Description
A rich, fudgy breakfast treat that brings brownie flavor to your morning routine without banana. These Brownie Chocolate Baked Oats are cozy, wholesome, and banana-free, making them perfect for anyone who wants pure chocolate bliss in oat form.
Ingredients
Units
Scale
- 2 cups old-fashioned rolled oats (210g)
- 1/4 cup unsweetened cocoa powder (24g)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup milk of choice (whole or plant-based)
- 1/2 cup maple syrup or honey
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons butter or virgin coconut oil, melted
- Cooking spray (like avocado oil spray)
- Optional: 2 tablespoons chocolate chips for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch square baking dish with butter, oil, or cooking spray.
- Mix dry ingredients in a large bowl: oats, cocoa powder, baking powder, and salt.
- Add wet ingredients to the dry: pour in milk, crack in eggs, add melted butter or coconut oil, vanilla extract, and maple syrup or honey.
- Whisk until combined. The batter will look a bit loose that’s perfect.
- Let the mixture rest for 5 minutes to allow the oats to absorb the liquid and thicken the batter.
- Pour into your prepared pan and smooth the top.
- (Optional) Sprinkle chocolate chips on top.
- Bake for 30 minutes, or until the center is firm and a toothpick comes out clean. You may need a few extra minutes depending on your pan type.
- Cool slightly, then slice into 8 bars.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze individual squares for up to 3 months. Reheat in the microwave for 20–30 seconds or warm in the oven at 300°F for crisp edges. Letting the batter rest before baking is key for the best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 12g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
