If you’re ever craving a brownie but it’s breakfast time, make this fudgy brownie baked oats recipe.
These healthy chocolate brownie baked oats literally taste like a brownie: they’re fudgy, slightly fluffy, stuffed with melty pools of chocolate and additionally good. But it doesn’t stop there.
Not only do these baked oats taste absolutely amazing, they also have no bananas and they’re vegan! I know, vegan brownie baked oats with no banana. It’s almost too good to be true.
So if you want a brownie, go make this recipe!
Navigation Menu
Click on each link to easily navigate this blog post.
- Ingredients You’ll Need
- How to Make Brownie Baked Oats
- Frequently Asked Questions
- More Baked Oats Recipes
Brownie Baked Oats Ingredients
- Oatmeal: You can use any kind of oats to make these easy baked oats. Such as old fashioned rolled oats, quick oats or even GF rolled oats if you’re allergic/intolerant to gluten.
- Cocoa powder: Obviously you’ll need cocoa powder to bake something that tastes like a brownie. I highly recommend using a dutch-processed cocoa powder for the best fudgy chocolate flavor.
- Instant coffee powder: This is optional, but highly recommended. I’m sure you’ve heard it before, but coffee helps amplify the chocolate flavor, Additionally, the coffee provides an additional layer of flavor that takes these oats from good to out of this world good. I would recommend using either instant coffee powder or dandy blend.
- Leaveners: Just like any good mug cake, baked oats also need baking powder and baking soda to rise and get that fluffy texture. I recommend using both baking powder and baking soda, to get both rise, lift, as well as to neutralize any acidity.
- Cashew milk: Or any plant milk of your choice — such as soy milk, oat milk, almond milk etc.
- Vanilla extra + Mix In’s: Chocolate chips and vanilla extract are essential to making these baked oats taste extra good.
How to Make Healthy Chocolate Brownie Baked Oats
Making healthy baked oats for one couldn’t be simpler.
- Preheat the oven to 350°F (180°C) and grease a ramekin with cooking spray. Wipe out the ramekin with a paper towel or napkin to get rid of any excess oil.
- Begin by grinding the oats into oat flour. I use this spice grinder here — it helps make the oat flour super fine.
- Add the oat flour into a bowl, followed by the cocoa powder, instant coffee powder, baking powder, baking soda and salt. Whisk well to combine.
- Next, pour in the cashew milk, vanilla extra and stevia (or date syrup). Whisk to combine.
- At this point, add in the chocolate chips. Mix into the batter until just combined.
- Pour the batter into the prepared ramekin and smooth out the top. I like to add a few additional chocolate chips on top for presentation. Bake the oats for 25 minutes until puffed and the top has cracked. Let cool for 5 minutes before enjoying it!
Frequently Asked Questions
- Best oats for baked oats? While you can use any kind of oats you like, I find Old-Fashioned Rolled Oats work best for getting the perfect flour to make baked oats with.
- Baked oats vs oatmeal? Baked oats is essentially just a fancier version of your morning oatmeal bowl. They both contain the same nutrients and macros — so why not make baked oats and pretend like you’re having a mug cake for breakfast!
- What kind of oats to use for baked oats? To reiterate, I like grinding up Old-Fashioned Rolled Oats into oat flour for the best results.
- How to make the best baked oats? There are a few key factors that come into play when making baked oats. The main tip I have is to use the same amount of cashew milk to oat flour, so ½ cup of oat flour would mean you need to use ½ cup of cashew milk. I’ll leave my guide to the best vegan baked oats HERE if you want to read through it.
- How do you make healthy baked oats? While baked oats are already healthy, it’s important to not use any refined sugar, like cane sugar, to sweeten them. Instead, opt for date syrup or honey as a sweet topping, or use stevia to sweeten the baked oats.
- Why are my baked oats soggy? The main reason this happens is because you’re using too much milk. I recommend a ratio of 1:1 oat flour to milk for the best cakey baked oats. You can read my tips and tricks to perfect baked oats in this blog post HERE.
More Baked Oats Recipes
If you’re looking for some more amazing baked oats recipes out there, look no further. I rounded up the MWM community’s favorite vegan baked oats recipes right here for you to try out. But I’ll also link a few below as well.
Made This Recipe?
Please leave a review below and don’t forget to snap and picture and tag me on Instagram or TikTok at @munchingwithmariyah — I love seeing your photos!
