This chocolate brownie baked oatmeal tastes like eating a rich, fudgy brownie for breakfast. Made with rolled oats, coconut oil, and chocolate protein powder, it's completely dairy free and packed with protein. Each square packs 8-10 grams of protein, perfect for a filling breakfast.
Brownies are my favorite way to sneak in healthier ingredients because they always turn out delicious — and no one can tell the difference. I've done this with my chickpea flour brownies, vegan banana brownies, and healthy chocolate banana brownies, and this oatmeal version is no exception.
Now, what is brownie baked oatmeal? Brownie baked oatmeal is a healthy breakfast made by baking rolled oats with cocoa powder, eggs, and sweetener until fudgy and set. It tastes like a brownie but is packed with fiber and protein.
This brownie baked oatmeal is no exception - tastes like a rich, fudgy brownie but delivers a solid protein boost to start your day.
No chalky protein shake vibes here.
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Why You'll Love This Brownie Baked Oatmeal
Unlike most baked oat recipes that rely on banana for sweetness and binding, this version uses no banana, but just eggs and vanilla to create that classic brownie flavor without any banana taste.
What makes this recipe a winner is how simple it is. One bowl, a few pantry staples, and 20-25 minutes in the oven. You get fudgy, chocolatey squares that are perfect for meal prep.
Enjoy them warm or cold, either way tastes like dessert but with the benefits of a high protein meal with 8-10g of protein in each square!
Ingredients for Brownie Baked Oatmeal
For a full set of ingredients, refer to the recipe card.
Rolled oats: The base of this brownie baked oatmeal. Old-fashioned rolled oats give the best texture. Quick oats could work, but will be softer.
Coconut oil, melted: This is what makes these brownies dairy free. Coconut oil adds richness and keeps the oats moist. Use vegetable oil if you want no coconut flavor.
Eggs: This is what replaces the banana.
Sugar: I'm using white sugar in this recipe. You can substitute coconut sugar or a granulated sweetener of your choice.
Chocolate chips: Use dairy free chocolate chips to keep this fully dairy free.
Cocoa powder: Unsweetened cocoa powder delivers deep chocolate flavor.
Protein powder: Choose the brand you are most used to, any popular vegan brands like Orgain or Truvani work with this recipe.
How to Make Brownie Baked Oatmeal
For a full set of instructions and times, refer to the recipe card.
This brownie baked oatmeal comes together quickly with minimal effort.
Start by preheating your oven to 350°F and lining an 8x8 pan with parchment paper. Combine the oats, cocoa powder, protein powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the melted oil and sugar, then add the eggs one at a time and stir in the vanilla. Pour the wet ingredients into the dry and mix until just combined. don't overmix.
Fold in the chocolate chips, spread the batter into the pan, and bake for 20-25 minutes until the edges are set and a toothpick comes out with a few moist crumbs.
Let them cool completely before slicing. Easy as that.
Customization Ideas
For Fudge Brownies: Bake for shorter time about 18-20 minutes. Refrigeration helps to keep the centers gooey and fudgy.
My Favorite Add-ins to try:
- Chopped walnuts or pecans for crunch
- A swirl of nut butter on top before baking
- Flaky sea salt sprinkled over the chocolate chips
- Fresh berries on the side when serving
Frequently Asked Questions
The oats create a soft, chewy texture. They do not taste like oatmeal but rather like fudgy brownies.
Yes. You can leave out the protein powder entirely or substitute an equal amount of extra cocoa powder.
I do not recommend it, as quick oats cook very quickly compared to rolled oats. If you do use quick oats, adjust the temperature and time for baking.
To make these vegan, replace the eggs with flax eggs (2 tablespoons ground flax + 5 tablespoons water per egg) and use a vegan protein powder like Orgain or Vega Plant Protein.
Yes. Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator or microwave from frozen.
Other High Protein Breakfast Recipes You Might Enjoy
Recipe Card
Equipment
- 1 8×8-inch baking pan
- 1 Parchment paper
- 2 2 mixing bowls
- 2 Whisk or fork
- 1 Spatula or wooden spoon
- 1 Wire cooling rack (optional)
Ingredients
- 1 cup oats rolled
- ½ cup coconut oil melted
- 2 large eggs
- 1 cup white sugar
- 1 cup chocolate chips
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ cup protein powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8x8 inch baking dish with parchment paper.
- In a large bowl, combine the oats, cocoa powder, protein powder, baking soda, and salt (if using). Mix well to ensure even distribution.
- In another bowl, whisk together the melted coconut oil and white sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking dish, spreading it out evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake, as the brownies will continue to cook slightly after being removed from the oven.
- Allow the brownies to cool in the pan on a wire rack. Once completely cool, cut into squares and serve.
Notes
Nutrition
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