Chocolate baked oats taste like a brownie. But don’t be fooled, this is a healthy breakfast recipe made with simple ingredients. And it checks all the right boxes: quick to make, meal prep-friendly, nutrient-dense, and loved by the whole family. 

Baked chocolate oats in a pan, a gold spatula removing a slice.
A healthy and easy breakfast that tastes like a decadent brownie!

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Baked Chocolate Oatmeal That Tastes Like a Brownie

I’m a sucker for anything chocolate. Naturally, I add chocolate to my breakfast meals. Chocolate protein yogurt and chocolate overnight oats are a couple of my “sweet treat” breakfast favorites.

Lately, I’ve been on a baked oatmeal kick. Why not add cocoa powder to my favorite baked oats to make a brownie-like breakfast. This recipe is a result of that curiosity and its so stinkin’ good.

What Readers Say:

Made it this morning. The only problem I have is that didn’t double the recipe knowing I should’ve . Soooo good! My kids want me to make it everyday lol.

KATE FROM INSTAGRAM
Ingredients needed to make baked chocolate oats.
Made with simple ingredients from the pantry.

Ingredients Needed to Make “Brownie” Baked Oats

This recipe uses simple ingredients from your pantry and fridge. The recipe is based on my baked oatmeal with blueberries recipe, but adds cocoa powder for a rich chocolate flavor.

The cocoa also gives the oats a cake-like texture (without adding flour) so you can easily cut the oats into bars. Here’s what you need…

  • 2 cups old-fashioned rolled oats (I prefer sprouted oats for easier digestion)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup milk of choice whole milk or plant-based milk (like almond milk, coconut milk, oat milk, cashew milk)
  • 1/2 cup pure maple syrup or honey
  • 2 eggs
  • 2 tablespoons butter or virgin coconut oil, melted
  • 2 teaspoons vanilla extract
  • 2 tablespoons chocolate chips (optional)
  • cooking spray (like avocado oil spray to grease the baking pan)

Equipment

  • 1 large bowl for mixing the ingredients
  • 9-inch baking dish the baking pan in the photos is just slightly larger; just don’t go too large or you’ll end up with thin bars.

Substitutions and Variations

  • Egg Free: The eggs act as a binder, so instead of mushy oatmeal, you end up with oatmeal you can cut and lift from the pan. The best option for egg-free oatmeal is to make a flax egg. To do this, combine 2 tablespoons of ground flax seeds + 5 tablespoons of warm water, let sit for 5 minutes. After letting the flax sit to gel, it should be whisked into the milk and other wet ingredients.
  • Dairy Free: Instead of dairy milk, use non-dairy milk. Use melted coconut oil instead of butter.
  • Gluten Free: Some oats are processed in a facility with other wheat products, so make sure you’re buying certified gluten-free oats when making this recipe. I like One Degree sprouted oats.
  • Cacao Powder: Instead of cocoa powder, some folks prefer cacao powder. For this recipe, use these ingredients interchangeably.
  • Protein Oatmeal: Want to up the protein content? Add a serving (or two) of your favorite chocolate protein powder to the dry ingredients. I love this chocolate whey protein powder.
  • Nuts: Add 1/2 cup chopped pecans or walnuts to the dry ingredients. Or, use pepitas (pumpkin seeds).

Can I Use Quick Oats or Steel Cut Oats?

I don’t recommend using quick cooking oats or steel cut oats to make baked oatmeal.

Rolled oats will give you the best results. Quick oats may be used to make overnight oats, like tropical overnight oats, protein overnight oats, or overnight oats with frozen fruit. And steel cut oats, which have a coarse texture, are best for making hot oatmeal.

For this recipe, stick with old-fashioned rolled oats which you can find at any grocery store. Any brand will work.

How to Make This Recipe

You’ll find a printable option for this chocolate oats recipe in the recipe card at the bottom of the post.

First, preheat the oven to 350F.

Dry ingredients in a large glass bowl.
First, add all the dry ingredients to a large bowl.

Step 1: Combine Dry Ingredients

Combine the dry ingredients in a large mixing bowl: oats, cocoa powder, baking powder, and salt. 

