This easy, one bowl, vegan brownie baked oatmeal will be your new favorite breakfast prep! It’s delicious, simple, and filling for all!
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While I LOVE our vegan banana bread baked oatmeal, we’re even more confident that you’ll love this vegan brownie baked oatmeal.
If you have never had baked oatmeal before, then you don’t even know what you are missing. Even if you swear you don’t like the texture of traditional oatmeal, we would encourage you to give this recipe a try because the texture difference by simply baking it will wow you!
It uses simple pantry staples so the ingredients you likely already have on hand, so you never had to worry about running out for anything.
No matter the time of the year, this vegan baked oatmeal recipe will be a hit!
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Why You’ll Love Vegan Brownie Baked Oatmeal
- No Mushy Texture – One of the biggest complaints about oatmeal is that the texture is mushy; however, with baked oatmeal, that’s not a concern. Baking allows for it to crisp up on the tops and edges and perfect cook the oatmeal itself. If you love oatmeal cookies, you’ll love baked oatmeal as well.
- Lots of Flavor – Most of the time, we hear that people aren’t fans of oatmeal because they lack flavor and they aren’t sure how to fix that. This vegan banana bread baked oatmeal has all the flavor you could want inside of it! Thanks to the banana, nuts, and optional chocolate chips, you have a really great balance of flavor that you’ll love.
- No banana – so many people asked us to make a banana-free baked oatmeal and here you go!
🥳 Get the Full Recipe
Vegan Brownie Baked Oatmeal
Ingredients
- 2 cups dairy free milk (480g)
- ½ cup peanut butter (135g)
- ⅓ cup maple syrup (105g)
- 1 teaspoon vanilla
- 2 cups oat flour* (220g)
- 3 tablespoon cocoa powder
- 1 tablespoon ground flax seed
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup vegan chocolate chips + more for topping (85g)
Optional Toppings
- vegan whipped cream
- vegan yogurt
- maple syrup
- fresh fruit
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish. Set aside.
- In a large mixing bowl, add dairy free milk, peanut butter, maple syrup, and vanilla. Whisk well to combine until no chunks of nut butter remain.
- Into the same bowl, add oat flour, cocoa powder, flax, baking powder, and salt. Whisk to combine. Add chocolate chips and stir together. Batter will be loose (see video for texture).
- Pour the oat mixture into the prepared baking pan. Using a spatula, gently smooth into an even layer. Top with more chocolate chips and dollops of more peanut butter swirled across if desired.
- Place into the oven and bake for 40 to 50 minutes or until the edges are slightly browned. Remove from the oven and let it cool completely before cutting.
- You can serve as-is or with toppings of your choice. Can be served warm or chilled. Store leftovers covered in the refrigerator for up to 5-7 days.
Notes
Video
Nutrition
Frequently Asked Questions:
For the peanut butter, you can replace with any safe nut butter or sun butter that you can have, just noting to be mindful of the taste variations in whatever you use. For the Also, use a Top 8 Free safe vegan chocolate chip brand.
Once it has cooled for a few minutes, you can cut the dish into 6-9 squares or other desired size. Serve as is or add options toppings like vegan whipped cream and fresh fruit to it.
Baked oatmeal can be eaten however you wish – some will prefer it warm, especially freshly out of the oven; while others will enjoy this dish served chilled.
Baked oatmeal should be store in an air tight container in the fridge for up to 5-7 days.
Yes! This dish is great for meal prepping. Since make and let cool completely, then cover tightly and store in the fridge. Eat within 5-7 days.
Did you make and love this recipe?
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Definitely a big differece if using soy milk as opposed to thick coconut milk. Batter was very soupy, I even reduced the milk to 1 3/4 C to try to account for thinner milk.
My oat flour was blended very fine. I added another 1/3 cup of it and it and 1/4 c. whole wheat flour and the consistency improved – I added a couple Tb. Monkfruit to adjust sweetness, after adding the additional flour. Just to be safe, I baked it in a 9x 13 pan to make sure it would bake through. It came out nicely. like a cakey brownie.
Next time, if I’m not using coconut milk, I’ll reduce milk to 1 1/3 cup and see how it goes ( :
Hi Adrienne! Thank you so much for sharing all of this and for your great problem-solving in the moment! To be honest, I’m a bit confused at the soy vs coconut comment. This recipes states to use any non-dairy milk. It was developed using almond milk, and 2 cups of liquid with 2 cups of oats plus the other ingredients should yield a loose batter. You can even see in the video at ~2:25 that it’s soupy. So it’s a little hard to pinpoint exactly if yours being “soupy” was good or not. A number of things can impact the recipe although it is a pretty forgiving recipe. Things like slight differences in how finely the oats were ground, can make them less absorbent.
That said, glad it came out well! As a general rule, you can always watch our videos or check our notes sections for tips to aid you along the way.
I like oats now.
Thank you so much! We’re happy to hear that you enjoyed the recipe!
Made this today. Super easy to make and so good! I did not add the extra chocolate chips on top and just did a little more peanut butter to swirl around. I could eat the whole tray! LOL!!! Thank you for such a great recipe!
Aww thank you! We’re so happy to hear that you enjoyed the recipe. Thank you for giving it a try!
Easy, quick, delish! Thanks much! I did not use coco or chocolate chips simply because I did not have(I do plan to make again asap trying the chocolate though – same re: trying bannana). Meanwhile, I used stevia in place of maple syrup because I prefer no sugar anything where possible and I used natural, no sugar added peanut butter. I added just a very lil bit tumeric & ginger powder(just because I add to almost all I cook lol) Finally, I baked in my air fryer. It was delish and I will make again! I’m a strict vegan, with sever allergies(not nuts though thank my Lord:)) I truly appreciate your videos and recipes, you always make all very simple. I’ve been following you a few years or so now. God bless you and yours!🙂🙏🏾
Thank you so much for sharing your experience. We are thrilled to hear that the recipe worked well for you and that you were able to adapt it to fit your preferences and dietary needs. Using stevia, natural peanut butter, and a touch of turmeric and ginger sounds delicious, and baking in your air fryer is such a smart twist.
It means a lot to know you have been following along for a few years and that our videos and recipes make cooking simple and enjoyable for you. We truly appreciate your support and kind words
Easy, delicious, and guilt-free.
Thank you!!!