When it came to this Brownie Baked Oatmeal, I wanted it to be full of flavor, super satiating, and allergy friendly. This recipe ticks all of those boxes and is absolutely delicious. The batter comes together in a blender, is poured into a 9×13 baking pan, and baked. It’s really simple to make and would be a great option for your next brunch, breakfast for dinner, or even your morning breakfast. Try this moist Brownie Baked Oatmeal by following the recipe below. Enjoy!
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Let the oatmeal baking begin!
The steps:
- Just about all of your ingredients are going to go into your high powered blender. This includes the bananas, coconut milk, tahini (see substitutions for other options), maple syrup, cacao, protein powder, chia seeds, 2 cups of the oats, baking powder, vanilla, and salt.
- After you blend this mixture until it’s very smooth, you’re going to mix in the rest of the oats and the chocolate chips by hand, using a spatula or wooden spoon.
- You’re then going to pour this mixture into your lightly greased 9×13 pan and top it with shredded coconut, pumpkin seeds, and mini chocolate chips (toppings can vary).
- Next, bake in a preheated oven at 350F (177C) for about 30 minutes.
- Let the baked oatmeal cool for at least 15 minutes before slicing and serving. Enjoy with some fresh raspberries or other fruit.
Substitutions:
- You can substitute your favorite non dairy or dairy milk for the coconut milk.
- Almond butter, cashew butter, sunflower seed butter, or peanut butter would all be great substitutions for the tahini.
- I use Vital Proteins Collagen Peptides (unflavored) for this recipe, but you can use your favorite protein powder- choose a Vegan one to make this recipe Vegan. If it is flavored with vanilla or chocolate, decrease or eliminate those ingredients.
- Honey can replace the maple syrup, or you can lessen the amount of maple syrup and add another sweetener, like pure monk fruit drops.
- The toppings are up to you. I like using shredded coconut, pumpkin seeds, and mini chocolate chips, but I’ve also enjoyed walnuts.
Recommended kitchen items:
- Blendtec blender. This is one of my absolute favorite appliances in my kitchen.
- 9×13 glass baking pan with lid. I use this casserole dish for a lot of recipes and I especially like that it has a lid to help with storing leftovers.
- Silicone oven mitts. I love using silicone oven mitts, because they totally protect your hands, unlike the fabric ones I’ve used in the past. I use this set daily.
- Stainless steel measuring utensils. The spoons are my favorite, because they fit in spice jars. I also love using stainless steel, instead of plastic.
I hope you love this recipe, and would love to hear about how making it went for you! Share with me in the comments below, on Pinterest, or @whitsfoodfit on Instagram.
Brownie Baked Oatmeal
(Gluten free, dairy free, nut free, egg free, soy free, Vegan option)
Ingredients
- 2 bananas peeled
- 15 oz can of coconut milk (or 1⅔ cups)
- ½ cup maple syrup
- ½ cup tahini
- 3 cups whole rolled oats divided
- ⅓ cup cacao powder
- 4½ tbsp (or 3 scoops) unflavored protein powder (like collagen peptides)
- 3 tbsp chia seeds
- 1½ tsp baking powder
- ½ tsp salt
- 2 tsp vanilla
- ½ cup dark chocolate chips
Toppings
- 1 cup shredded unsweetened coconut
- ⅓ cup pumpkin seeds
- 2 tbsp mini chocolate chips
Instructions
- Preheat your oven to 350F (177C) and lightly grease a 9×13 baking dish.
- In a blender add the bananas, coconut milk, maple syrup, tahini, 2 cups of the rolled oats, cacao powder, protein powder, chia seeds, baking powder, salt, and vanilla. Blend this mixture until smooth.
- Using a spatula or wooden spoon, stir in the remaining 1 cup of whole rolled oats, and the dark chocolate chips.
- Pour the batter into your 9×13 baking dish and spread it out evenly.
- Top the batter with the shredded coconut, pumpkin seeds, mini chocolate chips, or whatever else sounds good (see "Substitutions" above). Bake in the preheated oven for about 30-35 minutes, or until a toothpick comes out mostly clean.
- Remove the pan from the oven and allow the baked oatmeal to cool for about 15 minutes before slicing into squares. Serve the squares with some fresh raspberries, or your other favorite fruit. Enjoy! Store leftovers in an airtight container.
