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This Brownie Baked Oatmeal is gluten free, dairy free, nut free, and refined sugar free. It’s packed with fiber-filled oats, nutrient-rich cocoa, bananas for some sweetness (without a strong flavor), and a few other pantry staple ingredients that are pantry staples you probably already have at home. Prep this once and you’ll have a delicious, balanced, decadent breakfast or snack for the week that tastes like a treat!
My Single Serve Brownie Baked Oatmeal is one of my MOST popular recipes of all time and many of you have asked how you can meal prep a larger batch of it! You asked and I listened 😇 Instead of making a week’s worth of ramekins— I made things even easier and created this big batch Brownie Baked Oatmeal so you can prep once and eat a healthy and delicious breakfast all week long!
I personally love having this for breakfast with some Greek yogurt (for an added protein boost) and nut butter (for extra healthy fats and let’s be real, anything chocolate tastes better with peanut butter 😎). But I also love having it for an afternoon snack. My sweet tooth DEFINITELY comes out in the afternoon and this makes the perfect option for satisfying my craving in a healthy and balanced way.
See my video tutorial HERE.
Why You’ll Love This
- Meal prep perfection – Big batches of baked oatmeal like this are one of my biggest meal prep hacks. Bake once and you have healthier breakfasts, snacks, or treats ready to go for the week ahead.
- Satisfy that sweet tooth – If you have a sweet tooth, it’s important to satisfy it but by doing it in a way that isn’t going to spike your blood sugar too much which will actually not satisfy the craving and ends up making it worse. This baked oatmeal is balanced because we have high fiber carbs, healthy fat, and added protein to satisfy AND keep you fuller for longer!
- Dietary friendly – This oatmeal is gluten free, dairy free, nut free, and refined sugar free.
What You’ll Need
- Bananas – Use up the spotty bananas you have in your kitchen! Spotty is key here because the bananas are the main sweetener in this recipe.
- Eggs – These act as a binder for the other ingredients and add more healthy fats and protein.
- Milk of choice – I love using homemade cashew milk because it’s easy and cheap to make but also so creamy. Any milk will work – oat, almond, cashew, coconut milk, or even regular milk if you don’t need this to be dairy free.
- Maple syrup – This adds a little extra sweetness in addition to the bananas. The combination of the maple with the cocoa is delish!
- Oil – Just a small amount! I usually use a neutral oil like avocado or melted / cooled coconut oil.
- Oats – Of course! These can be gluten free or regular. I always use these organic sprouted gluten free rolled oats because they’re glyphosate free and soaked for easier digestion!
- Unsweetened cocoa or cacao powder – Just make sure it’s unsweetened.
- Baking soda
- Sea salt
- Chocolate chips – I love adding a combination of regular or mini chocolate chips with chocolate chunks. For dairy free, I love Enjoy Life but if you want this to be refined sugar free too, Hu gems or chopping a Hu chocolate bar are another great option.
How To Make
- Preheat the oven to 350F and line an 8×8 baking pan with parchment paper. (Tip: I like to cut the parchment paper so it’s long and some is hanging over the sides so when it’s ready to be taken out of the pan and cut it’s easier, you just lift it out!)
- In the cup of a high-speed blender or food processor, add all ingredients and blend until smooth and a thick batter forms.
- Gently stir in the chocolate chips.
- Pour the batter into the pan and smooth out the top so it bakes evenly.
- Top with extra chocolate chips and bake for 35 minutes until risen and tops are slightly crinkled.
- Once out of the oven, sprinkle flakey sea salt. Slice and enjoy!
Recommended Tools
- 8×8 baking pan
- Parchment paper
- High-speed blender
- Silicone spatula – Silicone is great for mixing thick batters, it doesn’t stick as much!
- Stainless steel measuring cups and spoons – I prefer stainless steel because it cleans best and lasts longer than plastic.
