These delicious chocolate brownie baked oats are an easy breakfast and ready in under an hour. Filling, full of protein thanks to peanut butter, rolled oats, and chocolate chips in every bite. A quick breakfast of brownie baked oatmeal!
These popular healthy chocolate brownie baked oats with protein are an easy breakfast for one or for a group! Baked oats recipes taste like dessert for breakfast. These brownie baked oats are made in an 8-inch square pan, and can be made with quick oats, and peanut butter and no banana which seems to be a frequent ingredient in chocolate baked oats!
Like my chocolate oatmeal bars , my peanut butter oatmeal bars, and my chocolate overnight oats, these baked chocolate oats are rich in nutrients, and are free of refined sugar. Serve these chocolate oats alone on a plate, or with a side of fruit, or topped with frosting or whipped cream.
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Why You'll Love These
Easy to make in one bowl. Mix these brownie baked oatmeal bars in minutes in one bowl, then bake and enjoy!
They are good for you. These healthy chocolate baked oats have no banana, no sugar, no oil, no butter, providing 4 grams protein and 3 grams fiber.
Perfect for all diets. This easy baked oats recipes doesn't have butter, refined sugar or eggs and thus are dairy free, gluten free, and vegan, as well as oil-free, flour free and refined sugar free.
Ingredients
Rolled Oats. Or use quick oats. Don't use steel cut oats as they won't give you a good texture.
Cocoa Powder. Choose unsweetened. Dutch processed is darker and will be sweeter, but regular cocoa is fine too.
Dates. Or use maple syrup. To use dates, softened 6-7 dates in just-boiled water for 5 minutes, pit them, and blend with ⅓ cup of water to make a paste.
Peanut butter. Or any nut butter.
Applesauce. Applesauce works likes eggs as a binder because it is high in pectin, a naturally occurring starch in fruits that acts as a thickening agent and stabilizer in food.
Vanilla, baking powder, salt These simple pantry ingredients add a punch to the flavor.
Chocolate chips. Mini chips work best.
Chocolate Baked Oats Substitutions
Peanut butter. If you don't like peanut butter, use almond butter or cashew butter.
Rolled oats. Rolled oats work best for this recipe, but you can also use quick oats. Don't use steel cut oats; the texture will be too tough.
Dates. Instead of dates, you can use maple syrup, agave, honey or even cane sugar.
Applesauce. Instead use the same amount of pumpkin puree or sweet potato puree. You can also substitute applesauce with banana but these chocolate brownie baked oats are banana-free as is.
Step by Step Instructions
Here are general steps to make this chocolate baked oats recipe. For specific measurements and instructions, scroll down to the bottom of this post for the printable recipe card.
Preparations:
- Preheat your oven to 350 F. Line an 8-inch square baking pan with parchment paper.
- If using dates, soak them in just-boiled hot water for 5 minutes, pit and blend with ⅓ cup of water.
- Rinse the oats briefly in a strainer to remove the dusty coating which can cause a sour flavor.
- Melt the peanut butter and chocolate chips in a microwave for 30 seconds. Stir smooth. Heat another 10 seconds if necessary.
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Step 1: Add the melted mixture to a mixing bowl, and add the apple sauce, vanilla, and date paste (or maple syrup). (Image 1)
Step 2: Stir until all are combined. Then, add in the cocoa, baking powder and salt. (Image 2)
Step 4: Stir until combined and fold in the rolled oats and chocolate chips, holding back a few chocolate chips to put on top. (Image 3)
Step 5: Press the mixture into a pan. (Image 4)
Step 6: Press mixture in, level it off. Sprinkle with chips and bake for 30-35 minutes. (Image 5)
Step 7: Remove when there are cracks on top and the tester comes out clean. Cool the baked oats 15 minutes in the pan, then lift it out using the sides of the parchment paper and cut into 16 squares. (Image 6)
Recipe Tips
- Rinse rolled oats before you add them to the batter - this will remove the dusty coating that can add a sour flavor.
- For more cake-like baked oats, put dry rolled oats (don't rinse) in a blender and blend for 15 seconds to break down the flakes before adding to batter.
- Use a metal pan if possible as it heats such a thick batter more uniformly.
- Line the 8-inch square pan with 1 sheet of parchment paper that is 8-inches by 12-inches. That will allow the ends to hang over and provide you with handles to lift out the baked oats.
- Stir up that batter quickly and get oats into the oven fast to get baking going as the window for the batter rising is short.
Also, I have a new cooking conversions section in my blog with a free chart and answers that might help you with measurements, including converting 250 grams to cups, what is half of 1 and ¾ cups, how many tablespoons in ⅓ cup.
Storage & Reheat
Room temperature. These baked oats are fine at room temperature in a sealed container for 1 day before they will begin to get soggy.
Make Ahead & Refrigerated. Store them sliced or unsliced in the refrigerator for a week.
