Name: Chocolate Brownie Oatmeal Bake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups rolled oats; 1/3 cup cocoa powder; 1 tsp baking powder; 1/4 tsp salt; 2 eggs; 1/3 cup maple syrup; 1/4 cup coconut oil; 1 1/2 cup almond milk; 1 tsp vanilla extract; 1 cup chocolate chips (plus extra for sprinkling on top); Optional toppings: peanut butter, whipped cream, maple syrup, nuts

Think of a cozy morning or a lazy weekend afternoon, when the aroma of chocolate mingles with warm oats—the kind of comfort you didn’t know you needed. This Chocolate Brownie Oatmeal Bake Recipe is exactly that, a rich-yet-nourishing treat that feels decadent but fuels you with wholesome ingredients.

The image shows a white bowl filled with three layers of food. The bottom layer is dark brown, chunky oatmeal mixed with chocolate chips, giving it a rough texture. On top, there is a light tan drizzle of peanut butter unevenly spread across the oatmeal. Scattered around are light brown walnut pieces adding a rough, chunky texture. One side of the bowl has a swirl of white whipped cream with soft, smooth peaks, creating contrast against the dark oatmeal. The bowl sits on a white marbled surface with a few chocolate chips scattered nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Brownie Oatmeal Bake Recipe
Top Tip
How to Serve Chocolate Brownie Oatmeal Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Brownie Oatmeal Bake Recipe

Why You'll Love This Recipe

I absolutely love how this Chocolate Brownie Oatmeal Bake Recipe combines indulgence with clean ingredients, making it something I feel good about eating any time of day. It’s more than just breakfast or dessert—it's a little hug in a dish that you can share or savor on your own.

Comfort Food Meets Nutrition: Enjoy the richness of chocolate without sacrificing wholesome oats and natural sweeteners.
Simple Ingredients: You likely have most of these pantry staples on hand, making it super accessible for last-minute baking.
Customizable Toppings: Whether you’re into peanut butter, whipped cream, or nuts, you control how indulgent or healthy it gets.
Meal-Prep Friendly: Easy to bake in one pan and perfect for make-ahead breakfasts or snacks that keep well.

Ingredients & Why They Work

This recipe shines because it balances flavor, texture, and nutrition. Rolled oats offer hearty chew and fiber, while the cocoa powder and chocolate chips feed that chocolate craving beautifully. Maple syrup and coconut oil bring natural sweetness and richness without the processed sugar overload.

Flat lay of a small mound of rolled oats, a small heap of rich dark cocoa powder, a tiny pile of fine white baking powder, a pinch of coarse sea salt, two whole brown eggs with clean shells, a small white ceramic bowl of golden maple syrup, a small white ceramic bowl of clear melted coconut oil, a small white ceramic bowl filled with creamy almond milk, a small white ceramic bowl of pale vanilla extract, a neat pile of glossy dark chocolate chips placed beside a few extra scattered chocolate chips, arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rolled Oats: Use old-fashioned rolled oats for the best texture—they soak up the liquid but don’t turn to mush.
Cocoa Powder: Unsweetened cocoa gives that authentic brownie flavor without extra sugar.
Baking Powder: Just a touch to help this bake rise and puff nicely, keeping it airy.
Salt: Enhances the chocolate profile and balances sweetness perfectly.
Eggs: They bind everything together and add protein for staying power.
Maple Syrup: My favorite natural sweetener—adds depth and a subtle caramel note.
Coconut Oil: Adds richness and keeps this bake moist with a gentle coconut flavor.
Almond Milk: Dairy-free and mild, it blends easily without overpowering.
Vanilla Extract: Rounds out all the flavors with a warm, inviting aroma.
Chocolate Chips: Adding some inside and some on top lets you get chocolate in every bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m all about flexibility because that’s what makes a recipe like this truly a staple in any kitchen. Whether you want to add a scoop of protein powder or swap almond milk for oat milk, it’s super forgiving and welcoming to tweaks.

Variation: Once I added a handful of chopped walnuts for extra crunch, which added such a lovely contrast to the soft, chocolatey oatmeal bake.
Dairy-Free or Vegan: Use flax eggs instead of chicken eggs to make this dairy-free and vegan-friendly; it still turns out deliciously fudgy.
Flavor Boost: A pinch of instant coffee powder enhances the chocolate depth if you want a mocha twist.