Vegan Brownie Baked Oats
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 1 person 1x
- Category: Breakfast
- Cuisine: American
Description
Ingredients
Scale
- ½ cup Rolled oats
- 1 heaping tbsp Cocoa powder
- 1 tsp Dandy Blend ((or instant coffee powder))
- ½ tsp Baking powder
- ⅛ tsp Baking soda
- ¼ tsp Salt
- ½ cup Cashew milk
- ¼ tsp Vanilla extract
- 1 tbsp Date syrup or Honey ((sub with liquid stevia drops))
- 1–2 tbsp Chocolate Chips ((I used Hu Chocolate Chips, use code MUNCHING for 15%))
Instructions
- Preheat the oven to 350°F (180°C) and grease a ramekin with cooking spray. Wipe out the ramekin with a paper towel or napkin to get rid of any excess oil.
- Begin by grinding the oats into oat flour. I use this spice grinder here — it helps make the oat flour super fine. Add the oat flour into a bowl, followed by the cocoa powder, dandy blend, baking powder, baking soda and salt. Whisk well to combine.
- Next, pour in the cashew milk, vanilla extra and date syrup (or stevia). Whisk to combine. At this point, add in the chocolate chips. Mix into the batter until just combined.
- Pour the batter into the prepared ramekin and smooth out the top. I like to add a few additional chocolate chips on top for presentation. Bake the oats for 22-25 minutes until puffed and the top has cracked. Let cool for 5 minutes before enjoying it!
Notes
If you want these baked oats to be a bit sweeter, feel free to add a drizzle of extra date syrup on top once they’re done baking.
To bake these oats in the air fryer, preheat your air fryer to 350°F and bake the oats for 9-10 minutes.
These oats are amazing, they taste like a brownie mug cake!
Can i make this in the airfrier? And for how long? Same time as oven time?
Yes, you definitely can! I would preheat the air fryer to 350°F and then air fry the oats for 8-10 minutes. So excited for you to make them!
AMAZING!!! I air fried this for about 9 minutes at 350 degrees and it was soooo good!! also ran out of chocolate chips (*gasp*) so i topped it with 1/2 a chopped chocolate protein bar. super yummy!!
Hi Olivia!!! LOVE IT, the protein bar on top sounds insane! So happy to hear that you liked this, thank you for sharing.
what are the measures for everything?
They’re in the recipe card at the bottom of this blog post.
can i use milk that is not plant based ?
Hi Murni!
While I haven’t tested it, I’m sure that regular dairy milk would work just as well. It might make the oats a little fudgier, but extra fudge is always a good thing!
These are super yummy, my husband and I are obsessed! I’ve made these 3 times in the span of a week, with a few adjustments. For one, I use whole milk since I’m sensitive to nut milks. I used my food processor to make oat flour my first time and the batter came out suuuuper thin, so I added 1/4 cup of sprouted wheat flour to help thicken it & it came it perfect – super fudgey! The second time I used actual oat flour and didn’t need the added 1/4 cup flour, still came out great, but more like a cake texture. Either way, this is in incredible delicious, easy & quick to whip together – and a GREAT way to get those oats in!!
Hi Shandra! Thank you so so much for sharing, truly appreciate it. So happy that you both like it! 🙂
Just made this recipe this morning, it was sooooo yummy! Very filling, I couldn’t finish the other half, but the half that I did eat was seriously like eating a brownie.
Hi Isabella! Thank you so much for sharing, so happy to hear that you liked these. And yes haha, they are very filling but that’s the benefit of eating whole-foods; you get satisfied quickly! 🙂
How am I supposed to make this when you don’t show the measurements
Hi Mathea! Unsure as to why you’re not seeing them, but the measurements are at the bottom of the blog post. You can also click on ‘jump to recipe’ to go directly to the measurements! 🙂
Could this be made in a big batch/oven dish instead of a ramekin?
For example, 6 servings?
Should the cooking time be adjusted?
This is such a good idea, will have to make a dedicated recipe for a big batch of brownie baked oats!! In the meantime, I’d recommend using a small ceramic casserole dish, around 9.25″x7″, and baking it for around the same time.
Wow these oats are delicious- it was like having dessert for breakfast! I added a scoop of chocolate protein powder to make them more filling. I can’t wait to make these oats again!
So happy you liked them – I have a big sweet tooth so always trying to make breakfast stuff taste like dessert haha! And thank you so much for leaving a review, appreciate it!