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Three squares of baked oatmeal are stacked on top of each other.

Brownie Baked Oatmeal

(Gluten free, dairy free, nut free, egg free, soy free, Vegan option)
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Servings 8

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 9x13 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 9x13 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.