Other Baked Oatmeal You’ll Love
Salted Caramel Baked Oatmeal (Gluten Free, Dairy Free)
Banana Chocolate Chunk Baked Oatmeal (Gluten Free, Dairy Free)
Pumpkin Spice Baked Oatmeal with an Almond Butter Glaze (Gluten Free, Dairy Free)
Brownie Baked Oatmeal (Gluten Free, Dairy Free)
Ingredients
- 2 spotty bananas
- 2 eggs
- 3/4 cup milk of choice
- 1/4 cup maple syrup (can use 1/2 cup to make them sweeter)
- 2 tbsp oil (I use avocado or melted coconut oil)
- 2 cups oats
- 1/2 cup unsweetened cocoa or cacao powder
- 1 tsp baking soda
- Few shakes sea salt
- 1/3 cup chocolate chips (plus more, for topping)
Instructions
- Preheat oven to 350F and line an 8×8 pan with parchment paper.
- Add all ingredients to a blender or food processor. Stir in chocolate chips.
- Pour batter into pan and smooth out the top.
- Top with extra chocolate chips and bake for 35 minutes.
- Optional to top with flakey sea salt. Slice and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, Facebook, and Pinterest!
This recipe is delicious! I could not believe how easy it was or good it tasted. I have found a new favorite. Looking forward to trying more recipes from Calla!
Aw, this makes me so happy to hear! So glad you loved it and can’t wait to hear what you think of more recipes! 🙂
I plan on making these!! What are the nutrition facts? So I can log? thank you!
Hi! Yay, I hope you love them 🙂 I personally don’t include nutrition info because I avoid counting calories / macros as do much of my audience but it should be super quick to plug into a nutrition calculator such as my fitness pal. Sorry for the inconvenience— let me know what you think of the recipe!!
Can’t wait to try this! What size ramekin do you use?
Yay! I use an 8 oz ramekin 🙂 I hope you love it!
I substituted eggs and bananas with applesauce and mashed butternut squash as that’s what I had on hand. These are so decadent and I loved the simplicity of making it plus adding so much nutrition to a delicious and quick breakfast! Thanks for the recipe
I am so glad the recipe worked so well with those subs! I will have to try them next time 🙂 thank you for the comment! Happy Holidays!
How much applesauce and squash did you use? I loathe bananas, and with an egg shortage atm, no eggs would be a plus. Thanks for responding ☺️
I’m def going to give this a go, but I dont use eggs in baking instead I replace each egg with a 1/4c of apple sauce that I make. Works great. So looking forward to an Oatmeal Brownie!
I hope you love it! Let me know how it goes with the applesauce 🙂
What kind of oats did you use? Would quick oats work? Thanks!
I used rolled oats but quick oats will work too 🙂
I made these and they are delicious. I follow WW so I used applesauce to replace the oil and I used sugar free maple syrup. I served them to company and they loved them as well. They are now my go to brownie. Thanks so much for sharing.
Aw, I am so glad you loved them! I will have to try them with applesauce next time 🙂 sounds yummy! Thanks so much for the comment
Can I replace the bananas for applesauce? What would the measurements be? Thank you!
Hi! I haven’t tried it but a few people have said that this works! I’m guessing about 3/4 cup. Let me know how it goes!
Hi! I use applesauce in place of eggs all the time. The rule is 1/4 cup applesauce replaces 1 egg.
And I will definitely be trying these!
Thanks for sharing this tip, Susan!!
These were amazing!! Super moist, i added 2 tb. Coconut sugar as well. Plus a ts. Vanilla, and a 1/4 c unsweetened coconut. Will definitely make again! Thank you for the recipe!! 😊
I am so glad you loved! Those sounds like delicious additions— I’ll have to try them next time 🙂
My family loved them and didn’t even notice how healthy these are. Do you store them on the countertop or fridge and for how long? Thanks again for the delicious healthy recipe!
I am so happy they loved! Always the best compliment when they don’t realize it’s the “healthier version” 🙂 I store them in the fridge for up to 5 days or so. Or you can freeze for longer! Just thaw in the fridge overnight or stick in the microwave straight from the freezer.
Is this 2 cups of oats or 2 cups oat/flour after it’s been blended into an oat flour?
Thanks!
Hi! Either works— it will be very similar 🙂 I measure before blending though! Enjoy!!
Will steel cut oats work?
Yes!
Just made them and they are really good!
I’m so glad you enjoyed!!
I have made these before and enjoyed them. I have some beetroot to use up – could I add grated beetroot to this do you think?!
Yes you could! It may change the flavor and color a bit but I bet it would be delicious!