These chocolate baked oats are a breakfast you’ll look forward to waking up to! Featuring a rich, brownie flavor, they’re made with simple, gluten free ingredients and sweetened only with maple syrup! Prepare a batch in advance, and start your mornings off on the right foot all week long.

This Chocolate Brownie Baked Oats recipe is sponsored by SunButter. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!

Brownie baked oats in a white container with chocolate chips.

Have you ever loved a dessert so much that you wanted to eat it for every meal of the day? That’s how I feel about brownies! So, I created these chocolate baked oats instead! They have oats, chocolate sunflower butter, cocoa, and maple syrup and are mixed and in the oven in about five minutes.

If you’re looking for more ways to use oats, check out my rich and creamy cappuccino overnight oats and simple chocolate overnight oats, too!

Ingredients & Notes

Chocolate baked oats ingredients on a wooden surface.

Almond milk - Used to combine the ingredients and create fluffy brownie baked oats. Any milk will work as long as it’s not flavored or sweetened.
Chocolate sunflower butter - This is where most of the brownie flavor comes from, and it keeps the oats fudgy instead of dry. Chocolate SunButter is my favorite chocolate spread to use. It tastes chocolatey without being overwhelming and since it's nut-free, more people can enjoy these brownie baked oats.
Maple syrup - This is how we sweeten the chocolate baked oatmeal without the need for refined sugar. Substitute honey, if desired.
Egg - This is what lets the oats set into squares you can slice.
Rolled oats - Used to form the bulk of this recipe. May substitute quick oats, but steel cut oats will not work as they don’t absorb the liquid well.
Cocoa powder - Dutch process cocoa powder is best for an authentic brownie taste, but unsweetened cocoa will work, too.
Mini chocolate chips - You can never have too much chocolate, right? I prefer to use mini chips instead of full-sized varieties to ensure you get bits of chocolate in every bite. This Enjoy Life brand is my go-to, but any variety you like best will work.

Rolled Oats vs Steel Cut Oats

There are many types of oats - rolled, steel cut, instant, quick cooking, etc. They all vary in how the oat is processed.

Rolled oats are best for baked oats recipes and overnight oats recipes. They are made by simply rolling the oat into a flat, thin form and have a chewy texture when cooked.

Steel cut oats are made from chopping up the oat. They aren’t rolled which means they are smaller and more firm in size. They actually can take quite a while to cook. So, they aren’t great for baked oats or overnight oats.

Instant oats and quick oats are precooked oats that have then been rolled out flat. They also will work in baked oats and overnight oats and have a soft chewy texture.

Step-by-Step Instructions

This chocolate baked oatmeal recipe is super simple to make! You’ll need a large mixing bowl, a whisk, a 9 x 6 pan, and cooking spray before you begin.

Chocolate oats ingredients on a glass bowl with a whisk. — **Step 1**: Combine the wet ingredients.

Chocolate baked oats in a glass bowl about to be mixed. — **Step 2**: Mix in the dry ingredients.

Baked chocolate oats in a white dish. — **Step 3**: Bake.

Variations

Stir in a teaspoon of espresso powder to the oat mixture before baking for a chocolate coffee flavoring!
Stir a scoop of chocolate protein powder into the dry ingredients. You may need a splash more milk too.
Stir in some strawberry pieces or blueberries for some fruitiness.
Add sprinkles for a chocolate birthday cake!

Ansley's Tips

Stir the wet ingredients and SunButter really well with a whisk. You want the SunButter to thin out and incorporate into the liquid. If a whisk isn’t working well, try using a fork to help break it up.
Make sure to coat the oats well in the liquid mixture. This is what cooks the oats in the oven. If the oats aren’t wet, they won’t cook well.
Allow the oat mixture to sit for at least 5 minutes before baking. This allows the oats to absorb the liquid before they’re heated so they remain soft and chewy.
These baked oats are best enjoyed warm, but allow them to cool slightly before digging in. The oats will need a few minutes to “set up” before they can be sliced into nice squares.

Chocolate baked oats on a plate with yogurt and strawberries on top.

How to Store

Place a lid or plastic wrap over the baking pan, and store the baked oats in the fridge for up to a week. When ready to enjoy, reheat them in the microwave until your desired temperature it reached. You can also pre-slice the baked oats into squares and store them in individual containers for an easy meal-prepped breakfast.

For more sweet breakfast recipes, check out my:

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

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