Step-by-Step: How I Make Chocolate Brownie Oatmeal Bake Recipe

A white bowl holds a dark brown chocolate oatmeal layer at the bottom, topped with light brown peanut butter sauce drizzled unevenly across the surface. Scattered on top and around the dish are large walnut halves that add rough texture and cream color, along with small, shiny dark chocolate chips that contrast with the lighter peanut butter. A gold spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface with some scattered chocolate chips nearby, and a glass bottle of milk is visible at the top left. Another similar bowl is partly visible at the top right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Pan and Oven

I always start by preheating the oven to 350°F (175°C) and greasing an 8×8 inch baking pan. This step ensures the oatmeal bake doesn’t stick and comes out cleanly—plus the preheat means it cooks evenly all the way through.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the rolled oats, cocoa powder, baking powder, and salt. Mixing all the dry ingredients first helps distribute everything evenly and stops clumps of cocoa powder hiding in the finished dish.

Step 3: Mix Wet Ingredients

In a separate bowl, beat the eggs lightly then add almond milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and slightly frothy—this keeps the bake light in texture and ensures even flavor.

Step 4: Bring It All Together

Pour the wet ingredients into the dry and stir until fully combined. Then fold in most of the chocolate chips, saving a handful for topping. This way, melted chocolate pockets are scattered through the bake for that irresistible fudgy surprise.

Step 5: Bake and Cool

Pour the oatmeal batter into the prepared pan and sprinkle the remaining chocolate chips on top so they get all melty and glossy in the oven. Bake for 45–50 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean. Let it cool for 10 minutes before serving to firm it up.

Top Tip

When I'm making this Chocolate Brownie Oatmeal Bake Recipe, I've learned a few little things that really make the difference in texture and flavor.

Don’t Skip the Resting Time: Allowing the bake to cool slightly lets it set perfectly—it can be tempting to dig in right away, but waiting makes serving it so much easier.
Go Easy on Mixing: Over-mixing the batter can make the oatmeal bake tough, so stir just until combined for a tender crumb.
Fresh Cocoa Powder: Using fresh cocoa powder really amps up the chocolate flavor; if it’s been sitting around a while, the taste dulls noticeably.
Chocolate Chips on Top: Adding a few chocolate chips on top before baking creates a glossy, visually appealing finish—plus extra pockets of melted chocolate to enjoy.

How to Serve Chocolate Brownie Oatmeal Bake Recipe

chocolate brownie oatmeal - Serving Suggestion

Garnishes

I love topping my slices with a swirl of creamy peanut butter and a dollop of whipped cream for extra indulgence. Sometimes a drizzle of pure maple syrup adds that perfect hint of sweetness that brings the whole thing together. Chopped toasted nuts are another favorite for a satisfying crunch.

Side Dishes

This bake pairs wonderfully with fresh fruit like banana slices or raspberries—those tart bursts of flavor cut through the richness and keep the meal balanced. I also like a hot cup of chai tea or coffee alongside to round out the experience.

Creative Ways to Present

For brunches or family gatherings, I’ve served the bake in individual ramekins topped with a sprinkle of sea salt and a mint leaf for a fancy touch. You can also cut into bite-sized squares, perfect for sharing as a snack platter with assorted nut butters and fresh berries on the side.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the fridge and they stay moist and delicious for up to 4 days. Just make sure to press a piece of plastic wrap directly on the surface to prevent drying out.

Freezing

This bake freezes surprisingly well when cut into portions. I wrap individual squares tightly in plastic wrap and place them in a freezer bag. When I want a quick snack, a few minutes in the microwave from frozen and they taste almost freshly baked.

Reheating

Microwaving works best—15 to 30 seconds per piece depending on your microwave’s power, and you get that ooey-gooey chocolate goodness back. Alternatively, pop it in a 350°F oven for about 10 minutes if you want a slightly crisp edge again.

Frequently Asked Questions:

Can I make this Chocolate Brownie Oatmeal Bake Recipe gluten-free?

Absolutely! Just make sure to use certified gluten-free rolled oats, as regular oats may be cross-contaminated with gluten. The rest of the ingredients are naturally gluten-free.

What’s the best way to store leftover oatmeal bake?

Store leftovers in an airtight container in the refrigerator. Press plastic wrap directly onto the surface to keep it from drying out. It lasts up to 4 days refrigerated and can also be frozen for longer storage.

Can I substitute the eggs in this recipe?

Yes, you can use flax eggs or chia eggs as an egg substitute to make the recipe vegan. For one egg, mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water, let it gel for a few minutes, then use in place of eggs.

Is this recipe suitable for meal prep breakfasts?

Definitely! This Chocolate Brownie Oatmeal Bake Recipe keeps well in the fridge for several days and reheats quickly, making it an excellent make-ahead breakfast or snack option.

Final Thoughts

Honestly, this Chocolate Brownie Oatmeal Bake Recipe has become one of my kitchen favorites because it hits that sweet spot between indulgence and health, simplicity and sophistication. It’s a recipe I recommend to friends and family all the time, knowing it’ll brighten their day with every chocolatey bite. Give it a go—your taste buds will thank you!