Adding wet ingredients to the dry ingredients in a large glass bowl.
Next, add the wet ingredients to the same bowl.

Step 2: Add Wet Ingredients

To the oat mixture, add milk, eggs, melted butter or coconut oil, vanilla extract, and sweetener of choice (honey or maple syrup). Whisk to combine all the ingredients.

Batter resting on the counter in a large glass bowl.
Let the oat mixture rest for 5 minutes before pouring into a greased baking dish.

Step 3: Rest The Batter for 5 Minutes

Let the oatmeal rest for 5 minutes on the counter. This rest period allows the oats to absorb the liquids.

Oatmeal mixture in a ceramic white baking dish sprinkled with chocolate chips.

Step 4: Pour Into Prepared Baking Pan & Add Chocolate Chips

Lightly grease a 9-inch baking pan with cooking oil spray or butter.

Pour the oat mixture into the prepared baking pan.

(Optional) Sprinkle the top of the oatmeal with 2 tablespoons chocolate chips. Use mini or regular-size chocolate chips.

Baked oatmeal cooked in a ceramic baking dish.
Bake until the center is firm, about 30 minutes. This time varies depending on baking dish used.

Step 5: Bake for 30 Minutes at 350F

Bake for 30 minutes at 350F, or until the center is firm. The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm, continue baking until ready.

After Baking: Rest the pan on the counter for at least 5 minutes before cutting and serving the baked oats. The longer the oatmeal rests and cools, the easier the oatmeal will be to cut into bars (less crumbly).

How to Serve

After baking, cut into 8 bars and serve warm or cold. It’s delicious either way! Enjoy a bar just like you would a brownie (without any toppings or pairings, or with ice cream for dessert), or add one of these sides for a healthy breakfast…

  • Fresh Fruit: Serve with fresh berries on the side. Or add sliced bananas over the top
  • Nut Butter: Top with a spoonful of almond butter or peanut butter. Or add a spoonful of tahini (ground sesame seeds, also used to make salad dressing and hummus)
  • Whipped Cream: Top slices with whipped cream (make homemade whipped cream, dairy or dairy-free)
  • Yogurt: Spoon yogurt into a bowl, top with an oatmeal bar and your favorite fruit. This is particularly delicious with coconut yogurt!
  • Eggs: Serve a delicious chocolate square with a side of your favorite eggs (my favorite ways to cook eggs) for a macro-friendly meal: protein, carbs, and healthy fats!
  • Smoothie: Add a protein or fruit smoothie on the side.
Slices of baked oatmeal removed from the pan and on two plates with berries.
Serve with fruit, eggs, yogurt, or on its own!

How to Store & Reheat

  • Cool Before Storing: Once fully cool, slice into 8 squares/bars and store in an airtight container.
  • Fridge: Place the bars in the fridge (in an airtight container) for up to 5-7 days.
  • Freezer: Store the bars in the freezer (in a freezer-safe container or bag) for up to 3 months. Store in a single layer so you can easily grab just one bar at a time. Defrost on the counter or in the fridge.
  • Serve Cold, at Room Temperature, or Warm: Serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.
A square of baked oatmeal plated with berries.
Cut into squares (makes 8 squares) and store in the fridge for an easy grab-n-go breakfast!

Meal Prep Pro Tips

  • Cook Once, Eat Twice: Bake the oats on Sunday for breakfast, cut into squares/bars, enjoy a few for breakfast, and store leftovers in the fridge for a later breakfast. Double the recipe for a large family and bake in a large baking pan so you have leftovers for later in the week.
  • Grab and Go: Store the oatmeal in slices/bars in the fridge for an easy grab-n-go breakfast, along with Instant Pot hardboiled eggsomelet cups, or chocolate protein yogurt. Divide the oatmeal squares and a prepared protein (like hardboiled eggs) into meal prep containers to make mornings even easier.
  • Lunchbox or Snack: Add a slice to the kids’ lunchbox or enjoy for an after-school snack. See more easy school lunch ideas and snack ideas!

