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close up image of brownie baked oatmeal square on parchment paper
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Brownie Baked Oatmeal (High Protein, Dairy Free)

Rich, fudgy brownie baked oatmeal that tastes like dessert but works as breakfast. Made with rolled oats, coconut oil, and chocolate protein powder — completely dairy free and no banana flavor. Mix in one bowl, bake, and slice into squares for easy meal prep.
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword baked oats, brownie baked oatmeal, brownies, chocolate oatmeal brownies, dairy free baked oatmeal, dairy-free, healthy, high protein breakfast, no banana baked oats, oatmeal, protein brownies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9 squares
Calories 371kcal
Author Sireesha A.

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

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

For fudgier brownies: Bake for 18-20 minutes and refrigerate before cutting. The cold firms them up while keeping the center gooey.
Oil options: Use melted coconut oil or substitute vegetable oil for a completely neutral flavor.
Protein powder: Chocolate protein powder works best. If yours is very sweet, reduce the sugar by 2-3 tablespoons. You can also leave it out entirely. just add 2 extra tablespoons of cocoa powder.
Oat choice: Old-fashioned rolled oats give the best texture.
How to know when they're done: The edges will pull slightly away from the pan and a toothpick should come out with a few moist crumbs.
Storage: Keep in an airtight container in the refrigerator for up to 5 days. 
Freezer friendly: Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or microwave from frozen.

Nutrition

Serving: 1square | Calories: 371kcal | Carbohydrates: 45g | Protein: 8g | Fat: 20g | Saturated Fat: 14g | Fiber: 3g