Can I use a different type of milk for this recipe?

Yes, you can substitute almond milk with other plant-based milks such as oat milk, coconut milk, or soy milk. Just keep in mind that the flavor and texture might slightly vary depending on the type of milk used.

Can I make this recipe ahead of time?

Absolutely! Brownie Baked Oatmeal is perfect for meal prepping. Once baked, let it cool completely and store it in the fridge for up to 5 days. You can reheat individual portions in the microwave for a quick and easy breakfast.

Can I use a sweetener other than maple syrup?

Yes, you can substitute maple syrup with other sweeteners like honey or agave syrup. For a sugar-free option, you can use monk fruit syrup or stevia.

How do I store leftover Brownie Baked Oatmeal?

Store any leftovers in the refrigerator, covered with plastic wrap or foil. It stays fresh for up to 5 days. You can also freeze portions for longer storage and thaw them in the refrigerator when needed.

Brownie Baked Oatmeal – Healthy and Easy Recipe

Name: Brownie Baked Oatmeal
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups Old-Fashioned Rolled Oats; ¼ cup Unsweetened Cocoa Powder; ½ teaspoon Baking Powder; ½ teaspoon Salt; ⅓ cup Maple Syrup; 1 ¾ cup Almond Milk; 3 tablespoons Dairy-Free Greek Yogurt; ½ cup Mashed Banana (or unsweetened applesauce); 1 teaspoon Vanilla Extract; 2 tablespoons Melted Coconut Oil; ½ cup Dairy-Free Dark Chocolate Chips; ⅓ cup Pecans (chopped)

Description

This Brownie Baked Oatmeal is a rich, chocolatey breakfast treat that combines the indulgence of brownies with the wholesome benefits of oats. Packed with protein and made with allergy-friendly ingredients, it’s the perfect way to start your day on a sweet and healthy note.

Ingredients

Scale

2 cups Old-Fashioned Rolled Oats
¼ cup Unsweetened Cocoa Powder
½ teaspoon Baking Powder
½ teaspoon Salt
⅓ cup Maple Syrup
1 ¾ cup Almond Milk
3 tablespoons Dairy-Free Greek Yogurt
½ cup Mashed Banana (or unsweetened applesauce)
1 teaspoon Vanilla Extract
2 tablespoons Melted Coconut Oil
½ cup Dairy-Free Dark Chocolate Chips
⅓ cup Pecans (chopped)

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Instructions

Preheat the oven to 350°F (180°C). Grease an 8-inch x 8-inch square baking dish with cooking spray.
In a large bowl, mix together the dry ingredients: oats, cocoa powder, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients: mashed banana (or applesauce), almond milk, dairy-free yogurt, coconut oil, vanilla extract, and maple syrup.
Combine the wet and dry mixtures and stir until smooth.
Fold in the chocolate chips and chopped pecans (or coconut).
Pour the batter into the prepared baking dish and top with extra chocolate chips, if desired.
Bake for 30-35 minutes for a soft, creamy texture or 40-45 minutes for a firmer oatmeal texture.
Let the oatmeal cool for at least 20 minutes before serving.

Notes

For a creamier texture, remove the oatmeal from the oven at the 30-minute mark.
Allow the oatmeal to cool before serving to help it set and become firmer.
This recipe can be stored in the fridge for up to 5 days. Reheat portions in the microwave for a quick breakfast.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 356.5 kcal
Sugar: 17.5g
Sodium: 333.8mg
Fat: 18g
Saturated Fat: 8.4g
Unsaturated Fat: 8g
Trans Fat: 0.01g
Carbohydrates: 44.9g
Fiber: 6.9g
Protein: 7.3g
Cholesterol: 0.8mg