These easy recipes are made with old-fashioned rolled oats and simple pantry ingredients.

Find easy and healthy breakfast ideas, from the fluffy scrambled eggs to einkorn muffins and overnight oats, in my breakfast section of the blog.

Baked chocolate oats in a pan, a gold spatula removing a slice.
5 from 20 votes

Brownie Chocolate Baked Oats (No Banana)

Chocolate baked oats taste like a brownie. But don't be fooled, this is a healthy breakfast recipe made with simple ingredients. Make the oatmeal in advance for a quick grab-n-go breakfast throughout the week. Enjoy warm or cold.
Kristin Marr
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course Breakfast
Cuisine American
Servings 8 servings (squares)
Calories 200 kcal
Cost: $10

Equipment

  • 9-inch baking pan for baking the oatmeal (the pan in the photo is slightly larger, which makes thinner bars)
  • 1 large mixing bowl for mixing the dry ingredients

Ingredients

Instructions

  • Preheat oven to 350F and grease a 9-inch square baking dish with extra butter or oil. (I use this avocado spray.)
  • Combine the dry ingredients in a large mixing bowl: oats, cocoa powder, baking powder, and salt.
  • To the oat mixture, add milk, eggs, melted butter or coconut oil, vanilla extract, and sweetener of choice (honey or maple syrup). Whisk to combine all the ingredients.
  • Let the oatmeal rest for 5 minutes on the counter. This rest period allows the oats to absorb the liquids.
  • Pour the oat mixture into the prepared baking pan.
  • (Optional) Sprinkle the top of the oatmeal with 2 tablespoons chocolate chips. Use mini or regular-size chocolate chips.
  • Bake for 30 minutes at 350F, or until the center is firm. The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm, continue baking until ready.

How to Serve:

Notes

The nutritional/macro breakdown (see below) is based on 1 square using butter and whole milk. This recipe makes 8 squares. 

Nutrition

Calories: 200kcalCarbohydrates: 31gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 52mgSodium: 272mgPotassium: 273mgFiber: 3gSugar: 14gVitamin A: 196IUCalcium: 102mgIron: 1mg
Tried this recipe?Let me know how it was!

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15 Comments

  1. 5 stars
    These are great for breakfast and an after-school snack. I add protein powder to help keep the kids full longer 🙂

  2. 5 stars
    Delicious as part of a meal or for a yummy dessert! Bonus points because it’s so quick and easy 🙂

  3. 5 stars
    So delicious! A perfect chocolatey variation on your other baked oatmeal recipe 😃
    Keeps me and my husband full until lunch!

  4. 5 stars
    I just made these for myself and my kiddos (ages 3 and 1) and they LOVED them and so did I! Fluffy, no sugar crash, and delicious! Will be printing and saving this one. Thanks!

  5. These sound so yummy! If you were to add protein powder for an extra protein boost, would that throw off the recipe? Like would you need more liquid? Less sweetener? I was thinking about adding a plain whey protein powder I love but your recommended one sounds good too! Thanks!

    1. Hey Joy, You can add the protein powder without any other modifications. If you’re adding a ton, then yes you may need a bit more liquid. But just a scoop or two (1/2-1 serving) should be just fine. I do that a lot with my blueberry baked oatmeal without any modifications.

  6. 5 stars
    I’m obsessed with these oats! Literally taste like a brownie, but in breakfast form. Let me know what you think. I may try adding dollops of peanut butter on top next time before baking instead of chocolate chips.

    1. 5 stars
      This recipe is fantastic! I changed the recipe.. slightly. I started by blending my oats I turned it into flour or as close to flour as I could; I then added all of the ingredients to my blender. I added extra cocoa powder about 1.5 tbs and extra maple syrup I then blend until the mixture is as smooth as possible, at the end I mixed in the chocolate chips, just be careful because if you blend too long your mixture will become warm so you’ll want to work quick so they don’t completely melt into the batter. I use extra chocolate chips because why not. 😆When you make them like this they really do come out like fudge brownies. This recipe will definitely become a regular in my house. Thank you. ☺️🍫