir thoroughly to combine all components into a uniform batter.
Add Chocolate Chips: Gently fold in the chocolate chips, then pour the batter into the prepared baking dish. Sprinkle additional chocolate chips on top evenly for an extra chocolatey finish.
Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the oatmeal is set and a toothpick inserted near the center comes out mostly clean.
Cool and Serve: Allow the oatmeal bake to cool in the pan for about 10 minutes before serving. Add optional toppings such as peanut butter, whipped cream, maple syrup, or nuts as desired and enjoy.

Notes

Use rolled oats, not instant or steel-cut oats, for best texture.
Coconut oil can be substituted with melted butter or another neutral oil if preferred.
Maple syrup can be replaced with honey or agave syrup depending on dietary preference.
Almond milk can be substituted with any other plant-based or dairy milk.
For a vegan option, substitute eggs with flax eggs or commercial egg replacer.
This bake stores well in the refrigerator for up to 4 days and can be reheated in the oven or microwave.
Adding nuts on top increases crunch and provides extra protein and healthy fats.