Name: Baked Chocolate Brownie Oatmeal Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups rolled oats; 1/3 cup cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 2 eggs; 1/3 cup maple syrup; 1/4 cup coconut oil; 1 1/2 cup almond milk; 1 tsp vanilla extract; 1 cup chocolate chips (plus extra for sprinkling on top); Optional toppings: peanut butter, whipped cream, maple syrup, nuts

There’s something magically cozy about this Baked Chocolate Brownie Oatmeal Recipe that makes mornings feel like a warm hug. Combining the rich taste of brownies with wholesome oats, it’s a game-changer for breakfast or anytime dessert that always surprises me with how comforting yet satisfying it is.

A white bowl filled with a dark brown oatmeal base mixed with chocolate chips, topped with a drizzle of light brown peanut butter, roughly chopped walnut pieces scattered on top, and a large dollop of white whipped cream placed to one side. The bowl sits on a white marbled surface with a few chocolate chips scattered around. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chocolate Brownie Oatmeal Recipe
Top Tip
How to Serve Baked Chocolate Brownie Oatmeal Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chocolate Brownie Oatmeal Recipe

Why You'll Love This Recipe

This isn’t just another oatmeal recipe — it’s the perfect blend of indulgence and nutrition wrapped into one. I love how it satisfies chocolate cravings without making me feel guilty, plus it’s incredibly easy to make, which is a total win in my book.

Decadently Healthy: You get the richness of chocolate brownies but with the fiber and wholesomeness from oats.
Simple Ingredients: Everything comes together with pantry staples and a handful of fresh essentials.
Customizable: I love swapping toppings—peanut butter or whipped cream make a dreamy finish.
Great Texture Balance: Soft, chewy oatmeal with gooey chocolate chips—every bite feels just right.

Ingredients & Why They Work

This combination of ingredients makes the magic happen. Rolled oats provide hearty texture and fiber, while the cocoa and chocolate chips bring rich chocolate flavor. Maple syrup adds natural sweetness without overpowering, and coconut oil gives you that delicate richness that pairs well with almond milk to keep things moist.

Flat lay of rolled oats in a small mound, a small white bowl of deep brown cocoa powder, a small white bowl with fine white baking powder, a small white bowl of fine salt, two whole brown eggs with clean shells, a small white bowl filled with amber maple syrup, a small white bowl holding solid white coconut oil chunks, a small white bowl of creamy light almond milk, a small white bowl with clear vanilla extract, a small white bowl heaped with glossy dark chocolate chips, a small white bowl of smooth creamy peanut butter, a small white bowl of fluffy white whipped cream, a small white bowl containing mixed whole nuts placed in perfect symmetry, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rolled oats: They soak up the liquid beautifully without getting mushy, giving your oatmeal great texture.
Cocoa powder: Use unsweetened for that authentic chocolate punch—don’t skip it!
Baking powder: Gives a slight lift so it doesn’t feel heavy or too dense.
Salt: Just a pinch to balance and enhance the chocolate flavors.
Eggs: Bind everything together and enrich the texture.
Maple syrup: Natural sweetness with a lovely depth that beats plain sugar.
Coconut oil: Adds subtle tropical richness and keeps the bake moist.
Almond milk: An easy dairy-free option that works perfectly here.
Vanilla extract: Enhances the overall flavor profile and adds warmth.
Chocolate chips: Melty pockets of joy—reserve some to sprinkle on top to make it extra irresistible.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often like to get creative with this baked chocolate brownie oatmeal recipe by mixing in my favorite nuts or swapping chocolate chips for chunks of dark chocolate. You really can’t go wrong—make it fit your mood!

Nutty Upgrade: Adding chopped walnuts or pecans gives a wonderful crunch and complements the chocolate beautifully—one of my go-to tweaks on cozy weekends.
Dairy-Free Options: Swap almond milk for oat or coconut milk if you want a creamier or lighter feel.
Extra Burst of Flavor: A pinch of espresso powder enhances the chocolate depth if you want a richer flavor without it tasting like coffee.
Sweetener Swap: Honey or agave work well if you don’t have maple syrup handy—just adjust to taste.