Frozen. The baked oats can be stored a month in the freezer in a sealed container. To defrost, let it sit at room temperature for an hour.
Reheat. To reheat a single serving, microwave it for 20 seconds uncovered.
Variations
Individual Portions. To make individual chocolate baked oats portions, divide the batter evenly between these (6 ounce) ramekins and bake around 20 minutes but start testing with a toothpick around 15 minutes to see if it is clean)
Add-ins. Add ¼ cup walnuts or pecans, or pumpkin or sunflower seeds to add extra crunch, shredded coconut, fresh berries, 1 teaspoon of cinnamon or instant coffee contributes flavor.
Frosted. You can frost these chocolate baked oats because breakfast can never have enough chocolate. Just melt 1 cup of chocolate chips and stir with ¼ cup of hot milk. Spread this frosting on a cooled oatmeal base and allow the chocolate to set before cutting.
FAQS
If your baked oats are mushy, put them back in the oven for 5 more minutes. Then test the center with a toothpick to make sure the center is cooked.
Yes, you can microwave single servings in a small ramekin. Spray it with cookie spray, and pour the batter into the ramekin, leaving ½ inch from the top. If your ramekin is small, around 3-inchs across, microwave around 45 seconds to a minute. Top with chocolate chips while hot and enjoy!
To air fry these oats, use a baking pan that fits inside your air fryer basket. Spray the pan with cooking spray and add the batter. Place the pan into air fryer basket. Set your air fryer at 300 degrees. Bake for 18 to 25 minutes. Once baked oatmeal is done, remove the pan from basket using oven mitts. Cut and serve.
Yes, chocolate baked oats are healthy, rich in macronutrients, high in protein from nut butter, antioxidants from cocoa powder, but primarily fiber and other micronutrients from oats which can lower your disease risk, support your gut and help you feel full.
More Oatmeal Recipes
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📖 Recipe
Chocolate Brownie Baked Oats (no banana)
Equipment
- Measuring cups & spoons
- strainer to rinse oats
- mixing bowl, spoon
Ingredients
Baked oats
- 11/4 cups rolled oats (100g)
- ⅔ cup peanut butter (152g) or any nut butter
- ¼ cup chocolate chips (43g)
- ½ cup dates About 6-7 dates, or use maple syrup or sugar*
- ¼ cup unsweetened cocoa powder (30g)
- ⅓ cup applesauce, unsweetened (83g)
- 2 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
Mix-ins
- ½ cup chocolate chips (170g)
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Instructions
Prep
- Preheat your oven to 350 F and line an 8-inch square baking pan with parchment paper.
- Make a simple date paste by soaking the dates in just-boiled water for 5 minutes, pit and blend with ⅓ cup of water.
- (optional) If you want a more cake like texture to this oatmeal bake, then process the DRY rolled oats in a blender or food processor for 15 to 30 seconds to break down the flakes.
- Whether your process the rolled oats or not, RINSE the rolled oats briefly in a strainer to remove the dusty film which can interfere with digestion and give off a sour flavor. I pour a glass of filtered water over them in the strainer.
Make baked oats
- To a microwave-safe container, add the chocolate and nut butter and microwave for 30 seconds. Stir until melted. Microwave another 10 seconds if needed to melt.⅔ cup peanut butter (152g), ¼ cup chocolate chips (43g)
- Add the melted mixture to a mixing bowl, along with the dates, applesauce, vanilla, and salt. Stir until combined with a spoon or spatula.⅓ cup applesauce, unsweetened (83g), 2 teaspoon vanilla extract, ½ teaspoon salt, ½ cup dates
- Fold in the rolled oats, cocoa, baking powder and chocolate chips. Sift the cocoa if it's clumpy. Hold back a few chips to sprinkle on top.11/4 cups rolled oats (100g), ¼ cup unsweetened cocoa powder (30g), ½ teaspoon baking powder, ½ cup chocolate chips (170g)
- Pour the mixture into a pan, and tap on the counter to level it off. Sprinkle the left over chips on top.
- Bake for 30-35 minutes or until the top has little cracks, and a tester comes out clean.
- Cool the baked oats 15 minutes in the pan, then lift them out using the sides of the parchment paper, and cut into 16 squares or cut into 9 bigger squares.
Pamela says
I made these and really enjoyed them! They smell like Hershey's chocolate cake and taste great and are so filling! I used Greek yogurt and cacao powder.
Dee Dine says
Those are awesome changes! Thanks for sharing!
Stevie says
I made these exactly as the recipe said and they were perfect. Chewy and chocolate flavor was strong although I used dutch processed. Does it freeze well?
Dee Dine says
Yes they freeze well. Store them in a sealed container for a month. They might thaw with condensation so you could reheat a slice in the oven at 350F for 5-10 minutes to restore a dryer texture and any crunchy edges.
Marilyn says
Made these for hubs and he said this is the best baked oats he tasted thus far.