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 zero refined sugar for an indulgent recipe you can feel good about. Prepare a batch in advance, and start your mornings off on the right foot all week long.
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! However, I know starting my day with a big square of chocolate wouldn’t exactly leave me feeling my best.
So, I created these chocolate baked oats with no banana instead! Made with simple, nutritious ingredients, they're easy to toss together and bake in minutes. Even better, these brownie baked oats are moist and loaded with chocolatey goodness in every bite so you can have your dessert and eat it, too.
Loaded up with all your favorite toppings, they’re a breakfast the whole family will enjoy.
Why You’ll Love This Recipe
- Naturally gluten free, nut free, and dairy free-friendly
- Refined sugar-free
- It’s great to make in advance and enjoy throughout the week
- Mix and match different add-ins and toppings so you never get bored
Ingredients & Notes
- 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 - Used to add healthy fats and enhance the brownie batter flavor. 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 adds structure, helping the baked oats hold their shape while adding extra protein and healthy fats.
- 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.
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.
Step 1: Combine the wet ingredients. Add all of the wet ingredients in a large mixing bowl. Whisk the mixture until the ingredients are well incorporated and the SunButter is smooth.
Step 2: Mix in the dry ingredients. Sprinkle the rolled oats, cocoa powder, baking powder, and sea salt into the bowl of wet ingredients, and stir well making sure to coat the oats.
Fold in the chocolate chips, and set the mixture aside while the oven preheats.
Step 3: Bake. Pour the mixture into a greased baking pan, spreading it out evenly. Sprinkle a few extra chocolate chips on top, and place it in the oven until the oats are set.
Step 4: Serve. Let your chocolate baked oats cool slightly. Then, slice them into squares, add your favorite toppings, and dig in!
- Stir in a teaspoon of espresso powder to the oat mixture before baking for a chocolate coffee flavoring!
- Add some protein powder to the oats mixture to add some bulk.
- Stir in some strawberry pieces or blueberries for some fruitiness.
- Add sprinkles for a chocolate birthday cake vibe!
Expert Tips for the Best Chocolate Baked Oats
- 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.
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.
Frequently Asked Questions
As always, this depends on your definition of “healthy”. Baked oats are a great source of fiber and complex carbohydrates which are sure to keep you full. These chocolate baked oats contain sunflower butter which adds some omega-3s and good fats, too!
Rolled oats have a good amount of fiber and extra nutrients that help aid in digestion!
Baked oats can be too soft and mushy if they are underbaked. Make sure to jiggle the pan in the oven before taking the oats out. If the oats move, they need more time in the oven. If the oats don’t move when you jiggle the pan, they’re cooked through.
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Chocolate Brownie Baked Oats
- 1 Whisk
- 1 9 x 6 Pan
- Whipped cream
- Fresh fruit
- Greek yogurt
- Add the milk, chocolate SunButter, maple syrup, egg, and vanilla extract to a bowl and mix well with a whisk to incorporate. You want to break up the SunButter into the liquid until it’s smooth.2 cups milk, ⅓ cup chocolate SunButter, ⅓ cup maple syrup, 1 egg, 2 teaspoon vanilla extract
- Sprinkle in the rolled oats, cocoa powder, baking powder, and sea salt and stir well to coat the oats. Gently fold in the chocolate chips. Set the bowl aside to sit for 5 - 10 minutes while the oven preheats to 350 F.2 cups rolled oats, ¼ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon sea salt, ½ cup mini chocolate chips
- Spray a 9 X 6 pan with cooking spray and pour the oat mixture into the pan. Sprinkle a few extra chocolate chips on top and bake in the oven for 30 - 35 minutes until set. Jiggle the pan in the oven to see if it’s done. If the center of the oats moves, it needs a little more time in the oven.
- Let the oats cool slightly until slicing into squares. Top with optional toppings and enjoy!Whipped cream, Fresh fruit, SunButter, Greek yogurt