These oatmeal baked chocolate brownies taste like you’re having a rich, fudgy brownie for breakfast. Made with rolled oats, coconut oil, and chocolate protein powder, it’s dairy-free and packed with protein. Each square contains 8-10 grams of protein, making it the perfect filling breakfast.
Brownies are my favorite way to sneak in healthy ingredients. The brownies always turn out delicious and no one can tell the difference. I’ve made this with chickpea flour brownies, vegan banana brownies, and healthy chocolate banana brownies, and this oatmeal version is no exception.
So, what is an oatmeal brownie? Brownie Baked Oatmeal is a healthy breakfast made by baking rolled oats with cocoa powder, eggs, and sweetener until fluffy. It tastes like a brownie but is rich in fiber and protein.
This Brownie Baked Oatmeal is no exception. It tastes like a rich, fudgy brownie, but provides a solid source of protein to start your day.
No chalky protein shake vibes here.
Why you’ll love this Brownie Baked Oatmeal
Unlike most baked oats recipes that use bananas for sweetness and binding, this version uses no bananas, just eggs and vanilla to create the classic brownie flavor without any banana taste.
What makes this recipe a winner is its simplicity. Add one bowl, a few pantry staples, and bake in the oven for 20-25 minutes. You’ll get fluffy, chocolatey squares that are perfect for meal prep.
You can enjoy it hot or cold. Both taste like desserts but offer the benefits of a high-protein meal with 8-10 g of protein per serving.
Ingredients for oatmeal brownie
See recipe card for complete set of ingredients.
Rolled Oats: This is the base for this brownie baked oatmeal. Old-fashioned rolled oats create the best texture. You can also use quick oats, but they will be softer.
Melted coconut oil: This makes these brownies dairy-free. Coconut oil adds richness and keeps the oats moist. If you don’t want to add coconut flavor, use vegetable oil.
Eggs: Substitute for bananas.
Sugar: This recipe uses white sugar. You can substitute coconut sugar or your favorite granulated sweetener.
Chocolate Chips: To go completely dairy-free, use dairy-free chocolate chips.
Cocoa Powder: Unsweetened cocoa powder provides a deep chocolate flavor.
Protein powder: Choose the brand you are most familiar with. Any popular vegan brand like Orgain or Truvani will work in this recipe.
How to make oatmeal brownies
See recipe card for complete instructions and times.
This brownie baked oatmeal comes together quickly with minimal effort.
First, preheat the oven to 350°F and line an 8×8 pan with parchment paper. Combine oats, cocoa powder, protein powder, baking soda, and salt in a large bowl.
In a separate bowl, mix together the melted oil and sugar, then add the eggs one at a time, then add the vanilla and mix. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix.
Stir in the chocolate chips, spread the batter into the pan, and bake for 20 to 25 minutes, until the edges are set and a toothpick comes out with a few moist crumbs.
Let cool completely before slicing. It’s very easy.
customization ideas
For the fudge brownies: Bake shorter, about 18-20 minutes. When refrigerated, the center stays gooey and fluffy.
Favorite add-ins to try:
Chopped walnuts or pecans for crunch Sprinkle nut butter on top before baking Sprinkle flaky sea salt over chocolate chips Serve with fresh berries on the side when serving
FAQ
The oats create a soft and chewy texture. It doesn’t taste like oatmeal, but more like a fluffy brownie.
yes. You can omit the protein powder completely or substitute it with the same amount of additional cocoa powder.
Quick oats are not recommended as they cook much faster than rolled oats. If using quick oats, adjust baking temperature and time.
To make these vegan, replace the eggs with flax eggs (2 tablespoons flax powder + 5 tablespoons water per egg) and use a vegan protein powder like Orgain or Vega Plant Protein.
yes. Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw from frozen overnight in the refrigerator or microwave.
Other high-protein breakfast recipes you may enjoy
recipe card
Quantity: 9 square
calorie: 371kcal
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8-by-8-inch baking dish with parchment paper.
In a large bowl, combine oats, cocoa powder, protein powder, baking soda, and salt (if using). Mix well to ensure even distribution.
In a separate bowl, mix together the melted coconut oil and white sugar. Add eggs one at a time, beating well after each addition. Add vanilla extract and stir.
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the chocolate chips until evenly distributed throughout the batter.
Pour the brownie batter into the prepared baking dish and spread it evenly with a spatula.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out with some moist crumbs. The brownies will still cook a little after you take them out of the oven, so be careful not to overcook them.
Let the brownies cool in the pan on a wire rack. Once completely cooled, cut into squares and serve.
Precautions
Oil options: For a completely neutral flavor, use melted coconut oil or substitute it for vegetable oil.
Protein powder: Chocolate protein powder is the best choice. If it is too sweet, reduce the sugar by 2-3 tablespoons. You can also omit it completely. Just add 2 tablespoons of cocoa powder.
Oat selection: Old-fashioned rolled oats give the best texture.
How to tell when it’s done: The edges should come away from the pan a little, and when you insert a toothpick into it, a few moist crumbs should come out.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezable: Wrap each square individually in plastic wrap and freeze for up to 3 months. Thaw from frozen overnight in the refrigerator or microwave.
nutrition
Provided by: 1square | calorie: 371kcal | carbohydrates: 45g | protein: 8g | fat: 20g | Saturated fat: 14g | fiber: 3g
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