Step-by-Step: How I Make Baked Chocolate Brownie Oatmeal Recipe

A white bowl filled with a dark brown, chunky layered chocolate dish as the base, topped with scattered whole walnut pieces in light beige, drizzled with creamy light brown peanut butter sauce, and sprinkled with small, shiny dark brown chocolate chips. On the right edge of the bowl is a gold spoon resting inside the bowl. The bowl is placed on a white marbled surface with some chocolate chips scattered around. Nearby is a glass of white milk and a small white bowl with creamy peanut butter sauce. The lighting is bright, showing the rich colors and textures clearly. photo taken with an iphone --ar 2:3 --v 7

Step 1: Ready Your Oven and Pan

Start by preheating your oven to 350°F (175°C), and grease an 8×8-inch baking pan well. Greasing the pan or even lining it with parchment paper is key to making sure your baked oatmeal comes out cleanly—a little prep that pays off every time.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the rolled oats, cocoa powder, baking powder, and salt. This blend forms the base of your bake and ensures all that chocolate goodness is evenly distributed.

Step 3: Whisk Your Wet Ingredients

In a separate bowl, beat the eggs, then add almond milk, maple syrup, coconut oil, and vanilla extract. Whisk everything until smooth and well combined. I like to melt the coconut oil gently before mixing so it blends in nicely without cooling the mixture.

Step 4: Combine and Add Chocolate Chips

Pour the wet ingredients into the dry mixture and stir thoroughly until everything is evenly moistened. Fold in the chocolate chips last, saving a handful to sprinkle on top before baking—that's the secret for that melty, pretty finish.

Step 5: Bake and Cool

Pour the batter into your prepared pan and smooth the top. Bake for 45 to 50 minutes, until the edges are set and a toothpick inserted comes out mostly clean. Let it cool for at least 10 minutes before slicing—you’ll want to give it time to firm up, but not too long before digging in!

Top Tip

From my kitchen experiments, a few simple tricks make all the difference in turning this recipe into a star.

Perfect Coconut Oil Melt: Melt your coconut oil just until liquid and warm, not hot, to mix evenly and avoid cooking the eggs prematurely.
Chocolate on Top: Sprinkle extra chocolate chips on top before baking—they create an irresistible glossy finish and melty texture that’s hard to resist.
Don’t Overbake: Check around 45 minutes because overbaking dries it out—when it’s just set but still a bit soft in the middle, it’s perfect.
Let it Rest: Cooling for 10 minutes helps it firm up so slices hold together beautifully without crumbling.

How to Serve Baked Chocolate Brownie Oatmeal Recipe

Chocolate Brownie Oatmeal - Serving Suggestion

Garnishes

I’m partial to topping mine with a dollop of creamy peanut butter and a swirl of whipped cream—it’s like dessert for breakfast! Sometimes a drizzle of extra maple syrup or a sprinkle of toasted nuts adds a lovely crunch and contrast.

Side Dishes

Pair this baked oatmeal with a warm cup of chai tea or a cold glass of almond milk. On brunch days, fresh berries on the side always brighten up the plate and balance the chocolate richness perfectly.

Creative Ways to Present

For special occasions, I’ve served this straight from the pan topped with fresh mint leaves and a dusting of powdered sugar. Cutting into small squares for a buffet style breakfast is another fun way to impress guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers wrapped tightly in plastic wrap or sealed in an airtight container in the fridge. It stays good for about 4 days, perfect for quick breakfasts or snacks after busy days.

Freezing

This recipe freezes really well. I slice it into portions, wrap each piece in parchment or plastic wrap, then place them in a freezer bag. When you want a treat, just thaw overnight in the fridge or warm in the microwave.

Reheating

I usually reheat a slice either in the microwave for 30-45 seconds or warm it gently in the oven wrapped in foil. A quick melt of extra chocolate chips or a spoonful of nut butter on top freshens it right up.

Frequently Asked Questions:

Can I use quick oats instead of rolled oats?

While quick oats can work, rolled oats provide a better texture for this baked chocolate brownie oatmeal recipe, giving it more chew and a heartier feel.

Is this recipe gluten-free?

Yes, as long as you use certified gluten-free rolled oats, this baked chocolate brownie oatmeal recipe is gluten-free and safe for those avoiding gluten.

Can I make this vegan?

Yes! To make a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) and use a plant-based milk like almond or oat milk for the liquid.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap portions tightly and freeze them for up to 3 months. Reheat as needed for a quick treat.

Final Thoughts

This Baked Chocolate Brownie Oatmeal Recipe has become a pantry staple and a dessert-for-breakfast hero in my kitchen. I love how it feels indulgent but still nourishing, and it often sparks surprise when friends taste it. I can’t recommend it enough if you want something that’s both comforting and wholesome—give it a try, and I bet you’ll come back to it again and again.