Chocolate Brownie Baked Oats (without banana)
These chocolate oats are simple to make and taste like you’re eating cake or brownies for breakfast, but they’re filling and full of protein and fiber. Loaded with oats, chocolate chips and almond milk, these banana-free chocolate baked oats are the perfect morning pick-me-up or night cap.
This recipe makes 6 servings, which means many mornings (if it lasts that long) of waking up knowing your breakfast is going to be nutritious, filling, and delish. Pair these oats with Blueberry Breakfast Sausage and you’ve got a meal prep you’ll look forward to enjoying each morning.
If you’re looking for next week’s baked oatmeal option be sure to check out my carrot cake baked oats and strawberry baked oatmeal. Or try my high protein overnight oats!
Why you’ll love this recipe:
- Simple ingredients.
- 12g of protein per serving.
- Healthy breakfast for the whole family.
Ingredients and Substitutions:
These are the main ingredients and substitutions for these chocolate baked oats. See the recipe card below for the full ingredients list and instructions.
- Old Fashioned Oats: quick oats also work.
- Almond Milk: any milk works for this recipe.
- Protein Powder: You can use your favorite chocolate protein powder but this has only been tested with PEScience. Use code OHSNAP for 10% off. Be sure you love the flavor of yours! To omit protein powder, lower the milk 1/4 cup and adjust sweetness as desired with syrup or honey as the protein adds quite a bit of sweetness to the oats.
- Applesauce: Substitute applesauce with mashed ripe bananas.
- Maple Syrup: you can substitute with honey.
- Coconut Oil: Replace coconut oil with melted butter 1:1.
Variations
- Add berries for a berry baked oat.
- Change the protein powder for different flavor variations.
Dietary Modifications
- To make gluten-free be sure your protein powder and oats are certified gluten-free.
- To make this recipe dairy-free sure your protein powder and chocolate chips are dairy-free.
How to make chocolate baked oats (a step-by-step guide):
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit and line an 8×8-inch baking dish with parchment paper.
Step 2: mix dry ingredients
In a large bowl, combine the oats, cocoa powder, protein powder, baking powder, and salt (image 1).
Whisk together to combine (image 2).
Step 3: mix wet ingredients
In another medium bowl, whisk together the almond milk, maple syrup, applesauce, melted coconut oil, egg, syrup, and vanilla extract (image 3).
Whisk until well combined (image 4).
Step 4: combine wet and dry
Add the wet ingredients to the dry ingredients and stir until well combined (image 5).
Fold in the chocolate chips (image 6).
Step 5: add to baking dish and bake
Pour the mixture into the prepared baking dish, spreading it out evenly (image 7).
Bake in the preheated oven for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs (image 8).
Step 6: remove and cool
Allow the baked oatmeal to cool for a few minutes before cutting into 6 equal servings and serving. You can enjoy it warm, at room temperature, or even cold and on the go.
Expert Tip!
Top with vanilla ice cream for the best dessert at the end of the night!
Recipe FAQs
Baked oatmeal takes all the typical stovetop oatmeal ingredients to a new level by baking them. By adding eggs to these chocolate oats you get a brownie-like texture with bits of oatmeal throughout. Try with fruit like strawberry baked oatmeal and veggies like in carrot cake baked oats.
Be sure the oatmeal has completely cooled, and then cover the pan with tinfoil or transfer to an airtight container before transferring it to the refrigerator for 5-7 days. Enjoy cold straight out of the fridge if you’re crunched for time or reheated in the microwave, or oven at 350 degrees Fahrenheit until warmed through.
To omit the protein powder lower the milk 1/4 cup. I would suggest adding in 1-2 EXTRA Tbsp. of syrup or honey (taste your batter!) as the protein powder does add a bit of sweetness to these oats.
Serve with a dollop of yogurt, fresh fruit, blueberry breakfast sausage, maple chicken sausage, almond butter, natural peanut butter, an extra drizzle of honey or maple syrup and Greek Yogurt Banana Bread with Chocolate Chips. If you’re on the move, grab and napkin and enjoy it cold, it’s just as good!
Oats are full of vitamins, minerals, and complex carbohydrates to help you stay fuller longer. By adding protein powder to these oats we’re also upping our protein intake to again, help us stay fuller longer. Oatmeal is also a great source of fiber.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Chocolate Baked Oats
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Chocolate Baked Oats
Ingredients
- 2 cups old fashioned rolled oats 160g use certified gluten free if needed
- 1/4 cup cocoa powder 25g
- 1/2 cup chocolate protein powder PEScience 60g
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups unsweetened vanilla almond milk 360ml
- 1/2 cup unsweetened applesauce 135g
- 1/4 cup melted coconut oil 48g
- 1 large egg
- 1/4 cup lite pancake syrup
- 1 tsp. vanilla extract
- 1/4 cup semi sweet chocolate chips (dairy-free, if needed) 40g
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, combine the oats, cocoa powder, protein powder, baking powder, and salt. Whisk together to combine.
- In another medium bowl, whisk together the almond milk, maple syrup, applesauce, melted coconut oil, egg, syrup, vanilla extract. Whisk until well combined.
- Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the chocolate chips.
- Pour the mixture into the prepared baking dish, spreading it out evenly and bake in the preheated oven for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean or with a few moist crumbs.
- Allow the baked oatmeal to cool for a few minutes before cutting into 6 equal servings and serving. You can enjoy it warm, at room temperature, or even cold and on the go.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- If you’re using a really great nonstick pan you can skip the parchment paper but it makes cleanup SO much easier if your pan isn’t the best.
- To omit the protein powder lower the milk by 1/4 cup. I would suggest adding in 1-2 EXTRA Tbsp. of syrup or honey to your desired sweetness as the protein powder does add a bit of sweetness to these oats.
- This recipe has only been tested with PEScience Chocolate Truffle. You can substitute with your favorite protein or opt for a whey-casein blend.
Are these structured enough to eat like a bar while walking? Or are they soft and need to be eaten with a fork as shown in the photo?
Soft baked oats. When refrigerated they harden up but they’re not a hard dense bar by any means.
This recipe finally got me out of my breakfast rut. It’s amazing! I am though struggling to find it on macros first. Any tips?
Thank you for letting me know, I just added it. It’ll update into the app in the morning. Thanks!
I have been making this Oat bar recipe since sDanielle came out with it and love it! The true test is that I travel a lot for work and I had work meetings for a week this week and wanted to prep something healthy for my breakfast every morning in my hotel room. I made these l, wrapped in parchment then foil and packed them. Unloaded them in to fridge at hotel after flying and ate one every morning. They stayed perfectly moist in the middle and were so good!! Thank you for making easy healthy and incredibly good recipes!
WOW, now that’s a true test!! Thank you Kim!! <3
My new favorite breakfast meal prep! Added some Greek yogurt on top for extra protein.
Soo good with yogurt on top! I am so happy you love it as much as I do!
This was delicious! It wasn’t too sweet which was nice. I’m making it again for breakfast this week.
Yay!! Love that you’re making it again!
This one is a winner!! So yummy!!