Description
Deliciously rich and fudgy Brownie Baked Oatmeal featuring ripe bananas, cocoa, and chocolate chips, baked into a creamy and comforting breakfast or snack that can be enjoyed warm or at room temperature.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 2 very ripe medium bananas (about 1 cup mashed)
- 1 1/2 cups unsweetened almond milk
- 1/4 cup creamy peanut butter
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
Other Ingredients
- Non-stick cooking spray
- 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 Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Spray an 8×8-inch baking pan with non-stick cooking spray to prevent sticking and set it aside.
- Mash the Bananas: In a large bowl, mash the very ripe bananas thoroughly with a fork until you have about 1 cup of mashed banana, which will act as a natural sweetener and binder in the recipe.
- Combine Dry Ingredients: Add the rolled oats, cocoa powder, chia seeds, espresso powder (if using), baking powder, and kosher salt to the mashed bananas. Stir gently using a rubber spatula until all the dry ingredients are fully incorporated.
- Add Wet Ingredients: Pour in the unsweetened almond milk, creamy peanut butter, pure maple syrup, and vanilla extract. Stir the mixture until everything is evenly mixed and you have a thick, uniform batter.
- Stir in Half the Chocolate: Fold half of the vegan chocolate chips or chopped chocolate into the oatmeal mixture, distributing them evenly throughout the batter for bursts of chocolate flavor.
- Transfer to Baking Pan and Top: Scrape the batter into the prepared 8×8-inch pan and spread it out evenly with a spatula. Sprinkle the remaining chocolate chips or chopped chocolate over the top for a melty chocolate topping.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the oatmeal is puffed, set, and the edges start to pull away from the pan, indicating it is fully cooked and ready.
- Cool and Serve: Remove the baked oatmeal from the oven and let it cool at room temperature for about 10 minutes. Optionally, sprinkle flaky sea salt on top to enhance the chocolate flavor. Serve warm for a creamy texture or allow to cool further and slice for a firmer consistency.
Notes
- Espresso powder is optional but enhances the chocolate flavor if used.
- This recipe is naturally vegan, using plant-based milk and vegan chocolate chips.
- You can substitute peanut butter with any other nut or seed butter if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat before serving.
- Flaky sea salt is optional but adds a wonderful contrast to the sweetness.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of the pan)
- Calories: 210
- Sugar: 7g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
