The flavor of this Brownie Baked Oatmeal reminds me of a cross between a classic no-bake cookie and hot fudge cake. Don’t worry. It’s not as sweet as either one, but the flavor is reminiscent of those two yummy desserts. It’s hard not to love this delicious breakfast bake.
One thing that really takes it over the top is adding a little vanilla coffee creamer instead of milk when serving. That extra touch really makes it taste as if it could pass for dessert. Ha! No matter how you choose to eat it, this is a recipe you will want to make again and again. It’s just the right amount of healthy and still fun to eat!
More Breakfast Recipes You’ve Gotta Try
- Cheesy Ham and Potato Breakfast Casserole
- The Best Easy Baked French Toast
- Easy Cheesy Breakfast Casserole
- Down Home Biscuits and Gravy
- Easy Crepe Recipe
- Copy Cat Diner Style Pancakes
step-by-step pictures for how to make Brownie Baked Oatmeal
Frequently Asked Questions about how to make Brownie Baked Oatmeal
WILL QUICK OATS also work in this recipe?
Yes, quick oats will work. If you use quick oats, there will be a texture difference because they will absorb the coconut milk quicker and soften more easily.
how can I make this recipe vegan?
Leave out the egg and make sure the chocolate chips are vegan-friendly.
is this recipe gluten-free?
If you use gluten-free oats and gluten-free chocolate chips, yes, this recipe is gluten-free.
CAN I DOUBLE THE RECIPE?
Yes, of course. You will need to bake it in a 9×13 dish if you double the recipe. It may also need a little extra baking time since it will be thicker and baked in a 9×13. The other option is to divide the double batch into two pie pans or 8×8 baking dishes.
is this baked oatmeal recipe healthy?
This Brownie Baked Oatmeal may taste like a cross between a classic no-bake cookie and a hot fudge cake, but it’s loaded with oatmeal, coconut milk, and unsweetened cocoa powder. To make it even healthier, top it with dark chocolate chips instead of semi-sweet or milk chocolate chips.
how should I store this baked oatmeal?
Covered with plastic wrap and on the counter at room temperature for a few days or in the refrigerator for up to 5-7 days. You can also freeze the baked oatmeal. Cut the baked oatmeal into bars, and let it cool completely before wrapping them up in plastic wrap and aluminum foil. Next, place in the freezer for up to 3 months.
chef’s tools:
Baking with Oatmeal
- 1 (13.5 ounce) can coconut milk
- 2 cups rolled oats
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup peanut butter
- 1 egg
- 1 tsp vanilla
- 1 tsp baking powder
- pinch of salt
- chocolate chips for sprinkling on top
- Preheat the oven to 350 degrees.
- Spray an 8x8 baking dish with cooking spray and set aside.
- In a medium-sized bowl, combine all ingredients except the chocolate chips and mix well with a fork until all ingredients are completely incorporated.
- Pour into the prepared baking dish and sprinkle the top with chocolate chips.
- Bake at 350 degrees for 35-40 minutes or until done.
- Serve warm with a drizzle of milk or vanilla coffee creamer. You can also allow it to cool and serve it in bar form.
- Enjoy!
Reader Favorites
I noticed the picture you posted of the ingredients shows peanut butter, but peanut butter is not listed among the ingredients in the acutal recipe. Is this a mistake?
I made the Brownie Baked Oatmean this morning following the recipe as written (with out peanut butter) and it really does taste like a brownie! It is tasty and filling. Thank you for sharing!
Hi Courtney, I am so glad you left a comment, yes, it is supposed to have peanut butter in it. I have fixed it now. …I’m glad to know it still turned out great without it though!
I’m going to make this. I copied the ingredients in her video but she had it listed as 2 cups coconut milk but only had a can sitting there. A can is approx 1 1/2 c. And I wondered about the egg. Thanks for the recipe!! I’m going to make this version!!
Hi, Sue. When Maria slightly adapted this recipe, she used 1 can of coconut milk. Adding an egg makes the baked oatmeal fluffier and creamier.