Description
This Brownie Baked Oatmeal is a delicious and wholesome breakfast treat combining ripe bananas, cocoa, and hearty oats. It offers a perfectly soft, creamy texture with a rich chocolate flavor enhanced by espresso powder and peanut butter. Easy to make and baked to perfection, this dish serves as a nutritious, satisfying start to your day or a comforting snack.
Ingredients
Scale
Main Ingredients
- Non-stick cooking spray
- 2 very ripe medium bananas (about 1 cup mashed)
- 2 cups old-fashioned rolled oats
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1 tablespoon espresso powder (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups unsweetened almond milk
- 1/4 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup vegan semi-sweet or bittersweet chocolate chips or 1 (2-ounce) bar vegan chocolate, chopped, divided
- Flaky sea salt, for serving (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly coat an 8×8-inch baking pan with non-stick cooking spray to prevent sticking, then set it aside.
- Mash Bananas: In a large bowl, mash the very ripe bananas with a fork until smooth. Aim for about 1 cup of mashed banana to create the moist base for your oatmeal.
- Mix Dry Ingredients: Add the rolled oats, unsweetened cocoa powder, chia seeds, espresso powder if using, baking powder, and kosher salt to the mashed bananas. Stir all ingredients gently with a rubber spatula until they are evenly combined.
- Add Wet Ingredients: Pour in the unsweetened almond milk, creamy peanut butter, pure maple syrup, and vanilla extract into the oat mixture. Stir everything thoroughly to incorporate all the flavors and create a consistent batter.
- Fold in Chocolate: Stir in half of the vegan semi-sweet or bittersweet chocolate chips (or chopped vegan chocolate) to distribute chocolate flavor throughout the oatmeal.
- Bake the Oatmeal: Transfer the oatmeal mixture into the prepared 8×8-inch baking pan, spreading it out evenly. Sprinkle the remaining chocolate pieces on top. Bake in the preheated oven for 30 to 35 minutes, until the oatmeal is puffed up, set, and the edges start to pull away from the pan.
- Cool and Serve: Remove the baked oatmeal from the oven and allow it to cool on your kitchen counter for about 10 minutes. Optionally, sprinkle with flaky sea salt to enhance flavor. Serve warm or at room temperature. When warm, it will be creamy and scoopable; as it cools further, it firms up and can be sliced.
Notes
- Use very ripe bananas for natural sweetness and moisture.
- Espresso powder is optional but intensifies the chocolate flavor.
- You can substitute almond milk with any plant-based or dairy milk of choice.
- For a nut-free version, omit peanut butter or replace it with sunflower seed butter.
- Store leftovers covered in the refrigerator for up to 4 days; reheat before serving.
- Flaky sea salt on top adds a lovely contrast to the sweet chocolate.
Nutrition
- Serving Size: 1/10th of the pan (about 1 serving)
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
