Baked Brownie Oatmeal: Fudgy, Healthy & Meal Prep Friendly

This Baked Brownie Oatmeal recipe is warm, fudgy, chocolatey comfort—packed with oats, cocoa, and banana and drizzled with creamy peanut butter for the dreamiest morning bite. It’s everything you love about a rich brownie, baked into a nourishing, energizing breakfast that actually keeps you full till lunch.

This baked brownie oatmeal is made with just a few everyday ingredients: oats, banana, cocoa powder, maple syrup, milk of choice, and chocolate chips. Stir it all together in one bowl, bake for about 25 minutes, and you’ve got a gooey, chocolate-packed breakfast that tastes like dessert—but fuels you like oats should. It’s gluten-free, naturally sweetened and perfect for meal prep. If you love fruity bakes too, you’ll want to try my Baked Strawberry Oatmeal for another nourishing breakfast favorite.

In This Post

Why You’ll Love This Baked Brownie Oatmeal Recipe

Tastes like a brownie, fuels like oatmeal. Chocolate lovers, this one’s for you.
Naturally sweetened. Banana and maple syrup bring just the right amount of sweetness.
Quick to mix and bake. One bowl, no mess, ready in about 25 minutes.
High fiber, heart-healthy oats. Keeps you satisfied without a sugar crash.
Great for meal prep. Bake once, eat all week.
Customizable. Add nuts and protein powder, or use dairy-free chocolate.
Kid-approved and adult-worthy. A total win for breakfast or dessert.

table talk

With Liliya!

If you love waking up to something warm and cozy, you’re going to be obsessed with this. It’s become my go-to for Monday mornings, when I want something comforting but also need to feel like I’m on top of things. The chocolate chips melt into every bite, and that peanut butter drizzle? Just magic. I often double the recipe and bake it in a dish to cut into squares for grab-and-go breakfasts during the week.

Liliya

Ingredients Needed For Baked Brownie Oatmeal

Banana. It adds moisture and natural sweetness and helps bind the oatmeal.
Oats. Rolled oats are best they hold up well in the oven and give the perfect texture.
Cocoa Powder. Use unsweetened cocoa or cacao powder for that rich brownie flavor.
Maple Syrup or Honey. Either one works for a touch of natural sweetness.
Milk of Choice. Almond, oat, dairy use whatever you have.
Baking Powder. Helps the oatmeal rise slightly and stay fluffy.
Salt. Just a pinch to balance the sweetness.
Chocolate Chips. Stir in some for melty bites throughout.
Peanut Butter. Mix into the batter or drizzle on top for that classic chocolate + PB combo.

How I Make Baked Brownie Oatmeal

(This is a quick overview of how I make baked brownie oatmeal, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Mash the banana. In a bowl, mash it until mostly smooth.
Stir in oats, cocoa powder, baking powder, salt, milk, and maple syrup. Mix until everything is fully combined.
Fold in chocolate chips. This makes sure you get a little melty chocolate in every bite.
Pour into a ramekin or baking dish. Grease it first for easy release.
Bake at 350°F for 22–25 minutes. It should look set on top but still soft in the center.
Drizzle with peanut butter and enjoy warm. Add extra chocolate chips on top if you want to go all in.

Expert Tips for Baked Brownie Oatmeal

Use overripe bananas. The riper the banana, the sweeter and more flavorful your oatmeal will be, plus it mashes easier into the batter.

Don’t overbake. For that gooey, fudgy texture, bake just until the center is set but still slightly soft. It will firm up more as it cools.

Add a splash of milk when reheating. This helps restore the creamy, just-baked feel without drying it out.

Grease your dish well. A light coat of oil or nonstick spray keeps your baked oatmeal from sticking.

Let it rest before slicing. Giving it a few minutes to cool after baking helps the texture settle and slice cleanly.

Use good cocoa powder. A high-quality unsweetened cocoa or cacao powder will give the richest chocolate flavor.

Add toppings after baking. Chocolate chips and peanut butter drizzles melt beautifully onto the warm oatmeal, adding richness and visual appeal.

Baked Brownie Oatmeal Recipe Variations

Chocolate chip loaded. Stir in mini chocolate chips or chunks for rich, melty bites in every spoonful.
Peanut butter swirl. Swirl 1 tablespoon of peanut butter directly into the batter before baking for extra flavor and richness.
Nutty brownie. Add 2 tablespoons chopped walnuts or pecans for texture and a satisfying crunch.
Mocha twist. Mix in ½ teaspoon instant espresso powder to deepen the chocolate flavor and add a subtle coffee kick.
Berry brownie. Fold in a few fresh or frozen raspberries or strawberries for fruity bursts that pair beautifully with chocolate.
Protein boost. Stir in 1 tablespoon of chocolate or vanilla protein powder—just increase the milk slightly to maintain moisture.
Coconut brownie. Add 1–2 tablespoons shredded coconut for texture and a tropical note.
Biscoff brownie. Swirl in a spoonful of cookie butter instead of peanut butter for an indulgent twist.

Baked Brownie Oatmeal Recipe Substitutions

Banana swap. Use ¼ cup unsweetened applesauce or pumpkin puree instead of banana.
Milk alternatives. Any milk works here—dairy, almond, oat, soy, or coconut.
Oats. Rolled oats give structure, but quick oats can be used for a softer result. Avoid steel-cut oats.
Cocoa powder. Unsweetened cocoa or raw cacao powder both work; cacao has a deeper, slightly bitter flavor.
Sweetener. Maple syrup, honey, or agave are all interchangeable. Adjust to taste.
Nut butter. Swap peanut butter with almond butter, cashew butter, sunflower seed butter, or tahini for different flavor profiles.
Egg (if using in other versions). Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water) if you’re adjusting the recipe to include egg.

Storing and Reheating Baked Brownie Oatmeal

Fridge. Let cool completely, then cover and refrigerate for up to 4 days.

Freezer. Slice into squares, wrap individually, and freeze for up to 2 months.

To reheat. Microwave for 20–30 seconds or bake at 300°F until warmed through. Add a splash of milk to loosen if needed.

How to Pack Baked Brownie Oatmeal for Work and School

This baked oatmeal travels beautifully and makes mornings smoother. Here’s how I like to pack it up:

Portion into individual containers. After baking and cooling, slice into squares and store in reusable containers for grab-and-go mornings.

Wrap for snacking. Wrap cooled slices in parchment or foil for a lunchbox-friendly, no-utensils-needed breakfast bar.

Add extras. Pack alongside fruit, yogurt, or a boiled egg for a more filling meal.

Reheat or enjoy cold. It’s delicious straight from the fridge, or pop it into the microwave for 20 seconds with a splash of milk before heading out.

Freeze for later. Keep a few slices in the freezer to thaw overnight for busy weeks.